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Lydia's Mexican Casserole

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      Title: LYDIA'S MEXICAN CASSEROLE
 Categories: Mexican, Low-fat, Main dish
      Yield: 8 Servings
 
     12 ea 6-inch corn tortillas
      1 md Onion, chopped
      2 c  Diced tomatoes
      2 c  Tomato salsa
           Ground cumin r
      1    Jalapeno chili
      3    Cloves garlic, minced
      1 cn 27-ounce whole green chilies
     12 oz Firm tofu, mashed
     32 oz Non-fat yogurt
      1 tb Dry no-oil vinaigrette
           -salad dressing
           Freshly chopped cilantro
 
  Preheat oven to 350 [degrees] F.  Using nonstick baking dish, line
  casserole with six tortillas.  Mix together onion, tomatoes, salsa, 1
  teaspoon cumin, chopped red chili pepper, and garlic. Pour about
  three- fourths of mixture into casserole.  Lay green chili peppers
  flat over this, then mashed tofu.  Cover with remainder of tortillas.
  Add remaining chopped tomato and salsa mixture.  Mix yogurt with dry
  salad dressing mix and pour over chopped tomato and salsa. Sprinkle a
  little ground cumin over this and bake for 35-45 minutes. Garnish
  with cilantro. Variation: Substitute cooked beans for the tofu.
 
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