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Petite Santa Fe Casserole Cups - Lunch Version

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Petite Santa Fe Casserole Cups - Lunch Version

Abbi
The Cook
6 Servings
12 Ingredients
6 Comments
Dividing this mixture of rice, beans and southwest spices into individual serving sizes makes them fun to eat and also easier to freeze.
6 Servings
12 Ingredients
6 Comments

Ingredients

  • ¼ cups dice Onion
  • 3 teaspoons mince Garlic, Cloves
  • ¼ teaspoons Salt
  • ½ teaspoons Black Pepper
  • 2 teaspoons Chili Powder
  • ½ teaspoons Cumin
  • 15 ounces drain and rinse Black Beans, Canned
  • ¾ cups Salsa
  • 1 ½ cups cook Brown Rice, Short-Grain
  • 2 individual beat Egg
  • 1 cup Cheddar Cheese, Shredded
  • ¼ cups Mild Green Chiles, Diced, Canned

Containers

Supplies

  • Muffin Tins
  • Cooking Sprays
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

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Make It Now Cooking Directions

Oven Cook

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Nutrition Facts

Servings Per Recipe
6 Servings
Serving Size
2 cups
Amount Per Serving
Calories
260
Total Fat
9g
Saturated Fat
4g
Trans Fat
0g
Cholesterol
80mg
Sodium
740mg
Total Carbohydrates
34g
Fiber
6g
Sugar
2g
Protein
12g
WW Freestyle
6
Diabetic Exchanges: 1 Fat
0 Fruit
0 Milk
0 Other Carb
2 Starch
1 Veg
1 Lean Meat

6 Comments

Join the discussion
  1. Made these tonight. My family LOVED them. The only problem I had was most fell apart when I took them out of the muffin pans. Thought it was because they were hot, but the fully cooled ones were worst.
    Any suggestions?

    1. If you pack the ingredients into the muffin pan and also spray the pan with non-stick cooking spray they should stay together. I used a small spatula and was able to remove them without them falling apart.

    1. They can be reheated either way, whichever you prefer. If they are reheated in the oven, I would keep them covered and reheat at 350 for 15-20 minutes.

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