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Mexi casserole idea

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How about a Mexican casserole too? Here's a quick idea to
celebrate Cinco at home with. This CHILAQUILLAS works best
using the thick, round tortilla chips but you'll want to
avoid using the big thin "restaurant style" tortilla chips
(like the big, white Tostitos chips), since they turn into
mush before they're done cooking. Looks like pretty basic
ingredients but all together the result is a sure belly
pleaser. My readers love easy and this one really fits the
bill. I've also included a BONUS recipe for you in today's
"Corner" that's a twist on the every day salsa and doesn't
even use tomatoes either....this would be a great refresher
all Summer long.




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1 medium package of sturdy tortilla chips
1 1/2 cups chunky Mexican salsa
1/2 cup green or red pepper combination, chopped
1 cup cooked beef or chicken
12 California-style black olives, sliced
1 cup Monterey Jack, shredded
2 cups Cheddar, shredded
1 cup sour cream

Preheat oven to 325 degrees, and grease a shallow
10-inch casserole. Layer casserole with half the chips
and salsa. Top with green pepper and meat, plus half of
both cheeses. Repeat using remaining chips, salsa, and
cheeses. Top with sour cream. Bake for 30 minutes. Let
stand for another 10 minutes before serving.

Yield: 6 Servings
Category: Casseroles
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                 MARZEE'S CORNER


Here's a bonus recipe today for MELON PEPPER SALSA
(you'll never go back to the jarred stuff)
1 red bell pepper, seeded and diced medium 
1 green bell pepper, seeded and diced medium 
1 yellow bell pepper, seeded and diced medium 
1 cup cantaloupe, diced medium 
1/3 cup fresh cilantro, finely minced 
1/3 cup fresh parsley, finely minced 

In a medium bowl place all of the ingredients and toss
them together. Cover the bowl and refrigerate the salsa
for 1 hour before serving it. 


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END OF THE DAILY RECIPE "Until we eat again!" 
Copyright 2008 by NextEra Media. All rights reserved. 

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