October 08, 2017
Dinner, Lunch, Main Dish,
Vegetables, Onions, Peppers, Budget-Friendly, Pantry/Shelf, Quick Meals, Ladies Luncheon, Sunday Dinner, Weeknight Meals, Oven Bake, Stove Top, Gluten-Free, High Fiber, No Eggs, Vegetarian, Zucchini, Kosher Dairy more
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"From one of our national supermarkets."
Preheat oven to hot, 200C.
Heat 1 tablespoon oil in a large frying pan on high and saute onion, red capsicum, zucchini and minced garlic for 4 to 5 minutes, until tender.
Stir in pasta sauce and taco seasoning and bring to the boil on high and then reduce heat to low and simmer for 8 to 10 minutes or until thickened slightly.
Stir in kidney beans and corn kernels and simmer for 4 to 5 minutes
Lightly grease a round 20cm to 22cm casserole dish and place a tortilla as a base on prepared dish (dish should be the same size as the tortilla) and then sp0oon 1/5 of the bean mixture over the tortilla and cover with a second tortilla and repeat 3 more times, finishing with a tortilla.
Sprinkle cheddar cheese over and bake for 15 to 20 minutes until golden and cheese has melted.
Cut into wedges and serve with salad.
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