Southwestern Tomato and Tortilla Chip Casserole
Dive into the bold flavors of the Southwest with this irresistible Southwestern Tomato and Tortilla Chip Casserole, a crowd-pleasing dish that brings together crisp tortilla chips, juicy tomatoes, savory black beans, and sweet corn in a melty, cheesy bake. Perfect for busy weeknights or casual gatherings, this hearty casserole layers a medley of spiced vegetables and creamy cheddar and Monterey Jack cheese for irresistible comfort in every bite. With hints of garlic, jalapeño, and lime, plus a sprinkle of fresh cilantro, this dish is bursting with vibrant, zesty flavors. Serve it up hot with optional toppings like sour cream and avocado for an added touch of indulgence. Ready in just 45 minutes, this casserole is your new go-to for a quick, flavor-packed meal.
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Recipe Information
Ingredients
- 6 cups tortilla chips
- 4 medium tomatoes, diced
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned)
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 large onion, finely diced
- 3 garlic cloves, minced
- 1 jalapeño, finely diced (optional)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon dried oregano
- 1 tablespoon olive oil
- 2 tablespoons fresh cilantro, chopped
- 1 lime, juiced
- sour cream (for serving, optional)
- avocado slices (for serving, optional)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish lightly with olive oil or non-stick cooking spray.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes, until softened.
Stir in the garlic and jalapeño (if using) and cook for another 1-2 minutes, until fragrant.
Add the diced tomatoes, black beans, corn, ground cumin, chili powder, and oregano to the skillet. Stir everything together and let it simmer for 5 minutes. Remove from heat and stir in the lime juice and half of the chopped cilantro.
Spread 3 cups of tortilla chips across the bottom of the prepared casserole dish in an even layer.
Spoon half of the tomato and bean mixture evenly over the tortilla chips. Sprinkle 1 cup of shredded cheddar cheese and 0.5 cup of shredded Monterey Jack cheese on top.
Repeat the layering process: add another 3 cups of tortilla chips, the remaining tomato and bean mixture, and the remaining cheddar and Monterey Jack cheeses.
Place the casserole dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.
Once baked, remove the casserole from the oven and let it rest for 5 minutes. Sprinkle the remaining chopped cilantro on top before serving.
Serve warm, optionally topped with sour cream, avocado slices, and additional lime wedges on the side.
Nutrition Facts
Calories |
937 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.7 g | 65% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 863 mg | 38% | |
| Total Carbohydrate | 98.5 g | 36% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 7.6 g | ||
| Protein | 28.5 g | 57% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 606 mg | 47% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 853 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
