Easy Mexican Tortilla Casserole Recipe - Simple & Delicious

INGREDIENTS

1 tablespoon vegetable oil 1/2 cup chopped onion 1 can (15 ounces) black beans, rinsed and drained 1 can (14-1/2 ounces) Mexican- or Italian-style diced tomatoes, undrained 1 cup frozen corn 1 envelope (1-1/4 ounces) taco seasoning mix 6 corn tortillas (6 inches) 2 cups (8 ounces) taco-flavored shredded Cheddar cheese 1 cup water Sour cream (optional) Sliced black olives (optional)

PREPARATION:

1. Preheat oven to 350°F. Spray 13X9-inch baking dish with nonstick cooking spray.
2. Heat oil in large skillet over medium-high heat until hot. Add onion; cook and stir 3 minutes or until tender. Add beans, tomatoes with juice, corn and taco seasoning mix. Bring to a boil over high heat. Reduce heat to low and simmer 5 minutes.
3. Place 2 tortillas side by side in prepared dish. Top each tortilla with about 1/2 cup bean mixture. Sprinkle evenly with 1/3 of cheese. Repeat layers twice, creating 2 tortilla stacks each 3 tortillas high.
4. Pour water along sides of tortillas.
5. Cover tightly with foil and bake 30 to 35 minutes or until heated through. Cut into wedges to serve. Serve with sour cream and black olives, if desired.

This recipe appears in: Mexican NUTRITIONAL INFORMATION: Sodium 1031 mg Protein 19 g Fiber 5 g Carbohydrate 38 g Cholesterol 40 mg Total Fat 16 g Calories 352 DIETARY EXCHANGE: Fat 1-1/2 Meat 2 Vegetable 1 Starch 2