Lydia's Mexican Casserole

This Mexican casserole keeps things light without sacrificing bold flavor. Layers of corn tortillas hold a filling of mashed tofu, whole green chiles, diced tomatoes, salsa, and cumin, all topped with a tangy non-fat yogurt sauce mixed with dry vinaigrette seasoning.

The tofu stands in for cheese and ground meat here. Mash it well so it spreads into a creamy, even layer between the tortillas and the green chiles. It soaks up the salsa and spices as it bakes, becoming a surprisingly savory filling that holds the casserole together.

The yogurt topping is a clever swap for the usual sour cream. Mixed with dry salad dressing mix, it bakes into a tangy, seasoned crust over the top layer of tomatoes and salsa. A final dusting of cumin before it goes in the oven ties everything together.

Pro Tips

• Use firm tofu and press out excess water before mashing. Wet tofu makes the casserole soggy.
• Lay the green chiles flat in a single layer so they cover the filling evenly.
• Let the casserole rest 10 minutes after baking before cutting. It sets up and holds together better.
• Garnish with plenty of fresh cilantro. It brightens up the whole dish.

Variations

• Bean version: Swap the tofu for mashed pinto or black beans for a heartier, more traditional filling.
• Cheesy option: Sprinkle shredded pepper jack over the yogurt layer before baking for a more indulgent take.
• Spicier: Add a second jalapeno to the salsa mixture or use hot salsa.