****MUST MAKE**** Holly's Mex Tortilla Casserole- 20 minutes from start to finish

10" gourmet skillet used with 11" skillet lid
(you can use the 11" skillet or EOC or wok. Either way, fill it up 3/4 full and if you need to add more layers for a larger dish, do so)

Here is the outline of a dish I made with ingredients I had in my kitchen. This is just a way I could get ride of some stuff in my fridge.  I have provided the skeleton for a meal you can create with whatever you want. You can add more veggies and tortillas to it to make a larger dish and use different ingredients.I cook for 2 so I don't need to cook as much.

Layer:

-Use half of the following mixture: Hunts tomato sauce 15 oz with 1/2 tablespoon of cumin and 1 teaspoon of chili powder added
-3 corn tortillas cut into fourths (one layer)
-12 oz Mexican style frozen veggies
-3 corn tortillas cut into fourths (one layer)
-second half of the Hunts sauce: to cover all the tortillas
-leftover veggies (bell pepper, sliced thinly)
-1/4 onion on #2 cone
-One can of beans (I would prefer black or kidney beans) drained and rinsed; or 1.25 cups prepared from dry
- Shred cheese on #1 cone on top. (cheddar, pepper jack (this is what I used), motz, etc.)

Medium click low for 10 minutes.

10 minutes later (after meal was done cooking)...
"OMG!!! This was amazing!!!! I would invite all of you reading to make this!! YumYum :) This came out perfectly. If you don't try this recipe, you'll be missing out. From start to finish, it took me about 20 minutes"  :)

-Holly Wolfe, RD and Salamaster owner