Easy Tortilla Casserole with Vegetables and Cheese

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* Exported from MasterCook *

 

Easy Tortilla Casserole with Vegetables and Cheese

 

Recipe By : " The New Casserole " --Faye Levy

Serving Size : 4 Preparation Time :0:00

Categories : Casserole Mexican

Tortillas Vegetables

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons vegetable oil

1 onion -- halved and thinly sliced

2 cloves garlic -- chopped

1 28-ounce can diced tomatoes -- drained

1 teaspoon dried oregano

1 1-pound package frozen mixed vegetables containing lima

beans and corn -- cooked and drained

Salt and freshly ground black pepper

Hot sauce -- to taste

5 6-inch corn tortillas -- halved and cut into strips 1/4 inch

wide

1/2 cup shredded Monterey Jack cheese

1/4 cup freshly grated Parmesan cheese

 

Preheat the oven to 350 degrees. In a large skillet, heat the oil over

medium heat. Add the onion and saute until lightly browned, about 7 minutes.

Stir in the garlic, then the tomatoes and oregano. Cook, uncovered, until the

sauce is thick, about 10 minutes. Stir in the cooked mixed vegetables. Season

to taste with salt, pepper, and the hot sauce.

Lightly oil an 8-inch square baking dish and a piece of foil fit to

cover. Spread half the vegetable mixture in the dish. Top with half the

tortilla strips. Sprinkle with half the Monterey Jack cheese. Repeat the

layers. Cover and bake for 30 minutes. Sprinkle with the Parmesan cheese.

Bake, uncovered, 5 to 10 minutes, or until the top begins to brown. Let stand

10 minutes before serving.

 

 

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Per serving: 238 Calories (kcal); 13g Total Fat; (45% calories from fat); 7g

Protein; 27g Carbohydrate; 13mg Cholesterol; 145mg Sodium

Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 2

Fat; 0 Other Carbohydrates

 

* Kayla