Ever since I was a little girl I have loved casseroles. It’s pretty funny, though because I am one of those people who doesn’t like their foods to touch. This Mexican casserole definitely hit the spot last night!
Here’s what you’ll need to make Mexican Tortilla Casserole:
1 tbsp olive oil
1 large yellow onion
minced garlic (one clove worth)
1 tsp ground cumin
1 1/2 tsp chili powder
1 can (14 oz) diced tomatoes, I used the chili lime ones
1/4 cup tomato paste
2 cans (15.5 oz) black or pinto beans, drained
1 1/2 cups frozen corn, I used a whole bag but it’s up to you
salt and ground black pepper
corn tortillas
cheese
Optional toppings: jalapenos, sour cream, salsa
Here’s how to make Mexican Tortilla Casserole:
Preheat the oven to 400 degrees F. Spray a baking dish with cooking spray.
Heat the olive oil in a large skillet over medium-low heat and add the chopped onion, garlic, cumin, and chili powder. Stir for a few minutes until the onions are soft and the spices are fragrant.
Once the onion and spices are cooked add the tomatoes, tomato paste, beans, and corn. Stir and cook for another minute or two until the corn has thawed. Season it with salt and pepper for taste.
Place corn tortillas in the bottom of the pan and top it with the mixture, spreading it evenly. Sprinkle the top with cheese and repeat the process until you are out of the mixture.
Bake for 20 minutes. Allow it to cool for 5 minutes before cutting
Serve with garnishes. I used salsa and jalapenos.
