Sliced avocado and purchased salsa are great additions to this Tex-Mex entrée. Let guests assemble their own tacos.
Recipe information
Yield
Serves 4 to 6
Ingredients
1 tablespoon olive oil
3/4 cup chopped red bell pepper
2 cups (packed) grated Monterey Jack cheese (about 8 ounces)
1 15-to 16-ounce can corn kernels, drained
1 cup canned creamed corn
3 plum tomatoes, seeded, chopped
3/4 cup sour cream (do not use low-fat)
1 4-ounce can chopped mild green chilies
1/4 cup chopped pimiento-stuffed olives
1/4 cup chopped fresh cilantro
12 6- to 7-inch flour tortillas
Preparation
Step 1
Preheat oven to 350°F. Butter 8x8x2-inch glass baking dish. Heat oil in heavy small skillet over medium heat. Add bell pepper; sauté until beginning to soften, about 4 minutes. Transfer pepper mixture to large bowl. Mix in 1 3/4 cups cheese, corn kernels, creamed corn, tomatoes, sour cream, chilies, olives and cilantro. Season with salt and pepper. Spoon mixture into prepared dish. Sprinkle with remaining 1/4 cup cheese. Bake 15 minutes.
Step 2
Wrap tortillas in foil. Bake alongside casserole until tortillas and casserole are heated through, about 10 minutes more. Serve immediately.
