Tangy Tortilla Casserole

Dive into the bold flavors of this Tangy Tortilla Casserole, a crowd-pleasing dish packed with zesty ingredients and vibrant Tex-Mex flair. Layered with tender corn tortillas, a hearty blend of black beans, corn, and spiced tomato sauce, and generously topped with melted cheddar and Monterey Jack cheeses, this easy casserole is pure comfort food. Fresh lime juice adds a tangy twist, while aromatic cumin and chili powder create a deeply flavorful base. Perfect for weeknight dinners or casual gatherings, this baked tortilla casserole comes together in just under an hour and serves up satisfying slices brimming with delicious layers. Garnish with creamy sour cream and fresh cilantro for an irresistible finishing touch. Serve hot, and watch this cheesy, tangy sensation become a new family favorite!

Nutriscore Rating: 92/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 2 tsp chili powder
• 15 oz can diced tomatoes
• 8 oz can tomato sauce
• 15 oz can black beans, drained and rinsed
• 1 cup whole kernel corn, drained
• 2 tbsp fresh lime juice
• 12 small corn tortillas
• 2 cups shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 cup sour cream
• 0.5 cup fresh cilantro, chopped (optional, for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.

Step 2

Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 3-4 minutes until softened. Stir in minced garlic and cook for another 1 minute.

Step 3

Add ground cumin and chili powder to the skillet, stirring to combine. Cook for 30 seconds until fragrant.

Step 4

Stir in the diced tomatoes (with their juice), tomato sauce, black beans, and corn. Allow the mixture to simmer for 5-7 minutes to let the flavors meld.

Step 5

Remove the skillet from heat and stir in the lime juice. Taste and adjust seasoning with salt and pepper, if needed.

Step 6

Spread a thin layer of the tomato-bean mixture on the bottom of the prepared baking dish.

Step 7

Layer 4 corn tortillas over the mixture, overlapping as needed. Spread one-third of the remaining tomato-bean mixture evenly over the tortillas, then sprinkle one-third of the shredded cheddar and Monterey Jack cheeses on top.

Step 8

Repeat the layering process two more times: tortillas, tomato-bean mixture, and cheeses. Finish with a layer of cheese on top.

Step 9

Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Step 10

Remove the casserole from the oven and let it rest for 5 minutes before slicing.

Step 11

Serve warm, topped with sour cream and chopped cilantro, if desired. Enjoy your Tangy Tortilla Casserole!

Nutrition Facts

Serving size	8502.8 grams (8502.8g)

Amount per serving	% Daily Value*
Calories	8827

Total Fat 222.10g	285%
Saturated Fat 110.60g	553%
Polyunsaturated Fat 2.70g
Cholesterol 457mg	152%
Sodium 3756mg	163%
Total Carbohydrate 1276.80g	464%
Dietary Fiber 413.70g	1478%
Total Sugars 63.90g
Protein 502.40g	1005%

Vitamin D 24IU	120%
Calcium 5483mg	422%
Iron 117mg	651%
Potassium 17461mg	372%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 21.9%

Protein: 22.0%

Carbs: 56.0%