Spicy Mexican Bean Casserole
|Commercial sour cream||8 Ounce (1 Carton)|
|Cream-style cottage cheese||1 Cup (16 tbs)|
|Shredded monterey jack cheese||8 Ounce (2 Cup)|
|Chopped green onions||1⁄4 Cup (4 tbs)|
|Chopped green chilies||2 Tablespoon|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Chopped green pepper||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Vegetable oil||1 Tablespoon|
|Canned whole tomatoes||16 Ounce, undrained and coarsely chopped (1 Can)|
|Canned red kidney beans||32 Ounce, drained (2 Cans, 16 Ounce Each)|
|Tomato sauce||8 Ounce (1 Can)|
|Chili powder||1 1⁄2 Teaspoon|
|Canned sliced ripe olives||2 1⁄4 Ounce, drained (1 Can)|
|Corn chips||2 Cup (32 tbs), crushed, divided|
|Shredded sharp cheddar cheese||4 Ounce (1 Cup)|
1) In a mixing bowl, mix first 6 ingredients and keep aside.
2) In a large saucepan, heat oil and saute 1/4 cup chopped onion, green pepper, and garlic until tender.
3) Add tomatoes, beans, tomato sauce, and chili powder and bring to a boil.
4) Lower the heat and let it simmer 5 minutes. Add olives.
5) In a lightly greased casserole, sprinkle 1/2 cup corn chips and make a layer half of sour cream mixture and bean mixture.
6) Sprinkle 3/4 cup corn chips and spread layer with remaining sour cream mixture and bean mixture.
7) Now, bake uncovered at 350 degrees for 30 minutes.
8) Serve spicy Mexican bean casserole topped with cheese, hot.