Black Bean Fajita Casserole Recipe
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 This recipe for Black Bean Fajita Casserole, by Carole Curry-Warren, is from The Curry Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Carole Curry-Warren
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 cups cooked rice
1 cup cooked diced chicken or pork
½ cup salsa
16 oz. Panera Black Bean soup (We used Meijer brand Carribbean Black Bean soup instead.)
1 cup shredded cheddar cheese (When we warmed up leftovers we sprinkled more cheese on top.)
¾ cup crushed tortilla chips plus more at each serving
14 oz. vegetables optional (We used corn.)
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Directions: |
Directions:Preheat oven to 425 degrees.
Thaw vegetables in microwave for faster cook time.
Spread cooked rice in the bottom of 2 to 2 ½ qt. baking dish.
In order, layer with pork or chicken, vegetables, salsa, soup and cheese.
Top with the crushed chips.
Bake 15 to 20 minutes or until cheese is bubbly and the chips start to brown |
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Number Of
Servings: |
Number Of
Servings:4 to 6 |
Personal
Notes: |
Personal
Notes: Serve with a salad and fresh tortilla chips. This makes enough to have for leftovers a few times. Leftovers tasted even better than the first day!!
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