Aztec Casserole

To make a larger version of this casserole, I use a 28 oz can of diced tomatoes and 8 tortillas, with slightly more vegetables. This will be enough for a 9x13" square pan.

Author:Melissa R.
Yield:6 servings
Prep time: 00:30
Cook time: 00:20
Category:Main Courses


2 tbsp. oil
2 cloves garlic, minced
1/2 cups onions, minced
14 1/2 oz. tomatoes, diced
2 cups frozen corn kernels, thawed
1 lb. zucchini, diced
6 thin corn tortillas
7 oz. green chilies
1/2 cups roasted red peppers
1 cups milk
1 cups cheddar cheese


  1. Heat the oil in a large skillet and saute the onion and garlic until soft, about 5 minutes. Season with salt and pepper to taste.
  2. Add the zucchini and corn and cook until well coated and tender.
  3. Meanwhile, toast the tortillas in 350 °F (165 °C) oven for 15-20 minutes.
  4. Place a thin layer of vegetables on the bottom of a greased 9x9" baking tin.
  5. Top with 3 tortillas. Add half the tomatoes, half the remaining vegetables, half the chilies, half the red peppers, half the cream and half the cheese.
  6. Add remaining tortillas, tomatoes, vegetables, chilies, red peppers, milk and end with a cheese layer.
  7. Bake in preheated 375 °F (180 °C) oven for 15-20 minutes until cheese melts.