Mexican Casserole

Canned chili, corn and taco sauce baked with torn corn tortillas over sauteed onion and celery, cheddar added at the end.

Not this recipe — add a photo of yours.Photo: Evgeny Krivosheev (Public domain, via Wikimedia Commons)

Cook: 50 min
Source: Lanyce Keel

potluck

Before you start: The salt reads as 14 teaspoons, which is almost certainly meant to be 1/4 teaspoon. Canned chili and taco sauce are already salty, so start there and taste.

Where this one came from

Nobody's written this one down yet.

Ingredients

1 cup onion
2 tablespoons butter
1 cup celery
2 (15 ounce) cans chili
1 (12 ounce) can corn, drained
2 (4 ounce) cans taco sauce
14 teaspoon salt
10 corn tortillas, torn up
1 cup cheddar cheese (added at the end of baking)

Directions

Saute the onion in butter with the celery.
Stir in the chili, corn, taco sauce, salt, and torn tortillas.
Bake at 350 degrees for 45-50 minutes, adding the cheddar cheese at the end of baking.

Notes

Jot down what you changed or how it turned out. Saved in this browser, on this device only.