You are here

Acapulco Bean Casserole's picture
  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)

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

Main Dish

Rate It

Your rating: None
Average: 4.2 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1835 Calories from Fat 647

% Daily Value*

Total Fat 73 g111.8%

Saturated Fat 41.7 g208.3%

Trans Fat 0 g

Cholesterol 190.1 mg63.4%

Sodium 4694.7 mg195.6%

Total Carbohydrates 230 g76.6%

Dietary Fiber 48.6 g194.5%

Sugars 24.8 g

Protein 65 g130.6%

Vitamin A 81.4% Vitamin C 44.1%

Calcium 107.3% Iron 120.7%

*Based on a 2000 Calorie diet

Acapulco Bean Casserole Recipe