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mexican-casserole recipe

Date:    Tue, 03 Aug 93 12:40:36 PDT
 From:    Jan Gordon (jagordon@AGSM.UCLA.EDU)
 Lydia's Mexican Casserole
 from Dr. Dean Ornish's Program for Reversing Heart Disease
 I tried it, I liked it.
 1 dozen 6 inch corn tortillas, oil free
 1 meduim onion, chopped
 2 cups diced tomatoes
 2 cups tomato salsa, (I used comercially prepared, the fresh stuff in 
 			the deli section)
 ground cumin
 1 red chili pepper or 1 jalapeno chili, chopped
 3 cloves garlic (or more)
 1 27-ounce can whole green chilies (like Ortega brand)
 12 ounces firm tofu, mashed
 32 ounces nonfat yogurt
 1 tablespoon dry, no-oil vinaigrette salad dressing mix
 freshly chopped cilantro for garnish (or parsley)
 Preheat oven to 350 F.  Using a nonstick baking dish, (or spray lightly 
 with cooking spray) line the casserole with 6 tortillas.  Mix together 
 the onion, tomatoes, salsa, 1 teaspoon cumin, chopped chili and garlic.  
 Pour about 3/4 of this mixture into the casserole.  Lay the whole green 
 chili peppers flat over this, then the mashed tofu.  Cover with 
 remaining tortillas.  Add remaining tomato mixture.  Mix yogurt with the 
 dry salad dressing mix and pour over the top, sprinkle a little ground 
 cumin over this and bake for about 35 to 45 minutes.  Garnish with 
 cilantro or parsley.
 Variation:  substitute some cooked beans for the tofu, try soy yogurt 
 for vegan (?)
 Make it as hot as you like, just add more chilies.
 Serves 8 (?) (more like 4 - 6 at my house)
 serving size - 1 cup
 269 calories
 4.3 grams fat (less if you use lower fat tofu)
 0.6 grams sat fat
 2 milligrams cholesterol
 kwlacto lacto