Tortilla Casserole Redux

I’ve posted this before, with a loose recipe. I made it for dinner tonight, so I thought I’d take a picture and write out the version I did tonight, which was a little more involved.

Preheat oven to 425 degrees F.

1 recipe Refried Beans
oil for the pan
12 corn tortillas
1 1/2 c. salsa
2 c. corn (frozen is okay, as long as it’s winter)
1 bell pepper, finely chopped
2/3 lb. cheese (queso fresco, jack, cheddar, whatever floats your boat), grated

In a small, shallow frying pan, heat over medium heat enough oil to cover a tortilla. When oil is hot, fry tortillas one at a time, draining on absorbent toweling. Set aside

Cook the corn (I microwaved); season to taste. Saute the bell peppers in any remaining oil from the tortillas. Set both aside.

Using a large casserole (about 10 x 10 or equivalent), assemble the casserole. Place three tortillas (torn if necessary) in the bottom of the dish and cover evenly with 1/4 c. salsa. Add one-quarter of the cooked beans, and spread evenly. Repeat with the same proportion of corn and peppers and then cheese. Repeat layers, eventually finishing with cheese on top.

Place in oven, uncovered, and bake for 40 minutes, until browned and bubbly on top.

Makes about eight servings.

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