Mexican Lasagna, or, Tortilla Pie

Submitted by Brad Waller
Serves 8


15 oz. corn (1 can) 15 oz. tomatoes (1 can)
16 oz. fat free refried beans (1 can) 15 oz. black beans (1 can)
15 oz. black olives (1 can) 6 flour tortillas
8 oz. salsa 1 lb. jalapeno jack cheese


  1. Slice the olives using an egg/mushroom slicer.
  2. Divide the diced tomatoes in half.
  3. Save ½ the can of tomatoes & combine the rest of the cans in a large bowl.  Add the salsa & cheese (grated). 
  4. Grease (or spray with Pam) a large round casserole dish approximately the diameter of the tortillas & lay down the first tortilla.  Spoon a layer of mix & repeat the layering until you are out of mix.  Add the last tortilla & the reserved tomatoes & some more cheese, if you like.
  5. Cook for 45 minutes at 350°F.  Slice into 8 pieces & serve.

Chef’s Note: Ounce measurements are estimated.  Basically just use one can of each of the ingredients. Calories are higher than I thought for this, as the olives add minimal volume & lots of calories from fat.  Call it 375 calories if divided in 8, 500 if by 6. Use whole wheat tortillas, skip the olives, & use low fat cheese & this might be healthy.

Sweet Corn Tomalitos

Submitted by Trish
Serves 6-8


5 tbsp margarine, softened ¼ c. masa harina flour
1/3 c. sugar 2 c. corn kernels (fresh or frozen, thawed)
½ c. cornmeal ½ c. water
1 tsp baking powder ½ tsp salt
2 tbsp milk 1 tsp milk


  1. In a small bowl, mix the margarine, masa, & sugar with a mixer until light & fluffy, about 1 minute.
  2. Blend ½ the corn kernels with the water in a blender until smooth.
  3. Combine with margarine mixture, stirring well.
  4. Add the remaining corn, cornmeal, baking powder, salt & milk.
  5. Bring a medium saucepan of water to boil.
  6. Pour the mixture into an 8″ baking dish.
  7. Tightly cover with plastic wrap & set atop the saucepan of boiling water.
  8. Keep pan tightly wrapped & steam for 50 minutes to 1 hour.
  9. Check water level often, until a toothpick inserted into the center comes out clean.

Chef’s Note: This has also been made in the oven, setting the pan in a water bath. Not sure of the temperature or time.

Chicken Salsa Soup

Submitted by AnyasMom
Serves 6-8


1¾ c. water 14 oz. chicken broth
½ lb. cut up boneless chicken 2 tsp chili powder
1-2 c. salsa 11 oz. corn
3 c. tortilla chips, broken ½ c. Monterey Jack cheese


  1. In a saucepan, combine water, chicken, broth, & chili powder; bring to a boil.  
  2. Reduce heat & cover for 8-10 minutes until chicken is done.  Add corn & simmer uncovered for 5 minutes.  
  3. Stir in salsa & cook another 10-15 minutes.  Stir regularly.  
  4. Top with tortilla chips & cheese.

Chili Cheese Taco Casserole

Terrific for a large group as a main entree or a meaty side dish!

Chili Cheese Taco Casserole
Recipe type: Casseroles
Cuisine: Tex-Mex
Serves: 4-6
  • 1 lb. seasoned ground beef, cooked & drained
  • 3 c. chili-cheese corn chips
  • 11 oz. mexicorn (drained)
  • 1 c. shredded cheddar cheese
  1. Heat oven to 375°F & use an 8″ square baking dish. Mix cooked beef & corn together & spread half on bottom of dish.
  2. Top that with half of the corn chips & cheese. Add another layer of the beef & corn.
  3. Cover with foil & bake about 30 minutes.
  4. Add another layer of corn chips & cheese & bake about another 5-10 minutes uncovered until cheese is melted.