Tortilla Casserole

Name: Tortilla Casserole
Prep time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8 serving(s)
Ingredients: 1 lb. boneless sirloin steak; 6 tbsp. lime juice; 1/2 tsp. ancho chile pepper powder; 1/4 tsp. salt; 1 large red onion, cut into 1/2-inch slices; 2 ears fresh corn, removed from cob (about 1 1/4 cups); 2 tbsp. olive oil; 1 (15-ounce) can black beans; 1 (15-ounce) can kidney beans; 2 jalapeño peppers, seeded and sliced into 1/8-inch rounds; 1 tsp. chopped chipotle pepper; 1/4 c. low-sodium chicken broth; 1/2 tsp. lime zest; 6 corn tortillas; 2 c. Monterey Jack cheese, shredded; 4 tomatoes, cut into 1/4-inch slices; 1 1/2 tsp. fresh chopped oregano

By Cheryl SlocumPublished: Jun 25, 2007

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Ann Stratton

Yields:

8 serving(s)

Prep Time:

1 hr 30 mins

Total Time:

1 hr 30 mins

Cal/Serv:

441

This tortilla casserole is perfect for casual summer entertaining. Round out the meal with a crisp salad of wild greens, sliced tomatoes, or fresh avocados.

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Ingredients

1 lb. boneless sirloin steak
6 Tbsp. lime juice
1/2 tsp. ancho chile pepper powder
1/4 tsp. salt
1 large red onion, cut into 1/2-inch slices
2 ears fresh corn, removed from cob (about 1 1/4 cups)
2 Tbsp. olive oil
1 (15-ounce) can black beans
1 (15-ounce) can kidney beans
2 jalapeño peppers, seeded and sliced into 1/8-inch rounds
1 tsp. chopped chipotle pepper
1/4 cup low-sodium chicken broth
1/2 tsp. lime zest
6 corn tortillas
2 cups Monterey Jack cheese, shredded
4 tomatoes, cut into 1/4-inch slices
1 1/2 tsp. fresh chopped oregano

Directions

1. Step 1Preheat grill to medium-high heat. Marinate the steak with 2 tablespoons of the lime juice, ancho powder, and salt for 30 minutes.
2. Step 2Toss the onion and corn in olive oil. Grill onion until tender, corn until golden brown, and steak to rare. Cut steak into 3/4-inch pieces, chop onion, cut kernels from the cob, and transfer all to a large bowl.
3. Step 3Preheat oven to 400°F. Toss beans, both peppers, chicken broth, remaining lime juice, and lime zest with the steak.
4. Step 4Place 2 tortillas in the bottom of a 9-inch by 13-inch casserole dish and sprinkle with 3/4 cup of the cheese. Spoon 1/3 of the steak and bean mixture evenly over the cheese and top with 1/3 of the tomato slices and 1/2 teaspoon of oregano.
5. Step 5Repeat to complete 3 layers, cover with aluminum foil, and bake for 20 minutes. Bake, uncovered, for 10 more minutes. Serve immediately.