Mexican Tortilla Casserole

Instructions:

• 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.