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The Best Derned Southwestern Casserole

If you want to add a little spice to life—and to dinner—serve this hearty main dish. It’s full of Tex-Mex goodness, and looks colorful on the plate.—Valerie Igal, Oak Hill, VA

12 ServingsPrep: 35 min. Bake: 45 min. + standing

Ingredients

1-1/2 pounds uncooked chorizo, casings removed, or bulk spicy pork sausage
1 small onion, chopped
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) tomato sauce
1 can (11 ounces) Mexicorn, drained
2 cans (4 ounces each) chopped green chilies
1 cup salsa
1/4 cup minced fresh cilantro
3 teaspoons each ground cumin, chili powder and paprika
2 teaspoons garlic powder
12 corn tortillas (6 inches)
2 large tomatoes, sliced
2 cups (8 ounces) shredded Monterey Jack or cheddar-Monterey Jack cheese

Directions

Preheat oven to 375°. Crumble chorizo into a large skillet; add
onion. Cook over medium heat until meat is no longer pink; drain.
Add beans, tomato sauce, corn, chilies, salsa, cilantro and
seasonings; heat through.
Place six tortillas in the bottom of a greased 13x9-in. baking dish.
Layer with 3-1/2 cups meat mixture, the tomatoes and 1 cup cheese.

2 of 2

The Best Derned Southwestern Casserole (continued)

Directions (continued)

Top with remaining tortillas, meat mixture and cheese.
Cover and bake 40 minutes. Uncover; bake 5-10 minutes or until heated
through. Let stand 10 minutes before cutting. Yield: 12 servings.

Nutrition Facts: 1 piece equals 420 calories, 24 g fat (10 g saturated fat), 67 mg cholesterol, 1,370 mg sodium, 29 g carbohydrate, 5 g fiber, 22 g protein.