Double Corn Tortilla Casserole Food

CORN TORTILLA CASSEROLE

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.

DOUBLE CORN TORTILLA CASSEROLE

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.

TORTILLA CASSEROLE

Steps:

• Heat oven to 350 degrees, spray large nonstick frypan with veggie spray, heat over high heat until hot.
• Add ground beef, brown 8-10 minutes , until thouroughly cooked, stirring constantly.
• Drain well, return beef to frypan.
• Add beans, tomatoes, chilles and chilli powder, mix well.
• Reduce heat, simmer 5 minutes.
• Meanwhile, spray 12 x 8 inch (2 quart) baking dish with veggie spray.
• Cut each tortilla in half, place 6 halves in bottom of sprayed baking dish, overlapping slightly.
• Spoon half of the beef mixture evenly over the tortillas.
• Spoon sour cream over beef mixture, spread evenly.
• Top with remaining six tortilla halves and remaining beef mixture.
• Cover tightly with foil.
• Bake at 350 degrees for 25 minutes.
• Remove from oven, sprinkle with cheese.
• Cover, let stand 3 minutes or until cheese is melted, sprinkle with cilantro.

DOUBLE CORN TORTILLA CASSEROLE - STEPH

Steps:

• 1. Tear four tortillas into bite-sized pieces. Arrange in greased 2 quart baking dish. Top with half the cheese, half the corn, and half the green onions. Repeat the layers.
• 2. In a mixing bowl, stir together eggs, buttermilk, and green chilies. Gently pour over tortilla mixture.
• 3. Bake at 325 degrees for 30 minutes, or until knife inserted in center comes out clean. ENJOY!

CHEESY TORN CORN TORTILLA CASSEROLE (MEATLESS)

Steps:

• Preheat oven to 350 degrees. Coat a 9x13 pan with cooking spray.
• Tear 6 tortillas into bite-sized pieces and cover the bottom of the pan. Sprinkle half of the cheese on top and then evenly spoon green chilies on top of cheese. Tear rest of tortillas and put over chili-cheese layer. Sprinkle rest of cheese on top.
• Beat the eggs, salt and buttermilk in a bowl and pour over tortillas and cheese. Sprinkle with paprika. Bake, uncovered, for 40 minutes. Serve with sour cream and salsa.

DOUBLE STACKED TORTILLA CASSEROLE

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.