Mexican Tortilla Casserole

Ingredients :

  • Tortillas: 8-10 corn tortillas (you can use flour tortillas if you prefer)
  • Protein: 1 lb ground beef or chicken (or a mixture of both). For a vegetarian version, use black beans or pinto beans.
  • Vegetables: 1 large onion (chopped), 1 bell pepper (chopped), 1-2 cloves garlic (minced)
  • Sauce: 2 cups of enchilada sauce or salsa
  • Cheese: 2 cups shredded cheese (Monterey Jack, cheddar, or a blend)
  • Extras: 1 can (14 oz) of corn (drained), 1 can (14 oz) of black beans (rinsed and drained)
  • Seasoning: Salt, black pepper, 1 tsp cumin, 1 tsp chili powder (adjust to taste)
  • Toppings: Sliced jalapeños, chopped fresh cilantro, sour cream, sliced avocado

Préparations :

  • Preparation:
    • Preheat your oven to 375°F (190°C).
    • If you’re using meat, in a large skillet, brown it over medium-high heat. Once it’s nearly cooked, drain off the excess fat.
  • Sauté Veggies:
    • In the same skillet, add the chopped onion, bell pepper, and minced garlic. Sauté until the onion becomes translucent.
    • Stir in the spices (cumin, chili powder, salt, and pepper) and cook for another minute.
    • If you’re going vegetarian, this is when you’d add in your beans.
  • Layering:
    • Start with a thin layer of enchilada sauce or salsa on the bottom of a 9×13 inch baking dish to prevent sticking.
    • Place a layer of tortillas, overlapping as necessary.
    • Spread a portion of your meat or bean mixture over the tortillas.
      • Add a handful of corn and black beans.
      • Pour some more of the enchilada sauce or salsa over this layer.
      • Sprinkle with a good amount of cheese.
      • Repeat these layers until you run out of ingredients, but aim to finish with a layer of tortillas, sauce, and a generous amount of cheese on top.
  • Baking:
  • Cover the casserole dish with aluminum foil and bake in the preheated oven for about 20 minutes.
  • Remove the foil and bake for another 10-15 minutes, or until the cheese is bubbly and slightly golden brown.
  • Serving:
    • Allow the casserole to cool for a few minutes before serving.
    • Garnish with your choice of toppings: sliced jalapeños, chopped fresh cilantro, sour cream, or sliced avocado.


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