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Layered Tamale Casserole
Layered Tamale Casserole

Layered Tamale Casserole

1 Hr(s) 30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1/4 cup water
2 cans (15 oz. each) black beans, drained
2 large onions, sliced
2 med zucchini, thinly sliced
2 med red bell pepper, 1/4-inch slices
2 garlic cloves, minced
1 cup frozen whole-kernel corn, thawed
1 tsp ground cumin
1/4 tsp ground red pepper
5 (8-inch) flour tortillas
1 1/4 cups green taco sauce
1 1/2 cups Monterey Jack cheese, shredded
Cooking spray
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Let's Make It
1
Place water and beans in a food processor; process until smooth. Set aside.
2
Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add onion, zucchini, bell pepper, and garlic; sauté 10 minutes. Add corn, cumin, and ground red pepper; cook 2 minutes. Set aside.
3
Preheat oven to 350ºF. Coat a 3-quart round soufflé dish with cooking spray. Place 1 tortilla in bottom. Spread 1/2 cup bean mixture over tortilla. Spoon 1 cup onion mixture over top. Top with 1/4 cup sauce. Sprinkle with 1/4 cup cheese. Repeat with remaining ingredients, ending with 1/2 cup cheese.
4
Bake for 45 minutes or until thoroughly heated.
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