Taco Bean Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Beans, pinto, 1.75 cup (1 can rinsed and drained)Beans, black, 1.75 cup (1 can rinsed and drained)Old El Paso Taco Seasoning Full Packet, 1 serving Success Brown Rice, uncooked, 1 bag (about 3/4 cup uncooked) Water, tap, 1 cup (8 fl oz) Santito’s White Corn Tortilla Chips, 2 serving crumbled Red Ripe Tomatoes, 2 medium whole, diced, keeping as much juice as possible. Cut over dish.Cheese, Sargento Reduced Fat Sharp Cheddar 1/2 cup to mix PLUS 1/3 cup for sprinkling on topOnion - Yellow - 1 Cup chopped, Green Peppers (bell peppers), 1 cup chopped Garlic, 1 clove**1/2 jalapeno mixed in if you like spicy**2 - 3 green onions for sprinkling on top if you like
Saute onion, pepper, and garlic (and jalapeno, if desired) in sauce pan with nonstick spray. When onion is almost translucent, transfer to 9x13 casserole dish. Add remaining ingredients except chips and the 1/3 cup extra cheese. Mix thoroughly. Top with crumbled tortilla chips and 1/3 cup cheese (and green onions if desired). Cover with foil and bake for about 30 - 35 minutes at 375, until rice is tender. Uncover for last 3 - 5 minutes to brown top using the broil setting.
Great all by itself, or serve on a bed of green leaf lettuce and top with avocado and salsa.
Serving Size: 8 servings. About 1.5 cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user 1MONKEYJEN.
Great all by itself, or serve on a bed of green leaf lettuce and top with avocado and salsa.
Serving Size: 8 servings. About 1.5 cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user 1MONKEYJEN.
Nutritional Info Amount Per Serving
- Calories: 232.0
- Total Fat: 5.0 g
- Cholesterol: 8.3 mg
- Sodium: 349.2 mg
- Total Carbs: 37.6 g
- Dietary Fiber: 8.5 g
- Protein: 11.3 g
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