TORTILLA CHIP CASSEROLE

Ingredients:

  •  1 ½ cup any variety stock (separated)
  • ¼ tsp. salt
  • 1 zucchini, diced
  • 1 bell pepper, minced
  • 1 onion, minced
  • 3 cloves garlic, minced
  • 18 ounces tortilla chips, slightly crushed
  • 3 ½ cups spaghetti sauce
  • 1 ¼ cups grated Monterey Jack cheese
  • ¼ cup salsa

Directions:

  1. Bring 1 cup stock and salt to a boil in a large saucepan.
  2. Add zucchini, bell pepper, onion, and garlic.
  3. Reduce heat and simmer for 5 minutes, or until just tender.
  4. Preheat oven to 350 degrees.
  5. Oil a 10×13 casserole dish.
  6. Layer… 1/3 spaghetti sauce, ½ of chips in an even layer, ½ of the cheese , ½ of the vegetables, repeat (using all the ingredients), top with the last 1/3 of spaghetti sauce.
  7. Spread salsa over casserole.
  8. Pour ½ cup stock over the casserole.
  9. Bake, covered, for 25 minutes.

Dehydrate:

     Spread on parchment-covered dehydrator trays and dehydrate for 5 ½ hours at 145 degrees.

Yield: Serves 4 (weight 1 dehydrated serving = 7 ounces)

Rehydrate:

     Cover with water just above level of food in pot, boil, stir, and serve.

Calories: 955