This wholesome bean and cheese layered casserole is easily prepared with a few pantry essentials.
Ingredients:
- 2 15 ounce cans of pinto beans
- 1 15 ounce can of chopped tomatoes
- 2 cups of frozen corn
- 1/2 cup chopped onion
- 1 small can chopped green chilis
- 1/2 tsp cumin
- 1 tsp chili powder
- 1 tsp oregano
- 24 to 26 corn tortillas
- 1 15 ounce can tomato sauce
- 3 to 4 cups of shredded cheddar cheese
- Non-stick spray oil for baking pan
Directions:
- Preheat over to 375 F.
- Mix together beans, tomatoes, corn, onion, green chilis in large mixing bowl, making a filling for the tortilla layers
- Add 2 cups of the shredded cheddar cheese to the filling and mix well
- Sprinkle mixture with the cumin, chili powder and organo, stir until ingredients are coated with the seasonings
- Spray 9 x 13 inch pan with non-stick vegetable oil
- Add half of the 15 ounce can tomato sauce to bottom of pan, spreading evenly
- Layer 6 corn tortillas in baking pan, tear a few tortillas in pieces to fill in gaps and edges
- Add half of the filling to the pan, distributing evenly throughout
- Top the layer of filling with approximately 1/2 cup of shredded cheese
- Add another layer of 6 corn tortillas, once again filling in gaps and edges with a few extra torn tortillas
- Sprinkle another 1/2 cup of shredded cheddar cheese over top of filling
- Add the last layer of corn tortillas, filling the gaps and edges with any extra tortillas
- Spread the rest of the 15 ounce can of tomato sauce over top of tortillas
- Sprinkle 1 to 2 cups of shredded cheese over the top
- Cover casserole with aluminum foil, taking care to seal edges along pan
- Bake for 45 minutes to 1 hour
- Casserole is done when cheese is melted on top and juices are bubbling along the sides of pan
What's nice about this recipe is that you can substitute a multitude of options if you do not have the exact ingredients on hand.
Options:
- Use kidney or black beans in place of pinto beans
- Substitute Italian seasoning or basil in place of oregano
- Use 2 cups chopped fresh tomatoes, or stewed tomatoes. You can also use the Mexican type of stewed tomatoes with peppers and onions.
- If you don't have any cumin, simply make up the difference with extra chili powder
- Substitute a 15 ounce can of corn for the 2 cups frozen
- Use 1 small can chopped jalapeno peppers in place of 1 small can of green chilis
- Substitute 1 15 ounce can of enchilada sauce (green or red is fine) in place of the tomato sauce
- Use shredded colby and cheddar, or the Mexican blend of shredded cheeses in place of the shredded cheddar
Serving Suggestions:
A mixed salad of shredded iceberg and spinach leaves topped with Ranch dressing is a nice compliment to this dish. Drizzle a bit of homemade salsa on top of the Ranch dressing, or serve along side or on top of casserole with a scoop of fresh guacamole.
Other recommended Mexican recipes: Fiesta Chicken Enchiladas.
The copyright of the article Cheesy Bean Tortilla Casserole in Dinner Recipes is owned by Ellen Wilson. Permission to republish Cheesy Bean Tortilla Casserole in print or online must be granted by the author in writing.
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