Mexican Layered Casserole Recipe

Name: Mexican Layered Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 onion, chopped; 1 bell pepper, chopped; 1 garlic clove, minced (or more); 1 tablespoon olive oil; 1 (15 ounce) can pinto beans, rinsed and drained; 1 (15 ounce) can black beans, rinsed and drained; 1 ½ cups corn kernels (fresh or frozen); 1 ½ cups cooked brown rice; 1 ½ cups tomato sauce; 4 ounces chopped green chilies; 2 teaspoons chili powder; 2 teaspoons cumin; 4 cups enchilada sauce; 12 corn tortillas; 4 green onions, finely chopped; sour cream (optional)

Servings: persons

1 onion, chopped
1 bell pepper, chopped
1 garlic clove, minced (or more)
1 tablespoon olive oil
1 (15 ounce) can pinto beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 ½ cups corn kernels (fresh or frozen)
1 ½ cups cooked brown rice
1 ½ cups tomato sauce
4 ounces chopped green chilies
2 teaspoons chili powder
2 teaspoons cumin
4 cups enchilada sauce
12 corn tortillas
4 green onions, finely chopped
sour cream (optional)

1
Saute the onion, bell pepper, and garlic in the olive oil over medium heat until softened.
2
Add the beans, corn, rice, tomato sauce, chilies, chili powder, and cumin.
3
Mix well and cook on low until thoroughly heated, about 10 minutes.
4
Remove from heat and set aside.
5
Preheat the oven to 350.
6
Spread about 1/2 c enchilada sauce over the bottom of a 13 x 9-inch pan.
7
Pour the rest of the enchilada sauce into a bowl.
8
Dip 4 of the tortillas into the enchilada sauce and layer them in the bottom of the pan.
9
Spread with half the bean mixture.
10
Repeat layers, ending with tortillas.
11
Spread the remaining enchilada sauce over the top.
12
Cover and bake for 40 minutes.
13
Let it sit for 5 minutes before serving.
14
Garnish with chopped green onion and/or sour cream.

804

kcal

Calories

Fat

166

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 16 ingredients. The key ingredients include: 1 onion, chopped, 1 bell pepper, chopped, 1 garlic clove, minced (or more), 1 tablespoon olive oil, and more.

Yes, Mexican Layered 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 Layered Casserole

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