Bean Tortilla Casserole Recipes

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BEAN TORTILLA CASSEROLE



Bean Tortilla Casserole image

This hearty Tex-Mex dish is meatless and easy to make-ahead -- two great reasons to add it to your dinner lineup.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Time 50m

Number Of Ingredients 9

2 tablespoons olive oil
2 cloves garlic, crushed with a press
2 cans (15.5 ounces each) black beans, rinsed and drained
Salt
2 cans (14.5 ounces each) diced tomatoes with green chiles
1/2 cup fresh cilantro leaves
10 corn tortillas
6 ounces shredded Monterey Jack cheese
1/2 cup reduced-fat sour cream

Steps:

  • In a medium pot, heat oil and garlic over medium and cook until fragrant, 2 minutes. Add beans and 3/4 cup water and bring to a simmer until beans are very tender, about 5 minutes. Mash slightly and season with salt. Meanwhile, in a blender, puree diced tomatoes with cilantro.
  • Lay 4 tortillas in the bottom of an 8-inch square baking dish. Top with one-third of the tomatoes, half the bean mixture, and one-third of the cheese. Repeat, using 3 tortillas. Top with remaining 3 tortillas, remaining tomatoes, and cheese. Cover with foil and bake (or refrigerate up to 8 hours).
  • Preheat oven to 450 degrees. Bake, covered, until cheese is melted, about 15 minutes; remove foil, reduce oven to 350 degrees, and bake until heated through and cheese is browned, 20 minutes. Serve with sour cream.

Nutrition Facts : Calories 425 g, Fat 18 g, Fiber 12 g, Protein 19 g, SaturatedFat 8 g

BLACK BEAN TORTILLA CASSEROLE



Black Bean Tortilla Casserole image

"A cousin gave me this recipe- she know my family loves Southwestern fare," says Sue Briski of Appleton, Wisconsin.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 9 servings.

Number Of Ingredients 14

2 large onions, chopped
1-1/2 cups chopped green peppers
1 can (14-1/2 ounces) diced tomatoes, drained
3/4 cup picante sauce
2 garlic cloves, minced
2 teaspoons ground cumin
2 cans (15 ounces each) black beans, rinsed and drained
8 corn tortillas (6 inches)
2 cups shredded reduced-fat Mexican cheese blend
TOPPINGS:
1-1/2 cups shredded lettuce
1 cup chopped fresh tomatoes
1/2 cup thinly sliced green onions
1/2 cup sliced ripe olives

Steps:

  • In a large saucepan, combine the onions, peppers, tomatoes, picante sauce, garlic and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in the beans. , Spread a third of the mixture in a 13x9-in. baking dish coated with cooking spray. Layer with four tortillas and 2/3 cup cheese. Repeat layers; top with remaining beans., Cover and bake at 350° for 30-35 minutes or until heated through. Sprinkle with remaining cheese. Let stand for 5 minutes or until cheese is melted. Serve with toppings.

Nutrition Facts : Calories 251 calories, Fat 7g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 609mg sodium, Carbohydrate 36g carbohydrate (7g sugars, Fiber 8g fiber), Protein 14g protein. Diabetic Exchanges

CHEESY ZUCCHINI TORTILLA CASSEROLE



Cheesy Zucchini Tortilla Casserole image

Cooked in the microwave in just 10 minutes, this easy casserole is layered with two popular Mexican staples - corn tortillas and pinto beans - as well as thinly sliced zucchini. Add shredded cheese in between layers for the perfect melt.

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 8

2 medium zucchini (about 8 ounces), thinly sliced on the diagonal
Kosher salt
One 15-ounce can pinto beans, drained and rinsed
1 cup prepared pico de gallo or home-style fresh salsa
1 tablespoon fresh whole oregano leaves
Six 6-inch corn tortillas, halved
1 cup shredded Monterey Jack or Chihuahua cheese
2 tablespoons fresh cilantro leaves

Steps:

  • Sprinkle the zucchini slices all over with 1/2 teaspoon salt. Set aside. Stir together the beans, pico de gallo and oregano in a medium bowl.
  • Arrange the following in layers in a 9-inch deep-dish pie pan or 10-inch round microwave-safe dish: 4 of the tortilla halves, one-third of the bean mixture, one-third of the zucchini and 1/4 cup of the cheese. Repeat twice, while packing down the layers. Sprinkle with additional salt and the remaining 1/4 cup cheese.
  • Microwave on high until the zucchini is fully cooked, about 10 minutes. Remove from the microwave and loosely cover with foil to finish the cooking process, about 5 minutes. (Alternatively, preheat the oven to 375 degrees F, cover the baking dish with aluminum foil and cook until heated through and the cheese is melted, 15 to 20 minutes.)
  • Sprinkle with the cilantro, slice into 4 wedges and serve.

Nutrition Facts : Calories 332 calorie, Fat 11 grams, SaturatedFat 6 grams, Cholesterol 25 milligrams, Sodium 1061 milligrams, Carbohydrate 45 grams, Fiber 7 grams, Protein 14 grams, Sugar 6 grams

BLACK BEAN, CHEESE, AND TORTILLA CASSEROLE RECIPE



Black Bean, Cheese, and Tortilla Casserole Recipe image

A kosher, vegetarian recipe for Black Bean, Cheese, and Tortilla Casserole, made with corn tortillas, canned beans, tomatoes, and cheese.

Provided by Miri Rotkovitz

Categories     Dinner

Time 50m

Yield 6

Number Of Ingredients 15

2 tablespoons extra-virgin olive oil (plus extra for drizzling)
1 medium onion (trimmed, peeled, and chopped)
3 large cloves garlic (peeled, smashed, and finely chopped)
3 scallions (sliced, white and light green parts only)
1 teaspoon cumin
2 cans black beans (15 ounces each, drained and rinsed)
1 cup tomato sauce
1/4 cup tomato salsa (mild, medium, or hot, depending on preference)
12 corn tortillas (soft)
1 1/2 cups cheddar cheese (shredded)
1/2 cup mozzarella cheese (shredded)
Garnish: guacamole
Garnish: salsa
Garnish: sour cream
Garnish: hot sauce

Steps:

  • Gather the ingredients.
  • Preheat the oven to 400 F. Oil a 9- or 10-inch casserole dish and set aside.
  • Warm the olive oil in a chef's pan or large, deep skillet set over medium-high heat.
  • Add the onion and sauté until soft and translucent, about 5 to 8 minutes.
  • Add the garlic, scallions, and cumin, and sauté about a minute more, or until fragrant.
  • Stir in the black beans, tomato sauce, and salsa, lower the heat, and simmer, stirring frequently, for about 5 minutes. Remove from the heat.
  • Cover the bottom of the baking dish with 4 tortillas, overlapping or trimming to fit if necessary (if you are using a rectangular or oblong dish, you may want to cut a couple of the tortillas in half to get a better fit; don't worry if the tortillas don't cover the entire dish.)
  • Toss the cheeses together in a small bowl.
  • Sprinkle the tortillas with 1/3 of the cheese.
  • Top with 1/2 of the tomato-bean mixture, smoothing the top with a spatula.
  • Arrange 4 more tortillas over the beans, top with 1/3 of the cheese, and the rest of the beans.
  • Top the casserole with the rest of the tortillas.
  • Sprinkle evenly with the rest of the cheese, drizzle with a little olive oil, and bake, covered, for 20 minutes.
  • Remove the foil and bake for 10 to 15 minutes more, or until golden and bubbly.
  • Remove from the oven and allow the casserole to rest for 5 minutes before serving.
  • Top as desired with guacamole , salsa, sour cream, and hot sauce.
  • Serve and enjoy.

Nutrition Facts : Calories 449 kcal, Carbohydrate 53 g, Cholesterol 34 mg, Fiber 15 g, Protein 21 g, SaturatedFat 7 g, Sodium 1137 mg, Sugar 4 g, Fat 18 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

TORTILLA, BEAN AND CHEESE CASSEROLE ("ENFRIJOLADAS")



Tortilla, Bean and Cheese Casserole (

Provided by Marcela Valladolid

Time 40m

Yield 4 servings

Number Of Ingredients 13

4 cups cooked pinto beans, (Frijoles De La Olla, recipe follows) drained
3 cups chicken broth
1 tablespoon olive oil
3/4 cup chopped onion
1 plum tomato, roughly chopped
1 medium serrano chile, seeded and minced
2 garlic cloves, minced
1/2 teaspoon dried oregano
Salt and freshly ground black pepper
8 corn tortillas
2 cups shredded Manchego, Swiss or Monterrey Jack cheese
Mexican crema or regular sour cream, for drizzling
2 thin slices red onion, separated into rings

Steps:

  • Preheat the oven to 350 degrees F.
  • Put the drained beans and chicken broth in a large bowl.
  • In a saute pan, heat the olive oil over medium-high heat. Add the onion, tomato, chile, and garlic. Saute until the onion is soft, about 5 minutes. Rub the oregano, between palms of your hands and sprinkle over the beans. Add salt and pepper, to taste. Add the beans and broth to the pan and simmer for 10 minutes. Cool the beans for about 5 minutes before putting them in the blender. Carefully, pour the mixture into a blender and puree. Return the pureed mixture to the pan and gently reheat over medium-low heat, stirring frequently.
  • Using tongs, pass the tortillas 1 by 1 through the refried bean sauce until they are somewhat softened and coated on both sides with the sauce. Set aside on a plate. Fill each tortilla with 1/4 cup of shredded cheese. Fold in half and arrange them, overlapping, in a 9 by 13-inch baking dish. Top with an additional 1 to 1 1/2 cups of the bean sauce, just enough to cover the beans but allow the edges of the folded tortillas to show. Bake until cheese is melted about 10 to 15 minutes.
  • To serve, drizzle with Mexican sour cream lengthwise in a 2-inch thick strip down the center of the dish. Top with 8 overlapping red onion rings.

5-INGREDIENT MEXICAN CASSEROLE



5-Ingredient Mexican Casserole image

Small dinner pie made with salsa, tortillas, refried beans, cheese, and onions.

Provided by Annie Ellis

Categories     World Cuisine Recipes     Latin American     Mexican

Time 30m

Yield 4

Number Of Ingredients 5

1 (16 ounce) can refried beans
¾ onion, diced
5 (10 inch) flour tortillas
1 cup salsa
2 cups shredded Cheddar or Colby Jack cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Spray a 9-inch pie pan with non-stick cooking spray.
  • In a saucepan, cook refried beans and onions (to soften them) on medium-high heat for about 5 minutes.
  • Place one tortilla in the bottom of the greased pan. Spread about 1/3 cup of the bean mixture over it. Layer a few tablespoons of salsa over this. Then, place another tortilla over the salsa, and add more of the bean mixture. Follow the beans with a big handful of cheese, spreading evenly. repeat layers, spreading the ingredients evenly over the tortillas. On the top layer, make sure to use lots of salsa and cheese!
  • Bake until the cheese is melted, approximately 15 to 20 minutes.

Nutrition Facts : Calories 650.7 calories, Carbohydrate 74 g, Cholesterol 68.3 mg, Fat 20.3 g, Fiber 10.3 g, Protein 29.3 g, SaturatedFat 12.5 g, Sodium 1505.1 mg, Sugar 3.8 g

MEXICAN TORTILLA CASSEROLE



Mexican Tortilla Casserole image

Make and share this Mexican Tortilla Casserole recipe from Food.com.

Provided by Broke Guy

Categories     Meat

Time 1h15m

Yield 3-4 serving(s)

Number Of Ingredients 9

1 lb ground beef
1/2 cup diced onion
1 (1 1/4 ounce) package taco seasoning mix
2 cups cheddar cheese, shredded
1 (16 ounce) can refried beans
1 cup cooked rice
0.5 (12 ounce) can Mexican-style corn
4 large flour tortillas
8 ounces thick chunky salsa (your choice mild or hot)

Steps:

  • Preheat oven at 350 degrees F.
  • Spray a spring form cake pan or casserole dish with cooking spray.
  • Brown ground beef and onion and then drain the grease.
  • Add taco seasonings and cook according to package directions. Heat refried beans to make for easier spreading.
  • Lay 1 tortilla in bottom of baking dish and spread 1/3 of the refried beans on it. Top with 1/3 of the meat and sprinkle on some cheese.
  • Add the 2nd tortilla and spread 1/2 the rice, 1/2 salsa, 1/2 the corn and a little cheese.
  • Add the 3rd tortilla and spread 1/3 beans ,1/3meat, and a little cheese.
  • Add the 4th tortilla and layer the remaining beans ,meat, corn, rice, salsa and cheese.
  • Bake, covered with foil, for about 40 minutes. Uncover and bake 10-15 minutes longer. Let sit 5 minutes before cutting.
  • After baking, top with sour cream, diced white onion and shredded lettuce, if desired.

MUSHROOM AND BLACK BEAN TORTILLA CASSEROLE



Mushroom and Black Bean Tortilla Casserole image

Sauteed mushrooms, cooked black beans, and store-bought salsa are layered with corn tortillas in a baking dish to create this Tex-Mex-inspired casserole.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Time 30m

Number Of Ingredients 9

2 teaspoons extra-virgin olive oil
3/4 pound cremini or button mushrooms, trimmed and quartered
1 garlic clove, minced
1/4 teaspoon cayenne pepper
Coarse salt and ground pepper
1 1/2 cups reserved cooked black beans from Spicy Black Bean Soup, or 1 can (15.5 ounces) black beans, rinsed and drained
8 corn tortillas, warmed and halved
2 cups salsa
1 1/4 cups shredded Monterey Jack cheese (4 ounces)

Steps:

  • Preheat oven to 400 degrees. In a large skillet, heat oil over medium-high. Add mushrooms and cook, stirring often, until browned, 7 minutes. Add garlic and cayenne; season with salt and pepper. Add black beans and stir to combine. Cook until beans are warmed through, 2 minutes. Remove from heat.
  • Arrange 5 tortilla halves in a 2-quart baking dish. Top with half the bean mixture and 1/2 cup salsa, then sprinkle with one-third the cheese. Repeat with another layer of tortilla halves, bean mixture, salsa, and cheese. Top with remaining tortilla halves, salsa, and cheese.
  • Cover with foil and bake until center is hot and cheese melts, 10 minutes. Uncover and bake until cheese is bubbling, 5 minutes.

Nutrition Facts : Calories 384 g, Fat 13 g, Fiber 12 g, Protein 20 g

BEEF AND BEAN TACO CASSEROLE



Beef and Bean Taco Casserole image

Your favorite taco fillings are layered into a casserole dish for an easy dinner with just 20 minutes of prep!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 5

Number Of Ingredients 11

1 lb lean (at least 80%) ground beef
1 can (16 oz) Old El Paso™ refried beans
1 jar (16 oz) Old El Paso™ Thick 'n Chunky salsa
1 package (1 oz) Old El Paso™ 40% less-sodium taco seasoning mix
2 1/2 cups coarsely broken tortilla chips
1/2 medium green bell pepper, chopped (3/4 cup)
4 medium green onions, sliced (1/4 cup)
2 medium tomatoes, chopped (1 1/2 cups)
1 cup shredded Cheddar or Monterey Jack cheese (4 oz)
1/4 cup sliced ripe olives
1 cup shredded lettuce

Steps:

  • Heat oven to 350°F. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in refried beans, salsa and taco seasoning mix. Reduce heat to medium. Heat to boiling, stirring occasionally.
  • In ungreased 2-quart casserole, place 2 cups of the broken tortilla chips. Top evenly with beef mixture. Sprinkle with bell pepper, onions, 1 cup of the tomato, the cheese and olives.
  • Bake uncovered 20 to 30 minutes or until hot and bubbly and cheese is melted. Top baked casserole with lettuce, remaining 1/2 cup tomato and remaining 1/2 cup tortilla chips.

Nutrition Facts : Calories 510, Carbohydrate 44 g, Cholesterol 85 mg, Fat 1 1/2, Fiber 7 g, Protein 29 g, SaturatedFat 10 g, ServingSize 1 Serving (1 1/2 Cups), Sodium 1720 mg, Sugar 6 g, TransFat 1 g

PINTO BEAN CASSEROLE



Pinto Bean Casserole image

-Sherry Lee, Shelby, Alabama

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6-8 servings.

Number Of Ingredients 8

1 package (9 ounces) tortilla chips
2 cans (15 ounces each) pinto beans, rinsed and drained
1 can (15 ounces) whole kernel corn, drained
1 can (14-1/2 ounces) diced tomatoes
1 can (8 ounces) tomato sauce
1 envelope taco seasoning
2 cups shredded cheddar cheese
Shredded lettuce, sour cream and salsa, optional

Steps:

  • Crush tortilla chips and sprinkle into a greased 13x9-in. baking dish. In a large bowl, combine the beans, corn, tomatoes, tomato sauce and taco seasoning. Pour over chips. Sprinkle with cheese. , Bake, uncovered, at 350° for 18-25 minutes or until heated through. Serve with lettuce, sour cream and salsa if desired.

Nutrition Facts : Calories 374 calories, Fat 15g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 1117mg sodium, Carbohydrate 44g carbohydrate (5g sugars, Fiber 5g fiber), Protein 13g protein.

BEAN CASSEROLE



Bean Casserole image

An ideal winter recipe. The bread can be replaced by mashed potato or polenta. Serve with a salad or steamed vegetables.

Provided by DONOGHUEJ

Categories     Main Dish Recipes     Casserole Recipes

Time 30m

Yield 4

Number Of Ingredients 18

2 tablespoons olive oil
1 large onion, sliced
1 medium carrot, sliced
2 cloves garlic, finely chopped
1 teaspoon white sugar
1 red bell pepper, seeded and chopped
6 fresh mushrooms, sliced
1 tablespoon all-purpose flour
½ cup water
1 tablespoon tomato paste
½ teaspoon dried basil
¼ teaspoon dried thyme
1 (14.5 ounce) can red kidney beans, drained
½ teaspoon salt
ground black pepper to taste
½ (1 pound) loaf French bread, cut into 1/2 inch thick slices
1 tablespoon olive oil
¼ cup grated Parmesan cheese

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion, garlic and carrot; cook and stir until onion is tender and transparent. Stir in the sugar, red pepper and mushrooms and continue to cook until onion is browned.
  • Sprinkle the flour over the vegetables and stir to blend. Cook for 1 minute then mix in the water and tomato paste. Season with basil and thyme. Mix in the beans and season with salt and pepper. Transfer to a greased casserole dish.
  • Pour the remaining oil into a shallow dish. Dip one side of each slice of bread in the oil, then arrange on top of the casserole with the oiled side up. Sprinkle Parmesan cheese over the top.
  • Bake for 10 to 15 minutes in the preheated oven, until the bread and cheese are toasted.

Nutrition Facts : Calories 421.3 calories, Carbohydrate 59.8 g, Cholesterol 5.5 mg, Fat 13.7 g, Fiber 9.9 g, Protein 16.8 g, SaturatedFat 2.8 g, Sodium 1013.5 mg, Sugar 7.4 g

TORTILLA AND BEAN CASSEROLE



Tortilla and Bean Casserole image

I adapted this recipe many years ago from a booklet produced by Pace Picante Sauce. In the booklet, credit for the recipe is given to Ina Colfelt of Westminster, Maryland. This is a tasty meatless entree.

Provided by janem123

Categories     Beans

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 cups chopped onions
1 1/2 cups chopped red bell peppers or 1 1/2 cups green bell peppers
1 (16 ounce) can diced tomatoes, undrained
3/4 cup Pace Picante Sauce
2 garlic cloves, minced
2 teaspoons ground cumin
2 (15 ounce) cans kidney beans, drained and rinsed
12 (6 inch) flour tortillas
8 ounces shredded monterey jack cheese or 8 ounces cheddar cheese
sliced tomatoes
sour cream
hot pepper

Steps:

  • In a large skillet, combine onion, green bell pepper or red bell pepper, tomatoes, picante sauce, garlic, and cumin. Heat to a boil, lower heat, and simmer 10 minutes.
  • Stir in beans.
  • In a 13 X 9 X 2 baking dish, spread 1/3 of the bean mixture.
  • Top bean layer with 6 tortillas, overlapping tortillas to fit the dimensions of dish, Layer 1 cup of the cheese over the tortillas.
  • Layer another 1/3 of the bean mixture, remaining tortillas, and then remaining bean mixture.
  • Cover tightly with foil and bake at 350 degrees for 30 to 35 minutes or until hot.
  • Uncover and top with the remaining 1 cup of cheese. Continue baking 5 more minutes.
  • Let stand for 10 minutes.
  • Top with garnishes of choice.

Nutrition Facts : Calories 592.4, Fat 20, SaturatedFat 9.4, Cholesterol 35.7, Sodium 1530.6, Carbohydrate 79, Fiber 11.9, Sugar 12.1, Protein 26.3

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BLACK BEAN TORTILLA CASSEROLE - THERESCIPES.INFO
Black Bean Tortilla Casserole Recipe: How to Make It trend www.tasteofhome.com. Stir remaining beans into onion mixture. Spread a third of the mixture in a 13x9-in. baking dish coated with cooking spray. Layer with 4 tortillas and 2/3 cup cheese. Repeat layers; top with reserved 1/2 cup black beans. Cover and bake until heated through, 30-35 ...
From therecipes.info


BEAN TORTILLA CASSEROLE RECIPE - RECIPELAND.COM
Arrange in greased 3-quart round shallow casserole or rectangular baking dish 13 X 9 X 2-inches; spoon bean mixture over tortillas. Top with sour cream, cheese and green onions. Bake uncovered until hot and bubbly, 15 to 20 minutes.
From recipeland.com


MUSHROOM AND BLACK BEAN TORTILLA CASSEROLE RECIPE - DELISH
2011-12-17 Directions. Preheat oven to 400 degrees F. In a large skillet, heat oil over medium-high. Add mushrooms and cook, stirring often, until browned, 7 minutes. Add garlic and cayenne; season with salt ...
From delish.com


BEAN TORTILLA CASSEROLE - COMPLETERECIPES.COM
2007-09-26 Mix water, beans, chopped onion and garlic in 4-quart Dutch oven. Heat to boiling; reduce heat. Simmer uncovered until beans are tender, about 3 hours adding water if necessary. Place half the beans, 1/2 cup of bean liquid, the chipotle chiles, bouillon (dry), and cumin in food processor workbowl fitted with steel blade or in blender container ...
From completerecipes.com


RANCH BLACK BEAN & VEGGIE TORTILLA CASSEROLE RECIPE
2021-07-12 Reserve a ⅓ cup of the black beans, and mix the rest in with crushed tortilla chips, spread the mixture on bottom of casserole dish. Whisk remaining ranch dressing mix into buttermilk, then pour over the chips & beans. Top with about a ½ cup of shredded cheddar.
From momfoodie.com


BEEF ENCHILADA CASSEROLE {A CROWD PLEASER} - SPEND WITH PENNIES
2019-05-01 Heat the oil in a large pan over medium heat. Add the ground beef and cook for 6-8 minutes, breaking up the meat with a spoon. Add the taco seasoning, salt and pepper to taste, and beans; stir to combine. Spread ¼ cup of the enchilada sauce over the bottom of the baking dish. Layer ⅓ of the tortillas over the sauce.
From spendwithpennies.com


EASY BEEF AND BEAN TACO CASSEROLE - THE CHUNKY CHEF
2018-06-24 Instructions. Preheat oven to 350 F degrees. Spray a 9×13 or 3 quart baking dish with nonstick spray and set aside. Heat a large, deep skillet over medium high heat and add olive oil. Add ground beef and cook, crumbling with a wooden spoon or potato masher, until browned and mostly cooked, about 4-5 minutes.
From thechunkychef.com


ENCHILADA CASSEROLE WITH GROUND BEEF AND REFRIED BEANS
2019-05-18 Add ground beef, onion and garlic and cook, stirring occasionally, for 5 minutes, or until the beef is cooked. Drain excess fat. Add Taco seasoning, refried beans, salsa and tomato sauce to the meat mixture in the skillet, and mix until combined. Cook, stirring every 30 seconds, for 5 minutes. Add salt and pepper to taste if needed.
From melaniecooks.com


TORTILLA BEAN CASSEROLE - CENTER FOR NUTRITION STUDIES
1 Preheat oven to 350 degrees F. 2 In a pan, sautée onions, garlic, and carrots over medium heat until carrots are soft, using a little water if needed. 3 Add beans, tomato, tomato sauce, tomato paste, salt, chili peppers, and chili powder. Cook over low heat for 5 minutes, until somewhat thickened. Set aside.
From nutritionstudies.org


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