King Ranch Bean Casserole

Ingredients

15 ounces canned chili beans, drained
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1 cup fresh or frozen corn kernels
2 cloves garlic, minced
1/2 teaspoon chili powder, divided
1/4 teaspoon ground cumin
1 1/2 cups vegetable stock
2 1/2 tablespoons flour
1/4 cup reduced-fat sour cream, plain yogurt
Salt, to taste
14 1/2 ounces canned diced tomatoes with green chilies, drai
1 1/2 cups shredded reduced-fat cheddar cheese, cheddar-style soy cheese or almond cheese
Paprika, for garnish

Preparation

1
Preheat oven to 350 degrees. Lightly oil 2-quart ovenproof casserole.
2
In large bowl, combine beans, peppers, corn, garlic, 1/4 teaspoon chili powder and cumin. Set aside.
3
Put stock in small saucepan. Whisk in flour; cook over median heat whisking constantly until sauce thickens and coats back of spoon. Remove from heat; whisk in sour cream or yogurt, remaining chili powder and salt to taste. Set aside.
4
In casserole layer tortillas, bean mixture and tomatoes alternately, beginning and ending with tortillas. Pour sauce over casserole; sprinkle with cheese and paprika. Bake until hot and bubbly, about 30 to 35 minutes.

Tools

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Yield:

8.0 servings

Added:

Friday, December 10, 2010 - 1:02am

Creator:

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