Double Corn Tortilla Casserole

From BHG.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 6 (6 inch)  corn tortillas
• 1  cup  shredded monterey jack cheese (or a combination) or 1  cup cheddar cheese (or a combination)
• 1 1⁄2 cups frozen whole kernel corn, thawed
• 1⁄2 cup  sliced green onion
• 1 (4 ounce) can  diced green chili peppers, drained
• 1⁄4 cup  finely chopped red bell pepper
• 1  cup buttermilk
• 2  eggs
• 1⁄2 teaspoon  garlic salt
• 1⁄2 cup salsa

Directions

1. Tear tortillas into bite-size pieces.
2. Arrange half of the tortilla pieces in a lightly greased 2-quart square casserole dish.
3. Top with half the cheese, half the corn, half the green onion, half the chile peppers, and half the bell pepper.
4. Repear layers.
5. In a mixing bowl, whisk the buttermilk, eggs, and garlic salt together.
6. Pour mixture over tortilla mixture.
7. Bake, uncovered, at 325° for 35 minutes or until a knife inserted near the center comes out clean.
8. Let stand for 5 minutes before serving; serve with salsa.