LAYERED VEGETABLE TORTILLA CASSEROLE
Made with a mix of cheeses and all kinds of veggies, this potluck-perfect tortilla casserole is just layer after layer of crowd-pleasing deliciousness.
Provided by My Food and Family
Categories Home
Time 1h
Yield 12 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350ºF.
- Heat large heavy skillet on medium-high heat. Brush tortillas evenly with 2 Tbsp. oil. Add to skillet, in batches; cook 10 to 15 sec. on each side or just until softened. (Do not overcook. Tortillas should still be pliable.) Drain on paper towels. Cut 6 tortillas in half.
- Heat 1 tsp. of the remaining oil in medium saucepan on medium heat. Add 1/4 cup onions; cook 3 min., stirring frequently. Stir in tomato sauce and oregano; simmer on low heat 10 min., stirring occasionally.
- Meanwhile, heat remaining oil in large skillet. Add remaining onions; cook 3 min., stirring frequently. Add potatoes, zucchini and corn; cook 5 min., stirring frequently. Add cream cheese and milk; cook and stir 3 to 5 min. or until cream cheese is completely melted and sauce is well blended. Remove from heat.
- Spray 13x9-inch baking dish with cooking spray. Cover bottom of prepared dish with 2 whole tortillas and 4 tortilla halves; top with 1 cup of the tomato sauce mixture, half the vegetable mixture and 1 cup cheese. Repeat layers. Top with remaining tortillas, 1 cup of the remaining tomato sauce mixture and remaining cheese; cover. Reserve remaining tomato sauce mixture for later use.
- Bake 30 min. or until heated through. Microwave chipotle peppers and reserved tomato sauce mixture in microwaveable bowl on HIGH 2 min.; stir. Serve with the casserole.
Nutrition Facts : Calories 310, Fat 16 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 35 mg, Sodium 630 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 11 g
TORTILLA CASSEROLE
This a great overnight brunch casserole when you have a house full of holiday guests! Serve with salsa and sour cream.
Provided by SLOcook
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 10h20m
Yield 12
Number Of Ingredients 10
Steps:
- Lightly grease a 9x13 inch baking dish. Line the bottom of the dish with 4 tortillas. Sprinkle with 1/3 each of the green onions, olives, chile peppers, pimento peppers, Monterey Jack cheese, and Cheddar cheese. Repeat twice with the remaining ingredients.
- In a large bowl, beat together eggs, milk, and salsa. Pour over the layered ingredients. Cover with plastic wrap, and refrigerate overnight.
- Remove the casserole from refrigerator, and remove plastic wrap. Preheat oven to 350 degrees F (175 degrees C).
- Bake 45 to 60 minutes in the preheated oven.
Nutrition Facts : Calories 277.1 calories, Carbohydrate 17.6 g, Cholesterol 117.4 mg, Fat 16.7 g, Fiber 2.8 g, Protein 15.5 g, SaturatedFat 9 g, Sodium 690.8 mg, Sugar 4 g
MEXICAN TORTILLA CASSEROLE
Make and share this Mexican Tortilla Casserole recipe from Food.com.
Provided by Broke Guy
Categories Meat
Time 1h15m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven at 350 degrees F.
- Spray a spring form cake pan or casserole dish with cooking spray.
- Brown ground beef and onion and then drain the grease.
- Add taco seasonings and cook according to package directions. Heat refried beans to make for easier spreading.
- Lay 1 tortilla in bottom of baking dish and spread 1/3 of the refried beans on it. Top with 1/3 of the meat and sprinkle on some cheese.
- Add the 2nd tortilla and spread 1/2 the rice, 1/2 salsa, 1/2 the corn and a little cheese.
- Add the 3rd tortilla and spread 1/3 beans ,1/3meat, and a little cheese.
- Add the 4th tortilla and layer the remaining beans ,meat, corn, rice, salsa and cheese.
- Bake, covered with foil, for about 40 minutes. Uncover and bake 10-15 minutes longer. Let sit 5 minutes before cutting.
- After baking, top with sour cream, diced white onion and shredded lettuce, if desired.
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).
SEVEN LAYER TORTILLA PIE
Looks like a pie, cuts like a pie, and tastes like a little bit of Southwestern heaven. This casserole is made from pinto and black beans layered with tortillas and cheese. Picante sauce gives it just the right kick. You can replace the Cheddar cheese with Monterey Jack if you like.
Provided by KDCG
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a large bowl, mash pinto beans. Stir in 3/4 cup salsa and garlic.
- In a separate bowl, mix together 1/4 cup salsa, cilantro, black beans and tomatoes.
- Place 1 tortilla in a pie plate or tart dish. Spread 3/4 cup pinto bean mixture over tortilla to within 1/2 inch of edge. Top with 1/4 cup cheese, and cover with another tortilla. Spread with 2/3 cup black bean mixture, and top with 1/4 cup cheese. Repeat layering twice. Cover with remaining tortilla, and spread with remaining pinto bean mixture and cheese.
- Cover with foil, and bake in preheated oven for about 40 minutes. Cut into wedges, and serve with salsa and sour cream.
Nutrition Facts : Calories 405.1 calories, Carbohydrate 54.8 g, Cholesterol 16.3 mg, Fat 11.7 g, Fiber 8.1 g, Protein 21.1 g, SaturatedFat 5.3 g, Sodium 1325.3 mg, Sugar 3.5 g
MEXICAN GROUND BEEF TORTILLA LAYER CASSEROLE
This has all the flavors of enchiladas but this is easier to make as there is no filling and rolling! --- all ingredient amounts can be adjusted to taste and toppings are only optional --- canned enchilada sauce works great or see recipe#168653
Provided by Kittencalrecipezazz
Categories Beans
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Set oven to 350 degrees.
- Grease an 11 x 7-inch baking dish.
- In a large skillet brown the ground beef with onion, garlic, green bell pepper and jalapeno (if using) until the beef is no longer pink; drain any fat then return to skillet and add in one can of enchilada sauce, black beans, corn and cumin.
- Bring the ground beef mixture to a boil; reduce heat to medium-low and simmer for 20-25 minutes stirring occasionally, then season with salt and lots of black pepper.
- Arrange 3 corn tortillas in the bottom of the baking dish, cutting as needed to cover bottom of the dish.
- Spread 1/4 cup canned enchilada sauce over the tortillas in the baking dish.
- Cover the sauce with 1/3 of the cooked ground beef mixture, then about 1/3 of the shredded cheese.
- Repeat the layers twice but omitting the final cheese layer on top.
- Drizzle any remaining canned enchilada sauce (from the second can) on top.
- Cover with foil and bake in a 350 degree F oven for 25 minutes.
- Remove foil and sprinkle with more cheese (any amount desired) then return to oven and bake for another 5 minutes or until the cheese has melted.
- Let stand 10-15 minutes before slicing.
- Top with sour cream and/or tomatoes, green onions and crushed tortilla chips if desired.
- Delicious!
LAYERED TORTILLA PIE
This is a nice dish for potluck dinners and picnics-my family really devours it whenever I serve it! My sister used to serve tortilla pie at the hunting and fishing lodge she operated in Colorado.-Delma Snyder, McCook, Nebraska
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook beef and onion until meat is no longer pink; drain. Add the tomato sauce, garlic, chili powder, salt, pepper and, if desired, olives. Bring to a boil. Reduce heat; simmer for 5 minutes or until thickened. , Lightly butter tortillas on one side; place one tortilla, buttered side down, in a 2-qt. round casserole. Top with about 1/2 cup meat mixture and 1/3 cup cheese. Repeat layers, ending with cheese., Pour water around the sides of casserole (not over top). Cover and bake at 400° for 20 minutes or until heated through. Let stand 5 minutes before cutting.
Nutrition Facts : Calories 350 calories, Fat 20g fat (12g saturated fat), Cholesterol 82mg cholesterol, Sodium 722mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 3g fiber), Protein 24g protein.
CHEESY ZUCCHINI TORTILLA CASSEROLE
Cooked in the microwave in just 10 minutes, this easy casserole is layered with two popular Mexican staples - corn tortillas and pinto beans - as well as thinly sliced zucchini. Add shredded cheese in between layers for the perfect melt.
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Sprinkle the zucchini slices all over with 1/2 teaspoon salt. Set aside. Stir together the beans, pico de gallo and oregano in a medium bowl.
- Arrange the following in layers in a 9-inch deep-dish pie pan or 10-inch round microwave-safe dish: 4 of the tortilla halves, one-third of the bean mixture, one-third of the zucchini and 1/4 cup of the cheese. Repeat twice, while packing down the layers. Sprinkle with additional salt and the remaining 1/4 cup cheese.
- Microwave on high until the zucchini is fully cooked, about 10 minutes. Remove from the microwave and loosely cover with foil to finish the cooking process, about 5 minutes. (Alternatively, preheat the oven to 375 degrees F, cover the baking dish with aluminum foil and cook until heated through and the cheese is melted, 15 to 20 minutes.)
- Sprinkle with the cilantro, slice into 4 wedges and serve.
Nutrition Facts : Calories 332 calorie, Fat 11 grams, SaturatedFat 6 grams, Cholesterol 25 milligrams, Sodium 1061 milligrams, Carbohydrate 45 grams, Fiber 7 grams, Protein 14 grams, Sugar 6 grams
BEEF TORTILLA CASSEROLE
Easy Beef tortilla casserole is a Mexican layered casserole bake with ground beef, tons of beans, taco seasonings, and delicious corn and tomatoes. A super filling weeknight casserole bursting with flavor!
Provided by Trisha Haas - Salty Side Dish
Categories Casseroles Main Dishes
Time 35m
Number Of Ingredients 11
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
Nutrition Facts : ServingSize 1 g, Calories 355 kcal, Carbohydrate 34 g, Protein 16 g, Fat 17 g, SaturatedFat 8 g, Cholesterol 49 mg, Sodium 616 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 7 g
MEXICAN LAYERED CASSEROLE
Great Mexican-style layered casserole. My brother is one of the pickiest eaters I have ever seen, and he loved it. Serve with salsa or sour cream.
Provided by Caleb J. Bowey
Categories Main Dish Recipes Casserole Recipes
Time 1h20m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Coat a 9x13-inch baking pan with nonstick spray.
- Heat oil in a frying pan over medium-high heat. Saute beef until no longer pink in the center, 5 to 10 minutes. Add onion and cook until transparent, about 2 minutes more. Add black beans, enchilada sauce, and green chiles. Simmer until slightly thickened, about 10 minutes.
- Cover the bottom of the prepared pan with a third the beef mixture. Place several tortillas over the meat to cover. Spread half the sour cream. Add another third the meat mixture, cover with tortillas, and spread remaining sour cream on top. Cover with remaining meat mixture.
- Top casserole with crushed corn chips and Cheddar cheese, in that order. Sprinkle olives and tomatoes on top of the Cheddar cheese.
- Bake in the preheated oven until bubbling, about 35 minutes.
Nutrition Facts : Calories 546 calories, Carbohydrate 40.7 g, Cholesterol 69.1 mg, Fat 33.8 g, Fiber 7.5 g, Protein 21.2 g, SaturatedFat 13 g, Sodium 778.9 mg, Sugar 2.5 g
LAYERED TORTILLA CASSEROLE
I can remember how many times I have made this recipe and it always is a pleaser. Serve with rice or just as is with a small salad.
Provided by Dancer
Categories One Dish Meal
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees.
- Spray 9-by-13-inch baking pan with nonstick spray; set aside.
- Heat oil in medium skillet on medium-high heat.
- Add onion and garlic; cook until onion is softened.
- Remove from heat and stir in salsa.
- Place 6 tortillas in bottom of baking dish.
- Top with half cheese and half canned chilies.
- Top with onion-garlic-salsa mixture.
- Cut remaining 6 tortillas into fourths and place on top.
- Place remaining cheese and chilies on top.
- In large bowl, whisk eggs, buttermilk, corn, salt, pepper, oregano and cumin.
- Pour over top of casserole.
- Using fork, lift and jiggle some of the top layer of tortillas, so some egg mixture drizzles down.
- Bake in preheated oven 45 to 50 minutes or until top is set and browned.
- Let rest 15 minutes.
- If desired, garnish with fresh cilantro and tomato salsa.
MEXICAN TORTILLA CASSEROLE
This Mexican Tortilla Casserole is an easy-to-prepare, vegetarian meal that's perfect for weeknight meals or a dinner party. You can easily add meat for a heartier dish!
Provided by Jennifer Farley
Categories Main Course
Time 40m
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F. Spray an 8x11 or 9x9 inch baking dish (or a similar sized pan) with cooking spray.
- Heat the olive oil in a large skillet over medium low heat and add the onion, garlic, cumin and chili powder. Stir for a few minutes until the onions are soft and the spices are fragrant, about 3-5 minutes. Add the tomatoes, reserved tomato juice, tomato paste, beans, corn and spinach. Stir and cook for another minute or two until the spinach has wilted and the corn has thawed. Season with salt and pepper to taste.
- Place two corn tortillas in the bottom of the prepared pan and top with 1/4 of the bean mixture, spreading the mixture evenly. Sprinkle evenly with 1/2 cup of the cheese. Repeat until all of the ingredients have been used up, finishing with the cheese.
- Bake until the tortilla casserole has cooked through, approximately 20 minutes. Allow to cool for 5 minutes before cutting.
- Serve with garnishes, if desired (I highly recommend them!).
Nutrition Facts : Calories 113 kcal, Carbohydrate 15 g, Protein 6 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 178 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
VEGETARIAN LAYERED TORTILLA CASSEROLE
This tortilla casserole is packed with sautéed veggies - onions, red pepper, corn, and zucchini - beans, herbs, and Monterey Jack cheese, all combining to make a super flavorful vegetarian dinner. Homemade enchilada sauce is optional...but: it takes 15 minutes to make, and it is so, so tasty. This is an assembly that lends itself well to improvisation - use what you have on hand: mushrooms, Swiss chard, kale, eggplant would all work well here.
Provided by Alexandra Stafford
Categories Entrée
Time 1h
Number Of Ingredients 11
Steps:
- In a large sauté pan over high heat, add the 2 tablespoons of olive oil. When it shimmers, immediately add the diced onions and bell peppers. Season with a pinch of salt. Turn heat down to medium. Sauté for 4 to 5 minutes, stirring often to ensure the vegetables are not burning. When the vegetables are soft, add the zucchini, season with a pinch of salt, and cook for 2 to 3 minutes more, just until the zucchini loses its rawness. Finally, add the corn, season with a pinch of salt, and cook for a minute more. Turn off the heat.
- Add the black beans to the skillet and stir to combine. Taste. Season with salt to taste.
- Heat the oven to 425ºF. Coat the bottom of a 9-by-13-inch baking dish with a thin layer of the enchilada sauce (roughly 3/4 cup). Arrange a single layer of tortillas over sauce, trimming edges to fit.
- Scatter a handful each of cilantro and scallions over the tortillas. Spoon a layer of the vegetable-bean mixture over top. Sprinkle a layer of cheese over top. Spoon a layer of sauce over top and use the back of a spoon to spread it out. Repeat the layering: tortillas, herbs, veg+beans, cheese, sauce, until you have three (or four if you wish) layers of tortillas.
- Spoon a thin layer of sauce over the final layer of tortillas. Scatter a final layer of herbs over top. Add a final layer of cheese.
- Bake enchiladas in the middle or top rack of oven until the cheese topping bubbles and browns in spots, 15-25 minutes. Garnish with more fresh cilantro and scallions if you wish. Let rest 10 minutes before cutting and serving.
MEXICAN TORTILLA-LAYERED CASSEROLE
This recipe is converted from one my mom used to make called Santa Fe Chicken. All my friends ask for Mexican Lasagna when they come over. It's one of my favorites and it is delicious, especially if you like tacos.
Provided by charliegirl928
Categories Chicken
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven 350 degrees.
- Grease a 13 x 9 in pan.
- Lay 6 corn tortillas so they cover the bottom of the pan.
- In a large skillet, brown the turkey over medium-high heat and drain any grease off.
- Reduce to medium heat.
- Mix in salsa, black beans, corn, and taco seasoning. Stir continually.
- When all is mixed thoroughly, put 1/2 of meat mixture on top of the tortillas in the pan.
- Add 6 dollops of sour cream on top of meat mixture in pan. Spread as evenly as possible.
- Lay another 6 tortillas over sour cream layer.
- Add remaining meat mixture.
- Add 6 more dollops of sour cream. Spread evenly.
- Use entire pkg of shredded cheese on top of all layers.
- Cover pan with lid or aluminum foil.
- Bake for 30 minutes.
- Uncover pan and bake for another 5 minutes.
Nutrition Facts : Calories 483.5, Fat 26.2, SaturatedFat 13.6, Cholesterol 112.7, Sodium 1185, Carbohydrate 34.7, Fiber 7.2, Sugar 7.7, Protein 31.6
WW LAYERED TORTILLA BAKE CASSEROLE
Make and share this Ww Layered Tortilla Bake Casserole recipe from Food.com.
Provided by cookinupfun
Categories One Dish Meal
Time 45m
Yield 1 casserole, 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Brown ground beef in large nonstick skillet;.
- drain well. Mix in beans, tomatoes, chiles and taco seasoning mix. Reduce heat;.
- simmer 5 minute Spray 9 x 13 " baking dish with nonstick cooking spray. Cut.
- tortillas in half; place half of them in bottom of baking dish, overlapping.
- Spoon half of beef mixture evenly over tortillas. Cover with remaining.
- tortillas and then remaining beef mixture. Top with cheese. Cover; bake 25 minute.
- 5.5 Points per serving.
Nutrition Facts : Calories 250, Fat 5.1, SaturatedFat 2.1, Cholesterol 38.1, Sodium 197.6, Carbohydrate 28.9, Fiber 6.4, Sugar 0.6, Protein 22.3
LAYERED MEXICAN TORTILLA CASSEROLE
There are all sorts of casserole recipes out there, but this one is a little different. This Mexican casserole with tortillas will tantalize your taste buds and have you coming back for more.
Provided by Laura
Categories 30-Minute Meals Casseroles Mains
Time 57m
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees.
- Spray a baking dish with non-stick cooking spray
- In a large skillet add the ground beef ,onion, and taco seasonings, cook until browned and crumbly.
- Turn the heat down to warm and have the ground beef mixture saute for 10 minutes.
- Lay 2 tortilla's in the bottom of the baking dish.
- Spread 1/3 of the refried beans on it , 1/3 of the meat, and ⅓ of the cheddar cheese.
- Add the 2nd layer, 1 large tortilla, 1/2 the rice, 1/2 salsa, 1/2 the corn mixture, and cheddar cheese
- Add the 3rd layer, 1 large tortilla, ⅓ refried beans ,⅓ meat, and cheddar cheese.
- Add the 4th layer, 1 large tortilla . beans , meat, corn, rice, salsa and cheese.
- Top with 1 last large tortilla.
- Bake covered with foil for 40 minutes.
- Remove from the oven and uncover the casserole, top with cheddar cheese, and bake for 10 minutes.
- Garnish and enjoy!
Nutrition Facts : Calories 746 kcal, Carbohydrate 51 g, Protein 49 g, Fat 38 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 138 mg, Sodium 1258 mg, Fiber 6 g, Sugar 5 g, UnsaturatedFat 17 g, ServingSize 1 serving
CHICKEN TORTILLA CASSEROLE
Provided by Trisha Yearwood
Categories main-dish
Time 1h45m
Yield 12 servings
Number Of Ingredients 18
Steps:
- Add the chicken to a large stockpot, cover with water and add a large pinch of salt. Bring to a boil and cook until tender, about 30 minutes. Remove the chicken from the pot and set aside to cool. When cool enough to handle, shred the chicken and set aside. Reserve 3 1/3 cups of the broth (1 cup is for the chicken gravy, supplement with boxed stock if you don't have enough.)
- Preheat the oven to 350 degrees F. Spray a 13- by 9-inch baking dish with cooking spray.
- In a large saucepan, combine 2 1/3 cups of the reserved broth, the Chicken Gravy, green chiles, onions, garlic, sour cream, cumin, salt and pepper. Bring the mixture to a boil, stirring constantly. Remove from the heat.
- Spread 1 cup of the mixture into the prepared baking dish. Arrange a layer of 6 tortillas over the mixture, and then top with 1 cup shredded chicken and 1/2 cup of the Cheddar. Repeat this layer three more times, ending with cheese. Spread any remaining mixture over the cheese. Make sure all of the tortillas are covered or they will get very hard during baking. Bake uncovered for 30 minutes.
- Melt the butter in a medium saucepan and whisk in the flour to make a roux. Cook over medium heat, whisking constantly, until the mixture bubbles and the flour turns light brown in color. Gradually whisk in the stock and milk and continue to stir while cooking over medium heat. When the mixture thickens, after about 5 minutes, whisk in some salt and pepper.
LAYERED TORTILLA CASSEROLE
This hearty dish brings classic Mexican ingredients together in a cheesy layered creation with the help of Sargento® Shredded 4 Cheese Mexican - Traditional Cut, black beans, corn, Mexican-style tomatoes, chopped cilantro and a splash of citrus. Serve this hot and dig into every layer of corn tortilla filled with colorful and tasty elements.
Categories Dinner
Yield 4
Number Of Ingredients 7
Steps:
- Break up tomato chunks with a spoon, if necessary. Combine tomatoes, 1/4 cup cilantro and lime juice in small bowl.
- Spray 8x8-inch baking dish with nonstick cooking spray. Arrange one-fourth of tortillas in bottom of dish; spoon one-fourth of tomato mixture over tortillas; top with one-fourth of beans, one-fourth of corn and one-fourth of cheese. Repeat layering 3 more times with remaining tortillas, tomato mixture, corn, beans and cheese.
- Bake in preheated 375°F oven 25 minutes or until cheese is melted and sauce is bubbly. Sprinkle with remaining cilantro. Let stand 10 minutes before serving.
Nutrition Facts : @context http, Calories 494 calories, Carbohydrate 60 g, Cholesterol 0 mg, Fat 19.1 g, Fiber 14 g, Protein 27 g, SaturatedFat 10.4 g, ServingSize 354 g, Sodium 0 mg, Sugar 0 g
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