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mexican tortilla cheese casserole

Schweik avatar
Recipe by
Debra Schweikert
@Schweik
Springfield, VA

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.

yield 4 serving(s)
prep time 15 Min
cook time 25 Min
method Bake

Ingredients For mexican tortilla cheese casserole

  • 1 can
    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
    black beans (15 oz.) rinsed and drained
  • 1 can
    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.
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