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Tortilla Casserole

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Tortilla Casserole

Tortilla Casserole

Jessica Braider
This hearty casserole is a cinch to prepare, and a delicious way to get more healthy beans into your family's diet. Scramble fans Tom and Cathy Connelly tell me that they make this meal so often for their 3 children that they have it memorized!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Dish
Cuisine Tex Mex
Servings 6 servings


  • 15 oz. canned pinto or black beans drained and rinsed (or use 1 lb. cooked ground turkey or beef), or use 1 1/2 cups home-cooked beans for every 15 oz. can
  • 11 oz. reduced-sodium condensed tomato soup
  • 3/4 cup corn frozen, fresh, or canned
  • 1 cup salsa look for brands with no sugar added
  • 1/2 cup low fat milk or use any variety
  • 6 whole wheat tortillas cut into 1-inch pieces, use wheat/gluten-free tortillas ,if needed
  • 1 cup shredded Cheddar cheese


  • Preheat the oven to 400 degrees.
  • In a large bowl, mix together all the ingredients, reserving half the cheese.
  • Spread the mixture in a 2-quart casserole (mine is round, about 9-inches in diameter), cover it with foil, and bake it for 30 minutes.
  • Remove the casserole from the oven, uncover it, and sprinkle the remaining cheese on top.


Do Ahead or Delegate: Brown the ground beef or turkey (if using it), cut the tortillas.
Scramble Flavor Booster: Mix in 1/2 tsp. chili powder or cumin, use a spicy salsa and serve the casserole with hot pepper sauce, such as Tabasco.
Tip: You can use kitchen shears to cut tortillas. It's efficient and kind of fun too!
Nutritional Information Per Serving (% based upon daily values): Calories 350, Total Fat: 11g, 17%; Saturated Fat: 5g, 25%; Cholesterol: 20mg, 7%; Sodium: 960mg, 40%; Total Carbohydrate: 53g, 18%; Dietary Fiber: 6g, 24%; Sugar: 11g; Protein: 15g
Keyword All, Dinner, Freezer-Friendly, High Fiber, Kid-Friendly, Kosher, Low Fat, Main Dish, Make-Ahead, Nut-Free, Vegetarian
Tried this recipe?Let us know how it was!

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