Lydia's Mexican Casserole
Yield
8 servingsPrep
15 minCook
45 minReady
60 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
corn tortillas (6-inch)
6 inch |
*
|
| 1 | medium |
onions
chopped |
|
| 2 | cups |
tomatoes
diced |
|
| 2 | cups |
salsa
|
|
| 1 | x |
cumin
|
*
|
| 1 | each |
jalapeño pepper
|
*
|
| 3 | each |
garlic cloves
peeled and minced |
|
| 27 | ounces |
green chili peppers
whole |
|
| 12 | ounces |
tofu
firm, mashed |
|
| 32 | ounces |
yogurt, non-fat
|
|
| 1 | tablespoon |
salad dressing, vinaigrette
dry, no oil |
* |
| 1 | x |
cilantro
freshly chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
corn tortillas (6-inch)
6 inch |
*
|
| 1 | medium |
onions
chopped |
|
| 473 | ml |
tomatoes
diced |
|
| 473 | ml |
salsa
|
|
| 1 | x |
cumin
|
*
|
| 1 | each |
jalapeño pepper
|
*
|
| 3 | each |
garlic cloves
peeled and minced |
|
| 780.3 | ml/g |
green chili peppers
whole |
|
| 346.8 | ml/g |
tofu
firm, mashed |
|
| 924.8 | ml/g |
yogurt, non-fat
|
|
| 15 | ml |
salad dressing, vinaigrette
dry, no oil |
* |
| 1 | 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.
