🌮 Mexican Tortilla Casserole
Ingredients:
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1 lb ground beef (or ground turkey or plant-based ground)
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1 small onion, chopped
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2 cloves garlic, minced
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1 (15 oz) can black beans, drained and rinsed
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1 (15 oz) can corn, drained
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1 (10 oz) can diced tomatoes with green chilies (like Rotel)
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1 (8 oz) can tomato sauce
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1 packet taco seasoning (or 2 tbsp homemade)
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1/2 cup sour cream (optional, for creaminess)
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2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
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6–8 small corn tortillas (or flour tortillas if preferred)
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Optional toppings: green onions, cilantro, avocado, jalapeños, salsa
🥘 Instructions:
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Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
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Cook the filling:
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In a large skillet, cook ground beef and chopped onion over medium heat until browned. Drain excess grease.
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Add garlic and cook for 1 minute.
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Stir in beans, corn, diced tomatoes, tomato sauce, and taco seasoning. Simmer for 5–10 minutes to blend flavors.
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Optional: Stir in sour cream for a creamier filling.
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Assemble the casserole:
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Place a layer of tortillas on the bottom of the dish (tear to fit if needed).
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Spread 1/3 of the meat mixture over the tortillas.
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Sprinkle with 1/3 of the cheese.
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Repeat layers (tortillas, meat, cheese) two more times, ending with cheese on top.
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Bake:
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Cover with foil and bake for 20 minutes.
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Remove foil and bake another 10 minutes, until cheese is melted and bubbly.
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Rest & Serve:
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Let sit for 5–10 minutes before slicing.
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Top with your favorite garnishes!
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🔄 Variations & Tips:
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Vegetarian: Skip the meat and add extra beans, peppers, or zucchini.
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Spicy: Add jalapeños or a few dashes of hot sauce to the filling.
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Make-Ahead: Assemble up to a day in advance and refrigerate. Bake when ready.
Let me know if you want a gluten-free, dairy-free, or freezer-friendly version!
