July 20, 2012

Recipe: Mexican Tortilla Casserole

Here is another recipe I got out of Katie Workman's awesome book The mom 100 cookbook. The recipe calls for no meat, so I added organic ground beef, but kept everything else pretty much the same. He is what you are going to need:
glutenfree 
Ingredients:
nonstick cooking spray
4 tortillas (I used corn)
1 onion, chopped
1 teaspoon ground cumin
1 1/2 teaspoons chili powder
1 teaspoon minced garlic
1 can (14 ounces) chopped tomatoes, drained, with 1/3 cup juice reserved
1/4 cup tomato paste
2 cans (15.5 ounces) white, black, or kidney beans (or a mixture of any two), rinsed and drained
Koser or coarse salt and freshly ground black pepper
1 can (15 ounces)  sweet corn kernels, drained, or 1 1/2 cups frozen corn, thawed
3 cups coarsely chopped spinach
4 medium-size (8 inch) flour tortillas
2 cups (8 ounces) shredded monterey jack or cheddar cheese
Chopped fresh cilantro for garnish
Sour cream (optional) for serving
Salsa (optional) for serving

1) Preheat the oven to 400. Spray a 9-inch round cake pan, springform pan, or baking dish with nonstick cooking spray.
2)Heat the oil in a large skillet over medium heat. Add the onion, cumin, chili powder, and garlic and cook until you can smell the spices and the onion is softened, about 3 minutes. Stir in the tomatoes with the 1/3 cup of reserved juice and the tomato paste, then stir in the beans. Season with salt and pepper to taste. Let the bean mixture simmer until everything is hot, about 3 minutes. Add the corn and spinach and stir until the spinach has wilted and everything is well blended and hot, about 3 minutes. Taste for seasonings, adding more salt and/or pepper as necessary.
3)Place 1 tortilla in the prepared cake pan. Spread the fourth of the bean and vegetable mixture evenly over the tortilla, then sprinkle 1/2 cup of the shredded cheese evenly over the top. Repeat with 3 more layers, ending with the last quarter of the bean mixture and then the last 1/2 cup of shredded cheese.
4)Bake the tortilla casserole until it is hot throughout and the top is lightly browned, about 20 minutes. Let the casserole sit for about 5 minutes, then cut it into wedges using a sharp knife and serve it with a spatula or better yet a pie server. Sprinkle the top with cilantro, if desired, and serve with sour cream and or salsa on the side, if you like.

I added avocado to the top and meat inside. Alter to fit your families needs and/or likes. 
mexicanfood katieworkman
My family LOVED this dish. I LOVED that they were eating so many veggies and had no idea! That my friends is what they call a win win. ;)

4 comments:

Pink Lace and Cupcakes said...

Yum!! Im totally adding this to my menu for next week - thanks for sharing

Angie said...

I'm so making this, thanks for sharing!

YUMMommy said...

Looks yummy! Will have to try because we love Mexican food.

birdy said...

looks very very delicious! Will try someday.