BLACK BEAN TORTILLA CASSEROLE
"A cousin gave me this recipe- she know my family loves Southwestern fare," says Sue Briski of Appleton, Wisconsin.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 9 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, combine the onions, peppers, tomatoes, picante sauce, garlic and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in the beans. , Spread a third of the mixture in a 13x9-in. baking dish coated with cooking spray. Layer with four tortillas and 2/3 cup cheese. Repeat layers; top with remaining beans., Cover and bake at 350° for 30-35 minutes or until heated through. Sprinkle with remaining cheese. Let stand for 5 minutes or until cheese is melted. Serve with toppings.
Nutrition Facts : Calories 251 calories, Fat 7g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 609mg sodium, Carbohydrate 36g carbohydrate (7g sugars, Fiber 8g fiber), Protein 14g protein. Diabetic Exchanges
TEX-MEX BEEF AND BEAN CASSEROLE
I found this recipe on the Cooking.com site and didn't want to lose it. I hope to try it out soon. I'll let you know how it goes...
Provided by ThreeGoodCooks
Categories One Dish Meal
Time 2h30m
Yield 10 serving(s)
Number Of Ingredients 23
Steps:
- Heat oil in heavy large deep saute pan over medium heat.
- Add yellow onion, bell peppers and garlic. Saute until tender, about 10 minutes.
- Add ground beef. Sprinkle with salt. Saute until meat is no longer pink, breaking up meat with back of spoon, about 10 minutes.
- Add chili powder, cumin, oregano and black pepper; saute 3 minutes.
- Add broth, tomatoes, beer, chipotle chiles and adobo sauce. Simmer uncovered until liquid reduces slightly, stirring occasionally, about 40 minutes.
- Add corn and simmer until mixture thickens slightly, about 10 minutes.
- Remove from heat. Cool to room temperature.
- Cover chili and refrigerate at least 1 day.
- DO-AHEAD TIP: Chili can be made up to 2 days ahead. Keep refrigerated.
- Position rack in upper third of oven and preheat to 375 degrees F.
- Combine both cheeses.
- Spread 2 tablespoons beans over one side of 6 tortillas.
- Arrange tortillas bean side up and overlapping slightly in 14-by-11-by-3-inch baking dish.
- Spoon 1/3 of chili evenly over tortillas.
- Sprinkle 2 cups cheese mixture, then 1/4 cup onion over.
- Repeat layering 2 times.
- Spread remaining 6 tortillas with remaining beans, then arrange tortillas bean side down in casserole.
- Sprinkle with remaining cheese mixture.
- Bake until casserole is heated through and bubbling, about 50 minutes.
- Let stand on cooling rack for 5 minutes.
- Cut casserole into generous squares.
- Sprinkle with shredded lettuce and top with dollop of sour cream, and serve.
Nutrition Facts : Calories 1040.7, Fat 57.6, SaturatedFat 31.1, Cholesterol 211.6, Sodium 1808.7, Carbohydrate 65.2, Fiber 12.8, Sugar 6.1, Protein 68.2
TEX-MEX CASSEROLE
Both family and friends enjoy this Tex-Mex casserole recipe-even those who prefer a level of spiciness that's "mild" rather than "wild" (but still full of flavor!). -Cheryl Ruesch, Waukegan, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large skillet, cook ground beef and onion over medium heat until beef is no longer pink, 10-12 minutes, breaking into crumbles; drain. Stir in soups, enchilada sauce, milk and garlic powder. , Place half of the broken taco shells in a 13x9-in. baking dish. Layer with half of the meat mixture and half the cheese. Repeat layers using remaining taco shells, meat mixture and cheese. Bake until heated through, 40-45 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 415 calories, Fat 25g fat (10g saturated fat), Cholesterol 70mg cholesterol, Sodium 861mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 2g fiber), Protein 21g protein.
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