Lydia's Mexican Casserole

Name: Lydia's Mexican Casserole
Yield: 0
Cuisine: Mexican
Ingredients: 12 corn tortillas; 1 onion, chopped; 2 c tomatoes, diced; 2 c salsa; cumin; 1 jalapeno pepper, seeded, finely chopped; 3 garlic cloves, minced; 27 oz green chiles; 12 oz tofu, firm mashed; 32 oz non-fat yogurt; 1 Tbsp dry no-oil vinaigrette; salad dressing; cilantro, fresh and chopped

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By Just A Pinch KitchenCrew

Rating:

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Ingredients

12

corn tortillas
1

onion, chopped
2 c

tomatoes, diced
2 c

salsa
·

cumin
1

jalapeno pepper, seeded, finely chopped
3

garlic cloves, minced
27 oz

green chiles
12 oz

tofu, firm mashed
32 oz

non-fat yogurt
1 Tbsp

dry no-oil vinaigrette
·

salad dressing
·

cilantro, fresh and chopped
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How to Make Lydia's Mexican Casserole

Step-by-Step

Preheat oven to 350.
Using nonstick baking dish, line casserole with six tortillas.
Mix together onion, tomatoes, salsa, 1 teaspoon cumin, chopped jalapeno and garlic.
Pour about 3/4 of mixture into casserole.
Lay whole green chile peppers flat over this, then mashed tofu.
Cover with remainder of tortillas.
Add remaining chopped tomato and salsa mixture.
Mix yogurt with dry salad dressing mix and pour over chopped tomato and salsa.
Sprinkle a little ground cumin over this and bake for 35-45 minutes.
Garnish with cilantro.
Variation: Substitute cooked beans for the tofu.