Recipe: Taco Casserole

This was a really simple casserole that tasted a lot better than it looked (it looks like a mess!). It comes together really quickly so it’s perfect for a weeknight meal and can be paired with a salad or soup for a full meal. It can serve up to 6 and is really hearty and filling. Feel free to add more veggies inside it though you may need to cook them down on the stove a little longer to combat the increase of water in the dish.

Taco Casserole

AuthorMab

Yields1 Serving

Ingredients
 2 tbsp olive oil
 1 onion, chopped
 4 oz corn
 2 cloves garlic, minced
 28 oz black beans
 28 oz canned tomatoes with chilies
 ½ cup fresh cilantro, chopped
 810 corn tortillas
 6 oz cheddar, shredded
 toppings: sour cream, sliced green onions, avocado, jalapenos

Directions
1

Preheat the oven to 375 degrees. In a medium pot, heat a small amount of olive oil add to it the onions, corn, and garlic. Heat until onions turn clear, about 5 minutes.

2

Add the beans and 1/2 cup water. Bring to a simmer, about 5 minutes. Slightly mash some of the beans. Take off the heat and mix in the cilantro.

3

Lay 4 tortillas in the bottom of an 8-inch square baking dish, overlapping a bit and slightly going up the sides of the dish. Spread 1/3 of the tomatoes on top. Spoon 1/2 of the black beans and veggies in, evenly distributing them. Sprinkle with 1/3 of the cheese. Top with 3 tortillas and repeat the layering process. Finish it with the remaining 3 tortillas, last 1/3 of the tomato sauce, and last 1/3 of cheese.

4

Cover the dish with aluminum foil and bake for 20-25 minutes.

Adapted from Now You're Cookin'

Ingredients

Ingredients
 2 tbsp olive oil
 1 onion, chopped
 4 oz corn
 2 cloves garlic, minced
 28 oz black beans
 28 oz canned tomatoes with chilies
 ½ cup fresh cilantro, chopped
 810 corn tortillas
 6 oz cheddar, shredded
 toppings: sour cream, sliced green onions, avocado, jalapenos

Directions

Directions
1

Preheat the oven to 375 degrees. In a medium pot, heat a small amount of olive oil add to it the onions, corn, and garlic. Heat until onions turn clear, about 5 minutes.

2

Add the beans and 1/2 cup water. Bring to a simmer, about 5 minutes. Slightly mash some of the beans. Take off the heat and mix in the cilantro.

3

Lay 4 tortillas in the bottom of an 8-inch square baking dish, overlapping a bit and slightly going up the sides of the dish. Spread 1/3 of the tomatoes on top. Spoon 1/2 of the black beans and veggies in, evenly distributing them. Sprinkle with 1/3 of the cheese. Top with 3 tortillas and repeat the layering process. Finish it with the remaining 3 tortillas, last 1/3 of the tomato sauce, and last 1/3 of cheese.

4

Cover the dish with aluminum foil and bake for 20-25 minutes.

Taco Casserole

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