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Corn Casserole

A crispy corn tortilla crust and a cheesy topping surround corn, pinto beans and tomatoes in an easy meatless casserole.

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Serves 4

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2 tablespoons olive oil
8 corn tortillas
1 cup canned diced tomatoes with garlic and onions
1 cup frozen corn
1 cup canned pinto beans
1/4 cup ranch salad dressing
4 stalks fresh cilantro
3 ounces cheddar cheese
4 ounces mozarella cheese

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  1. Turn oven on to 400 degrees. Pour olive oil into a baking dish. Tip dish to evenly spread oil over the bottom of the pan. Cut tortillas into quarters and layer in the bottom of the pan.
  2. Pour canned tomatoes over tortillas and layer frozen corn and drained and rinsed pinto beans in pan. Drizzle ranch dressing evenly over everything.
  3. Chop cilantro and sprinkle over the casserole.
  4. Grate cheeses and sprinkle on top.
  5. Place casserole in oven on the bottom rack. Bake for 45 to 50 minutes or until top is a golden brown.
Nutritional Information for Corn Casserole
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