This is a really easy recipe for a Mexican style bean casserole that can be used as a side dish or a main dish. I usually use it as a main dish myself. You can throw it together pretty quickly for a convenient, easy dinner. This recipe will feed my family for one meal, it can easily be doubled if you want to have seconds, or leftovers, or just need a bigger main dish (just use a 9x13 pan instead). Enjoy!
Mexican Bean Casserole
4 1/2 cups Corn Chex cereal
2 cans kidney beans, drained, or 2 cups pre-cooked kidney beans
2 cups shredded cheese
1 1/2 cups salsa
Preheat oven to 350 degrees. In bottom of 8x8 square baking dish, spread 2 1/2 cups Corn Chex. Next, spread kidney beans evenly across the top of the cereal. Then sprinkle 1 cup of cheese on top of the beans. Spread salsa over the cheese. Place the remaining 2 cups of cereal over the top, then finish topping with remaining cheese. Bake uncovered for about 25 minutes.