Southwestern Tomato and Tortilla Chip Casserole
- Reviews 1
Ready In: 50 mins
Serves: 4-6
Ingredients
- 6 tomatoes, diced
- 2 red onions, diced
- 1 green bell pepper, diced
- 1 (4 ounce) can green chilies, diced and drained
- 1 (12 ounce) can corn kernels, drained
- 1 (15 ounce) can black beans, drained and rinsed
- 2 garlic cloves, crushed
- 2 tablespoons vegetable oil
- 1 tablespoon red wine vinegar
- 1 teaspoon sugar
- corn tortilla chips
- 1 -2 cup cheddar cheese, shredded
- 1 (8 ounce) container sour cream
- 1⁄4 cup cilantro, chopped
Directions
- Heat oil over medium heat in a pan and add onion and garlic, cook until soft.
- Add the toamtoes, black beans, wine vinegar, and sugar and cook over medium high heat until liquid from tomatoes evaporates.
- Add the corn kernels and green chilies.
- In the bottom of an 8" X 8" casserole dish, arrange enough corn chips to cover the bottom.
- Layer about half of the vegetable mixture over the chips, and then about half of the cheese.
- Repeat the layering one more time so that you have 2 layers of chips, then vegetable misture, and cheese and then top with the sour cream.
- Bake in a 315 degree oven for about 10-15 minutes.
- Garnish with the cilantro.
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