Tortilla Casserole & Corn On The Cob
1 tsp canola oil
1 x onion (approx 1 cup chopped)
1 x green pepper (optional)
1 1/2 lb. / 675 g ground beef
2 tsp chili powder
1 tsp cumin
1 tsp garlic (in a jar)
1 x jar or can of your favorite pasta sauce (24-28 oz / 700 mL)
The following quantities are enough for 3 layers.
2 x green tortillas (8”)
4 x red tortillas ( 8”)
1 1/2 cup Monterey Jack cheese, shredded
Balance of tomato pasta sauce
Cooked chicken mixture
1 1/2 cups salsa
1 can (4 oz / 127 mL) green diced chilies
1 1/2 cups cheddar cheese, shredded
4-6 corn on the cob
Optional; green onion, salsa, sour cream and cilantro
Butter and Salt

Heat oil in a large non stick fry pan at med/high. Finely chop onion and green pepper adding to pan as you chop. Once onions are translucent and soft add ground meat to pan, stirring occasionally. Cook until no longer pink. Pre-heat oven to 375ºF (190º C)

Spread a small amount of pasta sauce on the bottom of a large rectangular baking dish or lasagna pan (approx 9”x13”). You will be placing 3 identical layers in your baking pan.

Cut 2 tortillas in half. Place straight edge of three halves along sides of pan, so the pan is almost completely covered. Rip 4th half and use this to fill in the gaps. Use only one third of the Monterey Jack cheese, pasta sauce, chicken mixture, chilies and cheddar cheese for your first layer.

Layer again two more times, starting with the tortillas, each time using half of the remaining ingredients. Bake in hot oven. Set timer for 25 minutes to remind you to put on the corn, but leave casserole in for an additional 20 minutes.

Peel husks from corn, rinse and place in a large pot of cold water. Heat water to a gentle boil and cook until tender, approx 10 minutes.

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