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Vegetarian Taco Casserole Recipe

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This recipe for Vegetarian Taco Casserole, by , is from The Bennett Family Cookbook - 2007, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jeanie Kvach
Added: Thursday, October 12, 2006

Category:
Category:

Ingredients:  
Ingredients:  
One 16-ounce can pinto, pink, or black beans, drained and rinsed
One 16--ounce can crushed tomatoes
One 4-ounce can chopped mild green chilies
2 cups corn kernels
1/2 Onion diced
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
8 corn tortillas
1 1/2 cups grated Monterey Jack, cheddar, or jalapeño cheese
Salsa for topping

Directions:
Directions:
Preheat the oven to 400º
Combine the first 7 ingredients in a mixing bowl. Mix thoroughly.

Lightly oil a wide, 2-quart casserole dish and layer as follows: 4 tortillas, overlapping one another; half of the bean mixture; half of the cheese. Repeat the layers.

Bake the casserole for 12 to 15 minutes, or until the cheese is bubbly. Let stand for a minute or two, then cut into squares to serve. Pass around salsa to top each serving

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
Optional 1lb browned ground turkey or ground beef can be added to make this non-vegetarian.

 

 

 

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