Vegetarian Tex - Mex Casserole

Here's a great tasting  Casserole that's Vegetarian. I make it with the addition of a package Meatless Ground Beef, that's been sautéed in 2 TBS of Vegetable Oil before adding it to the Casserole. You can opt out of the Meatless Ground and only use the Vegetables.

Baked Tortilla Chips are the best.

This is my choice of Salsa when I don't have any of
my own homemade available.

This is one of my favorite Tex-Mex Recipe Cheeses.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Glass Casserole Dish.

1 TBS Vegetable Oil
1 Yellow Onion, diced
2 Cloves of Garlic, minced.
1 Green Bell Pepper, diced
1 - Red Bell Pepper, diced
1 C Corn
1 - 15 oz. can of Black Beans, drained
1 - 15 oz. can of Pinto Beans, drained
1 - 15 oz. can of Red Kidney Beans, drained
1 tsp Chili Powder
1/2 tsp Paprika
1/2 tsp Cumin
1/4 tsp Cayenne Pepper
2 C of your favorite Chunky Salsa
8 C of Broken Tortilla Chips
1 1/4 C Shredded Cheddar Cheese
1 1/4 C Queso Quesadilla Cheese

Garnishes:
Avocado
Diced Green Onion
Nacho Jalapeños
Diced tomatoes

In a Skillet on Medium High Heat:
Oil, until Hot.
Onion
Garlic
Sauté for a few minutes until clear.

Add:
Green Bell Pepper
Red Bell Pepper
Corn
Stir well.
Sauté for 5 minutes.

Add:
Black Beans
Pinto Beans
Kidney Beans
Chili Powder
Paprika
Cumin
Cayenne
Salsa
Stir well.
Cook for a few minutes.

In the Casserole Dish, Layer in the following order:
Half of the Tortilla Chips
1/2 of the Bean Mixture
1/2 of the Meatless Ground
1/2 of the Cheddar Cheese
1/2 of the Queso Quesadilla Cheese
Remaining Tortilla Chips
Remaining Bean Mixture
Remaining Meatless Ground
Remaining Cheddar Cheese
Remaining Queso Quesadilla Cheese

Bake for 30 minutes.

Serve Hot topped with your favorite Garnishes.

Enjoy!
Peace in the Kitchen!