Go a little south and then a little west, and you’ll find an amazingly good tuna casserole, courtesy of Clamato®.
2 cans StarKist® Chunk Light Tuna in Oil, drained
1 cup Clamato Picante
2 tablespoons tomato paste
½ teaspoon garlic powder
½ teaspoon cumin
1 teaspoon chili powder
¼ teaspoon paprika
2 teaspoons canola oil
½ cup diced white onion
1 can (14.75 oz.) fire-roasted corn
1 can (14.5 oz.) petite diced tomatoes, drained
1 can (15.5 oz.) kidney beans, rinsed and drained
½ cup diced red peppers
2 cups cooked white rice
¾ cup shredded cheddar cheese
1 cup fried tortilla strips
Preheat oven to 350° F. Mix Clamato, tomato paste, garlic powder, cumin, chili powder, and paprika in a medium bowl. Heat oil in a medium skillet, and sauté onion and red peppers until just softened.
In a large bowl, mix together tuna, corn, tomatoes, beans, onion, peppers, and rice. Stir in the Clamato mixture, and place in a 13x9-inch casserole dish. Cover with aluminum foil, and place in the oven. Bake for 40 to 45 minutes, until hot throughout. Top with cheese and tortilla strips.
Serve with sour cream on the side.