Tomatillo Tortilla Bake
This dish is a crowd-pleaser, and it comes together really quickly, even if you make your own baked chips (see tips below).
Prep: 5 mins
Cook: 45 mins
Yield: 6 servings
The tomatillo sauce gives everything a bright, slightly acidic flavor—a perfect match for the crunch of the chips!
Reprinted from The China Study Cookbook (BenBellaBooks, 2018)
Ingredients
Ingredients
- 3 cups crumbled baked corn tortilla chips
- 2 (15-ounce) jars salsa
- 2 cups corn
- 2 cups cooked or canned pinto beans, drained
- 1½ cups Tomatillo Sauce.
- Diced avocados, for garnish
Instructions
Instructions
- 1. Preheat oven to 350 degrees F.
- 2. In a mixing bowl, combine crumbled tortilla chips, salsa, corn, and beans. Mix well. Spread to cover the bottom of a 9 × 13-inch nonstick baking dish. Cover with aluminum foil and bake for 30 minutes.
- 3. Remove the tortilla bake from the oven and let cool for 15 minutes. Drizzle with tomatillo sauce and top with avocado.
Cooking Tips
Cooking Tips
- 1. It's fine to use store-bought baked tortilla chips for this recipe,but I often make my own. I place 8 lightly salted corn tortillas on a baking sheet and bake at 350° for 5-8 minutes. Since they are easy to burn, I check them often. Once they are hard and crunchy, I let them cool for 10 minutes before crumbling them
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