Prep 30 mins
Cook 20 mins
A very good Tex-Mex casserole posted for ZWT III. This can be varied, I have made it with an extra layer of refried beans, you can leave out the beans or the corn or the chilies, you could add different kinds of vegetables or beans, really the possibilities are endless. Very tasty!
- 6 tomatoes, diced
- 2 red onions, diced
- 1 green bell pepper, diced
- 1 (4 ounce) can green chilies, diced and drained
- 1 (12 ounce) can corn kernels, drained
- 1 (15 ounce) can black beans, drained and rinsed
- 2 garlic cloves, crushed
- 2 tablespoons vegetable oil
- 1 tablespoon red wine vinegar
- 1 teaspoon sugar
- corn tortilla chips
- 1 -2 cup cheddar cheese, shredded
- 1 (8 ounce) container sour cream
- 1⁄4 cup cilantro, chopped
- Heat oil over medium heat in a pan and add onion and garlic, cook until soft.
- Add the toamtoes, black beans, wine vinegar, and sugar and cook over medium high heat until liquid from tomatoes evaporates.
- Add the corn kernels and green chilies.
- In the bottom of an 8" X 8" casserole dish, arrange enough corn chips to cover the bottom.
- Layer about half of the vegetable mixture over the chips, and then about half of the cheese.
- Repeat the layering one more time so that you have 2 layers of chips, then vegetable misture, and cheese and then top with the sour cream.
- Bake in a 315 degree oven for about 10-15 minutes.
- Garnish with the cilantro.
This was excellent. I didn't see where to add the pepper so I cooked it with the onion and garlic. I used a yellow pepper, left out the chilis and added a can of chicken with the beans and corn. I also spiced it up with a little cumin, maybe 1/2 teaspoon.