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Layered Tamale Casserole

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    Source: cooksrecipes.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1/4 cup water

    2. 2 (15-ounce) cans black beans, drained Vegetable cooking spray

    3. 3 cups sliced onions (about 2 large)

    4. 2 1/2 cups thinly sliced zucchini (about 2 medium)

    5. 1 3/4 cups julienned red bell pepper (about 2 medium)

    6. 2 cloves garlic, minced

    7. 1 cup corn cut from cob (about 2 ears)

    8. 1 teaspoon ground cumin

    9. 1/4 teaspoon ground red pepper

    10. 5 (8-inch) flour tortillas

    11. 1 1/4 cups commercial green taco sauce

    12. 3/4 cup (3 ounces) shredded Wisconsin Monterey Jack cheese

    13. 3/4 cup (3 ounces) Wisconsin crumbled Queso Blanco cheese

    Instructions Jump to Ingredients ↑

    1. Place water and beans in bowl of food processor. Process until smooth. Set aside. Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot. Add onion, zucchini, pepper and garlic; sauté 10 minutes. Add corn, cumin and ground red pepper; cook 2 minutes. Set aside. Coat a 3 quart round soufflé dish with cooking spray. Place 1 tortilla in bottom of dish. Spread 1/2 cup bean mixture over tortilla. Spoon 1 cup onion mixture on top of bean mixture, and top with 1/4 cup sauce. Blend together Monterey Jack and Queso Blanco. Sprinkle 1/4 cup cheese over sauce. Repeat procedure with remaining ingredients, ending with 1/2 cup cheese. Bake at 350°F (175°C) for 45 minutes or until thoroughly heated.

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