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Mexican tomato casserole

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Ingredients for 4 servings:

  • 2 tbsp oil
  • 2 onions, red, chopped
  • 2 cloves garlic, crushed
  • 6 tomatoes, skinned, chopped
  • 1 bell pepper(s), green, pitted, chopped
  • 1 tbsp red wine vinegar
  • 1 tsp sugar
  • ½ tsp chili powder
  • 375 g corn, from the can
  • 125 g chips (tortilla)
  • 150 g cheese, grated
  • 250 g sour cream

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 50 minutes

Preheat the oven to 160 degrees Celsius (325 degrees Fahrenheit). Heat the oil in a saucepan and briefly sauté the onions and garlic over medium heat. Add the tomatoes, bell peppers, vinegar, sugar, and chili powder; cook uncovered for about 6-7 minutes, until the liquid has evaporated. Add the corn and heat through. Layer the tortilla chips, sauce, and cheese in a baking dish, adding the cheese as the final layer, and spread with the sour cream. Bake in the oven for about 15 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Mexican tomato casserole

Simple cream sauce for pasta and co.