1/2 teaspoon chili powder
1/2 teaspoon dried oregano
1/4 teaspoon dried rosemary
1 pinch ground black pepper
1 clove garlic, minced
3 tablespoons butter
4 ounces spaghetti sauce
1 (14 ounce) can cilantro
1 (28 ounce) can diced tomatoes with green chile peppers, drained
1 (6 ounce) can diced green chile peppers drained
1 (6 ounce) can tomato paste
1 (15 ounce) can whole kernel corn, undrained
Stir chili powder, oregano, rosemary, pepper and garlic into butter in small shallow dish or bowl; pour sauce in pan. Mix with vegetables; arrange into skillet. Cook over medium heat, stirring, until vegetables are tender.
Spread mixture into 6 inch-square baking dish and layer with tomato sauce, cilantro, tomatoes, green chile peppers, tomato paste and corn.
Cover and refrigerate 1 hour or overnight.