Sunday, May 17, 2009

Mexican Casserole

Mexican casserole:
1 pound prepared black beans (I used a mix of black, white and pinto beans)
1 (8-oz.) jar salsa
2 tablespoons taco sauce
2 teaspoons cumin
2 teaspoons chili powder (will use MUCH less, since I'd like to be able to eat it....)
2 teaspoons garlic powder
2 cups baked tortilla chips (I used the plain Doritos which are kosher here in Israel)
1 cup low fat sour cream (I used Gvinah Levanah)
1/2 cup sliced green onions
3/4 cup chopped tomato
4 ounces low fat Cheddar cheese, shredded
Shredded lettuce (optional)

COOKING INSTRUCTIONS: Preheat oven to 350 degrees.
In a large skillet, combine beans, salsa, taco sauce, cumin, chili powder and garlic powder; heat to a simmer, stirring occasionally.
Place tortilla chips in an un-greased 2-quart casserole; top with bean mixture. Spread sour cream over the top, then sprinkle with onions, tomato and cheese; bake, uncovered, for 20 to 30 minutes, or until hot and bubbly.
Garnish with shredded lettuce and additional taco sauce, if desired.

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