Try this Tex Mex Casserole recipe, or contribute your own.
Suggest a better descriptionCombine 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 bowl. Toss the cheddar andmuenster 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 salsa mixture. Repeat the layers (tostada shells, bean mixture, cheese, salsa mixture), then top with the reamining tostadas, cheese, and salsa.
Cover and cook on low 4 hours. Uncover and let rest 15 minutes. Serve with the avocados and sour cream
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Serving Size: 1 Serving (1096g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2220 | ||
Calories from Fat: 1504 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 167.1g | 223 % | |
Saturated Fat 75.5g | 378 % | |
Monounsaturated Fat 70.4g | ||
Polyunsanturated Fat 11.6g | ||
Cholesterol 331.6mg | 102 % | |
Sodium 2048.1mg | 71 % | |
Potassium 3367.8mg | 89 % | |
Total Carbohydrate 107.5g | 32 % | |
Dietary Fiber 35.5g | 142 % | |
Sugars, other 72g | ||
Protein 98.4g | 141 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2220
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