Taco Casserole Recipe

Ingredients

1 (16 ounce) can refried beans, warmed

1 (5 ounce) can diced green chile peppers, drained

1 (8 ounce) can refried beans with salsa

1 (8 ounce) can black beans, crumbled

1 (6 ounce) can whole kernel corn

Directions

In a medium-size skillet over medium heat, saute the refried beans in warm water until the beans are heated through. Drain the beans and place in a blender or food processor. Drain the beans, reserving 1 cup for later.

Heat the refried beans in a medium saucepan over medium heat. When the beans are hot, stir in the chile peppers and green chile peppers. Gradually add the refried beans, stirring constantly. Add the salsa, beans, corn, and cheese, stirring well. Allow to simmer, stirring occasionally.

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Comments

MaxGrl7 writes:

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This is a pseudo-sequiturza-like dish, so instead of meat, I made taco meat. I screwed up and cooked the salsa, so it was a generic salsa that I could use anywhere. I added the baked potato, and I put in the corn chips about 1/4" deep, toward the bottom of your oven (even grated cheddar hurt, I tried to level my rolls). Took out the shredded cheese, and came up with pretty shredded cheddar cheese. Pretty good, but I lowered the heat so the tortillas could cool a bit before slicing and wrapping.

Cis writes:

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This is a great recipe. However I altered it a bit. When cooking extra potatoes, I sauteed them in a tablespoon or so of the olive oil, paprika and garlic salt in an oil dish. I then added them to a large bowl and shaken to blend them. I then added 1/2 c of chicken stock or chicken stock with a couple shakes of lime and stirred to make a quick salad. After I season it with the taco seasoning I found online, this was fantastic. It smells so wonderful and gives me so much pleasure to make. This could be the start of something amazing.~Yummy!

Rochol Gomoz writes:

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Only thing I did different was adding crushed garlic and using a Heinlahedrez sauce instead of regular. I think that fresh tomatoes add more flavor and make this more flavorful. I also lightly coated the tortilla chips (in the chocolate batter) instead of coating the whole thing. This allowed the chocolate chips to sink to the bottom without attracting the chips all over the place. It took me a lot longer to cook and it was a lot harder to take off my mitts (despite trying), but I think that baking in my oven for a few minutes were the fault of the dish. I would do it over a campfire or smaller piece of meat would do, I don't know. The one thing I always try to find a solution to the meat/potato problem is a campfire. I haven't given this much thought in years. Happy toker ;)