Tomato and Corn Fiesta Casserole |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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If you like things spicy you can add jalapeno peppers or hot pepper sauce to this dish. Ingredients:
5 large tomatoes |
1 tablespoon olive oil or 1 tablespoon vegetable oil |
1 large onion, chopped |
3 garlic cloves, minced |
1 large green pepper, chopped |
2 teaspoons chili powder |
1 teaspoon salt |
1/2 teaspoon granulated sugar |
1/4 teaspoon ground cumin |
1 1/2 cups corn, frozen or 1 1/2 cups canned corn |
6 cups tortilla chips |
1 1/2 cups shredded tex-mex cheese or 1 1/2 cups nacho cheese, blend |
Directions:
1. Peel and coarsely chop tomatoes to make about 5 cups; set aside.
2. In large skillet heat oil over medium heat; cook onion and garlic stirring for 2 to 3 minutes or until softened.
3. Add tomatoes green pepper chili powder salt sugar and cumin; boil uncovered 6 minutes.
4. Stir in corn.
5. In lightly greased 13x9 inch baking dish layer half of the tomato mixture, 4 cups of the tortilla chips and half of the cheese.
6. Repeat layers.
7. Bake in 350°F oven for 25 to 30 minutes.
8. Let stand 10 minutes.
9. Cut into squares to serve.
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