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Mexican Stratta
Mexican Stratta Eileen Goltz | Dairy
1 hour 30 minutes
30 minutes
6 to 8 servings

  • 1 (28 oz.) can crushed tomatoes with roasted garlic
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder
  • Nonstick cooking spray
  • 1 (9 oz.) package tortilla chips
  • 1 (15½ oz.) can kidney beans, rinsed and drained
  • 1½ cups fresh or frozen corn (thawed if frozen)
  • 1½ cups shredded jalapeno Monterey jack cheese
  • 1 onion
  • 1 green bell pepper

  1. Preheat oven to 375°F. Coat a 13x9-inch glass baking pan with nonstick cooking spray.
  2. In a bowl combine the tomatoes, cumin and chili powder. Mix well and set aside.
  3. Finely chop green pepper and chop onion. Set both aside.
  4. 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, corn, and 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.
  5. Bake uncovered for 30 minutes.