Easy Tortilla Casserole
- Makes: 4 to 6 servings
- Start to Finish 30 mins
medium white onion, sliced
medium zucchini or other summer squash (10 ounces total), thinly sliced
chicken or vegetable broth
torn, stemmed spinach leaves (about 5 ounces)
tortilla chips (about 8 cups, loosely packed)
finely grated Mexican queso anejo, Parmesan or Romano cheese (2 ounces)
- In a large saucepan or Dutch oven, cook the onion in oil until tender, but not brown. Add zucchini. Cook and stir until the vegetables begin to brown.
- Add salsa, broth and spinach. Bring to boiling. Add the tortilla chips and stir to coat. Remove from heat. Cover and let mixture stand for 5 minutes.
- Very carefully stir the mixture to check that the chips have softened nicely. (Rick prefers them to have a few chewy edges. If there's still too much crunch remaining, the chef dribbles in a little extra broth and returns the mixture in saucepan to heat for a few minutes.)
- Sprinkle with cheese. Serve from the pan. Or you can spoon mixture onto warm plates or into shallow bowls in the kitchen before sprinkling with cheese. Makes 4 to 6 main-dish servings.
(Easy Tortilla Casserole)Servings Per Recipe 4, fiber (g) 6, cal. (kcal) 280, carb. (g) 30, sodium (mg) 850, Fat, total (g) 16, chol. (mg) 10