Friday, April 27, 2012

Mexican Casserole

I make what I call Mexican Casserole.  I've made it so many times I don't really use a recipe.  Here's one that's similar from .  My additions are Jalapenos, Cilantro, onions, bell peppers with cooked and shredded chicken.  I also use homemade black beans instead of refried beans.  For an even healthier alternative, try using low-carb tortillas or vegan tortillas.

Mexican Casserole

1 (16 ounce) can refried beans (or Homemade)
3/4 onion, diced
2 jalapenos, sliced
1 bell pepper, diced
Cilantro, chopped
5 (10 inch) flour tortillas
1 cup salsa
2 cups shredded Cheddar or Colby Jack cheese
*Optional* 1-2 cups cooked, shredded chicken

Preheat oven to 375 degrees F (190 degrees C). Spray a 9-inch pie pan with non-stick cooking spray.

In a saucepan, cook beans, bell peppers and onions (to soften them) on medium-high heat for about 5 minutes.

Place one tortilla in the bottom of the greased pan. Spread about 1/3 cup of the bean mixture over it. Layer a few tablespoons of salsa over this. Then, place another tortilla over the salsa, and add more of the bean mixture and a thin layer of cilantro*ADD chicken if you choose*. Follow the beans with a big handful of cheese, spreading evenly. repeat layers, spreading the ingredients evenly over the tortillas. On the top layer, add jalapeno slices, make sure to use lots of salsa and cheese!

Bake until the cheese is melted, approximately 20 to 25 minutes. 

I usually top this dish with a spoonful of sour cream but at the moment we are avoiding dairy.  Instead, I serve with Texas Caviar.

No comments:

Post a Comment

Thank you for visiting Mary's Kitchen and taking the time to comment! Please do not leave links in comments. They will be deleted.
Have an awesome day!