Layered Tamale Casserole
This layered vegetable tamale casserole is sure to please.
1/4 cup water
2 (15-ounce) cans black beans, drained
Vegetable cooking spray
3 cups sliced onions (about 2 large)
2 1/2 cups thinly sliced zucchini (about 2 medium)
1 3/4 cups julienned red bell pepper (about 2 medium)
2 cloves garlic, minced
1 cup corn cut from cob (about 2 ears)
1 teaspoon ground cumin
1/4 teaspoon ground red pepper
5 (8-inch) flour tortillas
1 1/4 cups commercial green taco sauce
3/4 cup shredded Wisconsin Monterey Jack cheese
3/4 cup Wisconsin crumbled Queso Blanco cheese
- Place water and beans in bowl of food processor. Process until smooth. Set aside.
- Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot. Add onion, zucchini, pepper and garlic; sauté 10 minutes. Add corn, cumin and ground red pepper; cook 2 minutes. Set aside.
- Coat a 3 quart round soufflé dish with cooking spray. Place 1 tortilla in bottom of dish. Spread 1/2 cup bean mixture over tortilla. Spoon 1 cup onion mixture on top of bean mixture, and top with 1/4 cup sauce.
- Blend together Monterey Jack and Queso Blanco. Sprinkle 1/4 cup cheese over sauce. Repeat procedure with remaining ingredients, ending with 1/2 cup cheese.
- Bake in a preheated oven at 350°F (175°C) for 45 minutes or until thoroughly heated.
Makes 8 servings.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.