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A Tex-Mex Casserole to die for


Serves 6

	1 cup chopped onions 
	1 tablespoon olive oil 
   1 cup chopped tomatoes 
   1˝ cups fresh corn or 1˝ cups frozen corn kernels 
   1˝ cups cooked black beans ( 15 ounce can, drained) 
   2 tablespoons fresh lime juice 
   1 teaspoon salt 
   ˝ teaspoon ground black pepper 
   2 cups rinsed stemmed and chopped swiss chard or 2 cups spinach 
   2 cups crushed baked corn tortilla chips 
   8 ounces grated sharp cheddar cheese 
   2 cups prepared mexican-style salsa 
	1.	Preheat the oven to 350°F.
	2.	Sauté the onions in the oil for about 8 minutes, until translucent.
	3.	Stir in the tomatoes, corn, black beans, lime juice, salt, and pepper and continue to sauté for
                another 5 to 10 minutes, until just heated through.
	4.	Meanwhile, in another saucepan, blanch the greens in boiling water to cover for 1 to 3 minutes,
                until just wilted but still bright green.
	5.	Drain immediately and set aside.
	6.	Prepare an 8x8-inch casserole dish or baking pan with a very light coating of oil or cooking
	7.	Spread half of the crushed tortilla chips on the bottom.

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