Tex-Mex Casserole

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Tex-Mex Casserole

 

What you need:

 

1 (10 ounce) package of frozen and thawed chopped

spinach

3 medium sliced yellow squash

1 large chopped red bell pepper

1 medium onion, chopped

1 tablespoon of vegetable oil

2 (15 ounces each) cans of white beans, drained and

rinsed

12 (6-inch) corn tortillas cut into 1-inch pieces

1 (10 3/4 ounce) can condensed reduced-fat cream of

mushroom soup

1 (8 ounce) container reduced-fat sour cream

1 cup of salsa

1 package taco seasoning mix

1 cup reduced-fat shredded sharp

cheddar cheese (4 ounces), divided

 

What you do:

 

Heat oven to 350 degrees F.

 

Coat a 9x13 baking dish with cooking spray; set aside.

 

Drain spinach well, squeezing in your fist and then

pressing between paper towels to remove excess

moisture.

 

Heat oil over medium heat in a large non-stick pan.

 

Cook the squash, pepper, and onion for 6 minutes or

until soft.

 

Remove from heat.

 

Stir in spinach, beans, tortillas, soup, sour cream,

salsa, green chiles and juice, taco seasoning and 3/4

cup of cheese.

 

Spoon into baking dish- if adding meat or soy to this

casserole do it here.

 

Bake 30 minutes.

 

Sprinkle evenly with remaining 1/4 cup of cheese and

bake 5 minutes more or until the cheese is melted.

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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