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Tortilla Casserole
This tortilla casserole is perfect for casual summer entertaining. Round out the meal with a crisp salad of wild greens, sliced tomatoes, or fresh avocados.
👥 8 Servings⏱️ Prep & Cook: 1h 30m⏳ Prep: 1h 30m👤 Cheryl Slocum📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●oven
- ●casserole dish
📝 Preparation Steps
1
Preheat grill to medium-high heat. Marinate the steak with 2 tablespoons of the lime juice, ancho powder, and salt for ⏱️ 30 minutes.
2
Toss the onion and corn in olive oil. Grill onion until tender, corn until golden brown, and steak to rare. Cut steak into 3/4-inch pieces, chop onion, cut kernels from the cob, and transfer all to a large bowl.
3
Preheat oven to 400°F. Toss beans, both peppers, chicken broth, remaining lime juice, and lime zest with the steak.
4
Place 2 tortillas in the bottom of a 9-inch by 13-inch casserole dish and sprinkle with 3/4 cup of the cheese. Spoon 1/3 of the steak and bean mixture evenly over the cheese and top with 1/3 of the tomato slices and 1/2 teaspoon of oregano.
5
Repeat to complete 3 layers, cover with aluminum foil, and bake for ⏱️ 20 minutes. Bake, uncovered, for 10 more minutes. Serve immediately.
Nutrition Facts
calories
441 calories
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