Mexican Tortilla Casserole

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From Katie Workman's Mom 100 Cookbook a recipe for an easy to throw together tortilla casserole. This is one of those recipes where you can substitute things you have or like for things you don't have or don't like.  The basic recipe is vegetarian but you can kick it up with left over taco meat, or any cooked meat you have left over.

  • PrepN/A |
  • Total20 min |
  • Serves4 - 6

Ingredients

Instructions

Nonstick cooking spray 
1 teaspoon olive, vegetable or canola oil 
1 onion, chopped 
1 teaspoon ground cumin 

1 1/2 teaspoon chili powder
1 teaspoon minced garlic
1 can (14 ounce) chopped tomatoes, drained, with ? cup juice reserved
1/4 cup tomato paste
2 cans (15.5 ounce each) white, black or kidney beans (or a mixture of any two), rinsed and drained
Kosher or coarse salt and freshly ground black pepper
1 can (15 ounce) sweet corn kernels, drained, or 11/2 cup frozen corn, thawed
3 cup coarsely chopped spinach
4 medium-size (8-inch) flour tortillas
2 cup (8 ounce) shredded Monterey Jack or cheddar cheese
Chopped fresh cilantro (optional), for garnish
Sour cream (optional), for serving
Salsa (optional), for serving 


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