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Tortilla and Bean Casserole

2 c Onion; Chopped
1 1/2 c Bell Pepper; Chopped
16 oz Whole Tomato; Undrained
3/4 c Pace Picante Sauce
2 Cloves Garlic; Minced
2 ts Ground Cumin
1/2 ts Salt
30 oz Black Beans; Rinsed And Drained
12 Corn Tortillas
2 c Monterey Jack Cheese; Or Cheddar
1 md Tomato; Thinly Sliced
Shredded Lettuce; Olives, Sour Cream, Onions, Optional


In large skillet, combine onion, bell pepper, tomatoes, pace, garlic, cumin and salt. Simmer uncovered 10 minutes, breaking up tomatoes with large spoon. Stir in beans. In 13 x 9 pan, spread 1/3 of bean mixture. Top with 6 tortillas, overlapping, and 1 cup cheese. Top with another 1/3 bean mixture, remaining tortillas and bean mixture. Cover tightly with foil and bake at 350 30 to 35 minutes or until hot. Top with tomatoes and remaining cheese. Continue baking 5 minutes. Let stand 10 minutes. Top as desired.




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