TEX MEX TATER TOT CASSEROLE RECIPES

Name: Tex-Mex Casserole
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 45 min
Yield: 4 to 6 servings
Ingredients: 2 15-ounce cans refried pinto beans; 2 cups frozen corn (preferably fire-roasted); 2 poblano chile peppers, seeded and chopped; 1/2 cup chopped fresh cilantro, plus more for topping; 2 teaspoons ground cumin; 1 teaspoon ancho chile powder; 1 16-ounce jar salsa; 1 10-ounce can diced tomatoes and green chilesu00A0; 1 10-ounce can diced tomatoes and green chiles; 2 cups shredded cheddar cheese (about 8 ounces); 2 cups shredded muenster cheese (about 8 ounces); 18 to 20 corn tostada shells; 2 avocados, sliced; Sour cream and pickled jalapenos, for topping (optional)

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TEX-MEX CASSEROLE RECIPE - FOOD NETWORK

Tex-Mex Casserole Recipe - Food Network image

Provided by Food Network Kitchen

Total Time 4 hours 45 minutes

Prep Time 30 minutes

Cook Time 4 hours 0 minutes

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

2 15-ounce cans refried pinto beans
2 cups frozen corn (preferably fire-roasted)
2 poblano chile peppers, seeded and chopped
1/2 cup chopped fresh cilantro, plus more for topping
2 teaspoons ground cumin
1 teaspoon ancho chile powder
1 16-ounce jar salsa
1 10-ounce can diced tomatoes and green chiles
1 10-ounce can diced tomatoes and green chiles
2 cups shredded cheddar cheese (about 8 ounces)
2 cups shredded muenster cheese (about 8 ounces)
18 to 20 corn tostada shells
2 avocados, sliced
Sour cream and pickled jalapenos, for topping (optional)

Steps:

Combine the refried beans, frozen corn, poblanos, 1/4 cup cilantro, the cumin and chile powder in a medium bowl. Combine the salsa, tomatoes and the remaining 1/4 cup cilantro in a separate medium bowl. Toss the cheddar and muenster cheese in a third bowl; set aside.
Spread about 1/2 cup of the salsa mixture in a thin layer in a 6-quart slow cooker. Top with about 6 tostada shells, breaking them as needed to cover the bottom. Spread half of the bean mixture over the tostada shells, then sprinkle with 1 1/2 cups of the cheese mixture and 1 cup of the salsa mixture. Repeat the layers (tostada shells, bean mixture, cheese, salsa mixture), then top with the remaining tostadas, cheese and salsa.
Cover and cook on low, 4 hours. Uncover and let rest 15 minutes. Serve with the sliced avocados, sour cream, cilantro and pickled jalapenos.

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