Mexican Taco Casserole
Ready In: 1 hr
Serves: 3
Ingredients
- 125 g taco chips (make sure to use Mexican cornflour crisps, also called tortilla crisps)
- 400 ml hot tomato sauce (or any other tomato sauce you like)
- 1 (300 g) can sweet corn
- 1 (250 g) can red kidney beans (chili-flavoured ones go great with it)
- 160 g carrots
- 1 onion
- 40 g green chilies
- 150 g grated cheese
Directions
- Chop the onion into small cubes, slice the carrots and the green chillies into thin pieces. Mix with sweet corn and beans.
- Place one layer of crisps in a casserole dish, cover it with half the vegetables and add half of the sauce.
- Cover with another layer of crisps. Then add the rest of the veggies and the sauce.
- Cover with a last layer of crisps and sprinkle with the cheese.
- Bake in the preheated oven at 180°C for 30-40 minutes (the cheese should be golden-brown).
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