Double Corn Tortilla Casserole

10 ingredients
8 steps

Ingredients

  • 6 (6 inch) corn tortillas
  • 1 cup shredded monterey jack cheese (or a combination) or 1 cup cheddar cheese (or a combination)
  • 1 12 cups frozen whole kernel corn, thawed
  • 12 cup sliced green onion
  • 1 (4 ounce) candiced green chili peppers, drained
  • 14 cup finely chopped red bell pepper
  • 1 cup buttermilk
  • 2 eggs
  • 12 teaspoon garlic salt
  • 12 cup salsa

Directions

  1. 1
    Tear tortillas into bite-size pieces.
  2. 2
    Arrange half of the tortilla pieces in a lightly greased 2-quart square casserole dish.
  3. 3
    Top with half the cheese, half the corn, half the green onion, half the chile peppers, and half the bell pepper.
  4. 4
    Repear layers.
  5. 5
    In a mixing bowl, whisk the buttermilk, eggs, and garlic salt together.
  6. 6
    Pour mixture over tortilla mixture.
  7. 7
    Bake, uncovered, at 325 for 35 minutes or until a knife inserted near the center comes out clean.
  8. 8
    Let stand for 5 minutes before serving; serve with salsa.

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