This delicious and easy Mexican tortilla casserole is a perfect dinner and a great make-ahead meal. For a heartier dish, you can easily add meat to this vegetarian meal.
Mexican Tortilla Casserole Recipe by Jennifer Farley
This easy Mexican tortilla casserole is perfect, family-style comfort food for a gathering. You can prepare the entire thing in advance and then bake it 20 minutes before dinner.
Ingredients You Will Need:
- Olive oil
- Yellow onion
- Garlic
- Ground cumin
- Chili powder
- Canned fire-roasted tomatoes
- Tomato paste
- Black or pinto beans
- Frozen corn
- Spinach
- Corn tortillas
- Monterey jack, cheddar, or Mexican blend cheese
- Optional: cilantro, jalapeños, sour cream, salsa.
Instructions For Easy Mexican Tortilla Casserole:
- Preheat the oven to 400 degrees F. Spray an 8×11 or 9×9 inch baking dish (or a similar-sized pan) with cooking spray.
- Heat the olive oil in a large skillet over medium-low heat and add the onion, garlic, cumin, and chili powder. Stir for a few minutes until the onions are soft and the spices are fragrant about 3-5 minutes. Add the tomatoes, reserved tomato juice, tomato paste, beans, corn, and spinach. Stir and cook for another minute or two until the spinach has wilted and the corn has thawed. Season with salt and pepper to taste.
- Place two corn tortillas in the bottom of the prepared pan and top with 1/4 of the bean mixture, spreading the mixture evenly. Sprinkle evenly with 1/2 cup of the cheese. Repeat until all of the ingredients have been used up, finishing with the cheese.
- Bake until the tortilla casserole has cooked through, approximately 20 minutes. Allow cooling for 5 minutes before cutting.
- Serve with garnishes!
Recipe Tips:
You can easily layer some cooked meat to this casserole for a heartier dish. Ground beef and pulled pork are also good options. When serving this for dinner parties, prep and layer the entire thing in advance but hold off on baking it. Serve corn tortillas with salsa and guacamole early on, then serve the salsa and guacamole as toppings during dinner. The tortilla casserole will keep in the refrigerator for several days, making it a great weeknight dinner option you can quickly reheat in the microwave. You can also wrap it into individual servings and freeze them.
HOW TO REHEAT?
To reheat in the microwave: cover individual-sized portions using plastic wrap then heat in 60-90 second increments until hot in the center.
HOW TO FREEZE?
Wrap in individual portions using plastic wrap, or store individually in freezer containers.
Other recipes you might like to try: Breakfast Casserole Keto, Chicken Alfredo Casserole Keto Recipe, Vegan Green Bean Casserole
Easy Mexican Tortilla Casserole
Ingredients
- 1 tbsp extra virgin olive oil
- 1 large yellow onion, chopped
- 1 medium garlic clove, minced
- 1 tsp ground cumin
- 1 1/2 tsp chili powder
- 1 14-ounce can fire roasted diced tomatoes, drained, 1/4 cup juice reserved
- 1/4 cup tomato paste
- 2 15-ounce cans black or pinto beans (or a mix), drained
- 1 1/2 cups frozen corn
- 3 cups coarsely chopped fresh spinach (baby or regular will work)
- salt and ground black pepper
- 8 corn tortillas
- 2 cups monterey jack or cheddar cheese (used both)
- Optional toppings: chopped fresh cilantro, chopped fresh jalapeño, sour cream, salsa
Instructions
-
Preheat the oven to 400 degrees F. Spray an 8×11 or 9×9 inch baking dish (or a similar sized pan) with cooking spray.
-
Heat the olive oil in a large skillet over medium low heat and add the onion, garlic, cumin and chili powder. Stir for a few minutes until the onions are soft and the spices are fragrant, about 3-5 minutes. Add the tomatoes, reserved tomato juice, tomato paste, beans, corn and spinach. Stir and cook for another minute or two until the spinach has wilted and the corn has thawed. Season with salt and pepper to taste.
-
Place two corn tortillas in the bottom of the prepared pan and top with 1/4 of the bean mixture, spreading the mixture evenly. Sprinkle evenly with 1/2 cup of the cheese. Repeat until all of the ingredients have been used up, finishing with the cheese.
-
Bake until the tortilla casserole has cooked through, approximately 20 minutes. Allow to cool for 5 minutes before cutting.
-
Serve with garnishes, if desired !
Notes
Calories 113kcal | Sodium 178mg | Calcium 106mg | Vitamin C 5.7mg | Vitamin A 900IU | Sugar 1g | Fiber 2g | Potassium 228mg | Cholesterol 3mg | Saturated Fat 1g | Fat 3g | Protein 6g | Carbohydrates 15g | Iron 1mg
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