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
CHICKEN TORTILLA CASSEROLE
The best healthy chicken tortilla casserole without cream soup. Instead, this easy casserole is loaded with veggies and tons of spices.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 1h15m
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees F. Coat a 9x13-inch casserole dish with baking spray.
- If needed, cook and shred chicken according to these easy steps.
- Heat the olive oil in a large, deep skillet over medium-high, then add the onion, green bell pepper, red bell pepper, and jalapeno. Saute until the veggies are tender, about 10 minutes.
- Add the garlic, cumin, oregano, salt, and pepper and cook until fragrant, about 30 seconds.
- Add the tomato sauce, chicken stock, and jalapeno hot sauce, then stir to combine. Let the sauce simmer for 12 minutes.
- To assemble the casserole, spread a thin layer of the sauce on the bottom of the prepared baking dish. Arrange 6 tortillas on top to cover the sauce, overlapping as needed.
- Top with 1/3 of the chicken and 1/2 cup of cheese.
- Spread 1/3 of the remaining sauce over the top, then repeat the process twice more.
- Finish by sprinkling the last 1/2 cup of the cheese over the top then cover the pan with foil.
- Bake for 35 minutes. Remove the foil, return the pan to the oven, then bake for 10 additional minutes, until the casserole is hot and bubbly and the cheese is melted. Let rest 5 minutes. Serve hot with desired toppings.
Nutrition Facts : ServingSize 1 (of 6), without toppings, Calories 526 kcal, Carbohydrate 49 g, Protein 42 g, Fat 19 g, SaturatedFat 9 g, TransFat 0.01 g, Cholesterol 108 mg, Fiber 8 g, Sugar 8 g, UnsaturatedFat 8 g
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
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!
MAKE-AHEAD LAYERED MEXI TORTILLA CASSEROLE
Plan ahead this needs to be refrigerated for 8-24 hours. All ingredient amounts may be adjusted to taste.
Provided by Kittencalrecipezazz
Categories Meat
Time 8h50m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Grease a 13 x 9-inch baking dish.
- In a skillet brown the sausage meat over medium heat with onion until browned, then mix in taco seasoning until combined, cook another minute; set aside to cool.
- Line the bottom of the casserole dish with 4 tortillas.
- Sprinkle with 1/3 EACH of green onions, olives, chile peppers, pimento peppers, cooled sausage mixture then shredded cheese.
- Repeat TWICE with the remaining ingredients.
- In a large bowl beat together eggs with milk, cayenne pepper and salsa, then pour over the layered ingredients.
- Cover with plastic wrap and refrigerate 8-24 hours.
- Remove the plastic wrap and bake at 350 degrees for 50-60 minutes.
Nutrition Facts : Calories 413.4, Fat 26.7, SaturatedFat 12.5, Cholesterol 176.7, Sodium 945.4, Carbohydrate 23.4, Fiber 3.4, Sugar 7.8, Protein 21.3
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).
CHILI TORTILLA BAKE
A homestyle Tex-Mex casserole is all it takes to gather the whole family around the dinner table. With its popular flavors and bubbly cheese topping, there is never a need to worry about leftovers. -Celine Weldy, Cave Creek, Arizona
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook beef over medium heat until no longer pink. Stir in the tomato sauce, beans, corn, green chilies, onion, chili powder, cumin, garlic powder and oregano; heat through., In an 11x7-in. baking dish coated with cooking spray, layer half of the tortillas, beef mixture and cheese. Repeat layers. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 413 calories, Fat 11g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 590mg sodium, Carbohydrate 47g carbohydrate (8g sugars, Fiber 8g fiber), Protein 28g protein.
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4.1/5 (52)Calories 343 per servingCategory Main Course
- Spray a 9x9″ square casserole pan with nonstick cooking spray. Set aside. Preheat oven to 350ºF.
- Spray a large skillet with nonstick cooking spray and place over medium-high heat. Once hot, add the ground turkey. Brown turkey, breaking up the bits and pieces with a spatula. When turkey has browned (but hasn’t quite cooked all the way through yet), add the chili powder, cumin, salt and cayenne pepper. Mix well.
- Add beans, green chilies, fire roasted diced tomatoes, and corn to the turkey. Stir well and continue to cook until turkey is completely done and everything is warmed through. Then, remove from heat.
- Spread a layer of the ground turkey mixture on the bottom of the casserole pan. Top with a heavy sprinkle of cheese and four of the tortilla strips. Repeat this process three times until all of the ground turkey has been used. After laying on your last four tortilla strips, spread the salsa over the top along with the remaining cheese.
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