Mexican Casserole
1 can fat free refried beans (16 oz)
3/4 onion, diced
3 8 inch flour tortilla (I use the carb smart, whole wheat ones)
1 cup salsa
2 cups shredded cheddar or colby jack (I use a 7 ounce bag of fat free cheddar)
1. Preheat oven to 375 degrees. Spray a 9 inch pie pan with non stick cooking spray.
2. In a saucepan, cook refried beans and onions (to soften them) for about 5 minutes.
3. Place a tortilla in pie plate. Spread 1/3 of bean mixture over tortilla. FOllowed by 1/3 of salsa and a sprinkle of cheese. Repeat for three layers. Top with lots of cheese.
4. Bake until cheese is melted, approximately 15-20 minutes
Ok, we felt that this needed to be tweaked some. We are going to add more veggies....green peppers and such. Also, 1 cup of salsa seemed excessive to us.
3/4 onion, diced
3 8 inch flour tortilla (I use the carb smart, whole wheat ones)
1 cup salsa
2 cups shredded cheddar or colby jack (I use a 7 ounce bag of fat free cheddar)
1. Preheat oven to 375 degrees. Spray a 9 inch pie pan with non stick cooking spray.
2. In a saucepan, cook refried beans and onions (to soften them) for about 5 minutes.
3. Place a tortilla in pie plate. Spread 1/3 of bean mixture over tortilla. FOllowed by 1/3 of salsa and a sprinkle of cheese. Repeat for three layers. Top with lots of cheese.
4. Bake until cheese is melted, approximately 15-20 minutes
Ok, we felt that this needed to be tweaked some. We are going to add more veggies....green peppers and such. Also, 1 cup of salsa seemed excessive to us.