Layered Vegetable Tortilla Casserole Food

ROASTED VEGGIE ENCHILADA CASSEROLE

Steps:

• To roast the veggies (this can be done up to 2 days in advance): Preheat the oven to 400 degrees Fahrenheit with racks in the middle and upper third of the oven. Line two large, rimmed baking sheets with parchment paper to prevent the vegetables from sticking.
• On one pan, combine the cauliflower and sweet potato. On the other pan, combine the bell peppers and onion. Drizzle half of the olive oil over one pan, and the other half over the other pan. Same with the cumin.
• Sprinkle both pans lightly with salt and pepper, then toss each one until the vegetables are lightly coated in oil and spices, adding another light drizzle of olive oil if necessary. Arrange the vegetables in an even layer across each pan. Bake until the vegetables are tender and caramelized on the edges, about 30 to 35 minutes, tossing the veggies and swapping the pans halfway.
• When you're ready to assemble, reduce the oven heat to 350 degrees Fahrenheit and lightly grease a 9″ square baker. Stir the cilantro into the salsa.
• To assemble, spread 1/2 cup salsa evenly over the bottom of the baking pan. Add a single layer of halved tortilla pieces, arranging them so they completely cover the salsa.
• Top with 1/2 of the beans, 1/3 of the vegetables, 1/2 of the of spinach, and 1/3 of the cheese.
• Make a second layer of tortillas (I pressed down on the mixture a little here to make room for the next layers). Top with 1/2 of the remaining salsa, all of the remaining beans, 1/2 of the remaining vegetables, all of the remaining spinach, and 1/2 of the remaining cheese.
• Make a third layer of tortillas (again, I pressed down to make more room). Top with the remaining salsa, vegetables, and cheese.
• Cover the pan with parchment paper (I tent mine in the middle and wrap the edges around the handles) or aluminum foil. Bake for 20 minutes, then remove the parchment paper or aluminum foil and bake for 10 more minutes, or until heated through.
• Let the casserole cool for 10 minutes, to give it time to set and reach a palatable temperature. Before serving, sprinkle the top lightly with additional chopped cilantro.

VEGETARIAN TORTILLA CASSEROLE RECIPE (MEXICAN LASAGNA)

Steps:

• Combine beans, tomatoes, chilies, corn, scallions, chili powder, cumin, oregano and salt in a large bowl.
• Lightly oil a 2-3 quart casserole dish. Line the bottom with 6 tortillas, allowing them to overlap in the middle. trim the round edges so they fit squarely against the edge of the casserole. Scoop on half the bean mixture. Sprinkle half the cheese on top. Add another layer of tortillas; the rest of the bean mixture. The rest of the cheese.
• Bake 15-20 minutes, or until the casserole is heated through and the cheese is bubbling.
• Cut into squares and serve with your favorite salsa and sour cream or yogurt to spoon on top.

LAYERED VEGETABLE TORTILLA CASSEROLE

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.

LAYERED VEGETABLE ENCHILADA CASSEROLE

Steps:

• Heat the oven to 350 degrees F.
• Heat the oil in a 10-inch skillet over medium-high heat. Add the zucchini and onion and cook for 5 minutes or until they're tender. Stir in the spinach and corn. Cook and stir until the spinach is wilted.
• Spread 1/2 cup enchilada sauce in a 3-quart shallow baking dish. Line the bottom of the baking dish with 6 tortillas, overlapping as needed. Spread with half the remaining enchilada sauce. Top with the vegetable mixture and half the cheese. Top with the remaining tortillas and enchilada sauce.
• Bake for 20 minutes. Top with the remaining cheese and bake for 5 minutes or until the cheese is melted. Sprinkle with the cilantro before serving, if desired.

VEGETARIAN TORTILLA CASSEROLE

Steps:

• Preheat the oven to 425 degrees F. Arrange the squash on a baking sheet and sprinkle with 1/8 teaspoon salt. Bake until just soft, about 10 minutes, flipping the squash once about halfway through. Combine the mozzarella, Parmesan and 1/2 teaspoon salt in a small bowl.
• Spray an 8-inch square baking dish with cooking spray. Arrange 4 of the tortillas in the bottom of the dish so they overlap and top with the squash and half the scallions. Drizzle 1/3 cup of the salsa verde over the vegetables and top with 1/3 of the cheese mixture. Add another 4 overlapping tortillas, top with the sliced tomatoes and spinach, drizzle 1/3 cup of the remaining salsa verde over the vegetables and top with half of the remaining cheese mixture. Finish building the casserole with the remaining 4 tortillas, salsa verde and cheese mixture. Bake, uncovered, until the casserole is golden brown and hot, 20 to 25 minutes. Garnish with the remaining scallions.

LOW FAT TORTILLA CASSEROLE (VEGETARIAN)

Steps:

• Combine the first seven indgredients in a mixing bowl and mix thoroughly.
• Lightly oil a wide 2 quart casserole and layer as follows: 4 tortillas (overlapping each other to cover the bottom), half the bean mixture, half the cheese. Repeat the layers.
• Bake for 15 to 20 minutes at 400 degrees or until the cheese is bubbly.
• Top with lite sour cream and salsa if desired.

LAYERED VEGETABLE TORTE

Steps:

• Heat oven to 400 degrees. Put a grill pan over medium-high heat, or prepare a grill; the heat should be medium-high, and the rack about 4 inches from flame. Brush eggplant, zucchini and mushrooms lightly with half the oil and sprinkle with salt and pepper; if roasting, grease 2 baking sheets with oil. Roast or grill vegetables on both sides until soft.
• Coat bottom and sides of 8-inch springform pan with oil. Layer a third of the eggplant slices into bottom of the pan, then layer in half the zucchini, mushrooms, tomato, garlic and basil, sprinkling each layer with a bit of salt and pepper. Repeat layers until all vegetable are used. Press the top with a spatula or spoon to make the torte as compact as possible. Sprinkle top with Parmesan and bread crumbs, and drizzle with about 1 tablespoon oil.
• Bake torte in oven until hot throughout and browned on top, about 30 minutes. Let sit for 5 minutes before removing outer ring of pan, then let cool for another 10 minutes before cutting into wedges.

LAYERED TORTILLA PIE

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.

LAYERED TORTILLA CASSEROLE

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

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

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.