Layered Mexican Tortilla Cheese Casserole
Prep Time: 15
Cook Time: 25
Serves: 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® Fancy Shredded 4 Cheese Mexican Cheese
Directions
Combine tomatoes, 1/4 cup cilantro and lime juice in small bowl; set aside.
Spray 8x8-inch baking dish with nonstick 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.
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.