Saturday, July 23, 2011


I made this today from leftover meat and salsa from tostadas. You could use leftover chili as well or just salsa. This is sort of a Mexican lasagne.

 Preheat oven to 350

Serves 3-4
2 Cups leftover chili
or 1 cup of leftover taco meat mixed with 1 can of Rotel
Corn removed from the cob of 1 ear of corn or frozen corn
Left over tostadas about 6 or taco chips
sharp, shredded cheddar or Monterrey jack

Mix chili and corn together or mix taco meat with Rotel and corn. If your chili is thick, add a little water to it. Spray a casserole dish with Pam. Add a layer of chips, then chili & corn mixture, then cheese.  Continue to layer until you have at least 3 layers.
Cover, bake at 350 until hot and bubbly, about 45 minutes.

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