Mexican Tortilla Cheese Casserole

Mexican Tortilla Cheese Casserole Recipe

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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


Add to Grocery List

  • 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
    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

How to Make Mexican Tortilla Cheese Casserole


  1. 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).
  2. Spray 8x8" baking dish with nonstick spray and preheat oven to 375 degrees.
  3. 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.
  4. Bake 25 minutes or until cheese is melted and sauce is bubbly. Sprinkle with remaining cilantro. Let stand 10 minutes before serving.

Printable Recipe Card

About Mexican Tortilla Cheese Casserole

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

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