Mexican Ole! Vegie Casserole
By
Carol Kroesche
@carolkroesche
1
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!
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
How to Make Mexican Ole! Vegie Casserole
- 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.
- 2Combine sour cream with flour.
- 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.
