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Tortilla Chip Casserole
Servings:
Serves 6 as an appetizerPrep Time:
15 minutesCook Time:
20 minutes
Ingredients
Nachos meet casserole in this satisfying family meal. It's also adaptable: Add any veggies you have on hand or a protein like cooked ground turkey or beef.
1 medium zucchini
2 Tbsp. olive oil
1/2 cup diced onions
1 (12-oz.) package sliced mixed mini sweet peppers
1 Tbsp. chili powder
1 (16-oz.) can reduced-sodium kidney beans, drained and rinsed
1 (28-oz.) can crushed tomatoes
1 1/2 cups Nature's Promise Organic Shredded Mexican cheese blend
2 cups tortilla chips
Directions
Preheat oven to 425 degrees F. Coarsely grate zucchini on a box grater.
In a large pot, heat oil on medium-high. Add onions and peppers. Season with salt. Cook 5 to 6 minutes, until almost tender, stirring often. Add zucchini and chili powder. Cook 2 minutes, stirring often.
Into pot, stir kidney beans and tomatoes. Season with salt and pepper to taste. Transfer mixture to a 2 1/2-qt. baking dish. Top with 3/4 cup cheese and the chips. Sprinkle with remaining 3/4 cup cheese.
Bake 15 to 20 minutes, until cheese is melted.
Hannaford fresh Magazine, September 2023
Nutrition
| Nutritional Facts | |
| Servings | Serves 6 |
| Base Nutrients | |
| Calories | 295 kcal (15%) |
| Calories from Fat | 144 kcal (0%) |
| Total Fat | 16 g (25%) |
| Saturated Fat | 6 g (30%) |
| Cholesterol | 27 mg (9%) |
| Sodium | 462 mg (19%) |
| Total Carbohydrates | 29 g (10%) |
| Dietary Fiber | 7 g (28%) |
| Protein | 13 g (22%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | n/a |
| Minerals | |
| Calcium | n/a |
| Iron | n/a |
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