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Today, our month of easy meals continues with a cheesy and satisfying casserole from Jennifer of Savory Simple. This quick recipe is perfect for easy dinners. Plus, you can make it on Sunday and enjoy it all week. Here’s how to make it…
Mexican Tortilla Casserole
by Jennifer Farley
I’m a big believer in Sunday meal prep. I don’t always make the time for it, but when I do I like to think of it as taking care of future Jen. Cooking dinner on weeknights can be a rushed, tiresome ordeal whereas making meals for the week on a Sunday afternoon can take on an almost zen-like quality. It’s relaxing. I turn on some music, maybe have a glass of wine… and I get down to business. This Mexican tortilla casserole is a perfect recipe to prepare for the week because it’s fast, easy and it will keep in the refrigerator for several days. You can also cut it into single serving portions and freeze the leftovers. It makes great leftovers. It’s cheesy, flavorful and filling. Whether you’re preparing it in advance for the week or making it to serve on the same day, this is an incredibly satisfying meal.
Recipe: Mexican Tortilla Casserole
Adapted from Three Many Cooks and The Mom 100 Cookbook
You’ll need:
1 tbsp extra virgin olive oil
1 medium garlic clove, minced
1 large yellow or white onion, chopped
1 1/2 tsp chili powder
1 tsp ground cumin
1 14-ounce can fire roasted diced tomatoes, drained, 1/3 cup of juice reserved
1/4 cup tomato paste
1 1/2 cups fresh or frozen corn
2 15.5 oz cans black or pinto beans (or a mix), drained
3 cups coarsely chopped regular or baby spinach
kosher salt and ground black pepper
8 corn tortillas
2 cups Monterey Jack, cheddar cheese or both
Optional toppings: chopped fresh cilantro, chopped fresh jalapeño, sour cream, salsa
Preheat the oven to 400F and lightly grease a casserole dish (approximately 8×11 inches or 9×9 inches) with cooking spray.
Heat the oil in a large skillet over medium-low heat and the garlic, onion, chili powder and cumin. Stir for 3-5 minutes, or until the onions are soft. Stir in the tomatoes, reserved juice, tomato paste, corn, beans and spinach. Cook for another 1-2 minutes, stirring, until the spinach has wilted. Season to taste with salt and pepper.
Place two corn tortillas in the bottom of the casserole dish and top with 1/4 of the bean and vegetable mixture, spreading evenly. Sprinkle 1/2 cup of cheese on top. Repeat the layering process with the remaining ingredients, finishing with cheese.
Bake for approximately 20 minutes, until the casserole has cooked through. Allow to cool for 5 minutes before serving. Serve with the optional garnishes, if using.
Thank you so much, Jennifer!
P.S. More recipes, including pumpkin mac n’ cheese and rotini with blue cheese and spinach.
(Recipe and photos by Jennifer Farley. Thanks to Stella Blackmon for helping with this series.)
