You are here

Acapulco Bean Casserole

Chef.at.Home's picture
Ingredients
  Chopped celery 1 Cup (16 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Butter/Margarine 2 Tablespoon
  Canned chili with beans 15 Ounce (1 Can)
  Canned whole kernel corn 8 3⁄4 Ounce, drained (1 Can)
  Canned jalapeno bean dip 7 Ounce (Two 3 1/4 Ounce Cans)
  Taco sauce 4 Ounce (1 Can)
  Salt 1⁄8 Teaspoon
  Corn tortillas 6 , torn
  Shredded sharp american cheese/Shredded sharp cheddar cheese 2 Ounce (1/2 Cup)
Directions

In saucepan cook celery and onion in butter or margarine till tender, about 10 minutes.
Stir in chili with beans, drained corn, bean dip, taco sauce, and salt.
Arrange half the torn tortillas in an 8x1 1/2-inch round baking dish; top with half the chili mixture.
Repeat layers using remaining torn tortillas and chili mixture.
Bake, covered, at 350° for 35 to 40 minutes.
Sprinkle with shredded cheese.
Bake, uncovered, till cheese melts, 2 to 3 minutes more.

Recipe Summary

Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Bean

Rate It

Your rating: None
4.1975
Average: 4.2 (20 votes)