Saturday, February 27, 2010

Mexican Bean and Potato Casserole

Layered like lasagna, using corn tortillas and Mexican seasoning.


2 envelopes taco seasoning
29 oz tomato puree
2 tbsp olive oil
14 oz potatoes, peeled and diced
1 (10 oz) package corn tortillas (12-six inch tortillas)
1 (15 1/2 oz) can pinto beans, drained
1 (15 1/4 oz) can corn, drained
12 oz (2 cups) educed fat cheddar cheese


Mix taco seasoning with one 29 oz can tomato puree.

In a large frying pan, heat two tbsp olive oil. Add diced potatoes and fry until tender. Add beans, corn, and one cup of seasoned tomato sauce. Heat thoroughly

Spray a 9x13 baking dish with cooking spray. Spread 1/2 cup of sauce on bottom.

Cut tortillas in half. Layer 4 tortillas to cover bottom of pan. Layer 1/2 cup sauce and 1/2 cup cheese.

Layer 4 tortillas, 1/2 cup sauce, and the potato and bean mixture.

Layer remaining 4 tortillas, rest of sauce, and remaining cheese.

Bake covered in pre-heated 350 degree oven for 30 minutes. Uncover. Bake for 10 more minutes, or until cheese is melted and bubbly.

Nutrition Facts: 12 servings, Serving Size 231.6g, Calories 370, Total Fat 9.8g, Saturated Fat 3.8g, Trans Fat 0.0g, Cholesterol 19mg, Sodium 406mg, Total Carbohydrates 54.3g, Dietary Fiber 10.8g, Sugars 6.8g, Protein 19.8g, Vitamin A 25%, Vitamin C 25%, Calcium 30%, Iron 22%

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