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Lydia's Mexican Casserole

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Submitted by libralady

YIELD

8 servings

PREP

15 min

COOK

45 min

READY

60 min

Ingredients

12 12
EACH EACH CORN TORTILLAS (6-INCH)
6 inch *
1 1
MEDIUM MEDIUM ONIONS
chopped
2 473
CUPS ML TOMATOES
diced
2 473
CUPS ML SALSA
1 1
X X CUMIN *
1 1
EACH EACH JALAPEÑO PEPPER *
3 3
EACH EACH GARLIC CLOVES
peeled and minced
27 780.3
OUNCES ML/G GREEN CHILI PEPPERS
whole
12 346.8
OUNCES ML/G TOFU
firm, mashed
32 924.8
OUNCES ML/G YOGURT, NON-FAT
1 15
TABLESPOON ML SALAD DRESSING, VINAIGRETTE
dry, no oil *
1 1
X X CILANTRO
freshly chopped *

Directions

Preheat oven to 350 [degrees] F.

Using nonstick baking dish , line casserole with six tortillas.

Mix together onion, tomatoes, salsa, 1 teaspoon cumin, chopped red chili pepper, and garlic.

Pour about three- fourths of mixture into casserole.

Lay green chili peppers flat over this, then mashed tofu.

Cover with remainder of tortillas.

Add remaining chopped tomato and salsa mixture.

Mix yogurt with dry salad dressing mix and pour over chopped tomato and salsa.

Sprinkle a little ground cumin over this and bake for 35 to 45 minutes.

Garnish with cilantro.

Variation: Substitute cooked beans for the tofu.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 295g (10.4 oz)
Amount per Serving
Calories 190 17% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 6mg 2%
Sodium 493mg 21%
Total Carbohydrate 11g 11%
Dietary Fiber 3g 11%
Sugars g
Protein 20g
Vitamin A 13% Vitamin C 48%
Calcium 36% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Good source of fiber
 
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