Cheesy Corn Chip Casserole
Ingredients
- 1 green bell pepper, chopped
- ½ small onion, chopped
- 1 Tbsp olive oil
- 1 Tbsp Mexican seasoning
- 1 (15-oz) can tomato sauce
- 1 (16-oz) can low-sodium pinto beans, drained and rinsed
- 1 cup corn chips
- 1 cup shredded Cheddar cheese
- ½ (8-oz) pkg shredded lettuce
- 1 large Roma tomato, chopped
Instructions
- Preheat oven to 400°F. Cook bell pepper and onion in hot oil in a large skillet over medium heat 3 minutes.
- Stir in Mexican seasoning, tomato sauce, and beans; bring to a boil, reduce heat, and simmer 10 minutes.
- Spread bean mixture into a 9-inch square baking dish coated with cooking spray; top with chips, pressing down gently. Sprinkle with cheese.
- Bake 15 minutes or until hot and bubbly. Top with lettuce and tomato just before serving.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
519
|
519
|
| Fat (g) | 27 | 27 |
| Sat. Fat (g) | 9 | 9 |
| Protein (g) | 20 | 20 |
| Carb (g) | 54 | 54 |
| Fiber (g) | 12 | 12 |
| Sodium (mg) | 1120 | 1120 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
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