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The Best Derned Southwestern Casserole

 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 or Johnsonville® Hot Ground 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 fully cooked; 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.
Nutritional 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.