Mexican Layered Casserole

 

We love this recipe. It has lots of variations and can be adapted to whatever your family prefers. You can add any ingredients or extra spice that your family enjoys to this casserole. (Green peppers, green chiles, black olives, tomatoes, etc) I sometimes add cooked shredded chicken to this recipe. It  freezes well and is great wrapped in tortillas. Enjoy!

Mexican Layered Casserole

¼ cup water

1 onion (chopped)

1 clove garlic (minced)

2 c. spinach (chopped)

1 Can Ranch Style Beans

15 oz. black beans (canned, drained, rinsed)

1 ½ cups frozen corn kernels

1 ½ cups cooked brown rice

1 tsp. chili powder

4 cups enchilada sauce

12 corn tortillas (soft)

1 ½ c. shredded cheddar cheese

4 green onions (finely chopped)

crushed corn tortilla chips

Place the water in a large pan with the onion and garlic. Cook over medium heat, stirring frequently, until softened. Add spinach and cook for a couple more minutes until wilted. Add the beans, corn, rice, chili powder. Mix, then cook over low heat until warmed through, about 5-10 minutes.  Remove from the heat and set aside.  Preheat the oven to 350 degrees.  Pour about 1 cup of the enchilada sauce into the bottom of a 13 x 9-inch casserole dish and spread evenly over the bottom.  Layer the bottom of the pan now with 4 tortillas.  Spread half of the bean mixture over the tortillas.  Repeat with the next 4 tortillas and a cup of sauce on top.  Then add the remaining bean mixture.  Finish with the last 4 tortillas.  Pour the remaining enchilada sauce over the top and spread evenly. Sprinkle with the 1 ½ c. shredded cheese, green onion and tortilla chips.

Cover and bake for 30 minutes. Remove foil and continue cooking for another 10 minutes.  Remove from the oven and let rest 5 minutes before serving.  Spoon into bowls and serve with salsa, guacamole, or sour cream or whatever you like!

*Inspired by a recipe found @ Foodie Gone Healthy 

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Strangers and Pilgrims on Earth