Mexican CasseroleSubmitted by: BDF1972
IntroductionA Paula Deen recipe "Mexican Veggie Casserole" changed for my families taste. A Paula Deen recipe "Mexican Veggie Casserole" changed for my families taste.
2 T olive oil
1 C chopped zucchini
1 C chopped onion
1 (15 oz) can corn, drained
1 (15 oz) can black beans, drained and rinsed
1 can white chicken
1 (10 oz) can diced tomatoes w/ green chilies, drained
1 (1 oz) package taco seasoning mix
2 C cheddar cheese, divided
1 (8 oz) package 1/3 less fat cream cheese
1/2 C light sour cream
12 (5 inch) corn tortillas, divided
Preheat oven to 350. Spray a 9 x9 baking dish w/ non stick cooking spray.
In a large skillet, heat oil over medium-high heat. Add zucchini and onion; cook 8-10 min or until veggies are tender and most of liquid is absorbed. Stir in corn, black beans, chicken, diced tomatoes, and taco seasoning.
In a small bowl, combine 1 C cheese, cream cheese, and sour cream.
Layer 4 tortillas over bottom of prepared pan.
Top tortillas w/ half zucchini mixture; top evenly w/ half cheese mixture. Place 4 tortillas over cheese mix; top w/ remaining zucchini mix. Top evenly w/ remaining cheese mix. Cover top w/ remaining 4 tortillas. Sprinkle w/ remaining 1 C cheese. Bake 30 min or until hot and bubbly. Serve immediately.
Number of Servings: 6
Recipe submitted by SparkPeople user BDF1972.