Mexican Vegetarian Casserole
Contributed by: News Canada
Thanksgiving Dinner Tips: Tantalize that turkey!
(NC) - Turkey dinner is traditional. It is reliable and the big bird stretches to feed a lot of people. The only thing is that kind of food philosophy means that Thanksgiving dinner is going to be the same year after year.
Why not add something new to your table, something to spice-up the menu and
complement the main course. Give your family and guests a choice, especially the vegetarians, or the borderline vegetarians, or even just the "gravy-and-stuffing avoiders" in your crowd.
The Mexican Vegetarian Casserole combines beans and corn, green peppers and cheese with the goodness of tomatoes. The people who make Hunt's Tomato Sauce have come up with a
number of easy-to-prepare recipes and are printed on the inside of the sauce can label. Look for others like Maritime Clam Pasta, Homestyle Pot Roast, Tomato-Basil Bisque, Sausage and Pepper Stew, as well as the following recommendation that is surely meant to tantalize that turkey.
- 1 can (680 mL) Hunt's Tomato Sauce
- 1/2 tsp. ground cumin
- 1/2 tsp. chili powder
- 1 package (250 g) tortilla chips
- 1 can (398 mL) kidney beans, drained and rinsed
- 1 1/2 cups (375 mL) each: fresh or frozen corn, thawed; shredded cheddar or Monterey Jack
- 1 cup (250 mL) each: chopped onions; green peppers
In a large bowl, combine tomato sauce, cumin and chili powder; set aside.
Arrange 1/3 of the tortilla chips on bottom of greased 13 x 9 x 2 inch (33 x 23 x 5 cm) baking
Layer 1/2 cup (125 mL) each of beans, corn and cheese on the chips.
Sprinkle with 1/3 cup (75 mL) each, onions and green peppers.
Repeat layering two more times. Pour tomato sauce over top of dish; bake at 375 F (190 C)
for 30 minutes.
Prep time: 10 minutes - Cook time: 30 minutes
Serving Size: Makes 6 servings