This is great for a quick to assemble, weeknight meal.
Ingredients:
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| Photo taken by my 9 year old because she was the only one who had any left on her plate. |
1 can rotel, drained
1 can cream of mushroom soup
1 cup warm water
1 heaping tsp of Better than Bouillon Roasted Garlic base
12-15 corn tortillas
2 cups shredded cheddar cheese
Process:
Mix warm water and bouillon base in a small bowl/mug. Combine black beans, Rotel, mushroom soup, and water/bouillon in mixing bowl. Spray 9x12 casserole dish with non-stick spray. Layer 4-6 corn tortillas on the bottom of the dish, cover with 1/2 of the filling mixture. Sprinkle about 1/3 cup of cheese on top of filling, then repeat layers (4-6 tortillas, remaining filling mix, 1/3 cup cheese). Tear remaining tortillas into bite size pieces and randomly place on top of casserole, top with remaining cheese.
Bake in 350 degree oven for 45 minutes, uncovered. Let sit for 5-10 minutes before serving.
Serving suggestion:
Serve with a dollop of sour cream, tortilla chips, and/or guacamole salad.
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