This dish is always a family favorite and great for potlucks too.
|1 cn||pinto, pink or black beans (16-oz, drained and rinsed)|
|1 cn||crushed tomatoes (16-oz)|
|1 cn||diced green chilies (4-oz)|
|2 c||frozen corn kernels (thawed)|
|1 t||cumin (ground)|
|1⁄2 t||oregano (dried)|
|1 1⁄2 c||monterey jack (grated, cheddar or jalapeno cheese)|
|salsa of choice|
Preheat the oven to 400 degrees. Combine the first 7 ingredients in a mixing bowl. Mix thoroughly. Lightly oil a wide, 2-quart casserole dish and layer as follows: 4 tortillas, overlapping one another; half of the bean mixture; half of the cheese. Repeat the layers. Bake the casserole for 12 to 15 minutes, or until the cheese is bubbly. Let stand for a minute or two, then cut into squares to serve. Pass around salsa to top each serving.