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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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Servings:
Ingredients
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
Directions
PREP
20
mins
COOK
1
hr
READY IN
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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