corn-and-cheese-soft-tacos-3110.json

{
    "directions": [
        "Preheat oven to 350\u00b0F. Butter 8x8x2-inch glass baking dish. Heat oil in heavy small skillet over medium heat. Add bell pepper; saut\u00e9 until beginning to soften, about 4 minutes. Transfer pepper mixture to large bowl. Mix in 1 3/4 cups cheese, corn kernels, creamed corn, tomatoes, sour cream, chilies, olives and cilantro. Season with salt and pepper. Spoon mixture into prepared dish. Sprinkle with remaining 1/4 cup cheese. Bake 15 minutes.",
        "Wrap tortillas in foil. Bake alongside casserole until tortillas and casserole are heated through, about 10 minutes more. Serve immediately."
    ],
    "ingredients": [
        "1 tablespoon olive oil",
        "3/4 cup chopped red bell pepper",
        "2 cups (packed) grated Monterey Jack cheese (about 8 ounces)",
        "1 15-to 16-ounce can corn kernels, drained",
        "1 cup canned creamed corn",
        "3 plum tomatoes, seeded, chopped",
        "3/4 cup sour cream (do not use low-fat)",
        "1 4-ounce can chopped mild green chilies",
        "1/4 cup chopped pimiento-stuffed olives",
        "1/4 cup chopped fresh cilantro",
        "12 6- to 7-inch flour tortillas"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Cheese",
        "Tomato",
        "Bake",
        "Vegetarian",
        "Quick & Easy",
        "Casserole/Gratin",
        "Corn",
        "Bell Pepper",
        "Hot Pepper",
        "Texas"
    ],
    "title": "Corn and Cheese Soft Tacos",
    "url": "http://www.epicurious.com/recipes/food/views/corn-and-cheese-soft-tacos-3110"
}