Mexican Taco Casserole

Name: Mexican Taco Casserole
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Mexican
Ingredients: 250 grams red kidney beans (chili-flavoured ones go great with it); 160 grams carrots; 150 grams grated cheese; 40 grams green chilies; 1 onion; 125 grams taco chips (make sure to use Mexican cornflour crisps, also called tortilla crisps); 300 grams sweet corn; 400 milliliters hot tomato sauce (or any other tomato sauce you like)

Mexican Taco Casserole is a gluten free recipe with 4 servings. One serving contains 490 calories, 19g of protein, and 23g of fat. This recipe covers 23% of your daily requirements of vitamins and minerals. It works well as a rather inexpensive main course. 1 person found this recipe to be yummy and satisfying. From preparation to the plate, this recipe takes approximately 1 hour. A mixture of taco chips, onion, tomato sauce, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the cheese you could follow this main course with the The Bianca Dessert Grilled Cheese as a dessert. It will be a hit at your Autumn event.

Ingredients

Servings:

250grams

red kidney beans (chili-flavoured ones go great with it)160grams

carrots 150grams

grated cheese 40grams

green chilies 1

onion 125grams

taco chips (make sure to use Mexican cornflour crisps, also called tortilla crisps)300grams

sweet corn 400milliliters

hot tomato sauce (or any other tomato sauce you like)

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Lemelson Meyer Vineyard Pinot Noir with a 4.6 out of 5 star rating seems like a good match. It costs about 47 dollars per bottle.