TORTILLA, CORN, AND ZUCCHINI CASSEROLE
Number Of Ingredients 12
Steps:
- 1. In a medium skillet, heat oil to a depth of about 1/2 inch until it simmers. Fry the tortilla strips, in batches, until golden and crisp. Drain on paper towels and set aside. 2. Preheat oven to 375°. Remove all but 1 tablespoon of the oil from the skillet. Add the onion, and cook, stirring, until the edges start to brown, about 3 to 4 minutes. Add the cumin, zucchini, corn, and chiles. Cook, stirring, until the vegetables are crisp-tender, about 4 minutes. 3. Add the tomatoes, broth, cilantro, and salt. Bring to a boil and transfer the mixture to an 8-inch square baking dish. Add the tortilla strips and half of the cheese. Stir gently to combine. Press to level the top. Sprinkle with remaining cheese. Bake until completely heated through and the cheese melts, about 20 minutes. Serve hot. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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Sheikh jonayed
[email protected]I've made this casserole several times and it's always a hit. It's a great way to get my kids to eat their vegetables.
Kane Bolton
[email protected]This casserole is a great way to use up leftover corn and zucchini. It's also a great dish to serve for a potluck or party.
Md Siraji
[email protected]I thought this casserole was just okay. It wasn't bad, but it wasn't anything to write home about.
Karishma Oli
[email protected]The casserole was easy to make, but it wasn't anything special. I probably won't make it again.
Naik Muhammad
[email protected]I found the casserole to be a bit dry. I think it would have been better with more sauce.
Michael Duty
[email protected]This casserole was a little too bland for my taste. I think it would have been better with more spices.
Aidil Hamizan
[email protected]Yum! This casserole is delicious and easy to make. I will definitely be making it again.
Lucia Cervantes
[email protected]I followed the recipe exactly and the casserole turned out perfectly. It was a great way to use up some leftover corn and zucchini.
Anil kapali
[email protected]This casserole is so flavorful and cheesy. I love the combination of corn, zucchini, and cheese.
Jeff Nolan
[email protected]I made this casserole for a potluck and it was a huge success. Everyone loved it!
Anand Anand
[email protected]This is a great recipe for a quick and easy weeknight meal. The casserole came together in no time, and it was a hit with my kids.
Borhan Birhan
[email protected]I'm not a big fan of zucchini, but this casserole changed my mind. The zucchini was cooked perfectly and had a great flavor. The overall dish was very satisfying.
NAOMI TANG
[email protected]This casserole was a hit with my family! The flavors of the corn, zucchini, and cheese blended perfectly, and the tortilla chips added a nice crunch. I will definitely be making this again.