Bean and Corn Casserole

Bean and Corn Casserole


(0 votes) 0 0

A Mexican-style casserole that goes great as a side dish!

Shared by

Serving Size / Yield

8 servings


  • 1 C. chopped onion
  • 1 C. chopped celery
  • 2 Tbs. butter
  • two 15-oz. cans chili with beans
  • one 16-oz. can refried beans, drained
  • one 12-oz. can whole kernel corn, drained
  • one 8-oz. jar hot taco sauce
  • 1/4 tsp. salt
  • 10 tortillas, torn (could use 4 cups cooked pasta instead)
  • 1 C. shredded sharp cheddar cheese

Our Readers Also Loved


In a saucepan, cook onion and celery in butter or margarine until tender but not brown, about 10 minutes.  Stir in chili with beans, refried beans, corn, taco sauce, and salt.  Arrange half the tortilla pieces in the bottom of a 13x9x2 inch baking dish.  Top with half the chili mixture and repeat layers.  Bake, covered, in a 350 degree oven for 45-50 minutes.  Sprinkle cheese on top and return to oven to melt cheese, about 2-3 minutes. 

Around The Web