corn lasagna
(1 RATING)
This is one of those, "I haven't got paid yet...what's in the pantry?" dishes! My husband likes to call them "Brand X" dishes. Anyway, it turned out GREAT!! This would go great with a TexMex meal!
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prep time
30 Min
cook time
30 Min
method
Bake
yield
4-6 serving(s)
Ingredients
- 1 can corn, drained
- 1 package frozen corn, thawed
- 1 - red bell pepper
- 1/2 - onions
- 2 tablespoons garlic, minced
- 1 can red enchilada sauce
- 1 cup sour cream
- 2 cups cheddar cheese, shredded
- 20 - corn tortillas
- - salt and pepper to taste
- 3 tablespoons veggie oil
How To Make corn lasagna
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Step 1Heat oven to 350 degrees. Heat veggie oil in pan add bell pepper and onion. Saute on medium heat for 7-10 minutes, until soft.
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Step 2When bell pepper and onion are soft, add the minced garlic. Stir for 1 minute, Then add the frozen and canned corns. Stir until the veggies are heated through.
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Step 3Next, add the enchilada sauce. Mix the veggies well. Then add the sour cream and stir until everything is nicely combined. Turn off heat
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Step 4In a 9X13 casserole dish, add a couple of tablespoons of corn mixture to the bottom and spread evenly. Take 6 tortillas and cut them in half. Layer them on the bottom of the dish. Spoon over corn mixture, then 1/2 cup of cheese. Repeat layers until you end with corn mixture. Then top with the rest of the cheese.
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Step 5Put it in the oven 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!
Discover More
Category:
Vegetables
Category:
Side Casseroles
Tag:
#Quick & Easy
Keyword:
#corn
Keyword:
#texmex
Ingredient:
Vegetable
Method:
Bake
Culture:
American
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