Hey there, amigos!
Are you in the mood for some delicious comfort food? I’ve got a treat for you!
Today, I’m excited to share my favorite Mexican tortilla casserole recipe.
It’s layered, cheesy, and packed with flavor.
Perfect for a cozy dinner or feeding a crowd!
Get ready to enjoy a fiesta on your plate!
| Preparation Time | 20-30 minutes |
| Cooking Time | 25-35 minutes |
| Total Time | 45-65 minutes |
| Level of Difficulty | Medium |
Ingredients
For the casserole:
- 1 tsp ground cumin
- 1 medium garlic clove (freshly minced for best flavor)
- 2 cans (15 oz) black or pinto beans (rinsed and drained thoroughly)
- 1 can (14 oz) fire-roasted diced tomatoes (drained, with 1/4 cup juice reserved)
- 2 cups shredded Jack or cheddar cheese (use freshly shredded for better melt)
- 8 corn tortillas (cut into 1-inch strips for layering)
- 1 tbsp olive oil
- 1 1/2 tsp chili powder
- 1/4 cup tomato paste
- black pepper to taste
- salt to taste
- 1 1/2 cups frozen corn (I use Birds Eye for its quality)
- 1 large yellow onion (chopped into 1/2-inch pieces)
- 3 cups fresh spinach (roughly chopped)
For optional toppings:
- chopped cilantro
- salsa
- sour cream
- chopped jalapeno (for a little extra kick)
Step 1: Preheat the Oven and Prepare the Baking Dish
Preheat your oven to 400°F (200°C).
While the oven is heating up, spray an 8×11 or 9×9 inch baking dish with cooking spray to prevent sticking.
Step 2: Sauté the Aromatics and Spices
In a large skillet, heat 1 tablespoon of olive oil over medium-low heat.
Add 1 chopped large yellow onion and 1 minced medium garlic clove.
Then, stir in 1 teaspoon of ground cumin and 1½ teaspoons of chili powder.
Continue to cook and stir for 3-5 minutes, or until the onions are soft and the spices are fragrant.
Step 3: Add the Vegetables and Beans
To the skillet, add 1 (14-ounce) can of drained fire-roasted diced tomatoes, reserving 1/4 cup of the juice.
Mix in ¼ cup of tomato paste, 2 (15-ounce) cans of drained black or pinto beans, 1½ cups of frozen corn, and 3 cups of coarsely chopped fresh spinach.
Stir everything together and cook for another 1-2 minutes until the spinach has wilted and the corn has thawed.
Season with salt and pepper to taste.
Step 4: Layer the Ingredients in the Baking Dish
Start by placing 2 corn tortillas in the bottom of the prepared baking dish.
Top them with 1/4 of the bean mixture, spreading it evenly over the tortillas.
Sprinkle 1/2 cup of cheese over the mixture.
Continue layering with tortillas, the bean mixture, and cheese, repeating the process until all the ingredients are used up.
Step 5: Bake
Once all the layers are assembled, place the baking dish in the preheated oven.
Bake for about 20-25 minutes or until everything is heated through and the cheese on top is bubbly and lightly golden brown.
Step 6: Serve
Remove the baking dish from the oven and let it cool for a few minutes before slicing.
Serve hot and enjoy your delicious, layered tortilla casserole!
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