Headed to a Super Bowl party? Throwing your own? Just need a crowd-pleasing, foolproof casserole? Look no further. This Torta De Tortilla is like a Tex-Mex Lasagna—layers of tomatoes, onions, and chilies layered with tortillas and plenty of gooey cheese. A decadent splash of half-and-half and a bit of sour cream take this casserole over the edge. Creamy, gooey, and slightly spicy— this dish is perfection. Make it this weekend and share with me your results!! Watch my video to find out what I pair it with… and don’t forget a cold beer! Yum!
Torta De Tortilla
6 tablespoons butter
1 large onion, diced
4 cans diced tomato with chilies
Neutral oil, for pan
24 6” corn tortillas
1.5 pound Colby jack cheese, shredded
1 pint half and half
1 cup sour cream
lime wedges and cilantro, for serving
In a medium sauté pan, melt butter over medium heat. Add onion and cook until lightly browned. Add diced tomato with chilies and cook together 2-3 minutes. Set aside.
In a small sauté pan, heat a scant amount of oil over medium-high heat. One at a time, lightly toast each side of the tortillas until soft. Reserve on paper towels.
In a 9” x 13” greased baking dish, layer 6 tortillas in bottom. Top with 1/4 tomato mixture and ¼ the shredded cheese. Repeat for four layers.
Pour half and half over layers evenly. Top with sour cream, dolloping and spreading across surface as much as possible.
Bake for 1 hour. Let stand 5 minutes before cutting. Serve with lime wedges and cilantro to garnish. Can be frozen and reheated!