Tortilla Casserole

Serving size:
 4 Servings


    • 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)
    • 2
    • scallions (minced)
    • 1 t
    • cumin (ground)
    • 1⁄2 t
    • oregano (dried)
    • 8
    • corn tortillas
    • 1 1⁄2 c
    • monterey jack (grated, cheddar or jalapeno cheese)
    • salsa of choice
30 minutes
Ready in
30 minutes


This dish is always a family favorite and great for potlucks too.

Recipe by Nava Atlas; reprinted with permission from


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.


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