Mexican Tortilla Casserole

Savory SimpleReviews(2)
Colleen Cairney Biggs: "Casserole was delicious. I added beef less ground…" Read More
18Ingredients
220Calories
30Minutes

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 yellow onion (large, chopped)
  • 1 garlic clove (medium, minced)
  • 1 teaspoon ground cumin
  • 1 1/2 teaspoons chili powder
  • 1/3 cup juice
  • 14 ounces diced tomatoes
  • 1/4 cup tomato paste
  • 15 1/2 ounces pinto beans (or black, or a mix, drained)
  • 1 1/2 cups frozen corn
  • 3 cups spinach (coarsely chopped)
  • salt and ground black pepper
  • 8 corn tortillas
  • 2 cups monterey jack cheese (I used both)
  • sour cream
  • salsa
  • chopped fresh cilantro
  • jalapeño
Read Directions

NutritionView more

220Calories
Sodium11%DV270mg
Fat17%DV11g
Protein20%DV10g
Carbs7%DV22g
Fiber12%DV3g

PER SERVING *

Calories220Calories from Fat100
% DAILY VALUE*
Total Fat11g17%
Saturated Fat5g25%
Trans Fat
Cholesterol25mg8%
Sodium270mg11%
Potassium460mg13%
Protein10g20%
Calories from Fat100
% DAILY VALUE*
Total Carbohydrate22g7%
Dietary Fiber3g12%
Sugars5g10%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(2)

Yummly User
Casserole was delicious. I added beef less ground beef and only used one can of pinto beans. I also added sliced olives. Next time I will use taco seasoning and fire roasted tomatoes.
Ms Paula 12 Sep 2017
I had to substitute frozen chopped kale for spinach and canned corn for frozen, and I chose to cut up the tortillas. It was tasty, and despite using less kale than the recommended 3 cups there was enough for more than one dish.