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Layered Tamale Casserole
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Layered Tamale Casserole

1 Hr(s) 30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1/4 cup water
2 cans (15 oz. each) black beans, drained
2 large onions, sliced
2 med zucchini, thinly sliced
2 med red bell pepper, 1/4-inch slices
2 garlic cloves, minced
1 cup frozen whole-kernel corn, thawed
1 tsp ground cumin
1/4 tsp ground red pepper
5 (8-inch) flour tortillas
1 1/4 cups green taco sauce
1 1/2 cups Monterey Jack cheese, shredded
Cooking spray
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Let's Make It
1
Place water and beans in a food processor; process until smooth. Set aside.
2
Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add onion, zucchini, bell pepper, and garlic; sauté 10 minutes. Add corn, cumin, and ground red pepper; cook 2 minutes. Set aside.
3
Preheat oven to 350ºF. Coat a 3-quart round soufflé dish with cooking spray. Place 1 tortilla in bottom. Spread 1/2 cup bean mixture over tortilla. Spoon 1 cup onion mixture over top. Top with 1/4 cup sauce. Sprinkle with 1/4 cup cheese. Repeat with remaining ingredients, ending with 1/2 cup cheese.
4
Bake for 45 minutes or until thoroughly heated.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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