Corny Fiesta Bake

Submitted by ratherbeswimmin

"In 'Georgia National Fair Blue Ribbon Cookbook' ; my family like this."

 

• Ready In: 1hr
• Ingredients: 12
• Serves: 8

ingredients

• 1 (16 ounce) package frozen white cream-style corn
• 1 (16 ounce) package frozen yellow cream-style corn
• 1 (4 ounce) can chopped green chilies
• 1 cup sour cream
• 2 tablespoons taco seasoning
• 1 (8 ounce) package shredded Mexican blend cheese, divided
• 1 egg
• salt
• 1 teaspoon pepper
• 6 (6 inch) soft corn tortillas
• 3 tablespoons diced Italian plum tomatoes
• 3 tablespoons chopped green onions

directions

1. Cook frozen corn as directed on package; spray 2-quart souffle or casserole dish with nonstick cooking spray.
2. In large bowl, combine corn, chiles, sour cream, taco seasoning, 1 cup cheese, egg, salt, and pepper; mix well.
3. Spoon 1/4 of corn mixture into sprayed dish.
4. Heat oven to 350°; stack 5 tortillas uniformly, cut through stack in 3 wedges, making 15 wedges.
5. Place 5 tortilla wedges evenly over corn mixture; repeat layering with corn mixture and tortilla wedges, ending with corn mixture.
6. Bake for 15 minutes, top with remaining cheese; bake 10-15 minutes, until cheese is melted and edges are bubbly.
7. Sprinkle tomatoes and green onions around outer edge.