 |
Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
|
What's great about this casserole is that you just throw it together and pop it in the oven. While it's baking, I can unwind from work and spend time with my two children. If company's coming, I just use two cans of everything!Paula Roberts, Russellville, Arkansas Ingredients:
1 can (16 ounces) vegetarian baked beans |
1 can (16 ounces) kidney beans, rinsed and drained |
1 can (15-1/4 ounces) whole kernel corn, drained |
1 can (15 ounces) vegetarian chili with beans |
1 to 2 jalapeno peppers, seeded and chopped |
1 cup (4 ounces) shredded cheddar cheese |
1 cup crushed nacho tortilla chips |
Directions:
1. In a bowl, combine the baked beans, kidney beans, corn, chili and jalapenos. Transfer to a greased 8-in. square baking dish.
2. Cover and bake at 350° for 40 minutes. Uncover; sprinkle with cheese and chips. Bake 5-10 minutes longer or until bubbly and cheese is melted. Yield: 6 servings.
|
|