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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 305.6
  • Total Fat: 4.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 583.6 mg
  • Total Carbs: 55.0 g
  • Dietary Fiber: 11.0 g
  • Protein: 12.0 g

View full nutritional breakdown of Mexican Casserole calories by ingredient
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Mexican Casserole

Submitted by: CIELBEE

Introduction

I was trying to use the ingredients I had on hand to make something I thought would be delicious. You could replace the corn tortillas with hominy and you can vary the vegetables as you like. I was trying to use the ingredients I had on hand to make something I thought would be delicious. You could replace the corn tortillas with hominy and you can vary the vegetables as you like.
Number of Servings: 6

Ingredients

    1 TB Olive Oil
    2 Med. Large onions , diced
    corn cut from 2 ears
    10 oz. mushrooms, cut in small pieces
    1 med. large zucchini, cut in small pieces (quartered, then sliced)
    1 can cannellini beans (15 oz)
    1 can pinto beans (15 oz)
    1 can diced tomatoes, no salt (14.5 oz)
    1 jar ortega salsa verde (16 oz) (I had alread used 3 TB when I made the recipe)
    6 corn tortillas

Directions

Makes 6 servings--of about 2 cups each
Heat 1 TB olive oil in a dutch oven over medium heat. Add diced onion. Saute for about 3-4 minutes or so. Add the chopped mushrooms, the corn and zucchini. Cook for 8 - 10 minutes until cooked. Then add the tomatoes, salsa and beans. When heated cut up the the tortillas (I just lay them on a cutting board and cut them into small squares.) and add them to the casserole. They will soak up lots of the liquid. Cook for 10 more minutes to meld the flavors and make the tortillas soft.

Number of Servings: 6

Recipe submitted by SparkPeople user CIELBEE.






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