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Category: Main Course
Taco Casserole w Refried Beans & Corn - TastyPlanner.com
Chef: Marj
This is my fave pantry meal. My husband loves it, and it’s still yummy the next day.
Recipe Source: The PDQ Vegetarian Cookbook
Ingredients
2 1/2 cups broken up taco shells in bite size pieces (about 6 taco shells)
16 oz) can vegetarian refried beans
2 cups frozen yellow corn, cooked according to package directions (or 1 can of corn)
1 cup medium picante sauce or salsa (I use Mrs. Renfro's Jalepeno Salsa, it is hotter though)
2 cups (8 ounces) shredded cheddar or monterey jack cheese (I use different cheeses, sometimes preshredded, sometimes I shred it myself)
Sour cream or guacamole
Instructions
Preheat over to 425 (220C)
Lightly oil an 8 inch square baking dish.
Layer 1 cup crushed taco shell, half the refried beans, half the corn, half the picante sauce, and half the cheese into the dish.
Repeat, ending with the remaining 1/2 cup crushed taco shells. Cover tightly with foil and bake 20 minutes. Uncover and bake 5 minutes or until lightly brown. Serve at once with optional sour cream or guac.
(My notes – it’s very easy to eyeball this, and I find I don’t use as much cheese as recommended. Also, you can use light versions of cheese or sour cream, or even beans without problems. )
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