layered tortilla casserole

Name: Layered Tortilla Casserole
Cuisine: Mexican
Ingredients: 1/4 cup(s) water; 1 cup(s) onion, chopped; 1 - garlic clove, minced; 1 cup(s) celery, chopped; 1 tablespoon(s) chili powder; dash(es) cayenne pepper; 1 cup(s) corn kernels, fresh or frozen; 1 cup(s) kidney beans, rinsed and drained; 1 cup(s) great northern beans, rinsed and drain; 6 - corn tortillas; 1 cup(s) cottage cheese, lowfat; 1/2 cup(s) cheddar cheese, grated and reduced fat; 1 cup(s) tomato sauce

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Ingredients

1/4 cup water
1 cup onion, chopped
1 - garlic clove, minced
1 cup celery, chopped
1 tablespoon chili powder
dash cayenne pepper
1 cup corn kernels, fresh or frozen
1 cup kidney beans, rinsed and drained
1 cup great northern beans, rinsed and drain
6 - corn tortillas
1 cup cottage cheese, lowfat
1/2 cup cheddar cheese, grated and reduced fat
1 cup tomato sauce

How To Make layered tortilla casserole

Step 1

Combine the water, onion, garlic and celery in a microwave safe casserole.

Step 2

Microwave uncovered on high for 5 minutes or until onions and celery are tender.
Step 3

Combine with chili powder, cayenne pepper, corn, beans, and tomato sauce.
Step 4

Place 3 corn tortillas on the bottom of a 2 quart microwave-safe casserole dish and top with 1/2 of the tomato-bean mixture.
Step 5

Spread 1/2 cup of the cottage cheese over the tomato-bean mixture.
Step 6

Sprinkle with 1/4 cup of the grated cheddar cheese.
Step 7

Repeat layers.
Step 8

Microwave uncovered on high for 12 minutes or until cheese has melted, and ingredients are warmed through.
Step 9

Let stand 5 minutes before serving.
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