Mexican Tortilla Casserole is a flavorful and hearty dish that combines layers of tortillas, cheese, beans, meat, and various other fillings, all baked to perfection. Here’s a basic recipe that you can tweak based on your preferences:
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
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.
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