Mexican Tortilla Casserole Recipe

Name: Mexican Tortilla Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon olive oil; 1 1/2 cups chopped onion; 1 cup chopped yellow squash; 1 (15-ounce) can kidney beans, drained; 1 cup salsa; 1 1/2 teaspoons chili powder; 1 teaspoon ground cumin; 3/4 teaspoon sugar; 1/4 teaspoon salt; 1 (14.5-ounce) can Mexican-style stewed tomatoes, un-drained; 6 (6-inch) corn tortillas. cut in half; Cooking spray; 1 (2.25-ounce) can sliced ripe olives, drained; 2 tablespoons chopped fresh cilantro; 1 cup (4 ounces) shredded Monterey Jack cheese; 6 tablespoons reduced-fat sour cream

Servings: persons

1 teaspoon olive oil
1 1/2 cups chopped onion
1 cup chopped yellow squash
1 (15-ounce) can kidney beans, drained
1 cup salsa
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
3/4 teaspoon sugar
1/4 teaspoon salt
1 (14.5-ounce) can Mexican-style stewed tomatoes, un-drained
6 (6-inch) corn tortillas. cut in half
Cooking spray
1 (2.25-ounce) can sliced ripe olives, drained
2 tablespoons chopped fresh cilantro
1 cup (4 ounces) shredded Monterey Jack cheese
6 tablespoons reduced-fat sour cream

1
Preheat oven to 350u00b0.
2
Heat oil in a large nonstick skillet over medium-high heat. Add onion and squash; saute 5 minutes or until tender. Add beans and next 6 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 5 minutes or until thoroughly heated.
3
Arrange 6 tortilla halves in bottom of an 11 x 7-inch baking dish coated with cooking spray; top with half of tomato mixture. Sprinkle with olives and cilantro. Top with remaining 6 tortilla halves and tomato mixture.
4
Cover and bake at 350u00b0 for 20 minutes. Uncover and sprinkle with cheese; bake an additional 10 minutes. Top each serving with sour cream.

379

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 teaspoon olive oil, 1 1/2 cups chopped onion, 1 cup chopped yellow squash, 1 (15-ounce) can kidney beans, drained, and more.

Yes, Mexican Tortilla Casserole falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Tortilla Casserole

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