mexican ole! vegie casserole
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!
prep time
20 Min
cook time
35 Min
method
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yield
6-8 serving(s)
Ingredients
- 1 tablespoon olive oil, extra virgin
- 1 1/2 pounds yellow squash and zucchini, 1/8 inch sliced
- 1 - onion, chopped
- 1 - green or red bell pepper, chopped
- 1 can chopped green chiles
- 2 large ripe tomato, thinly sliced
- - salt to taste
- 2 cups low fat sour cream
- 2 tablespoons flour
- 3/4 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 3 1/2 cups fat free cheese (monterey jack, cheddar or combination)
- - whole wheat tortillas
How To Make mexican ole! vegie casserole
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Step 1Preheat 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.
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Step 2Combine sour cream with flour.
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Step 3Shred 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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