Mexican Taco Casserole

Recipe by Lalaloula
READY IN: 1hr
SERVES: 3
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 150
    g grated cheese
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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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