I made this for the first time several month's ago and I forgot just how yummy it is. It is meatless, but I don't really miss the meat at all.
Mexican Veggie Casserole
2 Tbsp vegetable oil
2 zucchini, chopped
1 C chopped onion
15 oz can of corn, drained
15 oz can of black beans, drained and rinsed
15 oz can ranch beans
10 oz can Rotel
1 pkg. taco seasoning mix
2 C cheddar cheese, shredded
8 oz cream cheese, very soft
½ C sour cream
12 (5 in) corn tortillas
Preheat oven to 350 degrees. Spray a 9x9 inch baking dish with cooking spray.
In a large skillet, heat oil over medium-high heat. Add zucchini and onion; cook for 8-10 minutes or until vegetables are tender and most of the liquid is absorbed. Stir in the next 5 ingredients.
In a small bowl, combine 1 cup of cheese, cream cheese and sour cream.
Layer 4 tortillas on the bottom of the baking dish. Top with half of the zucchini mixture; then top evenly with half of the cream cheese mixture. Place 4 more tortillas on top of this and cover with the remaining zucchini mixture. Top evenly with the remaining cream cheese mixture. Cover with the last 4 tortillas and sprinkle with the remaining cheddar cheese.
Bake for 30 minutes, or until hot and bubbly.
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