LAYERED TORTILLA LASAGNA
Provided by Food Network
Categories main-dish
Time 2h
Yield 8 as a main dish, or 12 to 16
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon of the oil in a large skillet over medium. When quite hot, add the mushrooms and cook, stirring, until just tender, 3 to 5 minutes. Add the corn and cook for a minute or two longer, then scrape the mixture into a bowl. Return the skillet to the heat without washing it and add the damp spinach. Cook, stirring constantly, until just wilted, 2 to 3 minutes. Scoop into a colander set in the sink and use a spoon to gently press out excess moisture. Let the vegetables cool, then scoop the spinach in with the mushrooms and corn and season with the salt.
- Pour a little of the remaining oil into a small skillet to lightly coat the bottom and set over medium heat until hot. One at a time, quick-fry the tortillas for a few seconds per side just to soften them. As the oil is used up, add a little more, let it heat a moment, then continue frying tortillas. Drain the tortillas in a single layer on paper towels, blotting them dry with additional towels. Cut the tortillas in half.
- Heat the oven to 350 degrees. Lightly oil a 13 x 9-inch baking dish. In a medium-size bowl, mix the salsa with the cream or yogurt. Spread a thin layer of the salsa mixture over the bottom of the baking dish, then cover with 8 tortilla halves. Evenly top with half of the vegetables, a scant 11/2 cups of the remaining salsa mixture and 1 cup of the shredded cheese. Add another layer of 8 tortilla halves. Spread with the ricotta and another scant 11/2 cups of the salsa mixture. Top that second layer with a third round of 8 tortilla halves, the remaining vegetables, another portion of salsa mixture and 1 cup of the shredded cheese. For the final layer, evenly lay out the remaining tortillas, spread with the remaining salsa mixture (making sure to completely cover the tortillas) and evenly sprinkle on the remaining 1 cup shredded cheese.
- Cover lightly with foil and bake for 25 minutes. Uncover and bake for an additional 10 to 15 minutes, until bubbling and lightly browned. Let stand a few minutes before sprinkling with the cilantro and cutting into squares to serve to your guests on warm plates
EIGHT LAYER TORTILLA STACK
This is one of my all-time favorite meals. It is originally from Cooking Light magazine. It has been requested many times in my family for special occasions. Yum yum yum!
Provided by flower7
Categories Savory Pies
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a large nonstick skillet over medium heat. Add bell pepper, onion, chiles, cilantro, oregano, chili powder & cumin. Saute 5 minutes or until tender. Add tomato juice and cook until thick, about 8 minutes.
- Divide vegetable mixture in half, combining black beans with one half and white beans with the other half. Mix well and set both aside.
- Mix cheeses together and set aside.
- Preheat oven to 325°F.
- Line a 9-inch pie plate with foil, allowing 6 inches of foil to extend over opposite edges of the plate. Repeat with another sheet of foil, crossing over the plate opposite the first piece. Coat foil generously with cooking spray.
- Place 1 tortilla in the bottom of baking dish.
- Spread 1 cup white bean mixture over tortilla; sprinkle with 1/4 cup cheese. Top with tortilla, pressing gently.
- Spread 1 cup black bean mixture over second tortilla; sprinkle with 1/4 cup cheese. Top with tortilla, pressing gently.
- Repeat until all tortillas, filling and cheese is used up, ending with cheese.
- Bring the edges of the foil up to center, folding to seal.
- Bake for 40 minutes; let stand out of oven for 10 minutes before unwrapping. Remove foil packet from pan; unwrap. Cut into wedges and serve with sour cream.
Nutrition Facts : Calories 557.9, Fat 16.2, SaturatedFat 7.4, Cholesterol 28.3, Sodium 700.2, Carbohydrate 77.5, Fiber 14.9, Sugar 5.5, Protein 27.6
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.
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 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.
LAYERED TORTILLA SNACK
Make and share this Layered Tortilla Snack recipe from Food.com.
Provided by Aroostook
Categories Lunch/Snacks
Time 35m
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- Poach chicken in enough water to cover for 25 minutes (Add onion and S&P to water to season while cooking).
- Cool and shred chicken then add to lettuce, chilies and cilantro.
- Set aside.
- Place a tortilla on a platter.
- Spread with 1/2 the salsa.
- Spead 1/2 the refried bean on another torilla.
- Place it on top of salsa layer.
- Top with another tortilla and spread 1/2 the chicken mix on top of it.
- Add a fourth tortilla, spread with 1/2 the sour cream then sprinkle with 1/2 the cheddar cheese.
- Repeat layers: salsa, beans, chicken and cheese.
- On the last layer w/cheese, top with tomatoes, olives and cilantro.
- Cut in wedges and serve.
Nutrition Facts : Calories 237, Fat 9.1, SaturatedFat 4.4, Cholesterol 27.8, Sodium 538.7, Carbohydrate 26.4, Fiber 3.2, Sugar 2, Protein 12.4
LAYERED TORTILLAS APPETIZERS
Quick to make. Like the dry beef and cream cheese combination in this one. Don't over do with the onion in this recipe.
Provided by Charlotte J
Categories Meat
Time 20m
Yield 36 slices
Number Of Ingredients 6
Steps:
- Mix together the first 5 ingredients.
- Spread a thin layer of mixture on each tortilla.
- Do not put any on the last tortilla.
- Refrigerate overnight.
- Cut into 1" pieces and serve as appetizers.
Nutrition Facts : Calories 60.9, Fat 4.8, SaturatedFat 2.9, Cholesterol 13.9, Sodium 69.2, Carbohydrate 3.2, Fiber 0.2, Sugar 0.3, Protein 1.4
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
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