Tortilla, Cheese, and Bean Dish - Gluten Free Recipe

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This gluten free casserole, prepared with corn tortillas rather than the wheat flour version, is a delicious, no fuss dinner idea for busy families.
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  • 30 ounces black beans, drained
  • 2 1/2 cups tortilla corn chips, lightly crushed
  • 4 cups cheddar cheese, shredded (or use a blend)
  • 2 cups mozzarella cheese, shredded (or use a blend)
  • corn tortillas, 5 to 6 inich diameter
  • 3 cups salsa
  • 4 ounces can of green chiles, chopped (optional)
Container:9 x 13 - inch baking dish
20 mins
1 hr
1.25 hrs
  • Preheat oven to 325°F.
  • Lightly spray baking dish with no-stick cooking spray.
  • If chiles are to be added, combine with salsa.
  • For cheese, a blend of 6 cups of mozzarella and cheddar can be used instead of the individual flavors of cheese if desired.
  • Cut 5 to 6 inch diameter corn tortillas into 1/2 inch wide strips.
  • Spread all the corn tortilla chips over the bottom of the dish.
  • Layer in the following order: half of black beans (15 oz), 2 cups of cheddar cheese, half of corn tortilla strips, and 1 1/2 cups of salsa mixed with green chiles.
  • Next, layer in the following order: the remaining 2 cups of cheddar cheese, remaining corn tortilla strips, and remaining (15 oz) of black beans.
  • Spread 2 cups of mozzarella cheese over top.
  • Cover with foil* and bake 50 minutes.
  • Uncover and bake an additional 10 minutes.
  • Serve with extra salsa if desired.

    *Spray foil with cooking spray to prevent cheese from sticking.
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