Vegetarian Mexican Casserole Tuesday, June 9, 2009

Ingredients

Susan Lambert

1 lb. cheddar cheese
1 or 2 TBSP canola oil
1/2 cup finely chopped onion
1 cup green pepper, finely chopped
1 can tomato puree
1 tsp salt
1/4 tsp ground cumin
Round tortilla chips

Directions

Cut cheese into small cubes. Heat the oil in a skillet and cook onion and peppers until soft. Stir in tomato puree, salt, and cumin. Simmer over low heat, uncovered, 10 minutes. In a shallow, 1 1/2 quart baking dish, arrange a layer of tortilla chips and 2/3 of the cheese cubes. Add a top layer of tortilla chips. Pour tomato mixture on tortillas and top with the remaining cheese cubes. Bake in a preheated 300 degree oven for 25 minutes. Serve hot.

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