Lydia's mexican casserole

8 servings

Ingredients

Quantity Ingredient
12 eaches 6-inch corn tortillas
1 medium Onion, chopped
2 cups Diced tomatoes
2 cups Tomato salsa
Ground cumin r
1 Jalapeno chili
3 Cloves garlic, minced
1 can 27-ounce whole green chilies
12 ounces Firm tofu, mashed
32 ounces Non-fat yogurt
1 tablespoon Dry no-oil vinaigrette salad dressing
Freshly chopped cilantro

Directions

Preheat oven to 350 [degrees] F. Using nonstick baking dish, line casserole with six tortillas. Mix together onion, tomatoes, salsa, 1 teaspoon cumin, chopped red chili pepper, and garlic. Pour about three- fourths of mixture into casserole. Lay green chili peppers flat over this, then mashed tofu. Cover with remainder of tortillas.

Add remaining chopped tomato and salsa mixture. Mix yogurt with dry salad dressing mix and pour over chopped tomato and salsa. Sprinkle a little ground cumin over this and bake for 35-45 minutes. Garnish with cilantro. Variation: Substitute cooked beans for the tofu.

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