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Spicy Mexican Bean Casserole

Southern.Crockpot's picture
Ingredients
  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
  Salt 1⁄4 Teaspoon
  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)
Directions

MAKING
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.

SERVING
8) Serve spicy Mexican bean casserole topped with cheese, hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Bean
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
6

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