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Mexican Taco Casserole
At a Glance
- Prep
- 15 minutes
- Cook
- 40 minutes
- Total
- 1 hr
- Servings
- 3.00 serving(s)
Categories
- Casserole
Cuisine
- Mexican
Cooking Method
- Bake
Difficulty
- Easy
Dietary
- Vegetarian
Servings & Nutrition
Original recipe serves 3. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Mexican Taco Casserole brings together 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 in a practical dish for home cooking. It takes about 1 hr to prepare and cook. It makes approximately 3 servings.
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Ingredients
- 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 g carrots
- 1 onion
- 40 g green chilies
- 150 g grated cheese
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Instructions
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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