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mexican-layered-casserole recipe

Date: Sun, 24 Aug 1997 22:25:30 -0700
 From: Terry & Kathleen Schuller (schuller@ix.netcom.com)
 Recently I checked the McDougall Program for a Healthy Heart out from the
 library and have made several recipes from it.  This is a fairly hearty
 dish which my family enjoyed.  I used mild Pace Picante Sauce instead of
 enchilada sauce.
                    *  Exported from  MasterCook  *
                         Mexican Layered Casserole
 Recipe By     : McDougall Program for a Healthy Heart
 Serving Size  : 8    Preparation Time :0:30
 Categories    : Beans                            Main Dishes, Vegetarian
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4  cup           water
    1      each          onion -- chopped
    1      each          green bell pepper -- chopped
    1      clove         garlic -- minced
   15      ounces        kidney beans, canned -- drained and rinsed
   15      ounces        black beans, canned -- drained and rinsed
    1 1/2  cups          frozen corn kernels
    1 1/2  cups          cooked brown rice
    1 1/2  cups          tomato sauce
    4      ounces        chopped green chiles
    2      teaspoons     chili powder
    2      teaspoons     ground cumin
    4      cups          enchilada sauce
   12      each          corn tortillas (soft)
    4      each          green onions -- finely chopped
   Place the water in a large pan with the onion, green pepper, and garlic.
 Cook over medium heat, stirring frequently, until softened, about 5
 minutes.  Add the beans, corn, rice, tomato sauce, chilies, chili powder,
 and cumin.  Stir to mix, then cook over low heat until warmed through,
 about 10 minutes.  Remove from the heat and set aside.
   Preheat the oven to 350 degrees.
   Pour about 1/2 cup of the enchilada sauce into the bottom of a 13 x
 9-inch casserole dish and spread evenly over the bottom.  Pour the rest of
 the enchilada sauce into a bowl.  Dip 4 of the tortillas, one at a time,
 into the enchilada sauce, then layer them in the bottom of the casserole
 dish. Spread half of the bean mixture over the tortillas.  Repeat with the
 next 4 tortillas and the remaining mixture.  Finish with the last 4
 tortillas.  Pour the remaining enchilada sauce over the top and spread
 evenly.  Sprinkle with the chopped green onion.  Cover and bake for 40
 minutes.  Remove from the oven and let rest 5 minutes before serving.
 Serve with salsa to spoon over the top, if desired.
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