Mexican Casserole

Sometimes inspiration can come from unusual places. I was walking to the back of the local pharmacy when I saw a frozen box of Amys Mexican Casserole. After cooking it up I decided to cook up a Mexican Casserole of my own. Depending on ingredients you can make it vegetarian, vegan, and gluten free. This version is vegitarian gluten free and delicious! Check the enchilada sauce ingredients as some brands use wheat as a thicker and are not gluten free. I also used organic canned beans and corn, your choice. Mexican Casserole 4 cups unsalted nacho chips One can refried beans One can corn niblets One can enchilada sauce One can black beans 1/2 lbd Monterey Jack Cheese Open cans and drain beans and corn In a 2 quart casserole layer in this order: Nacho chips ( keep a handful of crumbs for topping ) Refried beans, put 3/4 of the cheese, corn, Half the enchilada sauce One can black beans , the balance of the enchilada sauce, corn chip crumbs and the remaining cheese. Bake at 350 covered for 1 hour then 1/2 an hour uncovered. That’s it enjoy feeds 3 with enough for 2 meals!