- When you haven’t made it to the store, make a casserole. This delicious casserole layers the crunch of Classic yellow tortilla chips (or any flavor you like) with delicious filling – it’s like a mexican lasagne.
- Enjoy!
Ingredients
- 6 tomatoes, diced
- 2 red onions, diced
- 1 green bell pepper, diced
- 1 (4 ounce) can green chilies, diced and drained
- 1 (12 ounce) can corn kernel, drained
- 1 (15 ounce) can refried pinto beans, drained and rinsed
- 2 cloves garlic, crushed
- 2 tablespoons vegetable oil
- 1 tablespoon red wine vinegar
- 1 teaspoon sugar
- 1 bag RW Garcia Classic Yellow Corn (or Ultra Thin) Tortilla Chips
- 1/2 cup cheddar cheese, grated
- 8 ounces of sour cream
- 1/4 cup cilantro, chopped
- Here’s how to make it:
- Heat oil in a pan and add onion and garlic. Cook until soft.
- Add the tomatoes, pinto beans, wine vinegar, and sugar. Cook on medium heat until the liquid from the tomatoes evaporates.
- Add corn kernels and green chilies.
- Cover the bottom of an 8 X 8″ casserole dish with corn chips. Layer half of the vegetable mixture over the chips. Layer half of the cheese over the vegetables. Repeat the layering so you have 2 layers of chips, two layers of vegetables, and 2 layers of cheese. Top with sour cream.
- Bake in a 315-degree oven for 10-15 minutes. Garnish with the cilantro.