Description
Layered Mexican Tortilla Cheese Casserole
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Directions
SUMMARY
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Yield: Serves: 4
INGREDIENTS
- 1 can (14-1/2 oz.) Mexican-style stewed tomatoes, undrained
- 1/2 cup chopped fresh cilantro, divided
- 2 Tbsp. fresh lime juice (about 2 limes)
- 6 (6-inch) corn tortillas, torn into 1-1/2-inch pieces
- 1 can (15 oz.) black beans, rinsed and drained
- 1 can (8 oz.) whole kernel corn, drained or 1 cup frozen corn, thawed
- 2 cups (8 oz.) Sargento® Traditional Cut Shredded 4 Cheese Mexican
DIRECTIONS
- 1
Break up tomato chunks with a spoon, if necessary. Combine tomatoes, 1/4 cup cilantro and lime juice in small bowl.
- 2
Spray 8x8-inch baking dish with nonstick cooking spray. Arrange one-fourth of tortillas in bottom of dish; spoon one-fourth of tomato mixture over tortillas; top with one-fourth of beans, one-fourth of corn and one-fourth of cheese. Repeat layering 3 more times with remaining tortillas, tomato mixture, corn, beans and cheese.
- 3
Bake in preheated 375°F oven 25 minutes or until cheese is melted and sauce is bubbly. Sprinkle with remaining cilantro. Let stand 10 minutes before serving.
Nutrition
Nutrition Facts
Serves: 4
Amount Per Serving
Calories 493
Total Fat 19.1g
Saturated Fat 9.7g
Trans Fat 5.7g
Polyunsaturated Fat 1.5g
Cholesterol 53mg
Sodium 581mg
Carbohydrates 60g
Protein 26g
Dietary Fiber 14g
Vitamin A 41RE
Vitamin C 12mg
Calcium 479mg
Iron 5mg
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