4 servings

This quick and easy Mexican dish is a family-friendly casserole that everyone will enjoy.

How to Make It

Step 1

Preheat oven to 375°.

Step 2

Combine first 6 ingredients in a medium bowl. Arrange 3 tortillas in bottom of an 11 x 7-inch baking dish coated with cooking spray. Spread half of cheese mixture over tortillas. Repeat procedure with 3 tortillas and remaining cheese mixture; top with remaining tortillas.

Step 3

Pour taco sauce over tortillas; sprinkle with Monterey Jack cheese. Bake at 375° for 20 minutes or until cheese melts.

Ratings & Reviews

fvaus1's Review

February 14, 2013
I make this casserole several times a year. It's quick, easy, and freezes well. I also use enchilada sauce rather than taco sauce.

rstarrlemaitre's Review

October 25, 2012
The flavors here are fantastic - cheesy, just enough heat from the taco sauce and chili powder. It was a little uneven; the tortillas on the bottom were quite dry, so I would space out the taco sauce between all the layers, instead of pouring it all on top. I also would use much more fresh tomato, and maybe stir in some Tofurky meatless crumbles too. Bonus points for being so quick and easy.

cindytuck's Review

August 06, 2012
My whole family loves this for a quick supper

JimMarltonNJ's Review

September 01, 2011
Made exactly as it read, and it was a good meal.

Ster9599's Review

January 06, 2011
An instant favorite! This recipe is quick and easy to make. I have added black beans, onions, used a variety of cheeses. Instead of fresh tomato, I use canned diced tomato with chiles. This recipe is so versatile, you can use what you have on hand (veggies/protein/cheese) and get creative!

Pumpkin448's Review

September 01, 2010
I made this dish exactly as provided and my entire family hated it. Ortega taco sauce completely overwhelmed the dish. Even if we had used less and/or a better quality sauce, the dish was boring.

lynae17's Review

April 13, 2010
I added half a jalapeo, diced, and used canned tomatoes and green chilies instead of cut tomatoes. I also used enchilada sauce instead of taco sauce. A make it again dish and super easy for a busy weekday dinner. I also served sliced avocados and sour cream which was all plenty for my husband and me.

peaches09's Review

September 07, 2009
I've been making this recipe since 2005, and it makes a delicious, healthy weeknight meal. You wouldn't think this combination of ingredients could taste so good! Even DH, who is a meat-lover, likes this dish. I use 1/2 c. of jack cheese over the top (you can use cheddar if you don't want to buy a second cheese for this dish). Also, Roma tomatoes are best, they are firmer and less juicy than others.

veryslowcook's Review

February 07, 2009
A good & quick meal requiring few ingredients. We've revised it to suit our taste: omit the garlic & use yellow or white onion finely chopped. We love garlic, but it doesn't seem to fit in this dish. The yellow/white onion tastes more authentic. Someday, we may try it with a little meat... maybe shrimp would be good.

Trishomaha's Review

February 01, 2009
We have been eating lighter and ar emaking conscious effort to eat healthier. All that being said, I do so crave mexican and italian foods. We tried this recipe last night and it just blew us away. We kept remarking that we were unaware that "healthy" could taste this good. It was easy and a portion is more than enough. This recipe will be in our regular rotation. Thanks for a great recipe. We did use low-fat cottage cheese but followed the recipe exactly other than that. We did note it took about 10 min. longer in the oven than the recipe calls for.