Veggie Mexican Casserole

Veggie Mexican Casserole

Jamie Justice Yost

"I meant to make burritos one night but I was in a hurry so I layered everything together in a casserole dish to save time. The result was this casserole and a yummy go-to dish that it's easily customizable for things I usually have on hand. You could add chicken or beef if you'd like, but we eat it as is!"
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10 min servings
Serving size has been adjusted!
Original recipe yields 8 servings

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  1. Preheat oven to 350 degrees. Heat oil in skillet over medium heat. Add peppers, corn, onions, tomatoes, cumin, and pasilla chile sauce and cook until veggies are tender. Add refried and pinto beans to the vegetable mixture and stir to combine. Meanwhile, mix 1 cup of shredded cheddar, all of the cottage cheese and all of the sour cream together until mixed. Start layering with a layer of bean mixture. Top with cheese mixture and then a layer of tortillas. Repeat to form three layers, ending with tortillas. Sprinkle remaining 1/2 cup shredded cheddar on top. Cover with aluminum foil and bake for 20 minutes. Remove aluminum foil and bake for an additional 8 - 10 minutes. Remove from oven and allow to stand for 10 minutes before serving. Garnish with cilantro or chopped green onions, if desired.


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