Corn Tortilla Casserole Recipe

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Jane Hardy of Henderson, Texas uses canned items, including kidney beans, cream-style corn and tomato sauce, to dress up ground beef in this satisfying entree. Convenient corn tortillas separate each mouth-watching layer.
TOTAL TIME: Prep: 30 min. Bake: 30 min.
MAKES:6 servings
TOTAL TIME: Prep: 30 min. Bake: 30 min.
MAKES: 6 servings


  • 1 pound ground beef
  • 1 medium onion, chopped
  • 3 celery rib, chopped
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (14-3/4 ounces) cream-style corn
  • 1 can (8 ounces) tomato sauce
  • 4-1/2 teaspoons Worcestershire sauce
  • 1 teaspoon chili powder
  • 1 garlic clove, minced
  • 6 corn tortillas (6 inches)
  • 1/2 cup shredded cheddar cheese

Nutritional Facts

1 square: 351 calories, 11g fat (5g saturated fat), 47mg cholesterol, 706mg sodium, 43g carbohydrate (6g sugars, 7g fiber), 24g protein.


  1. In a large skillet, cook the beef, onion and celery over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in the beans, corn, tomato sauce, Worcestershire sauce, chili powder and garlic; cook for 3 minutes.
  2. Place one tortilla in a greased round 2-qt. baking dish; top with 1 cup meat mixture. Repeat layers fives times. Sprinkle with cheese. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Yield: 6 servings.
Originally published as Corn Tortilla Casserole in Quick Cooking July/August 2004, p42

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