Post by MarieAlice on Apr 25, 2003 4:32:47 GMT -6
Tex-Mex Bean Bake
2 TBS vegetable oil
1 large onion, chopped
1 clove garlic, minced
1 (14oz) can tomato sauce
1 TBS chili powder
salt and freshly ground pepper to taste
1 can (28 oz) kidney, romano, or lima beans, drained
1 pkg (150g) tortilla chips, crushed
1 can (19 oz) corn kernels, drained
1/2 cup sliced black olives
1'2 cup shredded sharp Cheddar cheese
In skillet, heat oil; cook onion and garlic over medium heat until softened, about 5 minutes. Stir in tomato sauce, chili powder, salt and pepper to taste. Stir in drained beans and simmer for 5 minutes. Sprinkle one third of tortilla chips in the bottom of a lightly greased, deep 8 cup casserole. Spoon half the bean mixture over top. Add half the corn and half the olives. Repeat layers, topping with remaining chips. Cover and bake in 350*f oven until heated through, about 40 minutes. Uncover, sprinkle with cheese and bake for 5 minutes longer until cheese is melted. Serves 6.
2 TBS vegetable oil
1 large onion, chopped
1 clove garlic, minced
1 (14oz) can tomato sauce
1 TBS chili powder
salt and freshly ground pepper to taste
1 can (28 oz) kidney, romano, or lima beans, drained
1 pkg (150g) tortilla chips, crushed
1 can (19 oz) corn kernels, drained
1/2 cup sliced black olives
1'2 cup shredded sharp Cheddar cheese
In skillet, heat oil; cook onion and garlic over medium heat until softened, about 5 minutes. Stir in tomato sauce, chili powder, salt and pepper to taste. Stir in drained beans and simmer for 5 minutes. Sprinkle one third of tortilla chips in the bottom of a lightly greased, deep 8 cup casserole. Spoon half the bean mixture over top. Add half the corn and half the olives. Repeat layers, topping with remaining chips. Cover and bake in 350*f oven until heated through, about 40 minutes. Uncover, sprinkle with cheese and bake for 5 minutes longer until cheese is melted. Serves 6.