MEXICAN TAMALE CASSEROLE

Ingredients

• 6 flour tortillas (8 inch), divided
• 1 can (14 oz/398 mL) diced tomatoes
• tbsp chili powder
• 1/4 tsp ground cumin
• 1 can (12 oz/341 mL) kernel corn, drained
• 1/4 cup finely chopped seeded jalapeno peppers
• 1 cup diced red bell pepper
• 3 cups shredded cheddar cheese, divided
• 1/2 cup sliced green onions
• 1 can (19 oz/540 mL) black beans, rinsed and drained
• 2 tbsp chopped fresh cilantro or parsley
• Sliced green onions*

Directions

1. Preheat oven to 400ºF.
2. Cover bottom of a greased 9x13 inch baking dish with 4 tortillas, cutting tortillas as needed to fit. Tortillas will come up sides of baking dish.
3. Combine tomatoes, chili powder and cumin in a bowl. Spread tomato mixture over tortillas in baking dish.
4. Top tomato mixture with corn, jalapeno peppers, red pepper, 1 1/2 cups cheese, 1/2 cup green onions, beans and cilantro.
5. Cut remaining 2 tortillas into 3/4 inch strips. Arrange strips evenly over top of mixture. Sprinkle with remaining 1 1/2 cups cheese.
6. Bake, covered, for 25 minutes.
7. Uncover and continue baking for 5 minutes or until cheese is melted.
8. Sprinkle with additional green onions. Let stand for 5 minutes before serving.