Layered Tortilla Casserole

Layered Tortilla Casserole

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

How to Make Layered Tortilla Casserole


  1. Combine the water, onion, garlic and celery in a microwave safe casserole.
  2. Microwave uncovered on high for 5 minutes or until onions and celery are tender.
  3. Combine with chili powder, cayenne pepper, corn, beans, and tomato sauce.
  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.
  5. Spread 1/2 cup of the cottage cheese over the tomato-bean mixture.
  6. Sprinkle with 1/4 cup of the grated cheddar cheese.
  7. Repeat layers.
  8. Microwave uncovered on high for 12 minutes or until cheese has melted, and ingredients are warmed through.
  9. Let stand 5 minutes before serving.

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