Mexican Taco Casserole Recipe

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Ingredients:

Serving

125 g taco chips (make sure to use mexican cornflour crisps, also called tortilla crisps)
400 ml hot tomato sauce
1 (300 g) can sweet corn
1 (250 g) can red kidney beans (chili-flavoured ones go great with it)
160 g carrots
1 onion
40 g green chilies
150 g grated cheese

Directions:

Chop the onion into small cubes, slice the carrots and the green chillies into thin pieces. Mix with sweet corn and beans.
Place one layer of crisps in a casserole dish, cover it with half the vegetables and add half of the sauce.
Cover with another layer of crisps. Then add the rest of the veggies and the sauce.
Cover with a last layer of crisps and sprinkle with the cheese.
Bake in the preheated oven at 180°C for 30-40 minutes (the cheese should be golden-brown).

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	585.44 Kcal (2451 kJ)
Calories from fat	220.56 Kcal
		% Daily Value*
Total Fat	24.51g	38%
Cholesterol	46.08mg	15%
Sodium	3327.71mg	139%
Potassium	843.88mg	18%
Total Carbs	67.68g	23%
Sugars	18.66g	75%
Dietary Fiber	7.41g	30%
Protein	24.92g	50%
Vitamin C	48mg	80%
Vitamin A	0.5mg	18%
Iron	2.8mg	16%
Calcium	673.1mg	67%

Amount Per 100 g
Calories	177.95 Kcal (745 kJ)
Calories from fat	67.04 Kcal
		% Daily Value*
Total Fat	7.45g	38%
Cholesterol	14.01mg	15%
Sodium	1011.46mg	139%
Potassium	256.5mg	18%
Total Carbs	20.57g	23%
Sugars	5.67g	75%
Dietary Fiber	2.25g	30%
Protein	7.57g	50%
Vitamin C	14.6mg	80%
Vitamin A	0.2mg	18%
Iron	0.9mg	16%
Calcium	204.6mg	67%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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