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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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In 'Georgia National Fair Blue Ribbon Cookbook' ; my family like this. Ingredients:
1 (16 ounce) package frozen white cream-style corn |
1 (16 ounce) package frozen yellow cream-style corn |
1 (4 ounce) can chopped green chilies |
1 cup sour cream |
2 tablespoons taco seasoning |
1 (8 ounce) package shredded mexican blend cheese, divided |
1 egg |
salt |
1 teaspoon pepper |
6 (6 inch) soft corn tortillas |
3 tablespoons diced italian plum tomatoes |
3 tablespoons chopped green onions |
Directions:
1. Cook frozen corn as directed on package; spray 2-quart souffle or casserole dish with nonstick cooking spray.
2. In large bowl, combine corn, chiles, sour cream, taco seasoning, 1 cup cheese, egg, salt, and pepper; mix well.
3. Spoon 1/4 of corn mixture into sprayed dish.
4. Heat oven to 350°; stack 5 tortillas uniformly, cut through stack in 3 wedges, making 15 wedges.
5. Place 5 tortilla wedges evenly over corn mixture; repeat layering with corn mixture and tortilla wedges, ending with corn mixture.
6. Bake for 15 minutes, top with remaining cheese; bake 10-15 minutes, until cheese is melted and edges are bubbly.
7. Sprinkle tomatoes and green onions around outer edge.
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