Cheesy Jicama and Bean Casserole Recipe

Directions

Preheat oven broiler. Grease a medium bowl or line with paper towels. In a medium bowl, combine cream cheese, Cheddar cheeses, ham, salt, 3/4 cup tomato sauce, tomato paste, basil, tomatoes, and basil. Place prosciutto in bowl, and toss with garlic and tomato. Toss to coat. In medium-size bowl, combine vegetable oil, onion, 1/2 cup tomatoes, 2 teaspoons dried basil, 1/2 teaspoon salt, and 1/2 teaspoon ground black pepper. Cover, and marinate overnight in oven, or at least 24 hours, making sure tomatoes and basil are thoroughly cooked.

Transfer the pureed casserole to a freezer basket or pot, and set aside for several hours to firm up.

Melt vegetable oil in large skillet over medium heat. Add tomatoes and tomato, and cook, stirring constantly, until heated through; 4 to 5 minutes. Add water until tomato is spluttering, and continue to heat until water evaporates from mixture. Cool for 1 hour, or until firm.

Stir cabbage into mixture along with tomato sauce. 1/2 cup reserved tomatoes into broth, and add 3 tablespoons water if mixture does not sift. Pour in soup gradually, stirring constantly. Adjust soup volume to match mixture, and stir in remaining 1 tablespoon water if it seems too thick.

Puree vegetables with tomato pulp; add tomato paste, enchilada sauce, and any additional meats, if desired. Reduce heat to low, cover, and simmer for 12 to 15 minutes, stirring occasionally.