4/5
(1 Votes)
Ingredients
- 1 large onions, chopped
- 1 large green peppers, chopped
- 1 cans (28 ounces each) diced tomatoes, undrained
- 1 cans (16 ounces each) hot chili beans, undrained
- 1 cans (15 ounces each) black beans, rinsed and drained
- 1 cans (11 ounces each) whole kernel corn, drained
- 1 cans (8 ounces each) tomato sauce
- 1 envelopes taco seasoning
- 1 packages (13 ounces each) spicy nacho tortilla chips
- 2 cups (16 ounces) shredded cheddar cheese
Preparation
Step 1
In a Dutch oven, cook the onions and green peppers over medium heat until vegs are tender. Stir in the tomatoes, beans, corn, tomato sauce and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes (mixture will be thin).
In a greased 13-in. x 9-in. baking dishes, layer with chips and veggie mixture. Repeat layers. Top with chips and 2 cups of cheese.
Bake, uncovered, at 350° for 20-25 minutes or until golden brown. Yield: 1 casseroles (15 servings).
Note: you can divide cooked veggie mixture in half and use 9" casserole. Put the other half of veggie mixture in freezer for a later date.