Tortilla Casserole

This recipe came from a friend when we were newlyweds and pinching our pennies. I felt like I could make it out of almost nothing, and although it isn’t very pretty, it tastes delicious! –Mellyn 

  • 1 tablespoon bean flour (I use navy beans and grind them in my Nutrimill)*
  • 3 Tablespoons flour — (I used wheat)
  • 1 teaspoon dry milk powder
  • 1/4 teaspoon onion powder
  • 1 cup water
  • 1 1/2 teaspoons chicken bouillon


  • 1/2 can of cream of mushroom soup and 1/2 cup of milk


  • 2 14-ounce cans beans (regular or refried)… or dry refried beans to equal about 3 cups
  • 2 tablespoons taco seasoning
  • 1 15 ounce can corn, drained
  • 1 15-ounce can tomato sauce (I use about 3/4 of it)
  • about 50 corn chips (about 6 ounces) or 7 corn or tortillas (I like flour tortillas best)
  • 1 1/2 cups shredded cheese (optional)
  1. Put bean flour, wheat flour, milk powder, onion powder and water in a large saucepan.
  2. I do this over high heat because I’m always anxious to have it ready, but you may want to use a medium setting.
  3. Whisk until smooth and bring to a boil.
  4. Boil and stir 1-2 minutes. Add bouillon to taste.
  5. Combine beans and taco seasoning in a 9×13 pan.
  6. Top with 1 layer of tortillas.
  7. Sprinkle corn and tomato sauce on top of tortillas.
  8. Top with another layer of tortillas.
  9. Combine milk and soup or use the “soup” you made at the beginning of this recipe and spread it on top of the tortillas.
  10. Top with cheese.
  11. Bake at 350 degrees for 35-45 minutes.



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