MEXICAN TORTILLA CASSEROLE
Provided by Ree Drummond : Food Network
Time 1h20m
Yield 12 to 16 servings
Number Of Ingredients 18
Steps:
- In a large skillet over medium-high heat, heat 1 tablespoon of the olive oil. Add the tomatoes, onion and garlic, stir and cook for a minute or two to soften the onion. Add 2 teaspoons of the chili powder, 1 teaspoon of the paprika and 1 teaspoon of the cumin. Stir and cook the mixture for another minute or two to release the flavors of the spices. Remove the mixture to a bowl and set aside.
- In the same skillet, heat the remaining 1 tablespoon olive oil. Add the chicken along with the remaining 2 teaspoons chili powder, 1 teaspoon paprika, 1 teaspoon cumin and 1/2 teaspoon salt. Saute the chicken until it's deep golden brown and done in the middle, about 4 to 5 minutes. Add 1 cup water and stir to make a sauce. Bring the sauce to a boil and cook until it's reduced by half, about 3 to 4 minutes. Stir in the beans and set aside.
- To assemble the casserole, pour half a jar (about 1 cup) of salsa verde into the bottom of a 9-by-13-inch casserole dish or disposable foil baking pan. Add a layer of half the tortillas on top of the salsa verde, overlapping the edges. Spoon the rice over the tortillas, spread the tomato mixture over the rice, then sprinkle the corn over the tomatoes. Next, add the chicken and bean mixture, then sprinkle on half the cheese and pour over half the enchilada sauce. Next, add the rest of the tortillas, then pour on the rest of the salsa verde and the rest of the enchilada sauce and sprinkle on the rest of the cheese.
- If you're baking the casserole right away, preheat the oven to 375 degrees F and bake, covered with foil, for 20 minutes. Then remove the foil and continue baking for 15 to 20 minutes, or until hot and bubbly. Serve with sour cream and cilantro.
- Find this recipe and more in Ree's new book, The Pioneer Woman Cooks: Dinnertime ($30, William Morrow Cookbooks).
AARON TIPPIN'S MEXICAN CASSEROLE
From chef2chef.com; no I don't know if this is really Aaron Tippin's recipe, but it tastes wonderful.
Provided by Kay D.
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350.
- Brown the meat and onion in a skillet.
- Add the taco seasoning and water, and let simmer for 5 minutes.
- In a baking dish (8 or 9 inch square), put one layer of tortillas, then 1/3 meat mixture on top, followed by layer of beans and layer of cheese.
- Repeat two more times, ending with cheese.
- Bake for 30 minutes, or until cheese is melted and beginning to brown.
Nutrition Facts : Calories 515.3, Fat 25.4, SaturatedFat 12.7, Cholesterol 91.2, Sodium 473.1, Carbohydrate 39.8, Fiber 6.6, Sugar 1.6, Protein 32.4
MEXICAN CASSEROLE
This recipe is from a dear friend of mine from years ago. It is quick and easy and a favorite in our house.
Provided by sadie1
Categories One Dish Meal
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Saute ground beef and onion.Add both soups,milk,sauce,peppers and cheese. In a large , flat greased pan, put layers of the soft corn tortillas (torn in pieces) then put a layer of the mixture. Repeat this until all is used.
- Bake in 350 degree oven for 30-40 minutes.
Nutrition Facts : Calories 713.5, Fat 47.7, SaturatedFat 22.4, Cholesterol 174.6, Sodium 2148.1, Carbohydrate 24.9, Fiber 1.2, Sugar 10.4, Protein 45.3
MEXICAN CASSEROLE
This is a quick and easy recipe to toss together and the flavor is wonderful. Makes great leftovers for lunch the next day. I have been making this for years.
Provided by teresas
Categories One Dish Meal
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 375 degrees.
- Mix seasoning packet (in box) with water and butter in bowl.
- Add stuffing mix.
- Mix together.
- Set aside.
- Cook beef with garlic and chili powder till browned (drain).
- Add tomatoes and kidney beans to beef mixture.
- Mix together.
- Put 1/2 of stuffing mixture into a 2 quart baking dish.
- Put beef mixture on top of stuffing.
- Add 1 cup cheese.
- Top with remaining stuffing mixture.
- Add the rest of the cheese.
- Cover and bake for 45 minutes.
Nutrition Facts : Calories 856.3, Fat 50.2, SaturatedFat 26.5, Cholesterol 166.9, Sodium 1434.4, Carbohydrate 54.6, Fiber 13.8, Sugar 7.2, Protein 46.4
MEXICAN CASSEROLE
Make and share this Mexican Casserole recipe from Food.com.
Provided by nevillessault
Categories Meat
Time 40m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees. Grease shallow 2qt baking dish, set aside.
- In skillet, brown ground beef. Stir in Taco Seasoning. Add Rotel and Corn. Pour into prepared dish.
- Prepare Corn Bread Batter according to package directions. Pour over beef mixture. Bake 15-20 minutes, or until a toothpick comes out clean. Cool for 10 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 352.9, Fat 15.8, SaturatedFat 5.5, Cholesterol 52, Sodium 1138.8, Carbohydrate 36.2, Fiber 4.3, Sugar 9.4, Protein 18
MEXICAN CASSEROLE
an interesting casserole dish, have tried it, a good casserole dinner, It was served by a friend at a church dinner.
Provided by weekend cooker
Categories One Dish Meal
Time 1h
Yield 1 casserole, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a skillet, brown beef, onionand bell pepper and cook, stirring occasionally for 10 minutes. Drain well.
- Stir in chili powder, cumin, and salt.
- Spoon meat mixture into a greased 9x13 inch baking dish.
- Make layers of beans, corn, half the tortilla strips, and half the cheese.
- Continuer the layers with remainingtortilla strips and remaining cheese.
- In a medium saucepan, combine tomatoes, and chilies with fiesta nacho cheese soup, heat just enough that it mixes well. Do not overheat.
- Spoon mixture over top of cheese.
- Cover & bake at 350 degrees for 20 minutes.
- Remove from oven and sprinkle crushed tortilla chips over top of the casserole.
- Return to oven for 20 minutes, at 350 degrees.
Nutrition Facts : Calories 557, Fat 29.6, SaturatedFat 14.4, Cholesterol 138, Sodium 1176.2, Carbohydrate 30.5, Fiber 4.1, Sugar 3.5, Protein 44
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