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Mexican Pumpkin Casserole

Western.Chefs's picture
Ingredients
  Butter/Margarine 2 Tablespoon
  Onion 1 Medium, diced
  Garlic 2 Clove (10 gm), minced
  Canned pumpkin 2 Pound (2 Cans, 1 Pound Each)
  Taco sauce 8 Ounce (1 Jar)
  Chopped green chiles 4 Ounce, drained (1 Can)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Eggs 4 Large, lightly beaten
  Crushed tortilla chips 1 1⁄2 Cup (24 tbs)
  Shredded monterey jack cheese/Shredded cheddar cheese 8 Ounce (1 Package Or 2 Cups)
Directions

GETTING READY
1) In large non-stick pan, melt butter and saute the onion and garlic, until tender about 5 minutes.
2) Take the pan off the heat stir in the pumpkin, taco sauce, chiles, salt and pepper, stirring continuously until well mixed.
3) Stir in the eggs until well blended.

MAKING
4) Preheat oven to 400F.
5) In 2- or 2 1/2-quart clear glass souffle dish, place crushed tortilla chips in bottom.
6) Pour 1/3 of pumpkin mixture evenly over chips.
7) Reserve 2 tablespoons cheese for garnish.
8) Dredge half of remaining cheese over pumpkin layer.

FINALIZING
9) Repeat the layers with 1/3 of pumpkin mixture, the remaining cheese and the remaining third of pumpkin mixture.
10) Bake in the oven for 30 to 40 minutes, or until slightly puffed and heated through.

SERVING
11) Serve hot garnish with reserved shredded cheese and tortilla chips.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Baked
Occasion: 
Halloween
Ingredient: 
Pumpkin
Interest: 
Gourmet
Preparation Time: 
30 Minutes
Cook Time: 
40 Minutes
Ready In: 
70 Minutes
Servings: 
6

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