Red Bean, Cheese, and Triple-Chile Casserole

By

MAKES: 6 SERVINGS
SERVING SIZE: 1 CUP
MAKES: ABOUT 6 CUPS
PREP: 15 MINS
BAKE: 30 MINS 350°F

View complete recipe

Ingredients

  • Nonstick cooking spray
  • 1 8 1 8 1 8 ounce carton sour cream
  • 2 2 2 tablespoons all-purpose flour
  • 1 1/2 1 1/2 1/2 cups shredded Monterey Jack cheese (6 ounces)
  • 2 4 2 4 2 4 ounce cans diced green chile peppers, drained
  • 1 1 1 cup finely chopped onion (1 large)
  • 1 1 1 fresh jalapeno chile pepper, seeded and finely chopped*
  • 1 1 1 tablespoon finely chopped chipotle pepper in adobo sauce
  • 1/2 1/2 1/2 teaspoon dried thyme, crushed
  • 1/4 1/4 1/4 teaspoon dried oregano, crushed
  • 1/4 1/4 1/4 teaspoon ground black pepper
  • 2 15 2 15 2 15 ounce cans red beans or pinto beans, rinsed and drained
  • 2 2 2 cups blue and/or white corn tortilla chips, crushed (1/2 cup) Chopped tomatoes
  • Sliced fresh jalapeno chile peppers*

Preparation

Step 1


Preheat oven to 350 degrees F. Lightly coat a 2-quart square baking dish with cooking spray; set aside. In a large bowl combine sour cream and flour. Stir in 1 cup of the cheese, the diced green chile peppers, onion, finely chopped jalapeno pepper, chipotle pepper, thyme, oregano, and black pepper. Gently stir in beans.
Transfer bean mixture to the prepared baking dish. Sprinkle with the remaining 1/2 cup cheese. Bake, uncovered, for 30 to 35 minutes or until bubbly.
Before serving, top with tortilla chips, tomatoes, and sliced jalapeno peppers.

View complete recipe