Freezer Meal Recipes / Lunch / Petite Sante Fe Casserole Cups

Petite Sante Fe Casserole Cups

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 Meet The Cook Print
Petite Sante Fe Casserole Cups

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

Freezer Containers

  • 2 Gallon Freezer Bags

Supplies

  • Muffin Tins
  • Cooking Sprays
  • Labels

Nutritional Information

  • 1 serving = 2 cups
  • 255 Calories
  • 10g Fat
  • 5g Sat Fat
  • 84mg Cholesterol
  • 436mg Sodium
  • 426mg Potassium
  • 28g Carbs
  • 7g Fiber
  • 2g Sugar
  • 14g Protein
  • 6 WW+ Points
  • 8 WW SmartPoints

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a large bowl, combine all ingredients.
  2. Spray non-stick muffin tin with non-stick cooking spray.
  3. Divide mixture among muffin cups.
  4. Bake at 350 degrees for 25-30 minutes.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a large bowl, combine all ingredients.
  2. Spray non-stick muffin tin with non-stick cooking spray.
  3. Divide mixture among muffin cups.
  4. Bake at 350 degrees for 25-30 minutes.
  5. Remove from muffin cups and flash freeze.
  6. Once frozen, divide among gallon size freezer bags.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Reheat in microwave for 1-2 minutes.

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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