Mexican Tortilla Casserole

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 6

Ingredients:

1 teaspoon olive oil

1 1/2 cups chopped onion

1 cup chopped yellow squash

1 (15-ounce) can kidney beans, drained

1 cup salsa

1 1/2 teaspoons chili powder

1 teaspoon ground cumin

3/4 teaspoon sugar

1/4 teaspoon salt

1 (14.5-ounce) can mexican-style stewed tomatoes, un-drained

6 (6-inch) corn tortillas. cut in half

cooking spray

1 (2.25-ounce) can sliced ripe olives, drained

2 tablespoons chopped fresh cilantro

1 cup (4 ounces) shredded monterey jack cheese

6 tablespoons reduced-fat sour cream

Directions:

1. Preheat oven to 350°.
2. Heat oil in a large nonstick skillet over medium-high heat. Add onion and squash; sauté 5 minutes or until tender. Add beans and next 6 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 5 minutes or until thoroughly heated.
3. Arrange 6 tortilla halves in bottom of an 11 x 7-inch baking dish coated with cooking spray; top with half of tomato mixture. Sprinkle with olives and cilantro. Top with remaining 6 tortilla halves and tomato mixture.
4. Cover and bake at 350° for 20 minutes. Uncover and sprinkle with cheese; bake an additional 10 minutes. Top each serving with sour cream.

By RecipeOfHealth.com