Mexican Casserole

This is put together like a lasagna (with tortillas instead of noodles) but it serves up more like a casserole (read: messy) so that’s what I’ve called it.  This is really easy to throw together and can be modified with the ingredients you have on hand.  It’s slighly spicy, creamy, and very satisfying.  This serves three at 266 calories per serving.


  • 3/4 cup pico di gallo
  • 2 corn tortillas
  • 14.5 oz vegetarian refried beans
  • 2/3 cup frozen ‘chuck wagon corn’ (corn, onions, red pepper, and green pepper)
  • 1/8 cup sliced black olives
  • 1/2 of a 4 oz can of diced mild chilis
  • 1/2 t sea salt
  • 1/4 t smokehouse pepper
  • 1/2 t chili powder
  • 1/2 t dried oregano leaves
  • 1/4 t cumin
  • 1/3 cup roasted garlic salsa

Preheat oven to 375.

In a bowl, combine all ingredients except the tortillas, salsa, and pico de gallo.


Spray 1 quart casserole dish with olive oil spray.

Layer as follows:

  1. Pico de gallo (bottom)
  2. tortilla
  3. 1/2 of the bean mixture
  4. tortilla
  5. 1/2 of the bean mixture
  6. salsa (top)

Cover and bake 40-45 minutes, until warm and bubbly.

Let cool 10 minutes before serving.



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