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The Best Recipes: Veggie Mexican Layered Casserole Popular Recipes

Looking for recipes Veggie Mexican Layered Casserole, our own site provides recipes Veggie Mexican Layered Casserole that an individual need Listed below are the tested recipes Veggie Mexican Layered Casserole of which you need

Veggie Mexican Layered Casserole

"I meant to make burritos one night but I was in a hurry, so I layered everything together in a casserole dish to save time. The result was this Mexican layered casserole and a yummy go-to dish that is easily customizable for things I usually have on hand. You could add chicken or beef if you'd like, but we eat it as-is! Top with chopped cilantro and chopped green onions."

Ingredients :

  • 1 tablespoon olive oil
  • 2 Roma tomatoes, chopped
  • 1/2 cup roasted pasilla chile sauce (such as Herdez®)
  • 1/2 cup frozen corn
  • 1/2 yellow bell pepper, chopped
  • 1/2 green bell pepper, chopped
  • 1/2 white onion, chopped
  • 1/2 red onion, chopped
  • 1 jalapeno pepper, seeded and chopped
  • 1 teaspoon ground cumin
  • 1 (16 ounce) can refried beans
  • 1 (15.5 ounce) can pinto beans, drained and rinsed
  • 1 1/2 cups shredded Cheddar cheese, divided
  • 1 cup cottage cheese
  • 1 cup sour cream
  • 5 (7 inch) whole wheat tortillas, or as needed

Instructions :

Prep : 30M Cook : 8M Ready in : 1H15M
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat oil in a skillet over medium heat. Add Roma tomatoes, chile sauce, corn, yellow bell pepper, green bell pepper, white onion, red onion, jalapeno pepper, and cumin. Cook and stir until tender, 5 to 7 minutes. Add refried beans and pinto beans; stir to combine. Remove bean mixture from heat.
  • Mix 1 cup Cheddar cheese, cottage cheese, and sour cream together in a bowl.
  • Cover the bottom of a 9x13-inch casserole dish with 1/3 of the bean mixture. Top with a third of the cheese mixture and a thin layer of tortillas. Repeat with another third of the beans, another third of the cheese mixture, and tortillas. Repeat again with remaining beans, remaining cheese mixture, and a final layer of tortillas. Sprinkle remaining 1/2 cup shredded Cheddar cheese on top. Cover with aluminum foil.
  • Bake in the preheated oven for 20 minutes. Remove aluminum foil and bake until bubbling, 8 to 10 minutes more.
  • Remove from oven and let stand for 10 minutes before serving.

Notes :

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