Mexican Taco Casserole

Submitted by Lalaloula

"This recipe my sister and me came up with since we love casseroles and were eager to try something new. Instead of pasta or rice it uses Mexican taco crisps. It has a great texture (soft at the bottom and crisp at the top) and is so delicious."

 

• Ready In: 1hr
• Ingredients: 8
• Serves: 3

ingredients

• 125 g taco chips (make sure to use Mexican cornflour crisps, also called tortilla crisps)
• 400 ml hot tomato sauce (or any other tomato sauce you like)
• 300 g can sweet corn
• 250 g can red kidney beans (chili-flavoured ones go great with it)
• 160 g carrots
• 1 onion
• 40 g green chilies
• 150 g grated cheese

directions

1. Chop the onion into small cubes, slice the carrots and the green chillies into thin pieces. Mix with sweet corn and beans.
2. Place one layer of crisps in a casserole dish, cover it with half the vegetables and add half of the sauce.
3. Cover with another layer of crisps. Then add the rest of the veggies and the sauce.
4. Cover with a last layer of crisps and sprinkle with the cheese.
5. Bake in the preheated oven at 180°C for 30-40 minutes (the cheese should be golden-brown).

Reviews

[Viz4583]

i have made many Mexican casseroles over the years and this one just didn't stand up to the rest. I'm not sure what it was except for the fact it tasted so generic. My husband and youngest loved it but not me and my oldest son. I think this would be much better suited as a side dish and maybe not the main attraction. Maybe the addition of some spices would have perked it up.

 

[IngridH]

This was really good! I have to admit that I didn't really stick to the measurements given, but the combination of ingredients was wonderful. I used 1/4 of a large onion, 1 medium carrot (about 45g), 160g frozen corn, and a combination of green enchilada sauce and mild salsa, the cheese I didn't measure, but just covered generously with grated cheese. The other ingredients I did measure and added as per the recipe. I needed to cook this for 40 minutes to heat the middle through, and brown the cheese on top. The texture was wonderful- partially crisp and crunchy, partially soft and filling. I'm not a vegetarian, but I hardly noticed that there was no meat. Very satisfying, just as written. I did add a dollop of sour cream to serve. I'd say that this is 4 servings as written. Thanks for posting a great recipe!

 

[CookingONTheSide]

This is very good and my family really enjoyed it. It was simple to put together during a busy weeknight. Thanks for sharing!

 

[mersaydees]

We really enjoyed this easy to prepare casserole; I particularly liked the addition of carrots. I made as directed and wouldn't change a thing. Thank you, Lalaloula! Made for Veggie Recipe Swap.

 

[Prose]

This is a really fun casserole! I veganized it by using Vegan Gourmet brand cheddar substitute. It worked out nicely. I put it under the broiler for a minute after baking to get it to melt. I also used salsa instead of tomato sauce, as suggested by some of the reviewers. I did not find the carrots and onions to be too crunchy. I grated the carrots and minced the onion finely, so maybe that's why. Like Rita, I used a whole can of beans and extra chips. It did not say what size pan to use, so I used my 13" x 9" Pyrex baking dish. It was enough to feed my husband and I for 3 days. The leftovers were good: not to soggy or anything. I garnished it with Tofutti brand vegan sour cream, sliced avocados. It went beautifully with my Recipe #215220