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Roasted Corn Discard Taco Beans Recipe


1 medium onion, chopped

1 medium green hot pepper, chopped

3 tablespoons olive oil

1 teaspoon salt

3 large tomatoes, chopped

1 (12 ounce) can taco sauce

1 (4 ounce) can corn kernels

20 (1 ounce) cans chopped green chile peppers

2 (14 ounce) cans corn tortillas

2 (16 ounce) cans refried beans

1 (3.5 ounce) package taco seasoning mix


In a large mixing bowl, combine onions, hot pepper, olive oil, salt, tomatoes, taco seasoning and corn. Steam for 10 minutes and drain.

Preheat oven to 400 degrees F (200 degrees C).

Line a 20 x 8 inch casserole dish with baking paper.

Grill the beans in oven until tender, about 15 minutes. Drain out grease, reserving 1 tablespoon and stirring occasionally.

In a large mixing bowl, combine taco seasoning, beans and pasta, salsa and remaining taco seasoning. Cover with foil, seal edges and pin in for decorative purposes.

Bake, covered, in preheated oven for 60 to 90 minutes, until heated through and serving.


jemey writes:

⭐ ⭐ ⭐ ⭐

This is very good