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Mexican Tomato Casserole

A recipe from the Good Food collection.


Mexican Tomato Casserole
Mexican Tomato Casserole
2 tablespoons oil
2 red (Spanish) onions, chopped
2 cloves garlic, crushed
6 ripe tomatoes, peeled and chopped
1 green pepper (capsicum), seeded and chopped
1 tablespoon red wine vinegar
1 teaspoon sugar
½ teaspoon ground chilli powder
375 g (12 oz) canned corn kernels, drained
125 g (4 oz) plain corn chips
1¼ cups (155 g/5 oz) grated Cheddar cheese
1 cup (250 g/8 oz) sour cream



  1. Preheat oven to warm 160°C (315°F/Gas 2–3). Heat oil in a medium pan. Add onions and garlic; cook over medium heat for 3 minutes. Add tomatoes, pepper, vinegar, sugar and chilli. Cook, uncovered, for 6–7 minutes or until tomatoes are soft and liquid has evaporated. Stir in corn kernels over heat for 3 minutes.
  2. Arrange layers of corn chips, sauce and cheese in a casserole dish, finishing with cheese layer.
  3. Spread with sour cream. Bake, uncovered, for 15 minutes. Sprinkle with chopped chives.


Cook's File

Storage time: Recipe is best eaten within one hour of making.

Variations: Use cheese or chilli-flavoured corn chips. More chilli powder may be added for a spicier taste.

Hint: Serve with guacamole.


Main ingredient:
Tomato, Onion/Leek
Lunch, Dinner

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