1 can(s)mexican-style stewed tomatoes, undrained (14 1/2 oz)
1/2 ccilantro, fresh, chopped (divided)
2 Tbspfresh lime juice (about 2 limes)
66" 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 cshredded 4-cheese mexican cheese
How to Make Mexican Tortilla Cheese Casserole
- Combine 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).
- Spray 8x8" baking dish with nonstick spray and preheat oven to 375 degrees.
- Arrange 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.
- Bake 25 minutes or until cheese is melted and sauce is bubbly. Sprinkle with remaining cilantro. Let stand 10 minutes before serving.