Corn and Cheese Soft Tacos |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Sliced avocado and purchased salsa are great additions to this Tex-Mex entrée. Let guests assemble their own tacos. Ingredients:
1 tablespoon olive oil |
3/4 cup chopped red bell pepper |
2 cups (packed) grated monterey jack cheese (about 8 ounces) |
1 15-to 16-ounce can corn kernels, drained |
1 cup canned creamed corn |
3 plum tomatoes, seeded, chopped |
3/4 cup sour cream (do not use low-fat) |
1 4-ounce can chopped mild green chilies |
1/4 cup chopped pimiento-stuffed olives |
1/4 cup chopped fresh cilantro |
12 6- to 7-inch flour tortillas |
Directions:
1. Preheat oven to 350°F. Butter 8x8x2-inch glass baking dish. Heat oil in heavy small skillet over medium heat. Add bell pepper; sauté until beginning to soften, about 4 minutes. Transfer pepper mixture to large bowl. Mix in 1 3/4 cups cheese, corn kernels, creamed corn, tomatoes, sour cream, chilies, olives and cilantro. Season with salt and pepper. Spoon mixture into prepared dish. Sprinkle with remaining 1/4 cup cheese. Bake 15 minutes.
2. Wrap tortillas in foil. Bake alongside casserole until tortillas and casserole are heated through, about 10 minutes more. Serve immediately.
|
|