To top it all up, here is our Crème de la Crème greatest recipe collection. This is for all these people whose busy lives vary in many ways but who have one great common interest - their love for great food.
TEX-MEX TORTILLA CASSEROLE
Preparation: 20 minutes
Total: 100 minutes
Heat-packing chipotle-seasoned baked beans and enchilada sauce help kick up the crowd-pleasing flavor of this dish loaded with favorite South-of-the-Border ingredients.
RECIPE INGREDIENTS
- 1 pkg. (8oz) low-sodium yellow rice mix, such as Goya
- 1 can (21 oz) Bush's Black Bean Fiesta Grillin' Beans
- 2 cans (10 oz each) mild enchilada sauce sauce
- 1 pkg. (10 oz) frozen chopped spinac, thawed
- squeezed dry
- about 1 1/4 cups
- 8 oz smoked chorizo sausage cut into 1/4'-thick slices
- 2 cups shredded 4-cheese Mexican cheese blend, about 8 oz.
- 1 onion, chopped
- 1/2 cup packaged shredded carrots
- 1/2 cup frozen corn kernels, thawed
- 2 Tbs. chopped fresh cilantro
- 2 cups broken lime flavored tortilla chips as Tostitos
RECIPE INSTRUCTIONS
Preheat oven to 375ºF. Prepare rice mix according to package directions; cool. Coat 2 1/2-qt. baking dishwith cooking spray.
In a large bowl, mix rice with beans, 1 1/2 cans enchilada sauce, spinach, chorizo, 1 cup cheese, onion, carrots, corn and 1 Tbs. cilantro. Spread in baking dish, then top with remaining sauce.
Cover with foil, bake until heated through, about 1 hour. Uncover. Top with tortilla chips and remaining cheese. Bake until cheese is melting and lightly browned, 10 minutes. Cool 10 minutes before serving
Servings: 8
Calories: 580
Protein: 23 g.
Fat: 28 g. (11 g. saturated)
Trans fat: 0 g.
Chol.: 50 mg.
Carbs: 59 g.
Sodium: 1,506 mg.
Fiber: 6 g.
Sugar: 4 g.
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