John Wayne Casserole
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 448.1
- Total Fat: 25.3 g
- Cholesterol: 54.0 mg
- Sodium: 605.6 mg
- Total Carbs: 36.2 g
- Dietary Fiber: 7.4 g
- Protein: 20.7 g
View full nutritional breakdown of John Wayne Casserole calories by ingredient
Introduction
Not Sure What The Duke Would Think, But We Loved It...I pulled this recipe from glutenfreeasilycould easily be lightened up or veganized Not Sure What The Duke Would Think, But We Loved It...I pulled this recipe from glutenfreeasily
could easily be lightened up or veganized
Number of Servings: 10
Ingredients
-
16 oz Ground beef, lean
2 cup, chopped Onions, raw
1.5 cup Beans, pinto
12 serving *Food Should Taste this Good Multigrain Tortilla Chips 1 oz (10 Chips)
1 cup rotel original diced tomatoe & green chilies (by LISABRANDNEW11)
2 cup Salsa
2 cup Kraft Finely Shredded Sharp Cheddar Cheese
.5 serving Yogurt 1 C Nonfat Greek Strained Yogurt Fage Brand
Directions
Preheat oven to 325 degrees Fahrenheit.
In a large skillet, brown meat with onions and drain off fat. Stir in beans, tomatoes, and salsa.
Simmer over medium-low (or heat on medium heat stirring constantly) until everything is well combined and heated through. There will be some extra liquid; do not drain/discard. (The extra liquid will be absorbed by the tortilla chips and will soften them nicely.)
Grease a 9×13 casserole dish. Put down a layer of crushed tortilla chips, followed by a layer of the meat/bean mixture (use half of the amount), then a layer of cheddar cheese (use half of the amount). Add one more layer of remaining ingredients. Cover with foil and bake for 20-30 minutes, or until bubbly. Let sit for 5-10 minutes before serving. Top with sour cream and/or guacamole, if desired. Enjoy!
NOTES
For the crushed chips, I just grabbed a mostly full, already opened bag of tortilla chips that was clipped shut and used my hands to crush the chips (most of them anyway) while they were still in the bag. That was an easy way to do it. You want a mixture of larger pieces and smaller pieces, so don't go too crazy with your crushing. You really don’t want them pulverized. When you add the meat/bean mixture over the tortilla chip layer, be sure to cover the chips all the way to the edges if you want them soft rather than crispy. Either way works fine, but I preferred the softer version, although the crispier version is shown here.
Serving Size: makes 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user FIREFACTORY.
In a large skillet, brown meat with onions and drain off fat. Stir in beans, tomatoes, and salsa.
Simmer over medium-low (or heat on medium heat stirring constantly) until everything is well combined and heated through. There will be some extra liquid; do not drain/discard. (The extra liquid will be absorbed by the tortilla chips and will soften them nicely.)
Grease a 9×13 casserole dish. Put down a layer of crushed tortilla chips, followed by a layer of the meat/bean mixture (use half of the amount), then a layer of cheddar cheese (use half of the amount). Add one more layer of remaining ingredients. Cover with foil and bake for 20-30 minutes, or until bubbly. Let sit for 5-10 minutes before serving. Top with sour cream and/or guacamole, if desired. Enjoy!
NOTES
For the crushed chips, I just grabbed a mostly full, already opened bag of tortilla chips that was clipped shut and used my hands to crush the chips (most of them anyway) while they were still in the bag. That was an easy way to do it. You want a mixture of larger pieces and smaller pieces, so don't go too crazy with your crushing. You really don’t want them pulverized. When you add the meat/bean mixture over the tortilla chip layer, be sure to cover the chips all the way to the edges if you want them soft rather than crispy. Either way works fine, but I preferred the softer version, although the crispier version is shown here.
Serving Size: makes 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user FIREFACTORY.