Tuesday, 08 April 2008

• *MY* Kidney bean taco casserole

  This is a recipe I threw together today.  I made taco seasoned hamburger as well and put 4 oz helpings on each plate as a bottom layer under the casserole for Damon and the kids.  I love kidney beans, yum.  This definately hit the spot.

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  1 T olive oil
  1 tsp minced garlic
  1-2 T cumin
  1/2 tsp black pepper
  2 med onions, chopped
  4 cups cooked kidney beans
  1 med can diced tomatoes, drained
  1 can med olives
  1/2 cup salsa
  3 cups cheese
  3 medium flour tortillas (wheat)

  *will probably add a can of green chillies or mild jalapenos next time

  In a dutch oven, heat olive oil and add onions, garlic, cumin, pepper.  Stir and heat over medium high for 5-10 minutes until onions are translucent.  Add tomatoes and salsa, bring to a boil and let simmer over medium heat for 10 more minutes.  Remove from heat, stir in olives and salsa.  In a 9x13 pan, pour 1/2 of mixture (approx 4 cups) top with 1-1/2 tortilla, cut into fourths and lay the 90 degree angles in the corners of the pan.  Use the extra peices to cover gap in center.  Sprinkle with 1-1/2 cups cheese.  Pour remaining bean mixture on top, layer remaining tortillas next, and then finally remaining cheese.  Cook in a preheated 350 degree oven for 30 minutes.

  1/8 of pan = 397 calories

  • 7:58 PM
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