Skillet Tortilla Casserole Recipe

Name: Skillet Tortilla Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons olive oil; 1 cup chopped onion; 1 cup frozen whole-kernel corn, thawed and divided; 1 teaspoon dried oregano; 1/4 teaspoon ground cumin; 1 garlic clove, crushed; 2 tablespoons all-purpose flour; 1 (14.5-ounce) can no-salt-added whole tomatoes, undrained and chopped; 1 (15-ounce) can black beans, drained; 1 (4.5-ounce) can chopped green chiles; 6 (6-inch) corn tortillas, quartered; 1/2 cup sliced green onions; 1/2 cup chopped fresh cilantro, divided; 1/2 cup (2 ounces) shredded sharp cheddar cheese; 1/2 teaspoon paprika; 1/4 cup sliced radishes; 1/4 cup low-fat sour cream

Servings: persons

2 teaspoons olive oil
1 cup chopped onion
1 cup frozen whole-kernel corn, thawed and divided
1 teaspoon dried oregano
1/4 teaspoon ground cumin
1 garlic clove, crushed
2 tablespoons all-purpose flour
1 (14.5-ounce) can no-salt-added whole tomatoes, undrained and chopped
1 (15-ounce) can black beans, drained
1 (4.5-ounce) can chopped green chiles
6 (6-inch) corn tortillas, quartered
1/2 cup sliced green onions
1/2 cup chopped fresh cilantro, divided
1/2 cup (2 ounces) shredded sharp cheddar cheese
1/2 teaspoon paprika
1/4 cup sliced radishes
1/4 cup low-fat sour cream

1
Preheat oven to 375u00b0.
2
Heat oil in a 10-inch cast-iron skillet over medium heat. Add onion, and saute 5 minutes. Add 3/4 cup corn; saute over medium-high heat 5 minutes or until lightly browned. Add oregano, cumin, and garlic; saute 30 seconds. Add flour; cook 1 minute, stirring constantly. Add tomatoes, beans, and chiles, and cook 2 minutes or until thick. Remove from heat; spoon bean mixture into a bowl.
3
Spread 1/2 cup bean mixture over the bottom of skillet. Arrange half of tortilla quarters over bean mixture in skillet, overlapping slightly. Spread half of remaining bean mixture over tortilla quarters; sprinkle with green onions and 1/4 cup cilantro. Repeat with remaining tortillas and bean mixture. Top with 1/4 cup corn, cheese, and paprika.
4
Bake at 375u00b0 for 30 minutes or until thoroughly heated. Remove from oven; let stand 10 minutes. Spoon onto 4 plates; top with 1/4 cup cilantro, radishes, and sour cream.

440

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.

How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 2 teaspoons olive oil, 1 cup chopped onion, 1 cup frozen whole-kernel corn, thawed and divided, 1 teaspoon dried oregano, and more.

Yes, Skillet Tortilla Casserole falls under the General 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.

Skillet Tortilla Casserole

How did you like this recipe?

Frequently Asked Questions