Mexican Party Casserole

"This casserole is one of my favorite potluck contributions, as it's easy to make lots of it fast, and folks love it."
 
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photo by Linky photo by Linky
photo by Linky
Ready In:
1hr
Ingredients:
9
Yields:
2 pans
Serves:
24
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ingredients

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directions

  • Equipment: 2 deep lasagne pans.
  • On the bottom of each pan, spread a layer or two of chips, flattening as needed.
  • I used about 5 oz of the chips in each pan.
  • Drop spoonfuls of refried beans atop the chips layer, using 16 oz in each pan.
  • Once you've got all of the spoonful drops down, use the back of the spoon to spread the refried beans around more evenly.
  • Pour 8 oz salsa over each pan, and spread about.
  • Over each pan, crumble 2.5 oz of chips.
  • Layer 7.5 oz of the corn in each pan.
  • Chop up the bell peppers, and layer them evenly in the 2 pans.
  • Chop up the avocadoes and olives, and layer them evenly in the pans.
  • Chop up the cilantro, and sprinkle it over the pans.
  • Using the remaining refried beans, drop spoonfuls atop the pans, and spread them around.
  • (They won't cover the whole surface; that's ok).
  • Spread the remaining salsa in a thin layer across the top of each pan.
  • Chop the cherry tomatoes, and sprinkle those over the top of each pan.
  • Crumble the rest of the chips, and sprinkle those over the top.
  • Bake at 450 degrees for about 1/2 hour, maybe more (keep an eye on it after the first 20 minutes as ovens can vary); I turn the oven off once the top layer of chips is lightly browned and a forkful swiped out of the bottom of the pan is hot.
  • (Note- Don't worry too much about the quantities of ingredients; this is not a recipe where precision matters. If you have more or less of something, it'll still taste good).
  • Enjoy!

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Reviews

  1. This was sooo good! I took Geri's advice and adjusted amounts (made for 4 instead of 12). I used a whole can of refried beans and 1 of Mexican corn. I also added about 1 cup of browned ground round prepared with taco seasoning and some chopped onion. I sprinkled some cheese on top for the last 5 minutes of baking. I was concerned about cooking avocado (I've only ever had it cold) but it was just fine. I will be making this again, and again! made for Spring 2013 PAC
     
  2. Great stuff... I used recipe #234919 for refried beans and also used homemade chips with a medium heat salsa. DH loved it and we will have the second one for dinner tomorrow. I followed the recipe for the most part and served sour cream on the side. It's a keeper for us. Thanks!
     
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RECIPE SUBMITTED BY

Vegetarian ocean-loving therapist with a passion for cooking, wishing she could cook Ethiopian food as well as the restaurants do!
 
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