Bean and Corn Tortilla Casserole

Name: Bean and Corn Tortilla Casserole Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8
Ingredients: La Bandarita Corn Tortilla 14 servings; beans butter 1.75 cup (remove); *Old El Paso Refried Beans - Vegetarian 2 cup; Ro-Tel Mild Diced Tomatoes and Green Chilies 1.25 cup; *Cheese Kraft Mexican Style Taco Cheese 1 cup

Minutes to Prepare: 20
Minutes to Cook: 20

Number of Servings: 8

Ingredients

La Bandarita Corn Tortilla, 14 servings beans, butter, 1.75 cup (remove) *Old El Paso Refried Beans - Vegetarian, 2 cup Ro-Tel Mild Diced Tomatoes and Green Chilies, 1.25 cup *Cheese, Kraft Mexican Style Taco Cheese, 1 cup

Directions

In a pot, mix together beans and half can of tomatoes. Mash beans up and simmer until all is combined.
Layer six tortillas in lightly greased casserole dish, pushing edges up the sides.
Spoon in half the bean mixture. Top with 1/3 of the cheese. Repeat with remaining ingredients.
Bake 350 degrees for 20 minutes, or until top is brown.

Serving Size:�Makes 6 1-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user BETHANYROSS.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 209.3
Total Fat: 4.9 g
Cholesterol: 12.5 mg
Sodium: 725.2 mg
Total Carbs: 29.8 g
Dietary Fiber: 6.4 g
Protein: 9.5 g

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