Mexican Pile (Summer/Fall)

September 20, 2006

Mexican Pile (Summer/Fall)

Contributed by David Scherer, TCSA

This casserole is like a lasagne, but instead of using pasta, use corn tortillas and taco ingredients.


3 potatoes
1 onion, chopped
2 tomatoes, diced
1 zuchini, finely chopped
1 ear of corn, kernels removed with a knife
a few roasted chiles, skins and seeds removed
3 cloves garlic
1 can (2 cups cooked and drained) pinto beans
2 cups cooked rice
corn tortillas
monterrey jack cheese (shredded)

Boil 3 potatoes with skins for ~30 minutes, until cooked. In a large frying pan, saute onion, garlic, corn, zuchini, and roasted chiles in olive oil. When the zuchini is cooked, mix in the rice, beans, tomatoes, and ½ cup salsa. Season with salt, pepper, cumin, oregano, and related spices. Continue to cook until the flavors mingle. When the potatoes are done cooking, slice into thin medallions. For assembly of casserole, think lasagne, but with corn tortillas instead of pasta. Line the bottom of a 9” x 13” casserole dish with corn tortillas. Place half of the veggie mixture onto the tortillas and spread evenly. Lay the potato medallions on top and sprinkle with cheese. Assemble another tier of tortillas, veggies, and potatoes. Spread cheese over the top of the dish and bake at 350 F for 30 minutes, until cheese is melted.

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