My family is a HUGE fan of Mexican food! Tacos, burritos, and enchiladas are a staple at my house, but every now and again it's nice to have something different, and so the Mexican Italian Casserole was born!
This casserole is super versatile, meaning that if you're gluten free or you would rather have rice instead of pasta, you can easily do so. This recipe is also super simple, and completely organic for all of my chronic illness warriors that have sensitive stomachs like I do!
So if you're a fan of Mexican... or Italian... than this is the casserole for you!
Mexican Italian Casserole
2 1/2 cups of dried pasta
1 cup sour cream
1 cup salsa*
1 tsp. cumin
1 tsp. garlic powder
1 tsp. onion powder
1 cup frozen corn
1 can (15 oz) black beans (drained and rinsed)
2 cups of cooked shredded or ground chicken
2 cups shredded cheese
chopped fresh tomato
*I used homemade canned salsa, but you can easily use organic salsa from the store as well.
**Use organic ingredients when feasible!
Welcome to My Kitchen!
Food is one of the greatest forms of science, art, medicine, and sustenance all at the same time! It's what feeds our lives and pumps through our blood. It's what connects us and what gives us energy to fulfill our purpose. It is for that reason that I have a deep passion for discovering, cooking, and eating only the most nutrient dense foods. In my kitchen, we only use organic, whole ingredients that feed the body, as well as the mind and soul. My hope is to inspire healing through healthy AND delicious food that feeds not only our stomachs, but also our hunger for connection and quality of life.