Mexican Tortilla Casserole

Name: Mexican Tortilla Casserole
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 425 grams kidney beans, drained; 411 grams Mexican-style stewed tomatoes, un-drained; 2 teaspoons chili powder; 6 6-inchs (6-inch) corn tortillas. cut in half; 2 Tbsps chopped fresh cilantro; 1 teaspoon ground cumin; 6 Tbsps reduced-fat sour cream; 113 grams cup shredded Monterey Jack cheese; 1 teaspoon olive oil; 64 grams sliced ripe olives, drained; 355 milliliters chopped onion; 237 milliliters salsa; 0 teaspoons salt; 1 teaspoons sugar; 237 milliliters chopped yellow squash

Mexican Tortilla Casserole might be just the main course you are searching for. One portion of this dish contains roughly 13g of protein, 11g of fat, and a total of 281 calories. This recipe serves 6. Head to the store and pick up cilantro, olive oil, salt, and a few other things to make it today. To use up the salsa you could follow this main course with the Dessert Strawberry Salsa as a dessert. From preparation to the plate, this recipe takes around 45 minutes. It is perfect for Autumn. It is a rather inexpensive recipe for fans of Mexican food. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

Preheat oven to 35

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Oven

Heat oil in a large nonstick skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Add onion and squash; saut 5 minutes or until tender.

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Squash

Onion

Add beans and next 6 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 5 minutes or until thoroughly heated.

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Beans

Arrange 6 tortilla halves in bottom of an 11 x 7-inch baking dish coated with cooking spray; top with half of tomato mixture.

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Cooking Spray

Tortilla

Tomato

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Baking Pan

Sprinkle with olives and cilantro. Top with remaining 6 tortilla halves and tomato mixture.

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Cilantro

Tortilla

Olives

Tomato

Cover and bake at 350 for 20 minutes. Uncover and sprinkle with cheese; bake an additional 10 minutes. Top each serving with sour cream.

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Sour Cream

Cheese

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Oven

Equipment

Oven

Frying Pan

Baking Pan

Ingredients

Servings:

425grams

kidney beans, drained 411grams

Mexican-style stewed tomatoes, un-drained 2teaspoons

chili powder 66-inchs

(6-inch) corn tortillas. cut in half 2Tbsps

chopped fresh cilantro 1teaspoon

ground cumin 6Tbsps

reduced-fat sour cream 113grams

cup shredded Monterey Jack cheese 1teaspoon

olive oil 64grams

sliced ripe olives, drained 355milliliters

chopped onion 237milliliters

salsa 0teaspoons

salt 1teaspoons

sugar 237milliliters

chopped yellow squash

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Cuvaison Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.