I love Tex-Mex food & have been making my killer Mexican lasagna, for about 20 years now. I also often make simple casseroles from the broken tortilla chips my daughter rejects (she is a bit of a Prima Donna & snubs the broken crumbs). I just mix in some salsa and maybe some beans and top with cheese, then heat it up in to oven or microwave. When Hidden Valley asked me to come up with a recipe that “remixed” a favorite classic, I went with a combination of the two, but in a creamy ranch version. No salsa in this one, but cheese, veggies, beans, and plenty of “ranchy-yumminess ‘, those were very welcome at this flavor party.
I’m not the only one dancing to the Ranch Remix Shuffle. There are a bunch of other bloggers that have also remixed one of their one favorite recipes with the help of some tasty Hidden Valley Ranch dressing. We had the choice to use the powdered mix (like I did here), or the bottled dressing (which I opted to slather on my salads & dip carrots into instead). Check out all their creations at the Recipe Hub. There you can view, share, print all the tasty recipes in this program.
Be sure to enter the Hidden Valley Ranch Remix Contest too, while your checking out the delicious recipes. You could win a $4000 New York City Getaway or one of the instant win prizes, of T-shirts and Hidden Valley Ranch coupons.
Now that I’ve filled you in on all that fun stuff, we are off to a visual tour of Hidden Valley Ranch Black Bean & Veggie Tortilla Casserole making, promptly followed by the recipe.
The ranch flavor runs through the whole dish without overpowering the milder flavors. The chips are varying in texture, some soft, some a little chewy and some even have a bit of their crispness yet. Your family could easily get through half their portion before realizing this is a meatless dish.
- small zucchini
- small yellow squash
- 1 packet dry Hidden Valley Ranch dressing
- 1 tbs olive oil
- 1¼ cups low fat buttermilk
- 2 cups crushed tortilla chips
- 1 can black beans (rinsed)
- 4-6 oz shredded sharp cheddar
- 1 medium tomato
- Preheat oven to 350 degrees and spray 1 Qt size baking dish* with non-stick coating.
- Slice the squash into very thin disks. Whisk together 1 tbs oil with ⅓ of ranch dressing packet, and marinate the sliced squash in it.
- Reserve a ⅓ cup of the black beans, and mix the rest in with crushed tortilla chips, spread the mixture on bottom of casserole dish.
- Whisk remaining ranch dressing mix into buttermilk, then pour over the chips & beans.
- Top with about a ½ cup of shredded cheddar.
- Slice the tomato thinly and lay out over cheese, then sprinkle lightly with a little more cheese.
- Lay the squash on top slightly over lapping. alternate between the two varieties.
- Scatter the remaining beans over the squash then top with a generous helping of the shredded cheese.
- Bake for 25-30 minutes uncovered (until squash is mostly tender).
- Allow to rest a few minutes before serving.
Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix is a simple way to add a flavorful kick to a classic recipe.Click hereto find more classic recipes remixed with Hidden Valley Ranch. Also check out the Ranch Remix contest for your chance to win great prizes!
This is a sponsored conversation written by me on behalf of Hidden Valley Ranch Remix. The opinions and text are all mine.