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Mexican Casserole Recipe

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This recipe for Mexican Casserole, by , is from The Beach Club Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

The Boswell Family
Added: Wednesday, April 23, 2008


¾ cup chopped onion
2 T. oil
1 (28oz) can tomatoes
1 (1¼oz) pkg. taco seasoning mix
½ tsp salt
1 (4oz) can chopped green chiles
1 smaller size pkg. tortilla chips
¼ lb. Jack cheese, shredded
¼ lb. Cheddar cheese- shredded
1 (14.2 oz) pkg. regular tofu crumbled
1(15oz) can black beans
1 can Niblets or corn
1 sm. can sliced olives

Sauté onion in oil until tender. Add tomatoes, taco seasoning, salt, green chilies, corn, and beans. Simmer, uncovered 10-15 min. In lightly greased 2 qt. casserole, arrange ½ of tortilla chips, sauce, cheese, and tofu. Repeat layers, reserving small amount of cheese. Bake at 350° for 25 min. Sprinkle with reserved cheese & slice black olives & continue baking 10 min. longer. Let stand 10 min. before cutting.

Serves 6 to 8.




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