Posts Tagged ‘tortilla chips’

Recently we were able to visit some high school friends who have moved within two hours of us. Happy! I sat in her kitchen flipping through one of her cookbooks as she prepared a meal for us and came across this recipe. Any recipe using zucchini always grabs my attention!  It looked easy with interesting flavor combinations, so I gave it a try. It’s a keeper!


simple ingredients!


3 cups diced and steamed zucchini, drained

4 oz. can diced green chilies

1 cup fresh or canned corn

2 cups tomato sauce (I used homemade salsa)

½ Tbl. chili powder

½ teaspoon ground cumin

¼ tsp. cayenne pepper

1 teaspoon white vinegar

6 fresh corn tortillas, cut in fourths and fried ( I used 24 store-bought tortilla corn chips)

2 ½ cups grated cheddar (divided use)

Salt and pepper to taste

Optional toppings: sour cream/green onions


Chop zucchini. I used my vegetable chopper.


Quick and uniform pieces!

Steam the zucchini. I boiled the chopped zucchini in about a cup of water for 5 minutes or so. Drain well.

Combine the steamed zucchini with the next 8 ingredients and 1 cup of cheddar cheese. I used the same skillet that I used to steam the zucchini.


All thrown together!

Stir in the tortilla chips. I do not like to fry, so I used some store-bought tortilla chips. They worked fine!


crushed tortilla chips!

Spread into a lightly greased (or sprayed)  casserole dish. I doubled the recipe and filled a 9×13 glass baking dish.

Bake at 350 for 20 minutes or until hot. Top with the remaining cheddar cheese and continue to bake until cheese is melted.

If desired, serve with a dollop of sour cream and chopped green onions.


Sonora Casserole

I took this to a church dinner meeting, and it was devoured! People were very surprised that it contained zucchini. The southwest flavors were very obvious and delicious. I’m sure using salsa rather than plain tomato sauce added to the intensity of the flavors – in a good way! I’ll be making this fast and tasty dish again. You can never have too many ways to cook up zucchini!


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Such beautiful lettuce we’ve been getting in our weekly CSA boxes! But these cooler days call for warmer fare than those cool, crisp salads of summer. I had two big heads of lettuce just begging to be eaten, so I decided to “warm ’em up” by mixing in some hot spicy taco meat and black beans. It made for a warm and filling winter evening meal.

WHAT YOU NEED: the beauty of this recipe is that you can use just about anything you like and have on hand!




grated cheese, chopped tomatoes, crushed tortilla chips, jalapenos, black olives, salsa


some type of bean


ground beef seasoned for tacos


Prepare taco meat: cook and season a pound of ground beef for tacos. There are quick and easy pre-mixed seasonings, or you can make your own. I’ve used this recipe and was pleased with it, although reviewers suggested reducing the chili powder and salt, which I did.

Keep meat hot and heat up some beans. You want both of these items hot when added to the salad.

Wash and chop lettuce and tomatoes and any other items you are using such as olives and  jalapenos; grate cheese if necessary. Combine all of these ingredients in a large bowl.

Add the hot taco meat and beans.


Hot taco meat and beans warm up this lettuce!

Stir to combine and then add the crushed chips.


Add chips last to keep them crispy!

Toss and serve. This is best eaten immediately. Serve with additional chips and salsa.


Cool lettuce warmed up for winter!

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