Recipes
Made with passion
Mexican Street Corn Layered Tortilla Casserole
Serves 4 / 40 mins
Say hola to your family’s new favourite dinner. This vegetarian Mexican Street Corn Casserole is super easy to make and mucho delicious! With only a few ingredients, you can have this whipped up and in the oven in no time, leaving you with more time to fiesta!
Ingredients
- 6 Casa Mendosa® 50/50 Corn and Wheat 7″ Tortillas
- 1 small onion
- 7 oz. corn, drained and rinsed (optional substitution with frozen corn)
- 125g cream cheese, cubed
- 2 cups canned black beans, drained and rinsed
- 1 cup prepared Pico de Gallo or fresh salsa (at desired heat level)
- 1 cup shredded Monterey Jack or nacho blend cheese
- 4 tbsp. fresh cilantro leaves, picked, washed, dried and rough chopped
- ¼ cup Cotija cheese, crumbled (substitute- drained and crumbled Feta cheese)
- 1 tsp. chili powder
- Salt and pepper to taste
- Optional: Lime, cut into wedges
Directions
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 20 minutes
- In a medium frying pan, sauté onion until translucent, for about 4 minutes. Add corn and cook until brown on one side, for approximately another 4 minutes. Add cream cheese and stir to combine. Season with salt and pepper to taste. Stir in cilantro and set aside.
- Stir together the black beans, and Pico de Gallo in a medium bowl.
- Arrange the ingredients in layers in a 9-inch deep-dish pie pan: 4 Casa Mendosa® tortilla halves to cover, followed by one-third of the bean mixture, one-third of the corn and ¼ cup of the Monterey Jack cheese. Repeat twice more, while packing down the layers. Sprinkle with the remaining ¼ cup shredded cheese, Cotija cheese, and chili powder.
- Preheat the oven to 375°F. Cover the baking dish with aluminum foil and cook for approximately 15 – 20 minutes, until heated through and the cheese is melted. Remove foil, and if desired, set oven to broil to brown the cheese on top.
- Let stand 10 minutes, slice into wedges and serve with lime if desired.
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