Tomato and Corn Fiesta Casserole

If you like things spicy you can add jalapeno peppers or hot pepper sauce to this dish.

• Ready In: 1 hr 5 mins
• Serves: 6

Ingredients

• 5  large tomatoes
• 1  tablespoon olive oil or 1  tablespoon  vegetable oil
• 1  large onion, chopped
• 3  garlic cloves, minced
• 1  large green pepper, chopped
• 2  teaspoons chili powder
• 1  teaspoon salt
• 1⁄2 teaspoon granulated sugar
• 1⁄4 teaspoon ground cumin
• 1 1⁄2 cups corn, frozen or 1 1⁄2 cups  canned corn
• 6  cups tortilla chips
• 1 1⁄2 cups  shredded  tex-mex cheese or 1 1⁄2 cups  nacho cheese, blend

Directions

1. Peel and coarsely chop tomatoes to make about 5 cups; set aside.
2. In large skillet heat oil over medium heat; cook onion and garlic stirring for 2 to 3 minutes or until softened.
3. Add tomatoes green pepper chili powder salt sugar and cumin; boil uncovered 6 minutes.
4. Stir in corn.
5. In lightly greased 13x9 inch baking dish layer half of the tomato mixture, 4 cups of the tortilla chips and half of the cheese.
6. Repeat layers.
7. Bake in 350°F oven for 25 to 30 minutes.
8. Let stand 10 minutes.
9. Cut into squares to serve.