Acapulco Bean Casserole Recipe
Ingredients
| Celery | 1 Cup (16 tbs), chopped | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Butter/Margarine | 2 Tablespoon | |
| 1 15-ounce can chili with beans | ||
| Whole kernel corn | 1 8 3/4 Ounce, drained | |
| 2 3 1/4-ounce cans jalapeno bean dip | ||
| 1 4-ounce can taco sauce | ||
| Salt | 1/8 Teaspoon | |
| Corn tortillas | 6 | |
| Shredded sharp Cheddar cheese | 1/2 Cup (16 tbs) | |
Directions
In saucepan cook celery and onion in butter or margarine till tender, about 10 minutes.
Stir in chili with beans, drained corn, bean dip, taco sauce, and salt.
Arrange half the torn tortillas in an 8x1 1/2-inch round baking dish; top with half the chili mixture.
Repeat layers using remaining torn tortillas and chili mixture.
Bake, covered, at 350° for 35 to 40 minutes.
Sprinkle with shredded cheese.
Bake, uncovered, till cheese melts, 2 to 3 minutes more.
Stir in chili with beans, drained corn, bean dip, taco sauce, and salt.
Arrange half the torn tortillas in an 8x1 1/2-inch round baking dish; top with half the chili mixture.
Repeat layers using remaining torn tortillas and chili mixture.
Bake, covered, at 350° for 35 to 40 minutes.
Sprinkle with shredded cheese.
Bake, uncovered, till cheese melts, 2 to 3 minutes more.
Chef
