New Mexican Colache

A casserole version

• Ready In: 1 hr 15 mins
• Serves: 6

Ingredients

• 3  tablespoons  peanut oil
• 2  medium onions, chopped
• 1  garlic clove, minced
• 4  medium  yellow squash, cut into 1/4 inch thick rounds
• 1  lb fresh green beans, ends trimmed and cut in half
• 1  small  jalapeno pepper, seeded and finely chopped
• 3  medium  ripe tomatoes, peeled and chopped
• 1⁄2 cup chicken broth
•  salt
•  black pepper
• 1  cup corn kernel (fresh or frozen)
• 1⁄2 cup  shredded monterey jack cheese

Directions

1. Preheat oven to 350°; grease a 2 quart casserole; set aside.
2. In a large heavy pot, heat the oil over medium heat; add in onions and garlic; stir until golden, about 4 minutes.
3. Add in squash, green beans, and jalapeno; stir 2 minutes.
4. Add in tomatoes and broth; season with salt and pepper; bring to a low simmer; cook for 10 minutes.
5. Add in corn; stir well.
6. Scrape mixture into the prepared casserole; sprinkle with cheese evenly over the top; bake until golden, about 30 minutes.