Recipe

Layered Tortilla Casserole Recipe

Add Step-by-Step Photos	Mountainmama / All my dishes 1 year, 2 months ago How about a change of pace, try this Mexican-style lasagna, a meatless dish packed with vegetables, beans and cheese. Really good! Prep:25m Cook:55m Servings:10	Mountainmam
	salsa spinach corn cheese ricotta cilantro

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Ingredients

1 jar (24 ounces) thick and chunky salsa

1 cup half-and-half

2 teaspoons chili powder

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

2 cups corn kernels

1 can (15 1/2 ounces) black beans, rinsed

1 red bell pepper, finely chopped

12 corn tortillas, halved

4 cups shredded Monterey Jack cheese

1 container (15 1/2 ounces) part-skim ricotta cheese

1/4 cup chopped fresh cilantro or parsley

Directions

Preheat the oven to 350F. Grease one 13x9-inch baking dish or two 8-inch square dishes. Mix the salsa, half-and-half and chili powder. In another bowl, mix the spinach, corn, beans and bell pepper.

Layer the 13x9-inch baking dish as follows: 3/4 cup of the sauce, 6 tortilla halves, half of the vegetables, 3/4 cup sauce, 1 1/3 cups Jack cheese, 6 more tortilla halves and the ricotta. Repeat the layering once (without ricotta). Spread with the remaining sauce and Jack cheese. Sprinkle with cilantro. Alternatively, divide the ingredients between the two 8-inch dishes.

Cover the casserole with foil and bake for 30 minutes. Uncover and bake for 25 minutes longer. Let stand 10 minutes.

Do Ahead Cover and refrigerate the casserole, unbaked, for up to 1 day. Cover and bake for 35 minutes. Uncover and bake for 30 minutes longer. You can also freeze the casserole, unbaked, for up to 1 month. Defrost in the refrigerator for 1 1/2 days. Cover with foil and bake for 35 minutes. Uncover and bake for 30 minutes longer.

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