Lydias Mexican Casserole Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
12 each: 6-inch corn tortillas,
1 medium: Onion, chopped
2 cup: Diced tomatoes,
2 cup: Tomato salsa,
Ground cumin r,
1: Jalapeno chili,
3 Cloves: garlic, minced
1 can: 27-ounce whole green chilies,
12 ounce: Firm tofu, mashed
32 ounce: Non-fat yogurt,
1 tbsp: Dry no-oil vinaigrette salad dressing,
Freshly chopped cilantro,
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 35-45 minutes. Garnish
with cilantro. Variation: Substitute cooked beans for the tofu.
Source from luhu.jp
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 35-45 minutes. Garnish
with cilantro. Variation: Substitute cooked beans for the tofu.
Source from luhu.jp