Sour Cream Tortilla Casserole

Sour Cream Tortilla Casserole Finished

After speaking with my husband’s Mom, we believe this recipe for Sour Cream Tortilla Casserole came from one of Grandma’s friends at the art center.  You see, Grandma was an wonderful artist known mostly for her Bluebonnets and Padres (paintings of Padre Island, Texas).  Some of her oil paintings grace the walls of our new old house.

She spent a lot of time for many years at the Art Center of Corpus Christi so it’s not surprising if there’s one or two recipes that came from friends there.  This one doesn’t have anyone’s name on it but whomever you are… YUM… you’ve got a winner here.

This recipe called for something I couldn’t find; Lawry’s Mexican Rice Mix.  As I read the recipe it appeared that this rice mix was a seasoning package not actually rice.  Confused, I decided to look it up.  The closest things I found were giant ($50+) bags of Lawry’s Mexican Rice Seasoning that required pounds of rice.   I think it’s pretty clear, that’s not what we’re going for here.  So I improvised.  I found a box of Mexican Rice in the grocery store that came with a package of seasoning and I used that (sans rice).

Sour Cream Tortilla Casserole

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 16 slices

Serving Size: 1/16th

Sour Cream Tortilla Casserole


  • 1/2 c. chopped onions
  • 2 tbs cooking oil
  • 1 can 16 or 12 oz tomatoes
  • 1 pk. Lawry's Mex. Rice mix
  • 2 tbs salsa - mild
  • 10 or 12 corn tortillas
  • 3/4 cups chopped onion
  • 1 lb. Monterrey Jack Cheese, grated
  • 2 cups sour cream
  • 1 tsp seasoned salt
  • Pepper to taste


  1. Saute onion in oil. Add tomatoes, Mexican Rice mix and salsa. Add 1 cup water. Simmer 15 to 20 minutes.
  2. Fry tortillas lightly in small amount of oil 10-12 seconds on each side. Not crisp.
  3. Pour 1/2 cup sauce in bottom of 13X9 inch baking dish. Arrange layer of tortillas over sauce. They can overlap. Top with 1/3 sauce 1/3 onions 1/3 cheese. Repeat procedure twice making 3 layers of tortillas. Soften sour cream. Spread over cheese to edge of dish. Sprinkle with season salt. Bake 25 to 30 minutes 325 to 350 F.
  4. My notes:
  5. I used a 14.5 oz can of tomatoes because that's what I could find.
  6. I baked the dish at 350 degrees. It probably depends on your oven.
  7. I must have had tiny tortillas because in order to cover a 13X9 pan I had to use 6 tortillas. Overall I used 18 to make 3 layers. When I do this again, I think I'll use a smaller pan so I can use less tortillas. I'm sure hers were wider and thinner than what I could find.
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My husband and I really enjoyed this.  I served it with refried beans and salad.  We found the casserole itself to be much lighter than we expected.  Since it’s basically all cheese and sour cream we thought it would be heavier, but it’s not thick like a lasagna, it’s pretty thin and very tasty.

Thanks Grandma and your friend from the Art Center of Corpus Christi!

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