Tortilla Casserole

8 Servings

This tortilla casserole is perfect for casual summer entertaining. Round out the meal with a crisp salad of wild greens, sliced tomatoes, or fresh avocados.


1 pound boneless sirloin steak
6 tablespoons lime juice
1/2 teaspoon ancho chile pepper powder
1/4 teaspoon salt
1 large red onion, cut into 1/2-inch slices
2 ears fresh corn (about 1 1/4 cups)
2 tablespoons olive oil
1 15-ounce can black beans
1 15-ounce can kidney beans
2 seeded jalapeño peppers, sliced into 1/8-inch rounds
1 teaspoon chopped chipotle pepper
1/4 cup low-sodium chicken broth
1/2 teaspoon lime zest
6 corn tortillas
2 cups Monterey Jack cheese, shredded
4 tomatoes, cut into 1/4-inch slices
1 1/2 teaspoons chopped oregano


Preheat grill to medium-high heat. Marinate the steak with 2 tablespoons of the lime juice, ancho powder, and salt for 30 minutes. Toss the onion and corn in olive oil. Grill onion until tender, corn until golden brown, and steak to rare. Cut steak into 3/4-inch pieces, chop onion, cut kernels from the cob, and transfer all to a large bowl. Preheat oven to 400°F. Toss beans, both peppers, chicken broth, remaining lime juice, and lime zest with the steak. Place 2 tortillas in the bottom of a 9- by 13-inch casserole dish and sprinkle with 3/4 cup of the cheese. Spoon 1/3 of the steak and bean mixture evenly over the cheese and top with 1/3 of the tomato slices and 1/2 teaspoon of oregano. Repeat to complete 3 layers, cover with aluminum foil, and bake for 20 minutes. Bake, uncovered, for 10 more minutes. Serve immediately.