Tortilla Casserole

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Tortilla Casserole

 

1 jar (24 oz.) thick and chunky salsa

1 cup half-and-half cream

2 tsp. chili powder

1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry

2 cups corn kernels

1 can (15-1/2 oz.) black beans, rinsed

1 red bell pepper, finely chopped

12 corn tortillas, halved

4 cups shredded Monterey Jack cheese

1 container (15-1/2 oz.) part-skim ricotta cheese

1/4 cup chopped fresh cilantro or parsley

 

Preheat the oven to 350º F. Grease one 9 " x 13 " baking dish or two 8 " square

dishes.

Mix the salsa, half-and-half and chili powder. In another bowl, mix the

spinach, corn, beans

and bell pepper.

 

Layer the 9 " x 13 " baking dish as follows: 3/4 cup of the sauce, 6 tortilla

halves, half of the

vegetables, 3/4 cup sauce, 1-1/3 cups Jack cheese, 6 more tortilla halves and

the ricotta.

 

Repeat the layering once (without ricotta). Spread with the remaining sauce

and Jack cheese.

Sprinkle with cilantro. Alternatively, divide the ingredients between the two

8 " dishes.

 

Cover the casserole with foil and bake for 30 minutes. Uncover and bake for

25 minutes longer.

Let stand 10 minutes.

 

Yield: 10 servings.