2 cups frozen whole kernel corn, thawed
2 cups thinly sliced zucchini
1 tbsp. chili powder
4 cups coarsely crushed baked tortilla chips
3 cups cottage cheese
1 cup shredded sharp cheddar cheese
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| CHEESY MEXICAN BAKE | |||
| Yields 8 | |||
| 1 jar (16 oz.) thick 'n chunky salsa 2 cups frozen whole kernel corn, thawed 2 cups thinly sliced zucchini 1 tbsp. chili powder 4 cups coarsely crushed baked tortilla chips 3 cups cottage cheese 1 cup shredded sharp cheddar cheese |
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| 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 13 x 9-in. baking dish. Repeat layers. Top with remaining salsa mixture. Sprinkle with cheddar cheese. Bake at 375 for 40 minutes. Serve with additional salsa, sour cream and sliced pitted ripe olived, if desired. | |||