Monday, August 9, 2010

Yummy Mexican Casserole

Prepare this dish and while it is cooking come and enter my very first GIVEAWAY!

I made this casserole tonight from the good ole’ Betty Crocker cookbook but I made it my own. Here’s my version.



1 medium onion

1 red bell pepper

2 tsp cumin

1 c Pace picante

2 garlic cloves

1 can seasoned diced tomatoes (undrained)

1 can black beans drained and rinsed

1 can kidney beans drained and rinsed

2 cups cooked chicken (I used leftovers, Beef would work too)

12 corn tortillas

2+ cups of cheese

Garnish with chopped tomatoes, cilantro, onions, shredded lettuce, sliced olives and sour cream.

What to do:

Cook the first 6 ingredients in a large skillet for about 10 minutes.

Add the beans and chicken to the skillet and warm through.

Place 1/3 of the bean mixture in the bottom of a 3 quart casserole.

Top with 1/2 of the cheese.

Top with 6 of the tortillas.

Add another 1/3 of the bean mixture.

Top with the remaining tortillas.

Finish off with the remaining bean mixture and cheese on top.

Bake in a 350 degree oven for 30-35 minutes until everything is bubbly.

Garnish and enjoy!

2 sweet sentiments:

Sippy Cup Mom

YUM! How strange is it that I was googling this recipe tonight? Thanks so much!


That recipes looks so good. THanks for sharing. I am following you back from The Thrifty Things. Thanks for linking up with us yesterday.

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