Tortilla Cheese Casserole Corn
Discover the ultimate comfort food with this Tortilla Cheese Casserole Corn recipe—a delightful fusion of zesty Mexican-inspired flavors and hearty, satisfying layers. Tender corn tortillas are layered with a rich tomato sauce spiced with cumin and chili powder, sweet pops of corn kernels, and a luxurious blend of melted cheddar and Monterey Jack cheese. Ready in just 45 minutes, this casserole is perfect for busy weeknights or casual gatherings. Topped with fresh cilantro for an optional refreshing finish, every bite offers a harmonious blend of textures and flavors. Serve it as a standalone meal or alongside a crisp green salad for a complete dining experience. This easy-to-make, family-friendly dish is sure to become a staple in your recipe repertoire!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 pieces corn tortillas
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1.5 cups frozen or canned sweet corn kernels
- 14.5 ounces canned diced tomatoes
- 1 cup tomato sauce
- 1 medium, finely diced onion
- 3 cloves, minced garlic
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons, chopped (optional for garnish) fresh cilantro
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 3 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Add the canned diced tomatoes (with their juice), tomato sauce, ground cumin, chili powder, salt, and black pepper to the skillet. Stir well and simmer for 5-7 minutes to allow the flavors to meld together. Remove from heat.
Lightly grease a 9x13-inch baking dish. Spread a thin layer of the tomato mixture on the bottom of the dish.
Place 2-3 tortillas in a single layer to cover the bottom of the dish (it's okay if they overlap a bit).
Sprinkle 1/3 of the sweet corn and 1/3 of the shredded cheddar and Monterey Jack cheese over the tortillas.
Pour 1/3 of the tomato sauce mixture over the cheese and corn layer, spreading it evenly with a spatula.
Repeat the layering process two more times: tortillas, corn, cheese, and tomato mixture, ending with a layer of cheese on top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it rest for 5 minutes before slicing.
Garnish with chopped fresh cilantro if desired, and serve warm.
Nutrition Facts
Calories |
3029 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.7 g | 211% | |
| Saturated Fat | 78.3 g | 392% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 6225 mg | 271% | |
| Total Carbohydrate | 285.3 g | 104% | |
| Dietary Fiber | 47.2 g | 169% | |
| Total Sugars | 46.4 g | ||
| Protein | 126.1 g | 252% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 2849 mg | 219% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 2662 mg | 57% | |
*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.
