The Best Derned Southwestern Casserole Recipe
If you want to add a little spice to life—and to dinner—serve this hearty main dish. It’s full of Tex-Mex goodness, and looks colorful on the plate.—Valerie Igal, Oak Hill, VA
- 1-1/2 pounds uncooked chorizo or bulk spicy pork sausage
- 1 small onion, chopped
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (15 ounces) tomato sauce
- 1 can (11 ounces) Mexicorn, drained
- 2 cans (4 ounces each) chopped green chilies
- 1 cup salsa
- 1/4 cup minced fresh cilantro
- 3 teaspoons each ground cumin, chili powder and paprika
- 2 teaspoons garlic powder
- 12 corn tortillas (6 inches)
- 2 large tomatoes, sliced
- 2 cups (8 ounces) shredded Monterey Jack or cheddar-Monterey Jack cheese
- 1. Preheat oven to 375°. Crumble chorizo into a large skillet; add onion. Cook over medium heat until meat is fully cooked; drain. Add beans, tomato sauce, corn, chilies, salsa, cilantro and seasonings; heat through.
- 2. Place six tortillas in the bottom of a greased 13x9-in. baking dish. Layer with 3-1/2 cups meat mixture, the tomatoes and 1 cup cheese. Top with remaining tortillas, meat mixture and cheese.
- 3. Cover and bake 40 minutes. Uncover; bake 5-10 minutes or until heated through. Let stand 10 minutes before cutting. Yield: 12 servings.
1 piece equals 420 calories, 24 g fat (10 g saturated fat), 67 mg cholesterol, 1,370 mg sodium, 29 g carbohydrate, 5 g fiber, 22 g protein.
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