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Nutrition Facts
Serving Size 1 (194g) Recipe makes 4 servings The following items or measurements are not included below: 3 teaspoons taco seasoning 4 cups tortilla chips
Calories 312
Calories from Fat 164		(52%)
Amount Per Serving		%DV
	Total Fat 18.3g	28%
	Saturated Fat 10.7g	53%
	Monounsaturated Fat 5.3g
	Polyunsaturated Fat 1.3g
	Trans Fat 0.0g
Cholesterol 40mg		13%
Sodium 139mg		5%
Potassium 402mg		11%
Total Carbohydrate 33.5g		11%
	Dietary Fiber 3.4g	13%
	Sugars 4.1g
Protein 9.4g		18%
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Recipe #217902 | 35 min | 5 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Anme
Mar 20, 2007

A yummy veggie side dish, edited to add milk

SERVES 4 (change servings and units)

Ingredients

1-2 cup sour cream
1/2 cup cheddar cheese
milk, as needed
3-4 cups cooked corn (about)
3 teaspoons taco seasoning
4 cups crushed tortilla chips (or breadcrumbs or an other kind of "crunchy" topping)

Directions

1
Combine all ingredients into a casserole dish except about 1/2 cup topping. (use milk as needed to moisten to your likeing).
2
Top casserole with remaining chips.
3
Bake at 350°F for about 30 minutes.

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Featured Reviews for This Recipe

From: 2Bleu (Bird&Buddha)

On Nov 1, 2007

Reading the previous reviews first, I varied these ingredients: sour cream-1cup milk-1/4 cup with 2 Tbsp butter corn-2 cups + 1 cup Creamed corn This worked out wonderfully. Not dry, and very flavorful. Although we just made it today, we are quite sure it is an 'eat now' dish that the chips will get limp over time. Also, this recipe is way more than 4 servings Thanks Anme! -Buddha-

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From: *Parsley*

On Jun 25, 2007

Very good way to fix corn! It's got great flavor! I used the greater amount of (light) sour cream listed and 4 cups of corn. I did add a bit of milk to moisten it a bit, but it was still a bit dry. I think 1 - 2 tbsp of butter would really help to keep it moist during baking. I added a few chopped scallions for some extra color and flavor. I sprinkled the dark green parts on top; very pretty! I'll make this again, with my little adjustments. Thanx!

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From: twissis

On Apr 7, 2007

Bearing in mind the prior reviewer comment, I made a half recipe of this dish & used the high side of the sour cream amt (1 cup). I used nacho-cheese flavored tortilla chips for the mix & the topping. It was such a snap to fix & the texture & taste were right on target for us! DH started his Easter holiday today & I wanted to spoil him w/a spec brunch, so I served this w/a scrambled egg & bacon burrito + some fruit. Yum! Thx for sharing this recipe w/us. - Edited to Add: IMO this recipe makes way more than 4 servings & is best eaten the 1st day as the tortillas tend to lose their crunch if leftover.

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From: bmcnichol

On Oct 30, 2007

This was OK for us. I halved the recipe but used 1 cup of sour cream per others reviews and milk but we still thought it was dry. Maybe if you would cook it on the stovetop- maybe it wouldn't dry out as much? It had a good taste but no one ate more then a few bites of it.

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