Anyone have a Mexican Bean casserole recipe?!
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can pinto beans, drained
1 (16 ounce) can refried beans
1 (2 ounce) can sliced black olives
1/2 (15.25 ounce) can whole kernel corn, drained
1/2 cup chopped green bell pepper
1 jalapeno pepper, seeded and minced
1 tablespoon ground cumin
1 tablespoon chili powder
ground black pepper to taste
5 (10 inch) whole wheat tortillas
1 1/2 cups shredded Cheddar cheese
1/2 cup salsa (optional)
1/2 cup sour cream (optional)
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10 inch round cake pan or springform pan. In a large saucepan over medium-high heat, mix black beans, pinto beans, refried beans, olives, corn, bell pepper, and jalapeno pepper. Season with cumin, chili power, and black pepper. Cook and stir until thickened, about 10 minutes. Lay one tortilla flat on the bottom of the prepared baking pan. Spread 1/4 of the bean mixture on the tortilla. Sprinkle 1/4 cup Cheddar cheese lightly over the bean mixture. Repeat layering, ending with a tortilla. Top with remaining Cheddar cheese. Bake 20 minutes in the preheated oven. Allow to cool slightly before serving. Serve with salsa and sour cream for garnish.
nfd?
Answers: Mexican Bean Pie
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can pinto beans, drained
1 (16 ounce) can refried beans
1 (2 ounce) can sliced black olives
1/2 (15.25 ounce) can whole kernel corn, drained
1/2 cup chopped green bell pepper
1 jalapeno pepper, seeded and minced
1 tablespoon ground cumin
1 tablespoon chili powder
ground black pepper to taste
5 (10 inch) whole wheat tortillas
1 1/2 cups shredded Cheddar cheese
1/2 cup salsa (optional)
1/2 cup sour cream (optional)
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10 inch round cake pan or springform pan. In a large saucepan over medium-high heat, mix black beans, pinto beans, refried beans, olives, corn, bell pepper, and jalapeno pepper. Season with cumin, chili power, and black pepper. Cook and stir until thickened, about 10 minutes. Lay one tortilla flat on the bottom of the prepared baking pan. Spread 1/4 of the bean mixture on the tortilla. Sprinkle 1/4 cup Cheddar cheese lightly over the bean mixture. Repeat layering, ending with a tortilla. Top with remaining Cheddar cheese. Bake 20 minutes in the preheated oven. Allow to cool slightly before serving. Serve with salsa and sour cream for garnish.
nfd?
did you ever notice that basically, every mexican recipe uses the exact same ingredients?
MEXICAN BEAN CASSEROLE
6 oz. pkg. corn chips
2 c. cheese
5 oz. can enchilada sauce
8 oz. can tomato sauce
1 minced onion
15 oz. can chili with beans
Reserve extra 1 cup corn chips and 2 cups cheese. Combine chips, cheese, enchilada sauce, onion and beans. Pour into 1 1/2-quart baking dish. Bake uncovered at 350 degrees for 20 minutes. Sprinkle with cheese and chips. Bake 5 minutes longer.
OR
MEXICAN TORTILLA-BEAN CASSEROLE
2 c. chopped onion
1 (14 oz.) can chopped tomatoes
1 1/2 c. chopped green pepper
2 cloves minced garlic
3/4 c. salsa
1 (15 oz.) can chili kidney beans, drained
1 (15 oz.) can black beans, drained
12 (6 inch) corn tortillas
2 c. shredded Monterey Jack cheese
2 med. tomatoes, sliced
2 c. shredded lettuce
Chopped scallions and chopped black olives
In large skillet combine onion, green pepper, undrained tomatoes, salsa, garlic. Simmer uncovered 10 minutes. Stir in beans. Spread 1/2 of bean mixture over bottom of 13x9x2 baking dish. Top with 1/2 of tortillas and 1/2 of cheese. Add another 1/2 of bean mixture, then remaining tortillas then cheese. Add tomato slices, lettuce and scallions and olives over the top.
Bake at 350 for 35 minutes. Let stand for 10 minutes before cutting and serving.
OR
MEXICAN RICE AND BEAN CASSEROLE
1 tsp. vegetable oil
3/4 c. water
1 1/2 c. sliced mushrooms
2 sweet green peppers, chopped
1 onion, chopped
2 cloves garlic, minced
1 (28 oz.) can tomatoes, undrained
1 (19 oz.) can red kidney beans, drained
3/4 c. long grain rice
1 tbsp. chili powder
2 tsp. cumin
1/4 tsp. cayenne pepper
1 c. shredded lowfat Mozzarella cheese
You may want to cut back on chili powder or cayenne pepper if you are serving this to young children.
In large skillet or Dutch oven, heat oil with water over medium heat. Add mushrooms, green peppers, onion and garlic; simmer, stirring often until onion is tender, about 10 minutes. Add tomatoes, beans, rice, chili powder, cumin and cayenne. Simmer covered for about 25 minutes or until rice is tender and most of the liquid is absorbed.
Transfer to large baking dish; sprinkle with cheese. Bake in 350 degree oven for 15 minutes or microwave at high for 1 to 2 minutes until cheese melts. Makes 6 servings.
OR
MEXICAN BEAN CASSEROLE
1 lb. ground beef
1 sm. onion
1 sm. bell pepper
1 c. ketchup
1/3 c. vinegar
1/4 c. brown sugar
1/4 tsp. salt
1/4 tsp. black pepper
1 tsp. chili powder
2 tsp. syrup
1 tbsp. mustard
1 tbsp. Worcestershire sauce
2 (16 oz.) cans pinto or kidney beans
1 (16 oz.) can lima beans
Brown and drain first three ingredients. Mix remaining ingredients. Stir in meat mixture. Bake for 25 minutes at 400 degrees. Then top with 1 cup grated cheese and 1 bag crushed corn chips. Cook 5 minutes more.
JM
MEXICAN BEAN CASSEROLE
1 lb. ground beef
1 small onion, chopped
1 small bell pepper, chopped
2 cans (16 oz. each) pinto or kidney beans, drained
1 (16 oz.) can lima beans, drained
1 cup ketchup
1/3 cup vinegar
1/4 cup brown sugar
1 tbsp. mustard
1 tbsp. Worcestershire sauce
2 tsp. maple or corn syrup
1 tsp. chili powder
1/4 tsp. salt
1/4 tsp. black pepper
FOR THE TOPPING:
1 cup shredded cheese
1 small bag crushed corn chips
Brown beef, onion, and bell pepper together and drain.
Mix together remaining ingredients. Stir in meat mixture. Pour into a casserole dish.
Bake for 25 minutes at 400 degrees.
Then top with cheese and crushed corn chips. Bake 5 minutes longer.
http://www.recipelink.com/mf/0/77427
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MEXICAN BEAN CASSEROLE
6 oz. pkg. corn chips
2 c. cheese
5 oz. can enchilada sauce
8 oz. can tomato sauce
1 minced onion
15 oz. can chili with beans
Reserve extra 1 cup corn chips and 2 cups cheese. Combine chips, cheese, enchilada sauce, onion and beans. Pour into 1 1/2-quart baking dish. Bake uncovered at 350 degrees for 20 minutes. Sprinkle with cheese and chips. Bake 5 minutes longer.