Mexican Tortilla Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 pkg Mission White Corn Tortillas cut into 1 1/2 inch pieces2 cups Sargento Reduced Fat Mexican Cheese Blend1 28 oz can of diced tomato or 2 cups of peeled and chopped fresh tomato1 15 oz can of corn, drained1 15 oz can of black beans, drained1 small onion, chopped1 large yellow (or red or green) bell pepper, chopped2 tbsp lime juice1 tbsp grapeseed or olive oil1 tbsp ground cumin (or to taste)1 tsp chili powder (or to taste)
1 - In large bowl, combine tomatoes, beans, corn, onion, pepper, lime juice, oil, cumin and chili powder
2 - Sprinkle 1/3 of the tortilla pieces in the bottom of an 8x8 baking dish that's been sprayed with non-stick spray. Follow with 1/2 of the veggie mixture then 1/3 of the shredded cheese. Repeat.
3 - Top with the remaining 1/3 tortilla pieces and 1/3 shredded cheese.
4 - Bake for a total of 30 minutes at 400. 15 minutes covered and 15 minutes uncovered.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user LMLUCAS67.
2 - Sprinkle 1/3 of the tortilla pieces in the bottom of an 8x8 baking dish that's been sprayed with non-stick spray. Follow with 1/2 of the veggie mixture then 1/3 of the shredded cheese. Repeat.
3 - Top with the remaining 1/3 tortilla pieces and 1/3 shredded cheese.
4 - Bake for a total of 30 minutes at 400. 15 minutes covered and 15 minutes uncovered.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user LMLUCAS67.
Nutritional Info Amount Per Serving
- Calories: 459.2
- Total Fat: 13.3 g
- Cholesterol: 20.0 mg
- Sodium: 511.5 mg
- Total Carbs: 70.5 g
- Dietary Fiber: 9.1 g
- Protein: 20.3 g
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