Spicy Mexican Bean Casserole
1 cup cream-style cottage cheese
2 cups (8 ounces) shredded Monterey Jack cheese
1/4 cup chopped green onions
2 tablespoons chopped green chiles
1/4 teaspoon salt
1/4 cup chopped onion
2 tablespoons chopped green pepper
1 clove garlic, minced
1 tablespoon vegetable oil
1 (16-ounce) can whole tomatoes undrained and coarsely chopped
2 (16-ounce) cans red kidney beans drained
1 (8-ounce) can tomato sauce
1 1/2 teaspoons chili powder
1 (2 1/2-ounce) can sliced ripe olives drained
2 cups crushed corn chips, divided
1 cup (4 ounces) shredded sharp Cheddar cheese
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