Comida Kraft
Recipe Box

Cheesy Mexican Bake

Cheesy Mexican Bake is rated 4.0 out of 5 by 35.
Prep Time
15
min.
Total Time
55
min.
Servings

8 servings

This cheesy Mexican-style veggie bake attracts attention at potlucks. (Maybe it's the way the zucchini peeps out through the layer of melted cheddar?)

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What You Need

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Make It

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  • Preheat oven to 375°F. Mix salsa, corn, zucchini and chili powder.
  • Layer 1/3 of the salsa mixture, 1/2 of the tortilla chips and 1/2 of the cottage cheese in 13x9-inch baking dish. Repeat layers. Top with remaining salsa mixture. Sprinkle with cheddar cheese.
  • Bake 40 minutes or until heated through.
TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

Substitute

Substitute 1-1/2 tsp. ground cumin for the 1 Tbsp. chili powder.

Servings

  • 8 servings

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
Calories 360
Total fat 17g
Saturated fat 7g
Cholesterol 35mg
Sodium 970mg
Carbohydrate 38g
Dietary fiber 5g
Sugars 7g
Protein 16g
% Daily Value
Vitamin A 15 %DV
Vitamin C 10 %DV
Calcium 25 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 3 out of 5 by from I didn't make this recipe exactly, but think the idea of zucchini and onions cooked with corn and... I didn't make this recipe exactly, but think the idea of zucchini and onions cooked with corn and salsa was a good one. I sliced a large zucchini and diced a small onion. I added 1/2 c of frozen, thawed corn and 1/3 cup of salsa and a minced clove of garlic. I spiced it up with salt, pepper, cumin and chili powder. I mixed all of these ingredients in a casserole dish and topped with about ten butter crackers. Then, I baked it in the oven at 400 for twenty minutes. I added one cubed slice of cheddar chese (the to-go pac, surprisingly the only cheese on hand) and baked for an additional 5 minutes. Very Delicous and I would make this again.
Date published: 2007-09-05
Rated 5 out of 5 by from Before I made this recipe I read the comments and was a little worried about the cheese getting hard... Before I made this recipe I read the comments and was a little worried about the cheese getting hard like others had complained about. After making it I found out why, if you make the recipe with regular chips, not baked, the cheese will get hard. That is caused by the oil in regular chips mixing with the cheese on top and causing it to brown. However the recipe was still delicious. I made it again with the baked chips and it turned out perfect! Everyone really liked it!
Date published: 2005-07-18
Rated 4 out of 5 by from At first I wasn't sure how it would turn out and if everyone would like it but it turned out really... At first I wasn't sure how it would turn out and if everyone would like it but it turned out really good--exceeded my expectations! I didn't add the chips so it was a little runny but next time I think I'll add two tortillas and layer it like lasagna. I also used taco seasoning instead of chili powder. It was really good!
Date published: 2007-01-20
Rated 4 out of 5 by from We really enjoyed this! We really enjoyed this! Added a can of black beans and 1 tsp. of cumin. Used 3 oz. regular tortilla chips, about 1 1/2 cups crushed. Had no problems with the cheese. The chips were mush, but the flavor from them was needed so I will try them on top. The layers were very thin. Only 3 plus cheddar & chip topping next time.
Date published: 2010-07-02
Rated 2 out of 5 by from I may make this again, but would have to do something a little different. I may make this again, but would have to do something a little different. It turned out kind of dry and the cheese was nearly burned on top. I would add the cheese towards the end of baking. I added black beans. I think I would also saute the zuccini first or something, it was a little crunchy still.
Date published: 2009-11-07
Rated 4 out of 5 by from This recipe was very tasty, I did add a can of rinsed black beans, and 1 teaspoon of cumin and 1... This recipe was very tasty, I did add a can of rinsed black beans, and 1 teaspoon of cumin and 1 teaspoon of chili powder. It was very good reheated the next day. If I make it again, Im going to add some fresh mushrooms along with the zuccini. I will let you know how it turns out!
Date published: 2008-11-11
Rated 5 out of 5 by from I had people over from church and we all loved it. I had people over from church and we all loved it. I did change somethings I used thick & chunky medium salsa and added 1 tesp cumin to salsa mixture and added 1 small can diced black olives under ther chedder cheese wonderful I think its my familys fav. now!
Date published: 2008-06-01
Rated 5 out of 5 by from I loved this recipe --- easy to make, amazing tasting --- should have made at least a double batch... I loved this recipe --- easy to make, amazing tasting --- should have made at least a double batch - maybe even a triple --- very versatile as you can make it any level of heat you want, from mild to suicidally hot --- a great hit on the pot luck circuit.
Date published: 2003-06-10
  • 2016-09-30T10:51CST
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