After seeing Donna’s version of Katie’s Crockpot Mexican Lasagna, I knew I needed to eat a piece of the (non)proverbial pie. But I didn’t get my act together in time to actually make Katie’s, and I didn’t have the ingredients to make Donna’s.
So I fell back to an old standby: Cheesy taco casserole*.
*sidenote: wow, look how terrible those food photos are! So happy for extended daylight hours and my increasing camera skills.
But I didn’t have those ingredients either.
Whatever. I can improvise. And improvising tasted particularly delicious tonight. In part because this recipe is very easy, and also because I love cheese.
10-12 corn tortillas
1 can black beans (rinsed/drained)
1 cup Morning Star crumbles
1/2 cup diced onion
1/2 cup diced bell pepper (I used yellow)
1 1/2 cups 1% cottage cheese
3 oz shredded pepperjack cheese
1-2 oz cheddar cheese
1 cup salsa (I used Kirkland Organic)
1/4 cup taco seasoning (or one packet)
3 TBS red taco sauce
Pre-heat oven to 350 degrees. Mix all ingredients in large bowl, (except tortillas, cheddar cheese and red taco sauce).
Spray round baking dish (or 8×8 pan) with cooking spray and layer 2 tortillas (if round dish) or 3 tortillas (if 8×8 pan).
Spread layer of cheese/bean mixture.
Alternate layers of tortillas and cheese/bean mixture, with tortilla layer on top. Spread taco sauce on top, and sprinkle with cheddar.
Cover dish with foil and bake 30 minutes. Remove foil and bake an additional 10 minutes. If you like your cheese crispy, (really, who doesn’t?), broil on low an additional 2 minutes.
Why hello, crispy cheese.
Allow to cool for 5 minutes, slice and serve with desired toppings. May I suggest avocado?