Help me find this mexican casserole recipe!

[KLynn]

I can't remember where I saw it, but I know it sounded good and I want to find it again! It is definitely CL.

Here is all I remember:

It was vegetarian (used black beans, I think)
It used corn tortillas
It was prepared in an 11x7 pan (why do I remember that???)

Any idea what I am talking about?

[cjm]

KLynn - I did a search and came up with Mexican Chicken Casserole in Dec '98 issue of CL on page 118. Let me know if this is the one and if you need it posted. It calls for corn tortillas but I'm not sure on the 11X7 pan...

hope this helps!

cjm

[KLynn]

Thanks so much for searching, cjm. This one is vegetarian, though.

[sneezles]

Found this one:

CookWare(tm) from Cooking Light(r)

Southwestern Bean Casserole

SOURCE: Cooking Light YEAR: Nov/Dec PAGE: 228

INGREDIENTS FOR 7 SERVINGS:
1 teaspoon vegetable oil
Cooking spray
1 cup chopped onion
2 garlic cloves, minced
1 cup canned no-salt-added cream-style corn, divided
1/2 cup drained canned chopped green chiles, divided
1/2 cup bottled salsa
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon pepper
2 (16-ounce) cans pinto beans, drained
1 (14.5-ounce) can no-salt-added stewed tomatoes, undrained
1 cup (4 ounces) shredded reduced-fat cheddar cheese, divided
3/4 cup yellow cornmeal
1/4 cup all-purpose flour
1 teaspoon sugar
1/4 teaspoon salt
1/2 cup low-fat buttermilk
1/4 cup vegetable oil
2 egg whites, lightly beaten

INSTRUCTIONS:
1. Preheat oven to 375 degrees.

2. Heat 1 teaspoon vegetable oil in a large saucepan coated with cooking spray
over medium-high heat. Add onion and garlic, and saute 3 minutes. Add 1/2 cup
corn, 1/4 cup chiles, salsa, and next 5 ingredients (salsa through tomatoes),
and bring to a boil. Reduce heat, and simmer 15 minutes. Pour mixture into a
13 x 9-inch baking dish coated with cooking spray, and sprinkle with 1/2 cup
cheese; set mixture aside.

3. Combine cornmeal, flour, sugar, and 1/4 teaspoon salt in a medium bowl.
Combine 1/2 cup corn, 1/4 cup chiles, 1/2 cup cheese, buttermilk, 1/4 cup oil,
and egg whites, and add to cornmeal mixture, stirring just until moist. Spread
batter evenly over bean mixture. Bake casserole at 375 degrees for 25 minutes
or until corn bread is lightly browned. Yield: 7 servings (serving size: 1
cup).

NUTRITIONAL INFORMATION:
CALORIES 376 (30% from fat); FAT 12.5g (sat 3.5g, mono 2.7g, poly 4.5g);
PROTEIN 16.5g; CARB 51.3g; FIBER 5.2g; CHOL 11mg; IRON 3.6mg; SODIUM 680mg;
CALC 225mg


I found it!! December '99 (pg 336 of the '00 Annual) Can post if you need it!...Black-Bean Enchilada Casserole Sorry, forgot that part!

[KLynn]

I'm almost positive that's it! I have the 2000 annual at home - I will look it up. Thanks so much!

[Beth Y]

Klynn - there is also a recipe that I have that sounds similar from CL. It was incredibly easy, you just made up a mix from black beans, corn, salsa, etc. Layered it between corn tortillas and baked. Topped with yogurt (ok, sour cream in our house). I would post now but we are leaving in am for 10 days and I have to pack. If you think this is it, send me a instant message or whatever that thing is and I will email you the recipe when I get back!