Corny Fiesta Bake

Name: Corny Fiesta Bake
Ingredients: 1 (16 ounce) packagefrozen white cream-style corn; 1 (16 ounce) packagefrozen yellow cream-style corn; 1 (4 ounce) canchopped green chilies; 1 cup sour cream; 2 tablespoons taco seasoning; 1 (8 ounce) packageshredded Mexican blend cheese, divided; 1 egg; salt; 1 teaspoon pepper; 6 (6 inch) soft corn tortillas; 3 tablespoons diced Italian plum tomatoes; 3 tablespoons chopped green onions

12 ingredients

7 steps

Ingredients

1 (16 ounce) packagefrozen white cream-style corn
1 (16 ounce) packagefrozen yellow cream-style corn
1 (4 ounce) canchopped green chilies
1 cup sour cream
2 tablespoons taco seasoning
1 (8 ounce) packageshredded Mexican blend cheese, divided
1 egg
salt
1 teaspoon pepper
6 (6 inch) soft corn tortillas
3 tablespoons diced Italian plum tomatoes
3 tablespoons chopped green onions

Directions

1

Cook frozen corn as directed on package; spray 2-quart souffle or casserole dish with nonstick cooking spray.
2

In large bowl, combine corn, chiles, sour cream, taco seasoning, 1 cup cheese, egg, salt, and pepper; mix well.
3

Spoon 1/4 of corn mixture into sprayed dish.
4

Heat oven to 350; stack 5 tortillas uniformly, cut through stack in 3 wedges, making 15 wedges.
5

Place 5 tortilla wedges evenly over corn mixture; repeat layering with corn mixture and tortilla wedges, ending with corn mixture.
6

Bake for 15 minutes, top with remaining cheese; bake 10-15 minutes, until cheese is melted and edges are bubbly.
7

Sprinkle tomatoes and green onions around outer edge.