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Lydia’S Mexican Casserole

Lydia's Mexican Casserole recipe image
This hearty Mexican-inspired casserole is a comforting, plant-based main dish that layers corn tortillas with a savory tomato-salsa mixture, firm tofu, and roasted green chilies. Topped with a tangy yogurt-vinaigrette sauce, it bakes until warm and bubbly. The combination of earthy cumin, fresh garlic, and zesty chili peppers creates a rich flavor profile without the use of dairy meat. Perfect for weeknight dinners, potlucks, or meal prep, this dish serves a crowd easily. Its simple to assemble with pantry staples and offers a satisfying texture that mimics traditional layered Mexican dishes. Garnish with fresh cilantro for a bright, herbal finish.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 707.2
Dietary: Low-fat, Vegetarian
Description
This hearty Mexican-inspired casserole is a comforting, plant-based main dish that layers corn tortillas with a savory tomato-salsa mixture, firm tofu, and roasted green chilies. Topped with a tangy yogurt-vinaigrette sauce, it bakes until warm and bubbly. The combination of earthy cumin, fresh garlic, and zesty chili peppers creates a rich flavor profile without the use of dairy meat. Perfect for weeknight dinners, potlucks, or meal prep, this dish serves a crowd easily. Its simple to assemble with pantry staples and offers a satisfying texture that mimics traditional layered Mexican dishes. Garnish with fresh cilantro for a bright, herbal finish.
Ingredients
  • 12 ea Inch corn tortillas
  • 1 md Onion, chopped
  • 2 cup Diced tomatoes
  • 2 cup Tomato salsa
  • 1 tsp Ground cumin
  • 1 ea Jalapeno chili, chopped
  • 3 cloves Garlic, minced
  • 1 can Whole green chilies (27 oz)
  • 12 oz Firm tofu, mashed
  • 32 oz Non-fat yogurt
  • 1 tbsp Dry no-oil vinaigrette salad dressing mix
  • 1 bunch Fresh cilantro, chopped
Directions
  1. 1
    Preheat oven to 350F (175C).
  2. 2
    In a large bowl, combine the chopped onion, diced tomatoes, tomato salsa, 1 teaspoon cumin, chopped jalapeno, and minced garlic to create the base mixture.
  3. 3
    Line the bottom of a nonstick baking dish with six corn tortillas, overlapping slightly if necessary.
  4. 4
    Pour about three-fourths of the tomato-salsa mixture evenly over the tortillas.
  5. 5
    Drain the canned green chilies and lay them flat over the salsa layer.
  6. 6
    Spread the mashed firm tofu evenly over the green chilies.
  7. 7
    Cover the tofu layer with the remaining six corn tortillas.
  8. 8
    Pour the remaining tomato-salsa mixture over the top layer of tortillas.
  9. 9
    In a separate bowl, whisk together the non-fat yogurt and dry vinaigrette dressing mix until smooth.
  10. 10
    Pour the yogurt sauce evenly over the casserole, ensuring full coverage.
  11. 11
    Sprinkle additional ground cumin over the top.
  12. 12
    Bake uncovered for 35-45 minutes, until heated through and the edges are bubbly.
  13. 13
    Let cool for 5 minutes before serving. Garnish with freshly chopped cilantro.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 707.2kcal
% Daily Value *
Total Fat 22.4g35%
Saturated Fat 4.8g24%
Cholesterol 0.0mg0%
Sodium 1012.0mg43%
Total Carbohydrate 98.4g33%
Dietary Fiber 9.3g38%
Sugars 8.5g
Protein 18.0g36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: vegan, mexican, casserole, tofu, corn tortillas, green chilies, yogurt sauce, cumin, garlic, jalapeno, layered, plant-based, comfort food, baked, dinner, easy, family meal, savory, healthy, meal prep
Read it online: https://www.chefs-mate.com/recipe/lydias-mexican-casserole/