I got this recipe from my daughter-in-law. This is one of those recipes that isn't about specific amounts - feel free to use more or less of any ingredient to suit your tastes. It's incredibly easy to make, although be prepared to get your hands dirty!
This was originally published in "The Sonoran Grill" by Mad Coyote Joe. A friend of mine served with fish tacos, and I thought it was absolutely delicious. He used dark red kidney beans as well as black beans (3 cans total).
A recipe that my Mother-in-Law shared with me - it was a recipe a friend of hers received from a local bank. She tweaked the recipe by sauteeing the vegetables a bit and adding 2 tablespoons of minced garlic. Very tasty casserole!
Prep time includes cooking the yellow rice.
This was originally printed in the Louisville Courier-Journal in 1989. I was introduced to it by a college roommate, and through a lot of internet searching, finally found the recipe.
This recipe works very nicely in a crockpot.
This recipe was given to me by a dear friend, who passed away a couple of years ago. I liked it so much that she used to give it to me as a birthday present! It's very rich, so I like to cut it into very small squares for serving. It also freezes very well.
I got this recipe from dear friend of ours, who passed away a couple of years ago. She always served this dish at her potluck dinners, and it still reminds me of her. I served it to my in-laws last night, and the entire dish disappeared, AND they asked me to make it again before they leave!
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