Double Corn Tortilla Casserole

Name: Double Corn Tortilla Casserole
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 6 (6 inch) corn tortillas; 1 cup shredded monterey jack cheese (or a combination) or 1 cup cheddar cheese (or a combination); 1 1/2 cups frozen whole kernel corn, thawed; 1/2 cup sliced green onion; 1 (4 ounce) can diced green chili peppers, drained; 1/4 cup finely chopped red bell pepper; 1 cup buttermilk; 2 eggs; 1/2 teaspoon garlic salt; 1/2 cup salsa

Submitted by ratherbeswimmin

"From BHG."

Download

Ready In:: 1hr
Ingredients:: 10
Serves:: 4

ingredients

6 (6 inch) corn tortillas
1 cup shredded monterey jack cheese (or a combination) or 1 cup cheddar cheese (or a combination)
1 ¹⁄₂ cups frozen whole kernel corn, thawed
¹⁄₂ cup sliced green onion
1 (4 ounce) can diced green chili peppers, drained
¹⁄₄ cup finely chopped red bell pepper
1 cup buttermilk
2 eggs
¹⁄₂ teaspoon garlic salt
¹⁄₂ cup salsa

directions

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