Lydia's Mexican Casserole
Ingredients:
- 1 dozen 6 inch corn tortillas, oil free
- 1 meduim onion, chopped
- 2 cups diced tomatoes
- 2 cups tomato salsa, (I used comercially prepared, the fresh stuff in the deli section)
- ground cumin
- 1 red chili pepper or 1 jalapeño chili, chopped
- 3 cloves garlic (or more)
- 1 27-ounce can whole green chilies (like Ortega brand)
- 12 oz. firm tofu, mashed
- 32 oz. nonfat yogurt
- 1 Tbsp dry, no-oil vinaigrette salad dressing mix
- freshly chopped cilantro for garnish (or parsley)
Preparation:
Preheat oven to 350° F. Using a nonstick baking dish, (or spray lightly with cooking spray) line the casserole with 6 tortillas.
Mix together the onion, tomatoes, salsa, 1 tsp cumin, chopped chili and garlic.
Pour about 3/4 of this mixture into the casserole. Lay the whole green chili peppers flat over this, then the mashed tofu. Cover with remaining tortillas. Add remaining tomato mixture. Mix yogurt with the dry salad dressing mix and pour over the top, sprinkle a little ground cumin over this and bake for about 35 to 45 minutes. Garnish with cilantro or parsley.
Variation: substitute some cooked beans for the tofu, try soy yogurt for vegan?
Make it as hot as you like, just add more chilies.
Servings: 8Source: Jan Gordon
Submitted by: Recipe Group Member
Date: Aug 3, 1993
