Lydia's Mexican Casserole
Submitted by libralady
Low-fat Mexican casserole layered with corn tortillas, mashed tofu, green chiles, salsa, tomatoes, and a tangy yogurt topping. Vegan-friendly with a bean swap and naturally dairy-light.
YIELD
8 servingsPREP
15 minCOOK
45 minREADY
60 minThis 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.
Ingredients
Directions
Preheat oven to 350 [degrees] F.
Using nonstick baking dish , line casserole with six tortillas.
Mix together onion, tomatoes, salsa, 1 teaspoon cumin, chopped red chili pepper, and garlic.
Pour about three- fourths of mixture into casserole.
Lay green chili peppers flat over this, then mashed tofu.
Cover with remainder of tortillas.
Add remaining chopped tomato and salsa mixture.
Mix yogurt with dry salad dressing mix and pour over chopped tomato and salsa.
Sprinkle a little ground cumin over this and bake for 35 to 45 minutes.
Garnish with cilantro.
Variation: Substitute cooked beans for the tofu.
Comments



