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Mexican Zucchini Casserole

2 Tbsp olive oil

1 medium onion, chopped.

2 medium zucchinis halved and sliced.

1 cup fresh or frozen corn kernels

1 can diced tomatoes.

1 Tbsp Halladay’s Harvest Barn Garlic Chipotle Blend

2 cans black beans drained and rinsed.

8 (6”) corn tortillas

1 ½ cups shredded jack or Mexican cheese blend.

(1 lb. cooked ground turkey or beef, for the non-vegetarian version)

Preheat oven to 350°F. Heat oil in a skillet and cook onions and zucchini until soft. Add in corn, tomatoes, Halladay’s Chipotle Seasoning and beans. Cook until the liquid reduces by half. (If adding meat, add cooked ground turkey or beef to veggie mixture and simmer to combine flavors)

Coat a 9 x 13-inch pan with cooking spray. Spoon ⅓ of the vegetable mixture on the bottom of the pan, spreading evenly. Top with four tortillas. Spoon half of the remaining veggie mixture evenly atop the tortillas, then add four more tortillas. Finish off by spooning the last of the veggie mixture and sprinkling the top with shredded cheese.

Bake for approximately 30 to 35 minutes, or until hot and bubbly. Serve with sour cream, crumbled tortilla chips, avocado, scallions or your favorite toppings.

SIMILAR RECIPES
Caramelized Onion & Bacon Empanadas
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Caramelized Onion & Bacon Empanadas

1 medium onion, sliced

2 Tbsp. olive oil

3 oz. cream cheese, softened

3/4 cup sour cream

1/2 cup mayo

2 Tbsp. Halladays Caramelized Onion Farmhouse Artisan Dip

1 cup shredded mozzarella

3 pieces cooked bacon, crisp and crumbled

1 cup cooked chicken, chopped (if desired)

2 pie crust dough rounds (refrigerated or Jiffy Mix works well)

Preheat oven to 425˚F. Saute onions in oil until caramelized. Combine cream cheese, sour cream, mayo, seasoning and mozzarella. Fold in onions, bacon, and chicken. Roll out crust and cut into 3-inch circles. Fill each circle with 2 tsp. of mix in. Moisten edges of dough with water, fold in half and crimp edges with a fork. Bake until golden brown, about 20-25 minutes, flipping once half way through. Let cool 5 minutes before serving.

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Bacon Cheddar Onion Chicken Dip

1 Medium onion, thinly sliced

2 Tbs olive oil

3 oz cream cheese, softened

1/4 cup sour cream

1/2 cup mayo

2 Tbs Halladay's Bacon Cheddar Onion seasoning

1 cup cheddar cheese, shredded

2 to 3 slices crispy cooked bacon, crumbled

1 cup chopped cooked chicken, optional

Preheat oven to 350 degrees. Sauté onion in olive oil until carnalized.

Combine cream cheese, sour cream, mayo, and Bacon Cheddar Onion in a bowl. Fold in cooked onions, cheese, bacon, and chicken if desired. Bake in pie plate or small baking dish for 20 to 30 minutes, or until hot and bubbly. Serve with pita chips or French bread.

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Caramelized Onion Bread Bowl

1 medium onion, sliced

2 Tbsp. olive oil

2 Tbsp. Halladay's Caramelized Onion Farmhouse Artisan Dip

⅓ cup cream cheese, softened

3/4 cup sour cream

1/2 cup mayo

1 cup mozzarella cheese, shredded

Preheat oven to 350˚F. Saute sliced onions in olive oil until caramelized; combine with remaining ingredients. Pour into bread bowl, cover with foil and bake for 1 hour, or until hot and bubbly.

Hot Bacon Cheddar Ale Dip
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Hot Bacon Cheddar Ale Dip

1 medium onion, halved and sliced

2 Tbsp. olive oil

4 oz. cream cheese, softened

3/4 cup sour cream

1/2 cup mayo

1 cup shredded cheddar cheese

4 slices crisply cooked bacon, chopped

2 Tbsp. Halladay's Cheddar Ale Seasoning

Saute onions in olive oil until softened and lightly browned. Combine the softened cream cheese, Halladay's Cheddar Ale Seasoning, sour cream, mayo and cheddar cheese. Fold in the cooked onion and cooked chopped bacon. Pour into decorative pie plate or oven proof dish. Bake at 350˚F for 20 to 25 minutes, or until hot and bubbly. Serve with warm French bread, pita chips, crackers or kettle cooked potato chips.

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