mexican tortilla cheese casserole
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This is one of those recipes I picked up while walking through the the supermarket years ago. It's pretty quick and tasty--and I have brought to potlucks with great success.
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yield
4 serving(s)
prep time
15 Min
cook time
25 Min
method
Bake
Ingredients For mexican tortilla cheese casserole
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1 canmexican-style stewed tomatoes, undrained (14 1/2 oz)
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1/2 ccilantro, fresh, chopped (divided)
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2 Tbspfresh lime juice (about 2 limes)
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66" corn tortillas, torn into 1 1/2" pieces
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1 canblack beans (15 oz.) rinsed and drained
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1 canwhole kernel corn, drained, or 1 c frozen corn, thawed
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2 cshredded 4-cheese mexican cheese
How To Make mexican tortilla cheese casserole
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1Combine tomatoes, 1/4 cup chopped cilantro, and lime juice in bowl and set aside (I have used fire-roasted tomatoes with some oregano and they have worked, as well).
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2Spray 8x8" baking dish with nonstick spray and preheat oven to 375 degrees.
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3Arrange 1/4th of the torn tortillas in the bottom of the dish;spoon 1/4h of the tomato mixture over the tortillas; top with 1/4th of the beans, 1/4 of the corn and 1/4th of the cheese. Repeat 3 more times.
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4Bake 25 minutes or until cheese is melted and sauce is bubbly. Sprinkle with remaining cilantro. Let stand 10 minutes before serving.
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