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Mexi-Tortilla Casserole

Mexi-Tortilla Casserole

Mexi-Tortilla Casserole


Makes 6 servings


1 tablespoon vegetable oil
1 small onion, chopped
1 pound ground pork*
1 can (14-1/2 ounces) diced tomatoes, undrained
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
1-1/2 cups (6 ounces) shredded pepper-Jack or taco-flavored cheese
2 cups tortilla chips
1/2 cup reduced-fat sour cream
1 can (4 ounces) diced green chilies, drained
2 tablespoons minced cilantro

*For a vegetarian casserole, substitute 1 pound tofu crumbles for the pork.


  1. Preheat oven to 350°F.
  2. Heat oil in large skillet. Add onion and cook 5 minutes or until tender. Add pork and cook until brown, stirring to separate meat. Pour off fat. Stir in tomatoes with juice, oregano, salt, cumin and pepper. Spoon into 11X7-inch casserole. Sprinkle cheese over casserole; arrange tortilla chips over cheese. Bake 10 to 15 minutes or until cheese melts.
  3. Combine sour cream and chilies; mix until well blended. Drop by tablespoonfuls over baked casserole. Sprinkle with cilantro.

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