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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.

Read More
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

  • Labels
  • Cooking Sprays
  • Muffin Tins

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

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.
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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

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

  1. Thaw: In fridge
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Make It Now Cooking Directions

Oven Cook

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.

Nutrition Facts

Servings Per Recipe
6 Servings
Serving Size
about 2 cups
Amount Per Serving
Calories
264
Total Fat
10g
Saturated Fat
4g
Trans Fat
0g
Cholesterol
94mg
Sodium
748mg
Total Carbohydrates
34g
Fiber
6g
Sugar
2g
Protein
13g
WW Freestyle
5

Categories

shellfish-free, fish-free, soy-free, diet, traditional, vegetarian, spring, summer, fall, winter, gluten-free, kid-friendly, kosher, nut-free, wwfreestyle, wwfreestyle5-6

Categories

shellfish-free, fish-free, soy-free, diet, traditional, vegetarian, spring, summer, fall, winter, gluten-free, kid-friendly, kosher, nut-free, wwfreestyle, wwfreestyle5-6

6 Comments

Join the discussion

  2. 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?

    Reply

    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.

      Reply

    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.

      Reply