Mexican Tortilla Casserole
Try this Mexican Tortilla Casserole recipe, or contribute your own.
Try this Mexican Tortilla Casserole recipe, or contribute your own.
- 1 teaspoon ground cumin
- 1 large yellow onion chopped
- 1 1/2 cups frozen corn
- 1 tablespoon extra virgin olive oil
- 1 1/2 teaspoons chili powder
- salt and ground black pepper
- 1 medium garlic clove minced
- 8 corn tortillas
- 1/4 up tomato paste
- 1 can (14 ounces) fire roasted diced tomatoes drained, 1/3 cup juice reserved
- 2 cans (15.5 ounces) black or pinto beans (or a mix) drained
- 3 cups coarsely chopped spinach
- 2 cups (8 ounces) monterey jack or cheddar cheese (i used
- optional toppings: chopped fresh cilantro chopped fresh jalapeã±o, sour cream, salsa
- Carbohydrate 92.99046375 g
- Cholesterol 0 mg
- Fat 6.59521125 g
- Fiber 13.0611753526926 g
- Protein 11.996985 g
- Saturated Fat 1.0305343125 g
- Serving Size 1 1 -10 serving (238g)
- Sodium 110.213 mg
- Sugar 79.9292883973074 g
- Trans Fat 0.609274312500001 g
- Calories 457 calories
Step-by-step
- Preheat the oven to 400 degrees F.
- Spray an 8x11 or 9x9 inch baking dish (or a similar sized pan) with cooking spray.
- Heat the olive oil in a large skilled over medium low heat and the onion, garlic, cumin and chili powder. Stir for a few minutes until the onions are soft and the spices are fragrant.
- 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.
- Place two corn tortillas in the bottom of the prepared pan and top with ¼ of the bean mixture, spreading the mixture evenly.
- Sprinkle evenly with ½ 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, if desired (I highly recommend them!).
My Go-To Weeknight Dinner: Mexican Tortilla Casserole
As a busy working mom, finding time to cook a delicious and healthy meal can sometimes feel like an impossible task. Between work deadlines, school pick-ups, and the endless cycle of laundry, the last thing I want to do after a long day is spend hours in the kitchen. That’s why I’ve perfected a few go-to recipes that are quick, easy, and always a crowd-pleaser. One of my absolute favorites is this Mexican Tortilla Casserole. It's packed with flavor, incredibly versatile, and best of all, it's practically foolproof!
The beauty of this recipe lies in its simplicity. It utilizes pantry staples and readily available ingredients, making it perfect for those nights when a trip to the grocery store isn't feasible. I usually have most of the ingredients on hand – canned beans, corn, and diced tomatoes are my pantry workhorses. The cheese is a matter of preference; Monterey Jack or cheddar are classics, but feel free to experiment with different types. I sometimes use a blend of cheeses for a more complex flavor profile. The spices are equally customizable – adjust the amount of chili powder to your liking for a milder or spicier dish.
What I love most about this casserole is its adaptability. Leftovers are fantastic for lunch the next day, and it reheats beautifully. I often double the recipe and freeze half for those even busier weeks. It's also a great dish to make ahead. You can assemble it the night before and pop it in the oven when you get home. This eliminates the need for last-minute cooking, leaving me more time to focus on my family.
The process itself is incredibly straightforward. Sautéing the onions, garlic, and spices is a quick step that adds a depth of flavor that elevates the entire dish. Then, it's simply a matter of layering the ingredients – tortillas, the flavorful bean mixture, and cheese. The baking process is equally effortless; about 20 minutes in a preheated oven, and it's ready.
Beyond the ease and deliciousness, this casserole also offers a great way to sneak in extra vegetables. The spinach melts seamlessly into the mixture, adding a boost of nutrients without compromising on taste. I’ve even experimented with adding other vegetables like bell peppers or zucchini, all to great success.
Serving suggestions are endless. I love topping it with fresh cilantro, a dollop of sour cream, or a splash of salsa for an extra kick. Sometimes, when I'm feeling adventurous, I’ll add a side of guacamole or a simple salad. It's a versatile dish that complements various sides perfectly.
This Mexican Tortilla Casserole is more than just a recipe; it’s a testament to the possibility of creating delicious and satisfying meals even amidst the chaos of daily life. It’s a recipe that has become a staple in my kitchen, and I hope it becomes a favorite in yours too. It’s the perfect example of how simple ingredients, when combined with a little love and creativity, can result in a truly unforgettable meal.
Tips and Variations:
- Spice it up: Add a pinch of cayenne pepper for an extra kick.
- Vegetarian/Vegan Option: Use vegetable broth instead of the reserved tomato juice.
- Add some heat: Include chopped jalapeños for a spicier dish.
- Different beans: Experiment with kidney beans or black-eyed peas.
- Make it a complete meal: Add cooked chicken or ground beef for a heartier casserole.
I hope you enjoy this recipe as much as I do. Let me know in the comments how it turns out!
