This recipe from Country Woman was a big hit. Easy enough for an 8 year old chef to make too! The casserole has sausage, black beans, corn, and tomatoes. Healthy AND tasty and plenty of leftovers for tomorrow’s lunch.
12 ServingsPrep: 35 min. Bake: 45 min. + standing
- 1-1/2 pounds uncooked chorizo, casings removed or bulk spicy pork sausage
- 1 small onion, chopped
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (15 ounces) tomato sauce
- 1 can (11 ounces) Mexicorn, drained
- 2 cans (4 ounces each) chopped green chilies
- 1 cup salsa
- 1/4 cup minced fresh cilantro
- 3 teaspoons each ground cumin, chili powder and paprika
- 2 teaspoons garlic powder
- 12 corn tortillas (6 inches)
- 2 large tomatoes, sliced
- 2 cups (8 ounces) shredded Monterey Jack or cheddar-Monterey Jack cheese
- Crumble chorizo into a large skillet; add onion. Cook and stir over
- medium heat for 6-8 minutes or until meat is fully cooked; drain.
- Add the beans, tomato sauce, corn, chilies, salsa, cilantro and
- seasonings; heat through.
- Place six tortillas in the bottom of a greased 13-in. x 9-in. baking
- dish. Layer with 3-1/2 cups meat mixture, the tomatoes and 1 cup cheese. Top with remaining tortillas, meat mixture and cheese.
- Cover and bake at 375° for 40 minutes. Uncover; bake 5-10 minutes
- longer or until heated through. Let stand for 10 minutes before
- cutting. Yield: 12 servings.
Nutrition Facts: 1 piece equals 420 calories, 24 g fat (10 g saturated fat), 67 mg cholesterol, 1,370 mg sodium, 29 g carbohydrate, 5 g fiber, 22 g protein.