Meals Matter

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Contributed By: cm1866
Betty Crocker's Vegetarian Cooking

Don't forget these tasty fixins to top each serving: Shredded lettuce, chopped tomatoes, sour cream, black olives, and sliced green onions. They help to make this vegetarian meal one that your family will love!!

Ingredients

12 Corn Tortillas (5 or 6" in diameter, torn in bite size pieces

2 cans (15-16oz.) chili beans in sauce, undrained

1 can (10 oz.) enchilada sauce

1 1/2cups Shredded Monterey Jack cheese (6oz.)

3 Medium green onions, sliced (1/4cup)

Shredded lettuce, chopped tomatoes, sour cream, green onions, sliced black olives

Preparation

1. Heat oven to 400 degrees. Grease a 2qt. casserole.

2. Place half of the tortilla pieces in cassetole; top with 1 can beans. Repeat layers. Pour enchilada sauce over beans and torilla pieces. Sprinkle with cheese, onions, and black olives.

3. Bake uncovered about 20 minutes or until bubbly around edge.

Cook's Notes

Betty Crocker's recipe does not call for black olives. I added them because my family enjoys them and they add a little something to this delicious vegetarian meal.

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