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Layered Tamale Casserole recipe

Layered Tamale Casserole.

This flavorful, layered vegetable tamalecasserole is sure to please.

Recipe: Layered Tamale Casserole

1/4 cup water
2 (15-ounce) cans black beans, drained
Vegetable cooking spray
3 cups sliced onions (about 2 large)
2 1/2 cups thinly sliced zucchini (about 2 medium)
1 3/4 cups julienned red bell pepper (about 2 medium)
2 cloves garlic, minced
1 cup corn cut from cob (about 2 ears)
1 teaspoon ground cumin
1/4 teaspoon ground red pepper
5 (8-inch) flour tortillas
1 1/4 cups commercial green taco sauce
3/4 cup (3 ounces) shredded Wisconsin Monterey Jack cheese
3/4 cup (3 ounces) Wisconsin crumbled Queso Blanco cheese

  • Place water and beans in bowl of foodprocessor. Process until smooth. Set aside.
  • Coat a large nonstick skillet with cookingspray, and place over medium-high heat until hot. Add onion,zucchini, pepper and garlic; saut 10 minutes. Add corn,cumin and ground red pepper; cook 2 minutes. Set aside.
  • Coat a 3 quart round souffl dishwith cooking spray. Place 1 tortilla in bottom of dish. Spread1/2 cup bean mixture over tortilla. Spoon 1 cup onion mixtureon top of bean mixture, and top with 1/4 cup sauce.
  • Blend together Monterey Jack and QuesoBlanco. Sprinkle 1/4 cup cheese over sauce. Repeat procedurewith remaining ingredients, ending with 1/2 cup cheese.
  • Bake at 350°F (175°C) for 45 minutesor until thoroughly heated.

    Makes 8 servings.

    Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.


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