Mexican Style Green Bean Tortilla Casserole
A vibrant and comforting Mexican-style casserole that layers tender green beans, sautéed mushrooms, and spicy jalapeños in a rich cream sauce. This dish is topped with a generous layer of cheese then baked until bubbly and golden brown. Finishing it out is a garnish of savory fried shallots and crispy corn tortilla strips. The textures and flavors are a delightful mix of earthy green beans, spicy peppers, and creamy, gooey cheese, making it a hearty and satisfying meal.
SERVINGS
8
PREP TIME
15 Min
COOK TIME
15 Min
Ingredients
1 cup vegetable oil (for frying)
1/2 cup all purpose flour
1 teaspoon salt
2 large shallots, thinly sliced
2 tablespoons butter
1 pint sliced mushrooms
1 jalapeno pepper, seeded and sliced
1 package taco seasoning
1 pint (16 oz.) heavy cream
2 cans (14.5 oz. each) Libby’s Cut Green Beans, drained
1 cup shredded Fontina cheese
1/2 cup crispy corn tortilla strips
1 cup vegetable oil (for frying)
1/2 cup all purpose flour
1 teaspoon salt
2 large shallots, thinly sliced
2 tablespoons butter
1 pint sliced mushrooms
1 jalapeno pepper, seeded and sliced
1 package taco seasoning
1 pint (16 oz.) heavy cream
2 cans (14.5 oz. each) Libby’s Cut Green Beans, drained
1 cup shredded Fontina cheese
1/2 cup crispy corn tortilla strips
Instructions
- In small bowl, mix together flour and salt. Add shallots and toss to coat.
- Heat oil in small pan over medium-high heat. In batches, add floured shallots to hot oil. Fry about 3 minutes until crispy and golden brown. Remove and drain on paper towel-lined plate. Repeat with remaining shallots. Set aside.
- In skillet, melt butter over medium. Add mushrooms, jalapenos, and taco seasoning. Cook 5 minutes. Stir in cream. Bring to a slow boil and let cook 5 minutes. Stir in green beans to coat.
- Preheat oven to 350°F. Coat a 2-quart casserole dish with non-stick spray. Add green bean mixture. Top with cheese.
- Bake 20 minutes, until cheese is bubbly. Remove from oven and top with fried shallots and tortilla strips.
- In small bowl, mix together flour and salt. Add shallots and toss to coat.
- Heat oil in small pan over medium-high heat. In batches, add floured shallots to hot oil. Fry about 3 minutes until crispy and golden brown. Remove and drain on paper towel-lined plate. Repeat with remaining shallots. Set aside.
- In skillet, melt butter over medium. Add mushrooms, jalapenos, and taco seasoning. Cook 5 minutes. Stir in cream. Bring to a slow boil and let cook 5 minutes. Stir in green beans to coat.
- Preheat oven to 350°F. Coat a 2-quart casserole dish with non-stick spray. Add green bean mixture. Top with cheese.
- Bake 20 minutes, until cheese is bubbly. Remove from oven and top with fried shallots and tortilla strips.
