Mexican Tortilla Cheese Casserole Recipe

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Mexican Tortilla Cheese Casserole

Debra Schweikert


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.

☆☆☆☆☆ 0 votes
15 Min
25 Min


1 can(s)
mexican-style stewed tomatoes, undrained (14 1/2 oz)
1/2 c
cilantro, fresh, chopped (divided)
2 Tbsp
fresh lime juice (about 2 limes)
6" corn tortillas, torn into 1 1/2" pieces
1 can(s)
black beans (15 oz.) rinsed and drained
1 can(s)
whole kernel corn, drained, or 1 c frozen corn, thawed
2 c
shredded 4-cheese mexican cheese


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).
2Spray 8x8" baking dish with nonstick spray and preheat oven to 375 degrees.
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.
4Bake 25 minutes or until cheese is melted and sauce is bubbly. Sprinkle with remaining cilantro. Let stand 10 minutes before serving.

About this Recipe

Course/Dish: Casseroles
Main Ingredient: Beans/Legumes
Regional Style: Mexican
Dietary Needs: Vegetarian
Other Tag: Quick & Easy