For years I have made versions of a corn tortilla/beans/veggies/enchilada sauce and cheese casserole where you stack all the items and then bake. So why not try it in individual servings? I used two 6 count “Texas” muffin pans, jumbo Muffin Pan. Normal muffin tins can be used but they will be a lot smaller. Figure about 3 per serving for the large ones, 6 if using standard.
Mini Salsa Stacks
- 12 count corn tortillas (used yellow) (you may need more if using smaller tortillas)
- 1 Tbsp vegetable oil
- 1 large onion, peeled and chopped
- 16 ounce bag frozen bell pepper strips or 2 bell peppers, shopped
- 1 cup frozen kernel corn
- 1¾ cups cooked black beans or 15 ounce can, rinsed and drained
- 16 ounce jar salsa of choice or 2 cups homemade
- 2 cups (8 ounces) 2% sharp cheddar cheese, grated
- Queso Fresco cheese to top with, if desired
Preheat the oven to 425°, spray two 6 count Jumbo Muffin Pans with cooking spray.
Heat a large skillet over medium-high, add the oil, onion and peppers, cook until golden. Add in the corn and beans, turn to medium-low and add the salsa, stir to combine. Heat through and take off the heat.
Using a biscuit cutter or a drinking glass, cut out 36 circles of the tortillas (3 per tortilla) that fit the bottom of the baking cups. Do layers, starting with tortilla, half the filling, a third of the cheese, another tortilla, second half of filling, a third of the cheese, last of the tortillas and remaining cheese on top. As you do each layer gently press down.
Bake for about 15 minutes, until the tops are golden and bubbling. Let sit for at least 5 minutes, they will set up. The longer the stacks sit, the easier to remove. Use a small silicone or rubber spatula to gently get under the stack and pop out onto plates. Sprinkle queso on top if desired.
Makes 12 large, 24 normal.