Tortilla and Bean Casserole |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 8 |
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I adapted this recipe many years ago from a booklet produced by Pace Picante Sauce. This is a tasty meatless entree. Ingredients:
2 cups chopped onions |
1 1/2 cups chopped red bell peppers or 1 1/2 cups green bell peppers |
1 (16 ounce) can diced tomatoes, undrained |
3/4 cup pace picante sauce |
2 garlic cloves, minced |
2 teaspoons ground cumin |
2 (15 ounce) cans kidney beans, drained and rinsed |
12 (6 inch) flour tortillas |
8 ounces shredded monterey jack cheese or 8 ounces cheddar cheese |
sliced tomato |
sour cream |
hot pepper |
Directions:
1. In a large skillet, combine onion, green bell pepper or red bell pepper, tomatoes, picante sauce, garlic, and cumin. Heat to a boil, lower heat, and simmer 10 minutes.
2. Stir in beans.
3. In a 13 X 9 X 2 baking dish, spread 1/3 of the bean mixture.
4. Top bean layer with 6 tortillas, overlapping tortillas to fit the dimensions of dish, Layer 1 cup of the cheese over the tortillas.
5. Layer another 1/3 of the bean mixture, remaining tortillas, and then remaining bean mixture.
6. Cover tightly with foil and bake at 350 degrees for 30 to 35 minutes or until hot.
7. Uncover and top with the remaining 1 cup of cheese. Continue baking 5 more minutes.
8. Let stand for 10 minutes.
9. Top with garnishes of choice.
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