Tortilla and Bean Casserole

"I adapted this recipe many years ago from a booklet produced by Pace Picante Sauce. In the booklet, credit for the recipe is given to Ina Colfelt of Westminster, Maryland. This is a tasty meatless entree."
 
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photo by *Parsley* photo by *Parsley*
photo by *Parsley*
photo by *Parsley* photo by *Parsley*
photo by *Parsley* photo by *Parsley*
Ready In:
1hr 10mins
Ingredients:
12
Serves:
6
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ingredients

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directions

  • In a large skillet, combine onion, green bell pepper or red bell pepper, tomatoes, picante sauce, garlic, and cumin. Heat to a boil, lower heat, and simmer 10 minutes.
  • Stir in beans.
  • In a 13 X 9 X 2 baking dish, spread 1/3 of the bean mixture.
  • Top bean layer with 6 tortillas, overlapping tortillas to fit the dimensions of dish, Layer 1 cup of the cheese over the tortillas.
  • Layer another 1/3 of the bean mixture, remaining tortillas, and then remaining bean mixture.
  • Cover tightly with foil and bake at 350 degrees for 30 to 35 minutes or until hot.
  • Uncover and top with the remaining 1 cup of cheese. Continue baking 5 more minutes.
  • Let stand for 10 minutes.
  • Top with garnishes of choice.

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Reviews

  1. This was amazing. Nice and spicy, but not too hot. I used more Picante suace than the recipe stated, as I could only find fourteen ounce cans. Next time, I think I'll try using black beans as well as kidney beans.
     
  2. Yummy casserole! The spiciness was just right and my family didn't miss the meat at all. I used the green bell pepper and I used a potato masher to mash about 1/4 of the mixture. It's great with a dallop of sour cream, some sliced black olives and cilantro. Thanx for this recipe. I will be making this again.
     
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