This Mexican Casserole is a family favorite, not just for dinner, but also for dairy buffets: Break-the-Fast for example. Recently I cut a Mexican Casserole into smaller pieces and served it for hors d’ouevre. It’s really very handy!
- Cook Time
- Prep Time
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 1 clove garlic, chopped
- ½-1 teaspoon chopped jalapeño or serrano pepper
- 1 (35 ounce) can Italian style tomatoes, finely chopped, including the liquid
- 1 (15 ounce) can rinsed and drained white beans
- 1 ½ teaspoons chili powder
- ½ teaspoon ground cumin
- ¼ teaspoon salt or to taste
- 1 cup ricotta cheese
- 1 large egg
- 1 ½ cups Monterrey Jack and/or cheddar cheese, shredded
- 5 corn tortillas
1. Preheat the oven to 375°F.
2. Heat the vegetable oil in a large skillet. Add the onion, garlic and chili pepper and cook for 2-3 minutes, stirring frequently. Mix in the tomatoes, beans, chili powder, cumin and salt. Remove from the heat and set aside.
3. In a bowl, combine the ricotta cheese, egg and ¾ cup of the Monterrey Jack or cheddar cheese.
4. Lightly grease an 8”x8” casserole dish or cake pan.
5. Cut one tortilla into quarters. Place 2 tortillas at the bottom of the pan (they will overlap) and use two of the tortilla quarters in the corners that are not covered. Spoon about ⅔ of the vegetable mixture on top. Cover with the ricotta cheese mixture, spreading it over the vegetables. Top with the remaining tortillas, then the remaining vegetable mixture and finally with the remaining shredded cheese.
6. Bake for about 35 minutes or until hot and bubbly.