Mexi-Tortilla Casserole the Editors of Publications International, Ltd.
Makes 6 servings
|1||tablespoon vegetable oil|
|1||small onion, chopped|
|1||pound ground pork*|
|1||can (14-1/2 ounces) diced tomatoes, undrained|
|1||teaspoon dried oregano|
|1/4||teaspoon ground cumin|
|1/4||teaspoon black pepper|
|1-1/2||cups (6 ounces) shredded pepper-Jack or taco-flavored cheese|
|2||cups tortilla chips|
|1/2||cup reduced-fat sour cream|
|1||can (4 ounces) diced green chilies, drained|
|2||tablespoons minced cilantro|
*For a vegetarian casserole, substitute 1 pound tofu crumbles for the pork.
- Preheat oven to 350°F.
- Heat oil in large skillet. Add onion and cook 5 minutes or until tender. Add pork and cook until brown, stirring to separate meat. Pour off fat. Stir in tomatoes with juice, oregano, salt, cumin and pepper. Spoon into 11X7-inch casserole. Sprinkle cheese over casserole; arrange tortilla chips over cheese. Bake 10 to 15 minutes or until cheese melts.
- Combine sour cream and chilies; mix until well blended. Drop by tablespoonfuls over baked casserole. Sprinkle with cilantro.
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