CHEESY MEXICAN BUCKWHEAT CASSEROLE

Cheesy Mexican Buckwheat Casserole image

Provided by Chef Mean Green

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 15

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4 cups cooked cream of buckwheat
1 1/2 cups of chopped onions
1/8 cup butter
1 cup sour cream
1 cup cottage cheese
1 teaspoon salt
1/2 teaspoon pepper
2 cups shredded mexican cheese
8 ounces green chilies, chopped
16 ounces refried beans
1 lb ground beef or 1 lb shredded chicken, cooked and seasoned
2 1/2 teaspoons cumin
1 tablespoon hot sauce
2 garlic cloves
1 cup of chopped green pepper

Steps:

Prepare cream of buckwheat using either milk, water, or broth.
Sauté onion, green pepper, garlic, butter and ground beef (or chicken) in pan along with a taco seasoning.
Combine buckwheat, sour cream, cottage cheese, refried beans, hot sauce, cumin, salt, and pepper.
In at least a 3 quart casserole dish, layer buckwheat mixture, meat and vegetable mixture, shredded cheese, and green chillies then repeat layers.
Bake uncovered at 375° for approximately 60 minutes or until bubbly and golden.
Let stand for 10 minutes before serving dish.

Nutrition Facts : Calories 444.1, Fat 29.5, SaturatedFat 16.2, Cholesterol 102, Sodium 1064.2, Carbohydrate 19.5, Fiber 4.3, Sugar 5, Protein 26.1