Saturday, June 15, 2013

The Mex-I-Can Casserole


Love Mexican themed food?--MEX 

Believe in yourself?--I  

Have some canned beans and corn? CAN  

(get the title now?)


I've made this several times for group gatherings because of its simplicity and unbelievably short prep/cooking time.  So far everyone seems to really enjoy it.

10 min prep 15 min bake. Done. 

Feel free to double the batch!
(doesn't it look delicious!?!)
Adapted from Panning The Globe
12 corn tortillas
1 can of rotel*
1 can of black beans--drained and rinsed (reduced sodium)
1 can of corn (no salt added)
1/2 onion, chopped
1 1/2 cup shredded cheese of choice (I used a mexican blend)
2 tsp garlic powder
1 tsp cumin
1/4 to 1/2 tsp chili powder (depends on your heat tolerance)
1 tsp salt
1/2 tsp black pepper

* any flavor of  or spice preference or rotel--I've made with original, mild, and lime!
* feel free to add in a hot sauce if desired.

Preheat oven to 350 F.

Lightly spray a 9x13 baking dish with a non stick spray of choice.
Layer 6 tortillas down in pan--is okay if they overlap and they bend up the side of the pan.
Mix rotel, black beans, corn, onion, garlic powder, cumin, chili powder, salt and pepper in a bowl.
Evenly top the 6 tortillas with half the mixture. Sprinkle 3/4 cup of cheese over the mixture.
Lay out another 6 tortillas on top of that and repeat, ending with sprinkled cheese on top.

Bake for 15 min, until cheese is melted and bubbly.

Cut into 15 portions or 9 if you want them bigger. 

Serve with some a side of your favorite salsa and guacamole!



No comments:

Post a Comment

Google+ Followers