baci's baking - Mexican Tortilla Casserole

Recently, I've realized that I'm the Queen Of Recipe Tweaking. . . when I get a new recipe I always follow it to a "t" the first time, but afterwards I always make notes about what I'd like to do next time. This recipe, originally from Better Homes and Gardens for four mini-chicken casseroles, is a prime example of just that! Here's my "tweaked" recipe:

Mexican Tortilla Casseroles

6 six-inch corn tortillas, each cut into six wedges

1 cup loose-pack frozen whole kernel corn

1 15-ounce can of black beans, drained

1 15-ounce can of chili beans, drained

1 16-ounce jar salsa

3 T. light dairy sour cream

1 T. all-purpose flour

1 cup crumbled Mexican chihuahua or farmer's cheese (4 ounces)

Optional Toppings: light dairy sour cream, snipped fresh cilantro, chopped tomato, thinly sliced jalepeno peppers.

1. Preheat oven to 350 degrees.

2. Spray a 9" x 11" glass pan with nonstick cooking spray.

3. Place 20 tortilla wedges in the bottom of the dish.

4. Place remaining tortilla pieces on a baking sheet; bake in a 350 degree oven for about 10 minutes or until crisp and golden.

5. Meanwhile, combine corn, beans, salsa, sour cream and flour. Put on top of tortilla wedges in dish.

6. Bake uncovered in a 350 degree oven for 20 minutes.

7. Arrange baked tortilla pieces atop casserole. Top with cheese and bake for 5 to 10 minutes more or until heated through.

8. If desired, garnish with additional sour cream, jalepeno slices, cilantro and tomatoes.