Cheesy Mexican Buckwheat Casserole

By Chef Mean Green on July 28, 2007

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Ingredients

    1. 4 cups cooked cream of buckwheat
    2. 1 1/2 cups of chopped onions
    3. 1/8 cup butter
    4. 1 cup sour cream
    5. 1 cup cottage cheese
    6. 1 teaspoon salt
    7. 1/2 teaspoon pepper
    8. 2 cups shredded mexican cheese
    9. 8 ounces green chilies, chopped
    10. 16 ounces refried beans
    11. 1 lb ground beef or 1 lb shredded chicken, cooked and seasoned
    12. 2 1/2 teaspoons cumin
    13. 1 tablespoon hot sauce
    14. 2 garlic cloves
    15. 1 cup of chopped green pepper

Directions

  1. Prepare cream of buckwheat using either milk, water, or broth.
  2. Sauté onion, green pepper, garlic, butter and ground beef (or chicken) in pan along with a taco seasoning.
  3. Combine buckwheat, sour cream, cottage cheese, refried beans, hot sauce, cumin, salt, and pepper.
  4. In at least a 3 quart casserole dish, layer buckwheat mixture, meat and vegetable mixture, shredded cheese, and green chillies then repeat layers.
  5. Bake uncovered at 375° for approximately 60 minutes or until bubbly and golden.
  6. Let stand for 10 minutes before serving dish.
 
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