Tex Mex Casserole
total time: 50 minutes
Servings: 6
Ingredients
3/4 cup Low fat sour cream
2 cups Mexican Blend Cheese
1 tbs olive oil
1 medium onion diced
1 medium Celery Stalk diced
1 each Jalapeno pepper seeds discarded and diced
15 ounce Canned diced tomatoes drained
15 ounces canned chili beans drained
15 ounces canned black beans drained
15 ounces caned fat free refried beans
8 each Corn Tortillas
6 cups Shredded iceberg lettuce
Taco seasoning (you can just buy a mccormick taco seasoning packet if you want, but making it yourself is cheaper)
2 teaspoons Chili Powder
2 teaspoons Ground Cumin
1/2 teaspoon Paprika
1/2 teaspoon Crushed Red Pepper
1/2 teaspoon Salt
1/4 teaspoon Garlic Powder
1/4 teaspoon Onion Powder
1/4 teaspoon Dried Oregano
1/4 teaspoon Black Pepper
Instructions
Preheat oven to 375
Prepare the vegetables (onion, celery, jalapeno) as described above. Mix together the taco seasoning.
Heat olive oil in a large pot over medium heat
Add onion and celery to pot, and, cook until the onion is translucent (5-10 minutes)
Add jalepeno and taco seasoning, stir until combined and aromatic, about 1-2 minutes
Add the tomatoes, chili beans, black beans, and refried beans. Stir until well combined and simmering, about 3-5 minutes. Season with salt to taste.
Spray a 12 x 8 inch baking dish with cooking spray..
Cut the tortillas in half. Place half of the tortillas in the bottom of the pan
Spoon ½ of the bean mixture over the tortillas.
Spoon all of the sour cream over the bean mixture
Place remaining tortillas over the sour cream
Spoon the remaining bean mixture over the tortillas
Top with the 2 cups of cheese. Cover with foil
Bake at 375 for 25 minutes.
Serve with cilantro, shredded lettuce, and other optional ingredients.
Nutrition
Calories: 430 kcal | Carbohydrates: 40 g
