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Tortilla Casserole Recipe

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This recipe for Tortilla Casserole is from The Liddicoat Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 T vegetable oil
2 medium onions, chopped
1 28 oz can diced tomatoes with juice
1 14 oz can tomato sauce
2 T chile powder
4 cloves garlic, diced
2 tsp oregano
1/2 tsp cumin
pinch cayenne
4 C cooked pinto beans, rinsed and drained
1 4 oz can chopped green chiles
1 pound firm tofu
corn chips
1 1/3 C shredded jack cheese

Directions:
Directions:
1. Saute onions and garlic in oil for 5 minutes.
2. Add tomatoes, tomato sauce, chile powder and other seasonings. Bring to a boil, then reduce heat and simmer on low for 15 minutes-remove from heat.
3. Add beans, chiles, tofu and stir
4. To assemble, spread layer of bean mixture on bottom of baking dish-(note: this dish can be made in a 9x13 dish or divided between smaller dishes which can be frozen)
5. Crush 2-3 handfuls of corn chips over mixture and repeat layering
7. Top with shredded cheese
8. Bake at 375º for 20 minutes (if freezing, wrap tightly in foil and bake frozen dishes for 30-40 minutes)

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
This dish is one of Meredith's favorites. It comes from Jane Brody's Good Food Book

 

 

 

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