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