mexican casserole
 
 
Ingredients
  • 2 red bell peppers diced
  • 2 green bell peppers diced
  • 2 jalapenos minced (seeds and ribs removed)
  • ½ red onion minced
  • 2 cups frozen corn
  • 2 teaspoons chili powder
  • 2 teaspoon cumin
  • 1 tsp of salt to taste
  • 2 cups shredded Mexican cheese blend
  • 18-20 corn tortillas cut into 1" strips
  • 1 can refried beans
  • 2 cans red enchilada sauce
  • cilantro, guacamole, or sour cream for topping
Instructions
  1. Grease a 9x13 inch baking pan and preheat the oven to 400 degrees.
  2. Heat a large nonstick skillet with NO oil over high heat (I used my Le Cruset pan and it did great. Some comments on the original post stated that their nonstick pans were ruined using this method. Just a caution). Add the onion and peppers and sprinkle with half the chili and cumin.
  3. Do not stir, allowing the peppers to roast and brown on the outside. After a few minutes shake and repeat the roasting process. Remove and set aside. Repeat the roasting process with the corn, sprinkling with other half of the chili and cumin. Remove from the heat when browned and roasted. Sprinkle the roasted veggies with salt and toss to coat.
  4. Pour refried beans in a bowl and mix with a little bit of water (tablespoon or 2) to make them easier to spread.
  5. Spread a little bit of sauce on the bottom of the pan. Layer half of the tortilla strips, all the refried beans, half of the veggies, half of the sauce, half of the cheese. Cover with the other half of the tortilla strips, veggies, sauce, and cheese.
  6. Cover with foil (butter inside of foil to prevent sticking) and bake for 15-20 minutes, until the sauce is bubbling and the cheese is melted.
  7. Serve with guacamole, fresh cilantro, sour cream, or anything in the world that you want.
Nutrition Information
Serving size: 12
Recipe by pretty plain janes at https://prettyplainjanes.com/2014/05/01/mexican-casserole/