Mexican Ole! Vegie Casserole

Carol Kroesche

By
@carolkroesche

I was craving Mexican flavors yesterday PLUS I had a bounty of tomatoes, zucchini and yellow squash from my garden. After researching several recipes for squash casseroles, I created this one which is a little more healthy, fed the cravings for that South of the border flavor, and used my favorite summer time vegies!


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Comments:

Serves:

6-8

Prep:

20 Min

Cook:

35 Min

Ingredients

1 Tbsp
olive oil, extra virgin
1 1/2 lb
yellow squash and zucchini, 1/8 inch sliced
1
onion, chopped
1
green or red bell pepper, chopped
1 can(s)
chopped green chiles
2 large
ripe tomato, thinly sliced
salt to taste
2 c
low fat sour cream
2 Tbsp
flour
3/4 tsp
ground cumin
1/2 tsp
garlic powder
3 1/2 c
fat free cheese (monterey jack, cheddar or combination)
whole wheat tortillas

Directions Step-By-Step

1
Preheat oven to 350 degrees. Heat olive oil in a large skillet. Add chopped onion and green pepper and saute until tenter. Set aside. Add squash and saute until tender, turning once or twice. Carefully combine squash with onions and peppers, green chiles, and seasonings.
2
Combine sour cream with flour.
3
Shred tortillas into large chunks. Please half the tortillas in a single layer in the bottom of a very lightly oiled 9x13 casserole dish. Spread half of the squash mixture over the tortillas, followed by half of the sour cream, a layer of sliced tomatoes, and half the grated cheese. Repeat layers. Bake for 30 minutes.