Mexican Stratta (dairy)
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients 1 can (28 ounces) crushed tomatoes with roasted Garlic 1/2 teaspoon ground cumin 1/2 teaspoon chili powder non stick cooking spray 1 package (9 ounces) tortilla chips 1 can (15 1/2 ounces) kidney beans, rinsed and drained 1 1/2 cups fresh or frozen corn, thawed, if frozen 1 1/2 cups shredded jalapeno Monterey jack cheese, 1 onion, chopped 1 green bell pepper, finely chopped

Instructions

Preheat oven to 375.  In a bowl combine the tomatoes, cumin and chili powder. Mix well and set aside. Coat a 13-inch x 9-inch glass baking pan with non stick cooking spray. Layer 1/3 of the crushed tortilla chips on bottom of the baking pan. Top the chips with 1/2 cup each of the beans, 1/2 cup corn and 1/2 cup cheese. Sprinkle with 1/2 of the chopped onion and chopped green pepper. Repeat layers 2 more times. Pour the crushed tomatoes over the top of the strata.  Bake uncovered for 30 minutes. Serves 6 to 8.

Serving Size

Serves 6 to 8.

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