DOUBLE CORN TORTILLA CASSEROLE
This was a hit at our teachers luncheon and I ended up buying the cookbook it's from: Better Homes and Garden Easy Everyday Vegetarian.
Provided by Roxygirl in Colorado
Categories Cheese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Grease a 2-quart square baking dish.
- Tear tortillas into bite-size pieces (pizza cutter works well).
- Arrange HALF the tortillas in the baking dish.
- Top with HALF of the cheese, HALF of the corn, HALF of the green onions.
- Repeat layers with remaining tortillas, cheese, corn and onions.
- Stir together eggs buttermilk, and green chilies.
- Gently pour over tortilla mixture.
- Bake uncovered in a 325 degree oven for about 30 minutes or until a knife inserted near the center comes out clean.
- Serve warm with salsa or picante sauce.
Nutrition Facts : Calories 384.6, Fat 17.5, SaturatedFat 9.5, Cholesterol 133.2, Sodium 684.1, Carbohydrate 40.1, Fiber 5.1, Sugar 4.8, Protein 20.7
DOUBLE STACKED TORTILLA CASSEROLE
Make and share this Double Stacked Tortilla Casserole recipe from Food.com.
Provided by conniecooks
Categories One Dish Meal
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- In a large bowl stir together sour cream, chilies, green onions, garlic, paprika, cumin and salt.
- Cut or tear chicken into bite sized pieces.
- Cut peppers into large strips.
- Cut coriander or parsley leaves coarsely (you should have about 3 cups).
- Stir peppers and 1 cup each of coriander and cheese into sour cream mixture.
- Spray 9 x 13 inch pan with cooking spray.
- Completely cover bottom of pan with a single layer of tortillas, do not overlap, use scissors to cut them to fit.
- Spread 1/3 of sour cream mixture on tortillas.
- Spoon 1 cup of salsa evenly on top. do not mix as the colours look nicer if they remain separate.
- Repeat layering, cutting tortillas and not overlapping.
- For final layer use two tortillas only, and fill in spaces if you have cut bits left.(does not have to be completely covered).
- Spread with remaining sour cream mixture.
- Sprinkle with 1/2 cup coriander (or parsley).
- Then sprinkle with 1 cup cheese.
- Bake at 350°F covered for 25 minutes.
- Remove cover and bake until bubbly and cheese is melted (15 to 20 minutes).
- Sprinkle with remaining coriander (or parsley).
- Let stand 10 minutes before serving.
Nutrition Facts : Calories 577.1, Fat 30.2, SaturatedFat 15.4, Cholesterol 107.6, Sodium 2301.5, Carbohydrate 44.6, Fiber 4.4, Sugar 6.8, Protein 32.5
CORN TORTILLA CASSEROLE
Jane Hardy of Henderson, Texas uses canned items, including kidney beans, cream-style corn and tomato sauce, to dress up ground beef in this satisfying entree. Convenient corn tortillas separate each mouth-watching layer.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook the beef, onion and celery over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in the beans, corn, tomato sauce, Worcestershire sauce, chili powder and garlic; cook for 3 minutes., Place one tortilla in a greased round 2-qt. baking dish; top with 1 cup meat mixture. Repeat layers fives times. Sprinkle with cheese. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.
Nutrition Facts :
TORTILLA CHEESE CASSEROLE - CORN
Make and share this Tortilla Cheese Casserole - Corn recipe from Food.com.
Provided by Elisa72
Categories Free Of...
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oven to 400 degrees.
- Cut the tortillas into pie shaped wedges. Put them in a single layer on a baking sheet (use multiple sheets and/or make multiple batches as needed).
- Bake until lightly browned and crisp.
- Lower the oven heat to 350 degrees.
- Put the sour cream in a mixing bowl and stir until smooth. Slowly add the tomato sauce.
- Add the onions, garlic powder and salt.
- Spray an 8x14 baking dish with non-stick spray.
- Spread a thin layer of the sauce on the bottom of the pan. Layer half the tortillas, half of the sauce, half of the olives, and half of the cheese.
- Repeat the layers ending with cheese.
- Bake for 30 minutes or until bubbly and lightly browned on top.
Nutrition Facts : Calories 250.2, Fat 14.2, SaturatedFat 8.4, Cholesterol 41.6, Sodium 539.4, Carbohydrate 21.5, Fiber 3, Sugar 2.7, Protein 10.7
CORN TORTILLA CASSEROLE INSPIRED BY ZAAR CHEFS
This dish would not have been created without the inspiration of Mirjam, Bill, Mysterygirl, bratty 1, leeannr, Miller, SueL and Karen in Colorado. They all offered advice and ideas, and pointed me towards recipes as I attempted to create a dinner with some corn tortillas I had on hand. This is the concoction I came up with (and it was not what I went into the kitchen to create, but this dish kind of created itself as I went along), after reading all the recipes and considering all the advice; thanks to you all!
Provided by Lennie
Categories Cheese
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Note for Canadians: I used the following to prepare this dish: 1 796-mL tin of tomatoes, 1 398-mL tin of refried beans and 1 430-mL jar of picante sauce.
- Also, the cheese I used was a prepackaged shredded mix called"Casserole Mix"; it's a mixture of cheddar, colby and monterey jack.
- Feel free to spice this up as you please; I deliberately kept this lowkey and mild to please my husband, who would not have liked it if I had added the"firepower" I would have liked to add; also note that the omission of salt is not an error--I didn't think the recipe needed salt at all.
- Preheat oven to 325F; have ready an ungreased 13x9 pan.
- Take 1 tortilla, lightly spread a bit of margarine on both sides (going right to the edges), and place on a microwave-safe plate; I used a small piece of wax paper wadded up into a ball to do the spreading.
- Place the next tortilla on top, lightly spread margarine on it (on the top side only), get the next tortilla, repeat process, and so on and so on, until you have a stack of 18 tortillas; this may take more than the 2 tbsp of margarine, depending on how thinly you've spread it.
- Place plate in microwave and cook, on High, for 5 minutes; when time is up, set tortillas aside.
- Meanwhile, crumble beef into a large skillet and saute.
- When brown, place beef in a mixing bowl, discarding any fat.
- Stir chili powder into beef, then add 1 cup shredded cheese and the tin of tomatoes; combine well.
- Place 6 corn tortillas into the bottom of 13x9 pan; top with half the ground beef mixture.
- Place 6 tortillas on top of beef.
- Spread the refried beans across these 6 tortillas, distributing as evenly as possible.
- Top refried beans with remaining beef mixture.
- Place the last 6 tortillas on top of beef mixture.
- In a small bowl, whisk together the entire jar of picante sauce with the sour cream.
- Spread this mixture across the top of casserole, making sure to cover all exposed areas of the corn tortillas.
- Sprinkle remaining cheese over top of casserole.
- Bake in preheated oven for 40 minutes.
- Serve with sour cream on the side, if you wish, and a green salad.
Nutrition Facts : Calories 468.4, Fat 24.7, SaturatedFat 11.4, Cholesterol 82.9, Sodium 760.1, Carbohydrate 35.3, Fiber 5.8, Sugar 5, Protein 28.2
DOUBLE CORN TORTILLA CASSEROLE
Make and share this Double Corn Tortilla Casserole recipe from Food.com.
Provided by ratherbeswimmin
Categories Corn
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Tear tortillas into bite-size pieces.
- Arrange half of the tortilla pieces in a lightly greased 2-quart square casserole dish.
- Top with half the cheese, half the corn, half the green onion, half the chile peppers, and half the bell pepper.
- Repear layers.
- In a mixing bowl, whisk the buttermilk, eggs, and garlic salt together.
- Pour mixture over tortilla mixture.
- Bake, uncovered, at 325° for 35 minutes or until a knife inserted near the center comes out clean.
- Let stand for 5 minutes before serving; serve with salsa.
Nutrition Facts : Calories 325.8, Fat 13.2, SaturatedFat 6.8, Cholesterol 133.3, Sodium 467.2, Carbohydrate 38.4, Fiber 5.2, Sugar 6.7, Protein 17.4
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