Tortilla and bean casserole
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Onion; Chopped |
| 1½ | cup | Bell Pepper; Chopped |
| 16 | ounces | Whole Tomato; Undrained |
| ¾ | cup | Pace Picante Sauce |
| 2 | Cloves Garlic; Minced | |
| 2 | teaspoons | Ground Cumin |
| ½ | teaspoon | Salt |
| 30 | ounces | Black Beans; Rinsed And Drained |
| 12 | Corn Tortillas | |
| 2 | cups | Monterey Jack Cheese; Or Cheddar |
| 1 | medium | Tomato; Thinly Sliced |
| Shredded Lettuce; Olives, Sour Cream,, Onions, Optional | ||
Directions
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 ⅓ of bean mixture. Top with 6 tortillas, overlapping, and 1 cup cheese. Top with another ⅓ 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.
Recipe by: Pace newsletter spring 93 Posted to brand-name-recipes by Meg Antczak <meginny@...> on Mar 16, 1998
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