Mexican Tortilla Casserole
https://www.savorysimple.net/mexican-tortilla-casserole/
This recipe serves 12. I made half and it served us well for 3 meals.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 large chopped yellow onion
- 1 minced garlic clove
- 1 teaspoon ground cumin
- 1½ teaspoons chili powder
- 1 (14-ounce) can diced tomatoes, drained, 1/4 cup juice reserved
- ¼ cup tomato paste
- (I am not sure what I used for tomatoes. I think we had half a can of tomato sauce in the fridge. It had herbs in it as well. Mmmmm I will have to decide what to do next time.)
- 2 (15 ounce) cans black drained
- 1½ cups corn
- 3 cups frozen chopped spinach
- salt and pepper
- 8 corn tortillas
- 2 cups mozzarella jack or cheddar cheese
- Optional toppings: chopped fresh cilantro, chopped fresh jalapeño, sour cream, salsa,
- I topped with mole that I made and Mexican cheese as well.
Instructions
- Preheat the oven to 400 degrees F. Spray an 8x11 or 9x9 inch baking dish (or a similar sized pan) with cooking spray. (1/2 in a 7x9 pan was full)
- Heat the olive oil in a large skillet over medium low heat and add the onion, garlic, cumin and chili powder.
- Stir until the onions are soft and the spices are fragrant, about 3-5 minutes.
- Add the tomatoes, reserved tomato juice, tomato paste, beans, corn and spinach. Stir and cook for another minute or two until the spinach has wilted and the corn has thawed.
- Season with salt and pepper to taste.
To build the casserole - Place two corn tortillas in the bottom of the prepared pan and top with 1/4 of the bean mixture, spreading the mixture evenly. Sprinkle evenly with 1/2 cup of the cheese. Repeat until all of the ingredients have been used up, finishing with the cheese.
- Bake until the tortilla casserole has cooked through, approximately 20 minutes. Allow to cool for 5 minutes before cutting.
- Serve with garnishes,
Notes
Adapted from The Mom 100 Cookbook, Adapted from savorysimple.net
Mexican Tortilla Casserole -https://www.savorysimple.net/mexi
