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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.
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