La Grange IGA Recipes
https://www.lagrangeigaoh.com/Recipes/Detail/3887/
Layered Mexican Tortilla Cheese Casserole
Yield: 4 servings
Ingredients
| 1 |
can |
(14.5 oz.) Mexican diced stewed tomatoes, undrained
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|
|
| 1/2 |
cup |
fresh parsley, divided
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|
|
| 2 |
tablespoons |
lime juice
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|
|
| 6 |
|
(6-inch) corn tortillas, torn into 1/2 inch pieces
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|
|
| 1 |
can |
(15 oz.) black beans, drained
|
|
|
| 1 |
cup |
frozen whole kernel corn, thawed
|
|
|
| 2 |
cups |
Sargento shredded Mexican blend cheese
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Directions:
In a small bowl, combine tomatoes, 1/4 cup parsley and lime juice; set aside. Arrange 1/4 of the tortillas in bottom of greased 8-inch square baking dish. Spoon 1/4 of the tomato mixture over tortillas. Top with 1/4 each of the beans, corn and cheese. Continue layering with remaining ingredients. Bake, uncovered, at 375 degrees for 25 minutes or until sauce is bubbly. Sprinkle with remaining parsley. Let stand 10 minutes before serving.
Please note that some ingredients and brands may not be available in every store.
La Grange IGA Recipes
https://www.lagrangeigaoh.com/Recipes/Detail/3887/