With tummies packed full of Thanksgiving fare, you might not be in the mood to eat anything yet. But if you are, and the leftover turkey doesn't look too enticing, you might want to try this delicious recipe I found a'la Paula Deen.
As you know, I'm not much of a cook, so when I try a recipe, and my family eats it (happily, I might add), it's time for a little happy dance! Today, I got to do my happy dance. Enjoy!
"Mexican Veggie Casserole"
2 T vegetable oil
3 C chopped zucchini
1 C chopped onion
1 (15-oz) can corn, drained
1 (15-oz) can black beans, drained and rinsed
1 (15-oz) can ranch-style beans
1 (10-oz) can diced tomatoes with gree chilies, drained
1 package taco seasoning mix
2 C 2% shredded sharp Cheddar cheese, divided
1 (8-oz) package 1/3 less fat cream cheese
1/2 C light sour cream
12 (5-inch) corn tortillas, divided
Garnish: chopped green onion
Preheat oven to 350 degrees. Spray 9x9 baking dish with non-stick cooking spray.
In a large skillet, heat oil over medium-high heat. Add zucchini and onion; cook for 8-10 minutes, or until vegetables are tender and most of the liquid has been absorbed. Stir in corn, black beans, ranch-style beans, diced tomatoes, and taco seasoning mix.
In a small bowl, combine 1 C cheese, cream cheese, and sour cream.
Layer 4 tortillas over bottom of prepared pan. Top tortillas with half of zuchini mixture; top evenly with half of cheese mixture. Place 4 tortillas over cheese mixture; top with remaining zucchini mixture. Top evenly with remaining cheese mixture. Cover top of casserole with remaining 4 tortillas. Sprinkle evenly with remaining 1 C cheese.
Bake for 30 minutes or until hot and bubbly. Garnish with green onion. Serve immediately.
Click here to learn more about cooking with Paula Deen.
I talked about Paula in this post, too.
New Cards and Prints Are Now Available! - I've added a few new cards to my Etsy shop and have more arriving soon! Not only that, but I think I've finally figured out the best way to create prints o...