Mexican Casserole Recipe

Name: Mexican Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. dried red kidney beans; 2 onions, chopped; 1 clove garlic, mashed; 1 Tbsp. peanut oil; 1 (16 oz.) can whole tomatoes, coarsely chopped; 1 (16 oz.) can tomato sauce; 2 rounded Tbsp. chili powder; 1/4 tsp. ground cumin; salt; 1 (10 oz.) pkg. frozen corn kernels; 1 can pitted ripe olives, drained and halved; 1/4 tsp. hot pepper sauce (or to taste); 1 doz. corn tortillas; 6 scallions, chopped; 3/4 lb. grated sharp Cheddar cheese

Servings: persons

1 lb. dried red kidney beans
2 onions, chopped
1 clove garlic, mashed
1 Tbsp. peanut oil
1 (16 oz.) can whole tomatoes, coarsely chopped
1 (16 oz.) can tomato sauce
2 rounded Tbsp. chili powder
1/4 tsp. ground cumin
salt
1 (10 oz.) pkg. frozen corn kernels
1 can pitted ripe olives, drained and halved
1/4 tsp. hot pepper sauce (or to taste)
1 doz. corn tortillas
6 scallions, chopped
3/4 lb. grated sharp Cheddar cheese

1
Cook beans according to basic directions.
2
Saute onions and garlic in peanut oil until lightly browned.
3
Add tomatoes, tomato sauce and seasonings.
4
Cook 10 minutes; add the beans with the bean broth, corn, olives and hot pepper sauce.
5
Cook until heated through.
6
Adjust seasonings.
7
Skim and reserve 1 cup of the thinner top of the bean mixture for sauce to pass at the table. Line an oiled 3 1/2 or 4 quart casserole dish with tortillas. Spoon over them a thick layer (about 1 inch) of bean mixture and sprinkle a few scallions on the beans.
8
Scatter some cheese evenly over top.
9
Reserve 1 cup of the cheese and some scallions for use later.
10
Continue making layers of tortillas, beans, scallions and cheese, ending with the bean mixture until the dish is nearly full.
11
Bake in a moderate oven (350u00b0) for 30 minutes or until casserole is bubbling and heated through.

582

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 lb. dried red kidney beans, 2 onions, chopped, 1 clove garlic, mashed, 1 Tbsp. peanut oil, and more.

Yes, Mexican Casserole falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Casserole

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