Preparation:
Preheat your oven to 375°F (190°C).
If you’re using meat, in a large skillet, brown it over medium-high heat. Once it’s nearly cooked, drain off the excess fat.
Sauté Veggies:
In the same skillet, add the chopped onion, bell pepper, and minced garlic. Sauté until the onion becomes translucent.
Stir in the spices (cumin, chili powder, salt, and pepper) and cook for another minute.
If you’re going vegetarian, this is when you’d add in your beans.
Layering:
Start with a thin layer of enchilada sauce or salsa on the bottom of a 9×13 inch baking dish to prevent sticking.
Place a layer of tortillas, overlapping as necessary.
Spread a portion of your meat or bean mixture over the tortillas.
Add a handful of corn and black beans.
Pour some more of the enchilada sauce or salsa over this layer.
Sprinkle with a good amount of cheese.
Repeat these layers until you run out of ingredients, but aim to finish with a layer of tortillas, sauce, and a generous amount of cheese on top.
Baking:
Cover the casserole dish with aluminum foil and bake in the preheated oven for about 20 minutes.
Remove the foil and bake for another 10-15 minutes, or until the cheese is bubbly and slightly golden brown.
Serving:
Allow the casserole to cool for a few minutes before serving.
Garnish with your choice of toppings: sliced jalapeños, chopped fresh cilantro, sour cream, or sliced avocado.
Enjoy your Mexican Tortilla Casserole with a side salad, rice, or just on its own! Remember, this recipe is versatile. Adjust ingredients and quantities based on your personal preference or what you have on hand.
