Mexican Tortilla Casserole Recipe

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Ingredients

  • Oil 1 tbsp
  • Chopped onion 1 cup
  • Minced garlic 1 tsp
  • Ground cumin 1 tsp
  • Chili powder 1 ½ tsp
  • Chopped tomatoes 1 cup
  • Tomato paste 1/4 cup
  • Kidney beans 1 can (rinsed and drained)
  • Sweet corn kernals 1 can (drained)
  • Flour tortillas 4 medium-sized (6-inch) or boiled lasagna sheet
  • Shredded cheddar cheese 1 cups
  • Sour cream (optional), for serving
  • Salsa (optional), for serving
  • Salt and pepper, to taste

Cooking Directions

  1. Heat the oil in a large skillet over medium heat. Add the onion, minced garlic, cumin and chili powder and cook until you can smell the spices and the onion is softened, about 3 minutes.
  2. Stir in the tomatoes with the 1/3 cup of water and the tomato paste.
  3. Add the corn, beans and cook about 8 to 10 minutes. Season with salt and pepper.
  4. Place tortilla or lasagna sheet in a pan. Spread one fourth of the bean mixture evenly over the tortilla, then sprinkle 1/2 cup of the shredded cheese evenly over the top.
  5. Repeat with 3 more layers, ending with the last quarter of the bean mixture and then the last 1/2 cup of shredded cheese.
  6. Bake the tortilla or lasagna sheet at 180 degree C until it is hot throughout and the top is lightly browned, about 20 minutes. Serve warm.
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Direction:

ٓTake a bowl, add chicken, salt, black pepper powder, paprika powder, oregano, garlic powder, egg, soya sauce, maida, corn flour, and mix all these ingredients. Keep this mixture in the fridge for 30 minutes. Apply bread crumbs at the marinated chicken and fry it until it changes into golden brown.

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Zakir’s kitchen – 27 Nov 2018

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