MEXICAN BAJA CASSEROLE
1 large yellow onion, chopped
4 teaspoons minced garlic
1/3 cup salsa
4 oz. can chopped green chiles
1 large can white corn
1 large tomato, chopped (seeds too)
1 teaspoon oregano
1 teaspoon white pepper
1 teaspoon sea salt
6 corn tortillas, cut into strips
2 cups Sargento Mexican blend shredded cheese
- Brown the beef, onions and garlic in a frying pan.
- Drain the fat off. Add the salsa, chiles, corn, tomatoes and seasonings. Mix well.
- Spray slow cooker with a coating of PURE.
- Transfer mixture to slow cooker.
- Layer the tortilla strips, meat mixture, and cheese.
- Repeat until all ingredients are used (2-3 layers)
- Cover and cook on low 4 hours.
- Let rest 10-15 minutes before serving.
- Garnish with sour cream.











