A quick casserole, bursting with flavor that will be enjoyed by the whole family. This might be considered a Mexican style lasagna. It is layered with beans, hominy and/or corn, cheese and corn tortillas. One package of soup mix will make two casseroles - one for now and one to freeze for later.
1 pkg of The Art of Good Food - Three Bears Black Bean Soup mix (1 pkg makes 2 casseroles so you'll need to double the rest of the ingredients if you plan to make 2 and/or have one to freeze)
For each casserole you will also need:
½ cup chopped onion and ½ cup chopped bell pepper (optional)
1 28 oz can diced fire roasted tomatoes - drained
1 15.5 oz can of hominy and/or 1 cup frozen corn
1 pkg of 12 - corn tortillas
12 ounces of shredded mild cheese (cheddar, Monterey/cheddar blends, etc)
plain yogurt or sour cream(optional garnish)
1. Remove the orzo. Sort, soak, and cook beans. Add the spice packet during cooking. Use just enough water to keep beans covered while they cook until tender. A pressure cooker makes quick work for summer cooking.
2. While the beans are cooking, saute ½ cup of onion and ½ cup of bell pepper together. Add 1 small can of drained hominy and/or 1 cup frozen corn, and 1 can of drained fire roasted tomatoes. When beans are tender, remove and drain about 2 cups and add to the above mixture. Reserve the rest of the beans for a second casserole, freeze, or make salsa or black bean dip. (To use fresh garden tomatoes, in this recipe, chop and allow them to drain)
3. Cut 12 corn tortillas into 2 inch strips with a pizza cutter and layer 1/3 of the tortillas in the bottom of an oiled casserole dish or a 9x13 pan. Top with 1/3 of the bean-corn-tomato mixture and sprinkle on about 4 ounces of shredded cheese. Repeat with 2 more layers.
4. Cover and bake at 350 degrees for 20-30 minutes. Uncover and bake an additional 20-30 minutes until cheese begins to brown.
Serve with your favorite salsa, sour cream, or plain yogurt.