Spicy Mexican Bean Casserole

Southern.Crockpot's picture

Dec. 23, 2011

Ingredients

Commercial sour cream 8 Ounce (1 Carton)
Cream style cottage cheese
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
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 609Calories from Fat 318

 % Daily Value*

Total Fat 36 g55.4%

Saturated Fat 16 g80%

Trans Fat 0 g

Cholesterol

Sodium 1306 mg54.42%

Total Carbohydrates 48 g16%

Dietary Fiber 12 g48%

Sugars 8 g

Protein 29 g58%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet