SIMPLE AND EASY CASSEROLE ENJOY DAN:

RANCHERO ENCHILADA BEAN CASSEROLE by CHEF DAN:

Serves 4-6

INGREDIENTS:

1 (10oz) can red enchilada sauce

1 (15oz) can black beans, drained and rinsed

1 package frozen corn

1 (16oz) can fat free refried beans

1 (4oz) can green chilies, drained

1 teaspoon chili powder

1 teaspoon garlic powder

1 (14.5oz) diced tomatoes with green chilies

12 soft corn tortillas

2 cups shredded Cheddar cheese

DIRECTIONS:       (PRE-HEAT OVEN TO 350 DEGREES)

1.   In a 13X9 baking dish sprayed with cooking spray.

2.   Spread half the enchilada sauce in bottom of dish.

3.   Cook corn in microwave according to package directions.

4.   Spread half the refried beans on 6 tortillas.

5.   Place beans bean side up, over sauce in dish, overlapping to fit.

6.   Stir together remaining enchilada sauce, corn, black beans drained green chilies, undrained diced tomatoes, chili powder, and garlic powder, in a bowl.

7.   Mix thoroughly.

8.   Spread half the corn mixture over the tortillas in the dish.

9.   Sprinkle with 1 cups cheese.

10.                Repeat layering with remaining refried bean and tortillas and corn mixture.

11.                Add remaining cheese on top.

12.                In pre-heated oven bake for about 35 minutes or until hot in the center and the edges are nice and bubbly.

13.                Let stand for 5 minutes.

14.                And then dig in.

ENJOY DAN:                                    BON-APPETITE!!