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Soft Taco Bake Recipe

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This recipe for Soft Taco Bake, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lisa Tefft
Added: Saturday, June 24, 2006



1 T. Olive Oil
1 c. chopped red bell pepper
3/4 c. chopped green bell pepper
1/2 c. chopped red onion
1/2 chopped seeded Anaheim chile or 1 (4.5-ounce) can chopped green chilies, drained
2 T. minced fresh cilantro
1 t. dried oregano
1 t. chili powder
1/2 t. ground cumin
2 cups no-salt added tomato juice
2 – 15 oz. cans black beans, drained
1 - 15 oz. can s cane1lini beans, drained
1 c. shredded reduced-fat Monterey Jack cheese
1 c. shredded reduced fat sharp cheddar cheese
7 - 8" flour tortillas

1. Heat oil in a large non-stick skillet over medium heat.
2. Add red bell pepper and next 7 ingredients (red bell pepper through cumin
3. Sauté 5 minutes or until tender.
4. Add tomato juice; cook 8 minutes or until reduced to 2-1/2 c.
5. Combine black beans and half of tomato juice mixture in a bowl; stir well
6. Stir canellini beans into remaining tomato juice mixture. Set both aside
7. Combine cheeses in a bowl; toss well.
8. Line a 9" pie plate with foil, allowing 6 inches of foil to extend over opposite edges of pie plate.
9. Repeat procedure with another sheet of foil, extending foil over remaining edges of pie plate. Coat foil with cooking spray, and place 1 tortilla in bottom of dish.
10. Spread 1 cup cannellini bean mixture over tortilla; sprinkle with 1/4 cup cheese.
11. Place 1 tortilla over cheeses pressing gently. 8pread 1 cup black bean mixture over tortilla; sprinkle with 1/4 c. cheese.
12. Repeat layer.
13. Bring edges to foil to center; fold to seal.
14. Bank at 325 for 40 minutes. Remove from oven; let stand,
15. Covered 10 minutes.
16. Cut in wedges.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Can be made with ground beef or chicken.




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