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Mexican Florentine Casserole

Submitted By: Carolyn Russell Maddox
Prep. Time: 1:30
Serves: 6

2 cans OR 4 cups refried beans
8 slices white American OR Pepper Jack cheese
(8) 8" flour OR corn tortillas
1 jar salsa OR 1 can diced tomatoes with chilies
8 oz. cottage cheese
8 oz. spinach - fresh OR frozen
shredded Mexican blend cheese - to top
corn chips OR tortilla chips

Ingredients at Firehouse Pantry


-Prepare 8 bean burritos using all of the refried beans and one slice cheese on each tortilla.
-In a greased 8" X 8" X 5" casserole dish, layer ingredients evenly into dish as follows:

  • 1/2 jar of salsa OR canned tomatoes with chilies

  • 4 bean burritos

  • cottage cheese

  • raw OR frozen spinach leaves

  • 4 bean burritos

  • 1/2 jar of salsa OR canned tomatoes with chilies

  • sprinkle lightly with shredded cheese.

  • press corn chips OR tortilla chips down into casserole, along the outer edges and in the crevices between the burritos.

-Bake in a 350 degree oven for 1 hour.
-Cut into squares like lasagna, and serve hot.

Notes: Go loco and add a garnishing dollop of sour cream and/or guacamole or garnish with a fresh slice of avocado.

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