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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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Here is a delicious casserole from Old El Paso, that will have your family begging for more! I have found that these ingredients are fairly easy to come by, but I make my own taco and fajita seasonings. You may use your own seasonings, or use the ones provided here in this recipe. Ingredients:
1 (16 ounce) can old el paso refried beans |
1 (15 ounce) can tomato sauce |
1 (1 ounce) package old el paso fajita seasoning mix |
1 (9 ounce) package , frozen cooked chicken breast strips, thawed (seasoned with southwest seasonings) |
smucker's no sugar added orange spread, 8 |
8 (1 lb) bags frozen stir-fry bell peppers and onions, thawed, drained |
2 cups shredded colby-monterey jack cheese (8 oz) |
Directions:
1. Heat oven to 375°F Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix refried beans, tomato sauce and fajita seasoning mix. Stir in chicken.
2. Spread 1/2 cup of the bean mixture over bottom of baking dish. Arrange 4 tortillas, overlapping if necessary, in baking dish. Top with half of remaining bean mixture, half of the stir-fry vegetables and 1 cup of the cheese. Repeat layers with remaining tortillas, bean mixture, stir-fry vegetables and cheese.
3. Cover baking dish with foil. Bake 30 minutes. Uncover; bake 15 to 20 minutes longer or until hot and bubbly. Let stand 5 minutes before cutting.
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