Beefy Tortilla Casserole Food

BEEF TORTILLA CASSEROLE

Steps:

• Crumble beef into a large microwave-safe dish. Stir in onion. Microwave, uncovered, on high for 6-7 minutes or until meat is no longer pink, stirring and draining every 2 minutes. Stir in taco sauce and tortillas. , In a greased 2-1/2-qt. microwave-safe dish, layer half of the beef mixture, sour cream and cheeses. Repeat layers. Cover and cook at 70% power for 7-9 minutes or until heated through. Let stand for 2-4 minutes before serving.

BEEFY LAYERED BURRITO CASSEROLE

Steps:

• Preheat oven to 350.
• In a large skillet, brown ground beef with onion; drain. Return beef & onions to hot skillet off of heat and stir in rice, undiluted soup and taco seasoning. Mix together well.
• Lightly spray a lasagna pan/ 13" x 9" pan with nonstick cooking spray.
• Line bottom of pan with 4 of the tortillas.
• Evenly cover tortillas with half of the meat/rice mixture, then 1/2 of the salsa, then sprinkle with half of the corn, half of the black beans and 1 cup of cheese.
• Cover again with 4 more of the tortillas and repeat these layers again.
• Finally, top with the last 4 remaining tortillas. Pour entire can of enchilada sauce over top. Sprinkle with remaining 2 cups cheese and cilantro.
• Bake at 350 for about 25 minutes.
• Serve with a dallop of sour cream, if desired.

EASY BEEFY CHEESY ENCHILADA CASSEROLE

Steps:

• Preheat the oven to 350degrees F.
• For the sauce: In a saucepot over medium heat, add the oil, onions and a pinch of salt. Saute until the onions are tender and translucent. Add the tomato paste at this point and turn the heat up a bit, if needed, to cook the paste. Stir and cook until it deepens in color, and then add the cumin, thyme and garlic. Stir to blend and cook until fragrant. Then add the beef broth and crushed tomatoes. Raise the heat to bring the mixture to a boil, and then lower to a simmer and cover, simmering for 20 minutes more. (The sauce can be stored and frozen at this point.)
• For the beef filling: Meanwhile, in a large pan with straight sides, add the olive oil over medium-high heat. When the oil begins to swirl, add the onions and green and yellow bell peppers. Add the garlic and cook until tender, about 4 minutes more. Add the ground beef, broth, cumin, onion powder, thyme, tomatoes and Spanish seasoning, allowing time between each addition to blend. Season with a pinch of salt and a grind or 2 of pepper (the Spanish seasoning adds salt content, so be careful to not over season). Stir and break down the beef into bits using a spoon or fork. Cook until the beef is cooked through, 8 to 10 minutes. (The beef can be stored and frozen at this point.)
• To assemble the casserole: Toss the shredded cheeses together to blend and set aside. Add 1/2 cup of the red sauce to a 9 1/2-inch deep-dish baking dish and spread to coat the bottom evenly. Top with 6 tortillas, overlapping to cover the bottom of the casserole dish. Layer the dish by next adding half of the beef mixture and 1/2 cup of the shredded cheeses, spreading evenly in the casserole. Next, dunk 6 tortillas, one by one, in the warm red sauce and layer over the cheese and beef, overlapping where needed. Top with the remaining beef, another 1/2 cup of the shredded cheeses and another layer of tortillas dunked in the red sauce. Pour the rest of the sauce over the top, spread evenly and finish with the remaining shredded cheese. Place dish on a baking sheet and bake until the cheese is melted and the sauce bubbles, 25 to 30 minutes. If baking the dish from the freezer, add 15 to 20 minutes to the cook time, or until it's bubbly. Cover loosely with foil if it's browning too quickly. Serve hot.

BEEF AND BEAN TACO CASSEROLE

Steps:

• Preheat the oven to 375 degrees F. Lightly oil a 9-by-13-inch casserole dish.
• Heat the oil in a large skillet over high heat. When the oil is shimmering, add the beef and sprinkle with the chili powder, cumin, oregano, 1 teaspoon salt and a few grinds of pepper. Cook, breaking up the meat into smaller pieces, until browned, about 5 minutes. Add the onions and garlic and cook until the onions are soft, about 5 minutes more. Add the beans, salsa and 1/2 cup water and bring to a simmer; cook until the sauce thickens and coats the meat, about 5 minutes. Add salt and pepper to taste. (This beef-and-bean mixture can be made up to a day ahead of time.)
• Lay half the tortilla chips on the bottom of the oiled casserole dish. Spread half the meat mixture on top. Sprinkle half the cheese blend over the meat. Repeat with the remaining chips, meat and cheese. Bake uncovered until the cheese melts and the casserole is hot, about 20 minutes.
• Top with sour cream, lettuce, tomato, avocado and pickled jalapenos if desired. Serve with more salsa and tortilla chips on the side.

BEEFY MEXICAN CASSEROLE

Steps:

• Cook ground beef and diced onion. Drain off excess fat, and then add the taco seasoning, corn, beans, and rotel.
• Put a layer of tortillas down in a 10x13 inch baking dish. Layer meat mixture on top. Sprinkle half of cheese on top. Layer more tortillas, then more meat, and finish with the remaining cheese.
• Bake at 350 for 20-25 minutes, or until the entire mixture is hot and the cheese is melty. Remove from oven, let cool for 10 minutes, and then serve with garnishes.

BEEFY TORTILLA CASSEROLE

Steps:

• Brown beef and drain fat.
• Add onion, garlic and bell pepper and cook until soft.
• Add chopped tomatoes, enchilada sauce, chili powder and cumin.
• Bring to a boil.
• Reduce heat and simmer uncovered for 20 minutes.
• Grease a 9 x 13 pan or 3 quart casserole.
• Fry tortillas.
• Put 1/3 of the meat mixture into a 9x13 casserole dish followed by a layer of tortillas, cheese and olives.
• (note: I cut some of the tortillas in half to make them fit better in the pan) Repeat layer and then end with sauce.
• Bake at 350 degrees for 30 minutes.

BEEFY KING RANCH CASSEROLE

Steps:

• Preheat oven to 350ºF. Spray a 9x13-inch pan with cooking spray. Set aside.
• In a large skillet, cook ground beef until no longer pink. Drain fat. Stir in taco seasoning and water. Simmer for 5-10 minutes, until water is almost all absorbed.
• In a saucepan over medium heat, mix the soups, onion, tomatoes, Cheez Whiz, Tabasco and Worcestershire Sauce until blended. Add salt and pepper to taste. Remove from heat and set aside.
• Line the bottom of a casserole dish with enough crushed tortilla chips to cover dish. Place half the taco meat on top of chips, and pour half of the Rotel mixture over meat. Top with half of the cheddar cheese. Repeat the process, topping with remaining cheddar and all of the mozzarella.
• Bake for 35-45 minutes, until bubbly.

BEEFY BISCUIT CASSEROLE

Steps:

• Preheat oven to 375F.
• Brown ground beef, onion and garlic in an ovenproof skillet.
• Drain fat.
• Add green beans, tomato sauce, basil, salt and pepper, stirring to mix.
• Simmer meat mixture for 5-10 minutes, stirring occasionally.
• Stir cheese into meat sauce.
• Separate biscuits, and cut a hole in the center of each.
• Form biscuits to look like a donut, and place biscuits in a ring around the edges of the skillet, and brush the tops with melted butter.
• Sprinkle meat sauce with sesame seeds before baking.
• Bake for 25 minutes or until biscuits are golden.

BEEF TORTILLA CASSEROLE

Steps:

• Preheat oven to 350 and grease a 9x13 baking pan with nonstick cooking spray. Set aside.
• In a large skillet, heat beef and onion until no longer pink. Add taco seasoning and oregano and mix well.
• Stir in beans, corn, tomatoes and tomato sauce. Mix well and heat for 5 minutes on medium high or until bubbly. Remove from heat.
• Spoon about 1 cup of beef and beans mixture into the bottom of the prepared pan. Add 2 tortillas on top, overlapping to fit into the pan.
• Add 1/3 of the ground beef mixture and top with 1/3 of the shredded cheese.
• Repeat this twice, ending with cheese on top.
• Bake for 15 minutes or until cheese is melted.
• Serve topped with fresh cilantro or chopped green onions.
• Add sour cream, hot sauce, olives, guacamole or salsa on the side.
• Serves 8-10

TORTILLA CASSEROLE (OAMC)

Steps:

• Fry ground beef and onions until meat is cooked through.
• Add taco seasoning and water and cook until thickened.
• Line the pan or casserole dish with 3 tortillas, then layer with 1/2 of the meat, 1/2 of the beans, 1/2 of the sour cream and 1/2 of the cheese.
• Repeat.
• If you like it spicy, then top it with some hot sauce or salsa.
• Bake at 350 until bubbly (about an hour).
• *OAMC directions: after baking, place in rigid container and seal with a lid (and plastic wrap if desired). Place in freezer. When ready to eat, thaw, place in baking dish, and reheat in 400 degree oven for 30 minutes.

BEEFY NACHO CASSEROLE

Steps:

• Preheat oven to 400°F with oven rack in top third of oven. Heat oil in a large skillet over medium-high. Add onion and garlic; cook, stirring often, until translucent, about 4 minutes. Add ground beef, chili powder, cumin, oregano, and paprika, and cook, stirring often, until beef is no longer pink, about 6 minutes. Stir in salsa, taco sauce, and broth; cook, stirring often, until slightly thickened, about 3 minutes. Stir in beans and cilantro.
• Lightly coat a 13- x 9-inch, 3-quart baking dish with cooking spray. Spread one-third of the chips (about 2 cups) on bottom. Top with half of the beef mixture (about 3 cups). Spread another layer of tortilla chips over beef, and sprinkle with 1 1/2 cups of the cheese. Top with remaining half of beef mixture, and sprinkle with remaining chips and cheese. Cover with aluminum foil, and bake in preheated oven until mixture is starting to bubble around the edges, 15 to 20 minutes.
• Uncover and continue to bake until lightly browned and bubbly, about 5 more minutes. Garnish with chopped cilantro.

TORTILLA CASSEROLE

Steps:

• Brown ground beef and onion in skillet.
• Put all the other ingredients into large mixing bowl and mix well.
• Add ground beef mixture.
• Put in covered casserole dish.
• Bake at 350°F for 1 hour.