TEX-MEX TORTILLA TORTE
You're four simple ingredients away from a delicious Mexican dinner.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 45m
Yield 4
Number Of Ingredients 4
Steps:
- Heat oven to 350°F. Spray bottom of 9-inch glass pie plate with cooking spray.
- Place 1 tortilla on bottom of pie plate; spread evenly with 1/2 cup of the chili and sprinkle with 1/2 cup of the cheese. Repeat layers twice, starting each layer with tortilla. Top with remaining tortilla.
- Cover with foil; bake 20 minutes. Sprinkle with remaining 1/2 cup cheese. Bake uncovered about 10 minutes longer or until thoroughly heated and cheese is melted. Let stand 5 minutes before cutting. To serve, cut into 4 wedges. Top each serving with 1 tablespoon sour cream.
Nutrition Facts : Calories 470, Carbohydrate 35 g, Cholesterol 75 mg, Fat 2 1/2, Fiber 3 g, Protein 24 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 1180 mg, Sugar 2 g, TransFat 1 1/2 g
AUTHENTIC MEXICAN TORTILLAS
I learned how to make these growing up watching my mother Alma. We have never used an actual recipe, but for your convenience I came up with one.
Provided by Jamie Mikall Martinez
Categories Bread Quick Bread Recipes Tortilla Recipes
Time 55m
Yield 12
Number Of Ingredients 5
Steps:
- Combine the flour, baking powder, and salt. Either by hand or with a pastry cutter, cut in the shortening till the mixture is crumbly. If the mixture looks more floury than crumbly, be sure to add just one or two more tablespoons of shortening till it is crumbly. Add about 3/4 cup hot water to the mixture, or just enough to make the ingredients look moist.
- With your hand or a large fork, knead the mixture making sure to rub the dough against the sides of the large mixing bowl to gather any clinging dough. If the dough still sticks to the side of the bowl, add a couple more tablespoons of flour until the dough forms a soft round shape. The dough is ready to roll out now, but it is best to let it rest. Cover it with a dish towel, and let it sit for about an hour or so.
- Take the dough, and pull it apart into 10 to 12 balls. Lightly flour your rolling area, and roll each ball with a rolling pin to about 1/8 inch thickness.
- Place each tortilla on a medium hot cast iron skillet. Cook for about 1 to 2 minutes on each side, or until the tortilla does not look doughy.
Nutrition Facts : Calories 227.4 calories, Carbohydrate 24.1 g, Fat 13.1 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 3.3 g, Sodium 469.9 mg, Sugar 0.1 g
TEX-MEX TORTILLA POCKETS
Stuffed with all the Tex-Mex flavors you love, these tasty tortilla pockets are quick to make and guaranteed to please.
Provided by My Food and Family
Categories Home
Time 35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat oven to 400ºF.
- Heat 1 Tbsp. oil in large skillet. Add chicken; cook and stir 4 min. or until done. Remove from heat. Stir in cheese, salsa, corn, cilantro and cumin.
- Spread tortillas with beans. Spoon chicken mixture down centers of tortillas. Fold in opposite sides of each tortilla, then fold bottom over filling and once again to make rectangular packet. Brush top edge with egg; press onto packet to seal. Place, seam-sides down, on baking sheet; brush with remaining oil.
- Bake 20 min. or until golden brown.
Nutrition Facts : Calories 360, Fat 16 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 790 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 20 g
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).
TASTY TEX MEX TORTILLA
This recipe is from "Alive" magazine and it is very tasty and satisfying. It is a meal in itself and peppy flavor. I cut back on the rice and cheese and used HOT salsa. The corn I used were canned but you can use frozen. The carrots were fresh shoe string cut.
Provided by Bergy
Categories < 60 Mins
Time 40m
Yield 4 tortilla wraps, 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix together the cooled rice, veggies, cheese, mayo salsa, cumin & chili powder.
- Divide the mix between the 4 tortillas, roll up the tortilla tucking in the sides.
- Wrap tortillas in foil and heat in 375 oven for apprx 20 - 25 minutes or until the ingredients are hot through and the cheese has melted.
- Enjoy.
Nutrition Facts : Calories 324.1, Fat 10.9, SaturatedFat 5, Cholesterol 22.2, Sodium 799.2, Carbohydrate 45.4, Fiber 3, Sugar 2.4, Protein 12.8
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