Would there be any point in me telling you that I made this casserole in an attempt to make good use of the abundance of squash and zucchini we have growing in the garden and not as an excuse to eat tortilla chips? Nah, didn't think so.
Tex-Mex Squash Casserole
From Lisa Fain's The Homesick Texan Cookbook
500g yellow patty pan squash, sliced about 3mm thick
500g zucchini, cut into coins
1 red onion, diced
2 cloves of garlic, minced
1 jalapeno, diced
2 tablespoons of butter
2 cups crushed canned tomatoes
1 teaspoon chili powder
1 teaspoon of cumin
1/2 teaspoon of cayenne pepper
1 cup of chicken or vegetable stock
2 tablespoons of plain flour
1/2 cup of milk
1/2 cup of sour cream
1/2 cup of coriander, chopped
2 cups of grated cheddar cheese
2 cups crushed tortilla chips
Salt and pepper to taste
Preheat the oven to 180 degrees C.
Heat the butter in a large skillet on medium heat. When melted, add the squash, zuccini, onion and jalapeno, and sauté until onions are translucent and the squash is soft, about ten minutes.
Add the garlic, cumin, chili powder, cayenne, salt, pepper and cook for a minute. Then stir in the flour and cook until a light-brown past forms, about a minute.
Now add the stock and tomatoes and stir until the mixture thickens, which should happen in a couple of minutes. Add the milk, sour cream and coriander and turn off the heat.
In a greased casserole dish, layer the bottom with the crushed tortilla chips. Pour the creamy squash mixture on top of the chips and then cover the whole dish with the grated cheese.
Cook uncovered for thirty minutes, or until top is brown and bubbling.