mexican tortilla cheese casserole
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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prep time
15 Min
cook time
25 Min
method
Bake
yield
4 serving(s)
Ingredients
- 1 can mexican-style stewed tomatoes, undrained (14 1/2 oz)
- 1/2 cup cilantro, fresh, chopped (divided)
- 2 tablespoons fresh lime juice (about 2 limes)
- 6 - 6" corn tortillas, torn into 1 1/2" pieces
- 1 can black beans (15 oz.) rinsed and drained
- 1 can whole kernel corn, drained, or 1 c frozen corn, thawed
- 2 cups shredded 4-cheese mexican cheese
How To Make mexican tortilla cheese casserole
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Step 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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Step 2Spray 8x8" baking dish with nonstick spray and preheat oven to 375 degrees.
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Step 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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Step 4Bake 25 minutes or until cheese is melted and sauce is bubbly. Sprinkle with remaining cilantro. Let stand 10 minutes before serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Culture:
Mexican
Tag:
#Quick & Easy
Diet:
Vegetarian
Ingredient:
Beans/Legumes
Method:
Bake
Category:
Casseroles
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