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    Bean Casserole


    Source of Recipe


    "Nana" to Bubbe & Alex

    1 c. chopped celery
    1/2 c. chopped onion
    2 T. butter or margarine
    1 (15 oz.) cans chili with beans
    1 (8 3/4 oz.) can whole kernel corn, drained
    2 (3 1/8 oz.) cans jalapeno bean dip
    1 (4 oz.) can taco sauce
    1/8 t. salt
    6 corn tortillas, torn
    1/2 c. shredded sharp American cheese or
    sharp Cheddar cheese (2 oz.)

    In saucepan, cook celery and onion in butter or margarine till tender, about 10 min. Stir in chili with beans, drained corn, bean dip, taco sauce and salt. Arrange half the torn tortillas in an 8x1 1/2" round baking dish; top with half the chili mixture. Repeat layers using remaining torn tortillas and chili mixture.Bake, covered, at 350° for 35 to 40 min. Sprinkle with shredded cheese. Bake, uncovered, till cheese melts, 2 to 3 min. more.



 

 

 

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