Mexican Tex Mex Burrito Enchilada Casserole Food

TEX-MEX ENCHILADA CASSEROLE

Steps:

• Preheat oven to 350 degrees F. Lightly coat a 9X13-inch baking dish with nonstick spray and set aside.
• Arrange the cut tortillas in a single layer on two large, rimmed baking sheets. Bake the tortillas until slightly crisp, about 15 minutes.
• In a large 12-inch nonstick skillet over medium heat, cook the ground beef or turkey with 1 teaspoon salt and 1/2 teaspoon pepper breaking the meat up into bite-sized pieces. Cook until the meat is no longer pink, 5-7 minutes. Scrape the meat onto a plate and wipe the skillet clean (you may need to drain off excess grease from the meat depending on the fat content).
• In the same skillet over medium heat, add the butter and olive oil and stir in the onion, bell pepper, poblano, corn and garlic. Cook until the veggies are softened, 3-4 minutes. Stir the flour, chile powder, cumin and coriander into the vegetable mixture. Cook, stirring constantly, for 1-2 minutes. Gradually whisk in the chicken broth, whisking constantly. Bring the mixture to a boil and cook until thick, stirring occasionally, about 10 minutes. Stir in the beans, lime juice and season with salt and pepper.
• Line the bottom of the greased baking pan with 1/3 of the baked tortillas. Layer with 1/3 of the meat and then 1/3 of the veggie/sauce mixture and then sprinkle with 1/3 of the cheeses. Repeat that process again twice more ending with the cheeses.
• Bake the casserole until hot and bubbly, about 30-35 minutes. Remove from the oven and let sit for 10 minutes or so before serving. Garnish with chopped cilantro.

TEX-MEX ENCHILADAS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Mix the chili and enchilada sauce together in a small saucepan over medium-low heat, stirring occasionally as it simmers.
• Heat the vegetable oil and chili powder together in a small skillet over medium heat. Gently lay a tortilla in the hot oil and cook until the tortilla starts to puff. Remove with a spatula and place on a plate. Immediately sprinkle about 1/4 cup Cheddar cheese and 1 tablespoon chopped onion down the center of the tortilla; roll the tortilla tightly around the mixture and place, seam-side down, into the bottom of a 9x13-inch baking dish. Repeat this process until all the tortillas are used.
• Sprinkle about 2/3 of the remaining Cheddar cheese over the rolled enchiladas. Pour the warm chili mixture evenly over the enchiladas. Scatter the remaining Cheddar cheese over the layer of the chili mixture.
• Bake in the preheated oven until the top is bubbling, 20 to 25 minutes.

TEX MEX CHICKEN AND RICE CASSEROLE

Steps:

• In 3-quart saucepan, melt the butter over medium heat and cook the onions in the butter until tender (3 to 4 minutes). Stir in the rice mix, seasoning packet and uncooked white rice. Cook and stir for 2 minutes more. Stir in the broth and water. Bring to a boil; reduce heat. Cover; simmer 20 minutes (liquid will not be fully absorbed and the mixture will appear "soupy").
• Preheat the oven to 425 degrees F.
• Transfer the mixture to a very large mixing bowl; stir in the chicken, tomatoes, chiles, basil, chili powder, cumin and pepper.
• Pour the mixture into a 3-quart casserole dish that has been sprayed with nonstick spray. Bake, covered, for 20 to 30 minutes. Uncover, sprinkle with cheese, and bake for 5 more minutes. Serve hot. Top with guacamole and sour cream, if desired. Pass lime wedges for squeezing too!

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).

CHEESE ENCHILADAS WITH CHILI GRAVY

Steps:

• To make the gravy, heat the lard or oil in a pot over medium-high heat. Whisk in the flour and stir until it's lightly browned and fragrant, about 30 seconds to a minute.
• Whisk in the chili powder, cumin, garlic powder, oregano, salt, and pepper until well combined. Pour in the broth, then whisk with the flour until well blended. Continue to whisk until the sauce thickens, about 3-5 minutes. Taste and adjust seasonings.
• Turn the heat to low and let the gravy simmer for 15 minutes. Add more broth or water to thin the sauce if it's too thick.
• Meanwhile, to make the enchiladas, preheat the oven to 450° F.
• Pour the vegetable oil into a baking dish or large cast-iron skillet. Place the tortillas in the baking dish (it's okay if they overlap) and make sure they are covered with the oil. Place uncovered in the oven as it heats for 3 to 5 minutes, or until the tortillas are soft and warm. Remove the tortillas from the baking dish and cover. Pour 1/2 cup of chili gravy into the dish.
• To assemble the enchiladas, take a tortilla and place 1/4 cup of the shredded cheese and 1 tablespoon of the onion down the center then roll it. Place the rolled tortilla in the baking dish, seam side down. Continue with the remaining tortillas.
• After assembling the enchiladas, evenly pour over them the rest of the chili gravy. Sprinkle on top the remaining cheese and onions. Bake uncovered for 10 minutes or until the sauce is bubbly and cheese has melted.
• Serve warm with pickled jalapeños on the side.

TEX- MEX FIRECRACKER ENCHILADA CASSEROLE

Steps:

• Cook the ground beef and onion in a large skillet until meat is brown and onion is tender, drain.
• Add chili powder, cumin, and salt; stir well.
• Cook meat mixture over low heat 10 minutes.
• Spoon meat mixture into a 13- x 9- x 2-inch baking pan.
• Layer beans, tortillas, and cheese over meat mixture.
• Pour tomato liquid over cheese, chop tomatoes and spread tomatoes and chiles over cheese.
• Spread soup over top of casserole.
• Cover baking pan; refrigerate overnight.
• Bake, uncovered, at 350° for 1 hour.
• Let sit for 10 minutes before serving.

BURRITO PIE

Steps:

• Preheat oven to 350 and grease an 8" springform pan with nonstick cooking spray and set aside.
• In a large skillet, brown beef and drain.
• Add taco seasoning and tomatoes and cook until heated through.
• Place a small amount of beef in the bottom of the prepared pan.
• Top with two tortillas. Layer 1/3 each of the beef, refried beans, olives and cheese. repeat with two tortillas, beef, beans, olives and cheese.
• Add 1 more tortilla and add the remaining beef, olives and cheese.
• Bake for 25 minutes.
• Remove from oven and top with sour cream and chopped fresh cilantro before cutting into pie slices.

MEXICAN TEX-MEX BURRITO ENCHILADA CASSEROLE

Steps:

• Brown ground beef with chopped onion.
• Drain beef; add seasoning and tomato sauce. Add pinto beans.
• Pour enchilada sauce into a bowl.
• Dip the flour tortillas into the enchilada sauce and set aside.
• Cover the bottom of a 9x13 pan with enchilada sauce, then pour the remaining enchilada sauce into the ground beef mixture.
• Fill the dipped tortillas with the ground beef mixture.
• Sprinkle with cheese and black olives.
• Roll the flour tortilla and place in baking dish.
• Repeat procedure for remainder of tortillas until all are filled and laying in the pan.
• Pour can of heated Wolf brand chili over the top of the burritos and any remaining meat mixture.
• Sprinkle with cheese.
• Bake at 350 degrees until cheese is melted on inside and out.
• Usually about 15-20 minutes.
• ENJOY!