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Casseroles

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Baked Spaghetti Casserole
Broccoli Casserole
Broccoli Casserole
Castilian-Style Passover Potato Casserole
Cheese Pudding
Chicken Mushroom Casserole
Enchilada Grande Casserole
Four-Cheese Spinach Lasagna
Frankfurter Casserole
Green Bean Casserole
Green Beans, Potatoes and Sausage
Ham One-dish Meal
Italian Zucchini Casserole
Layered Enchilada Casserole
Mexican Style Chicken and Rice Casserole
Oh Boy! Supper
Pork chop casserole with au-gratin potatoes
Sandy's Cheese Chile Rellano Puff
Shepherds Pie
Sloppy Joe Casserole
Tater Tot Casserole
Tator Tot Casserole
Tortilla-Black Bean Casserole
Turkey Casserole
Vegetarian Layered Tortilla Casserole
Very Veggie Lasagna
Tortilla-Black Bean Casserole

2 cups Onion -- chopped
1 1/2 cups Green Pepper -- chopped
14 1/2 ounces Tomatoes, canned -- chopped, not drained
3/4 cup Salsa
4 ounces Jalapenos -- chopped
4 cloves Garlic -- minced
1 teaspoon Ground Cumin
30 ounces Kidney Beans -- black/red, drained
12 6 inch Corn Tortillas
2 cups Monterey Jack Cheese -- shredded
2 medium Tomatoes -- sliced
2 cups Lettuce -- shredded
1/8 cup Green Onion -- sliced
1/8 cup Black Olives -- sliced
1/2 cup Sour Cream or Yogurt -- optional

In a large skilled, combine onion, green pepper, undrained tomatoes, salsa, jalapenos, garlic and cumin. Bring to a boil, reduce heat. Simmer, uncovered, for 10 minutes. Stir in beans.

In a 13" x 9" x 2" baking dish, spread 1/3 of the bean mixture over the bottom of the pan. Top with half of the tortillas, overlapping as necessary, and half of the cheese. Add another 1/3 of the bean mixture, then remaining tortillas and bean mixture. Cover with foil and bake at 350 degrees F for 30-35 minutes or until heated through. Sprinkle with remaining cheese and let stand 10 minutes.

Top with tomato slices, lettuce, green onion, and olives. Cut into squares to serve. Serve with sour cream or yogurt.