Cheesy Black Bean Casserole Recipes

Steps:

• Preheat the oven to 350 degrees F. Spread a little butter on the bottom of a 9-by-13-inch baking dish.
• Heat some butter in a large skillet over medium-high heat. Add the peppers and onions and cook until softened, about 4 minutes. Off heat, add the tequila, then return to the heat and cook until evaporated, about 1 minute. Add the chili powder, garlic, jalapenos and some salt and pepper and cook for a minute or 2. Add the beans to the skillet and stir to combine everything. Cook until warmed through, about 4 minutes.
• Spread half of the beans in the prepared baking dish. Top with half of the Cheddar and pepper Jack cheeses. Spread on the remaining beans and top with the remaining cheese. Bake until the cheese is melted and just beginning to brown, 20 to 25 minutes.

Steps:

• Heat the oven to 475 degrees. In a 10-inch ovenproof skillet, heat the olive oil over medium-high. Fry the garlic until lightly golden, about 1 minute. Stir in the tomato paste, paprika, red-pepper flakes and cumin (be careful of splattering), and fry for 30 seconds, reducing the heat as needed to prevent the garlic from burning.
• Add the beans, water and generous pinches of salt and pepper, and stir to combine. Sprinkle the cheese evenly over the top then bake until the cheese has melted, 5 to 10 minutes. If the top is not as browned as you'd like, run the skillet under the broiler for 1 or 2 minutes. Serve immediately.

Steps:

• Season the pork cubes with salt and black pepper.
• Heat oil in a skillet; add in the pork and brown on all sides or until cooked through.
• Add in the onions, garlic and dried chili flakes (if using) the last 3 minutes of cooking.
• Transfer mixture to a greased 2 or 3-quart casserole dish.
• Add in all remaining ingredients (except the sour cream) mix with wooden spoon to combine.
• Bake in a 375 degree oven uncovered for 25-30 minutes or until the rice is tender.
• Sprinkle with shredded cheese; return to oven for 4-5 minutes or until the cheese is bubbley.
• Serve with sour cream on the side.

Steps:

• Sprinkle the zucchini slices all over with 1/2 teaspoon salt. Set aside. Stir together the beans, pico de gallo and oregano in a medium bowl.
• Arrange the following in layers in a 9-inch deep-dish pie pan or 10-inch round microwave-safe dish: 4 of the tortilla halves, one-third of the bean mixture, one-third of the zucchini and 1/4 cup of the cheese. Repeat twice, while packing down the layers. Sprinkle with additional salt and the remaining 1/4 cup cheese.
• Microwave on high until the zucchini is fully cooked, about 10 minutes. Remove from the microwave and loosely cover with foil to finish the cooking process, about 5 minutes. (Alternatively, preheat the oven to 375 degrees F, cover the baking dish with aluminum foil and cook until heated through and the cheese is melted, 15 to 20 minutes.)
• Sprinkle with the cilantro, slice into 4 wedges and serve.

Steps:

• Preheat oven to 350. Spray a 9x13 baking dish with vegetable oil spray; spread the refried beans in the bottom and set aside.
• Brown the ground beef and garlic, drain, season with taco seasoning and stir in the cream of mushroom soup and the 1/3 cup salsa.
• Layer on top of the beans: salsa, half of the cheese, the meat mixture, jalapeños and olives, if using, remaining cheese.
• Bake for 30 minutes, and enjoy!

Steps:

• Preheat oven to 350 degrees F. In 2-quart casserole dish combine corn, beans, salsa, cumin, and coriander. Stir in Grilled & Ready® Fajita Chicken Strips and 1 cup of the cheese.
• Bake, uncovered, 35 to 40 minutes or until bubbly. Sprinkle with the remaining 1/2 cup cheese. Bake 3 to 5 minutes or until cheese is melted. If desired, sprinkle with crushed tortilla chips.

Steps:

• Heat oven to 350°F.
• Mix dressing and milk until blended. Combine all remaining ingredients except crushed chips in large bowl. Add dressing mixture; mix lightly.
• Spoon into 2-qt. casserole sprayed with cooking spray; top with crushed chips.
• Bake 35 min. or until heated through.

Steps:

• In large bowl, stir 2 cups of the cheese, the black beans, diced tomatoes with green chiles and green onions until combined.
• In another large bowl, beat Bisquick® mix, milk, eggs, salt and pepper until well blended. Pour over cheese-bean mixture; stir to combine.
• Lightly spray bottom and sides of 13x9-inch pan with cooking spray. Pour egg mixture into pan. Cover pan with plastic wrap. Refrigerate at least 8 hours but no longer than 24 hours.
• Heat oven to 350°F. Sprinkle remaining 1 cup cheese on top of egg mixture.
• Bake about 45 minutes or until edges are golden brown and toothpick inserted in center comes out clean. Cool 5 minutes before slicing. Serve with Sriracha sauce.

Steps:

• Cook rice according to package directions. Transfer to a large bowl; add the beans. In a nonstick skillet, saute onion in oil for 4-5 minutes. Stir in the tomatoes, chili powder and salt. Bring to a boil; remove from the heat., In a 2-qt. baking dish coated with cooking spray, layer a third of the rice mixture, cheese and tomato mixture. Repeat layers. Layer with remaining rice mixture and tomato mixture. , Cover and bake at 350° for 30 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted.