Welcome back to another delicious round of Mexican Meatless Monday!
Today’s recipe is inspired by 5 layer dip. I’ve heard there is a 7 layer dip too, but I’ve never gotten up to that many layers in my dip making experience so I can only reference 5 off the top of my head: beans, salsa, sour cream, cheese and guacamole.
Plus I’ve heard that 7 layer dip includes meat and this Mexican meal is vegetarian (hence the point of Meatless Monday).
Anyways, I took the 5 layer dip idea and turned it into an easy casserole dish!
Mexican 3 Layer Casserole – Vegetarian
Ingredients:
1/2 cup chopped onion
2 chopped bell peppers
8oz salsa
1 can refried beans
1 cup sour cream OR greek yogurt
8oz. shredded cheddar
box of corn bread mix and ingredients to make as directed
Directions:
1. In a sprayed skillet cook onion and bell pepper until soft. Add salsa, beans and sour cream (or greek yogurt). Mix well and add salt and pepper to taste. Opt. You can also add chili powder and garlic powder if you have it on hand.
2. In a separate bowl prepare corn bread mix as directed. Heat oven to 350 degrees.
3. Pour bean mixture into a casserole pan.
4. Top with cheese for layer #2.
5. Pour cornbread mixture on top for layer #3. Add extra cheese if desired.
6. Cook for 35 minutes or until corn bread is firm and pulls away from the sides of the pan. You can see I added extra cheese to half of it.
Welcome back to another delicious round of Mexican Meatless Monday!
Today’s recipe is inspired by 5 layer dip. I’ve heard there is a 7 layer dip too, but I’ve never gotten up to that many layers in my dip making experience so I can only reference 5 off the top of my head: beans, salsa, sour cream, cheese and guacamole.
Plus I’ve heard that 7 layer dip includes meat and this Mexican meal is vegetarian (hence the point of Meatless Monday).
Anyways, I took the 5 layer dip idea and turned it into an easy casserole dish!
Mexican 3 Layer Casserole – Vegetarian
Ingredients:
1/2 cup chopped onion
2 chopped bell peppers
8oz salsa
1 can refried beans
1 cup sour cream OR greek yogurt
8oz. shredded cheddar
box of corn bread mix and ingredients to make as directed
Directions:
1. In a sprayed skillet cook onion and bell pepper until soft. Add salsa, beans and sour cream (or greek yogurt). Mix well and add salt and pepper to taste. Opt. You can also add chili powder and garlic powder if you have it on hand.
2. In a separate bowl prepare corn bread mix as directed. Heat oven to 350 degrees.
3. Pour bean mixture into a casserole pan.
4. Top with cheese for layer #2.
5. Pour cornbread mixture on top for layer #3. Add extra cheese if desired.
6. Cook for 35 minutes or until corn bread is firm and pulls away from the sides of the pan. You can see I added extra cheese to half of it.
7. Serve with hot sauce and a cold one.
Enjoy!