TexMex Casserole
Source of Recipe
Aunt Saunny
What you need:
1 (10 ounce) package of frozen and thawed chopped spinach
3 medium sliced yellow squash
1 large chopped red bell pepper
1 medium onion, chopped
1 tablespoon of vegetable oil 2
(15 ounces each) cans of white beans, drained and rinsed
12 (6-inch) corn tortillas cut into 1-inch pieces
1 (10 3/4 ounce) can condensed reduced-fat cream of mushroom soup
1 (8 ounce) container reduced-fat sour cream
1 cup of salsa
1 package taco seasoning mix
1 cup reduced-fat shredded sharp cheddar cheese (4 ounces), divided
What you do:
Heat oven to 350 degrees. Coat a 9x13 baking dish with cooking spray ; set aside. Drain spinach well, squeezing in your fist and then pressing between paper towels to remove excess moisture.
Heat oil over medium heat in a large non-stick pan. Cook the squash, pepper, and onion for 6 minutes or until soft. Remove from heat. Stir in spinach, beans, tortillas, soup, sour cream, salsa, green chiles and juice, taco seasoning and 3/4 cup of cheese. Spoon into baking dish- if adding meat or soy to this casserole do it here. Bake 30 minutes. Sprinkle evenly with remaining 1/4 cup of cheese and bake 5 minutes more or until the cheese is melted.
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