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Receta Mexican Casserole

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Ingredientes

  • 1/3 cup oil
  • 2 lbs chopped onions
  • 3 Tbsp minced garlic
  • 1/2 cup chile powder
  • 2 Tbsp oregano
  • 2 tsp caraway seed (optional)
  • 2 tsp ground cumin
  • 1 tsp pepper
  • 1 No. 10 can canned kidney beans
  • 1 No. 10 can crushed canned tomatoes
  • 3 lbs tomatoe puree
  • 5 dozen corn tortillas
  • 1 lbs crumbled tofu
  • 12 oz canned green chiles
  • 1 lb grated chedder cheese

Direcciones

  1. Preheat oven to 375 F. Heat oil in a large, heavy pot. Add onions and cook until soft ( 5-10 minutes. Add garlic and cook over low heat for 3 minutes.
  2. Add chili powder, oregano, caraway seed, ground cumin, and pepper. Cook 3 minutes more over low heat, stirring constantly.
  3. Stir in drained, rinsed beans, chrushed tomatoes, and puree. Bring to a boill, then lower heeat and simmer for 20 minutes.
  4. While sauce cooks, place the tortillas in a single layer on the oven rack and bake at 375 F until crisp and golden (10 minutes). Set aside.
  5. Stir icrumbled tofu and chilis (or green peppers) into bean mixture.
  6. In an 18 x 24 inch baking pan, spread a small amount of bean mixture. Add layer of 1/3 of tortillas, breaking them to fit. Top with 1/3 of the bean mixture. Repeat this two moore times, ending with bean mixture. Sprinkle cheddar cheese envenly on top and bake at 375 F for 45 minutes or until casserole is hot.
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