Date:    Tue, 03 Aug 93 12:40:36 PDT
From:    Jan Gordon <jagordon@AGSM.UCLA.EDU>

Lydia's Mexican Casserole
from Dr. Dean Ornish's Program for Reversing Heart Disease

I tried it, I liked it.

1 dozen 6 inch corn tortillas, oil free
1 meduim onion, chopped
2 cups diced tomatoes
2 cups tomato salsa, (I used comercially prepared, the fresh stuff in 
			the deli section)
ground cumin
1 red chili pepper or 1 jalapeno chili, chopped
3 cloves garlic <or more>
1 27-ounce can whole green chilies <like Ortega brand>
12 ounces firm tofu, mashed
32 ounces nonfat yogurt
1 tablespoon dry, no-oil vinaigrette salad dressing mix
freshly chopped cilantro for garnish (or parsley)

Preheat oven to 350 F.  Using a nonstick baking dish, <or spray lightly 
with cooking spray> line the casserole with 6 tortillas.  Mix together 
the onion, tomatoes, salsa, 1 teaspoon cumin, chopped chili and garlic.  
Pour about 3/4 of this mixture into the casserole.  Lay the whole green 
chili peppers flat over this, then the mashed tofu.  Cover with 
remaining tortillas.  Add remaining tomato mixture.  Mix yogurt with the 
dry salad dressing mix and pour over the top, sprinkle a little ground 
cumin over this and bake for about 35 to 45 minutes.  Garnish with 
cilantro or parsley.

Variation:  substitute some cooked beans for the tofu, try soy yogurt 
for vegan (?)

Make it as hot as you like, just add more chilies.

Serves 8 (?) <more like 4 - 6 at my house>
serving size - 1 cup
269 calories
4.3 grams fat (less if you use lower fat tofu>
0.6 grams sat fat
2 milligrams cholesterol