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).
TORTILLA CASSEROLE
A casserole so easy to make, you can take a siesta while it's baking.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Cook beef and onion in 10-inch skillet over medium-high heat, stirring occasionally, until brown; drain. Stir in hot water, salsa, milk, uncooked Pasta and Sauce Mix. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer about 7 minutes, stirring occasionally, until pasta is tender.
- Cut tortillas in half. Spread 2 cups beef mixture in ungreased rectangular baking dish, 11x7x1 1/2 inches, or shallow 2-quart casserole; top with 6 tortilla halves and 3/4 cup cheese. Spread with 2 cups beef mixture; top with remaining tortilla halves. Top with remaining beef mixture and cheese.
- Bake uncovered 15 to 20 minutes or until hot and cheese is melted.
Nutrition Facts : Calories 530, Carbohydrate 48 g, Cholesterol 80 mg, Fat 1 1/2, Fiber 2 g, Protein 29 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1450 mg
TORTILLA CASSEROLE
Steps:
- Preheat oven to 350 degrees F.
- Place tortillas in a pie plate with 1 cup broth. Turn once in awhile to ensure all tortillas are soaked, set aside.
- Place a large nonstick skillet over medium-high heat and add olive oil. Saute onions, peppers, garlic and mushrooms for 5 minutes until slightly browned. Add turkey and cook until turkey is cooked through, about 7 to 9 minutes. Add remaining 1/4 cup chicken stock and remaining ingredients, except cheese and tortilla chips. Stir thoroughly and bring to a boil. Reduce heat and simmer for 5 minutes.
- Place 4 soaked tortillas in the bottom of prepared baking dish, tearing to fit. Layer half of turkey mixture and half of cheese. Repeat layers. Top with crushed tortilla chips. Place in oven and bake for 30 minutes.
BEEF TORTILLA TACO CASSEROLE
This cheesy Mexican-inspired taco casserole is a simple freezer-friendly dinner you can make ahead of time and heat up later. This recipe also includes freezing and defrosting instructions for those busy weeknights. Whether you make this beef taco casserole for dinner tonight or prep it now for a time-saving freezer meal, you're guaranteed to have delicious results.
Provided by Pillsbury Kitchens
Categories Entree
Time 1h15m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in taco seasoning mix, water and bell pepper strips. Simmer 3 to 4 minutes, stirring frequently, until thickened. Stir in salsa and corn.
- Spray 13x9-inch (3-quart) baking dish with cooking spray. Cut tortillas in half; place 6 tortilla halves in bottom of baking dish.
- Top with half of beef mixture (about 3 1/2 cups). Sprinkle with 3/4 cup of the cheese and remaining tortilla halves. Top with remaining beef mixture and cheese.
- Spray piece of foil large enough to cover baking dish with cooking spray. Cover baking dish with foil sprayed side down. Bake 35 to 40 minutes or until heated through and cheese is melted.
- To Make Ahead:Wrap foil-covered casserole in double layer of plastic wrap; label and freeze up to 3 months. To thaw and bake:Thaw overnight or until completely thawed in refrigerator. Remove plastic wrap. Bake 1 hour to 1 hour 10 minutes or until center is hot (165°F) and cheese is melted. To bake from freezer (no thawing):Heat oven to 350°F. Remove plastic. Bake 1 hour 30 minutes to 1 hour 40 minutes or until center is hot (165°F) and cheese is melted.
Nutrition Facts : Calories 350, Carbohydrate 29 g, Cholesterol 60 mg, Fiber 3 g, Protein 20 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 990 mg, Sugar 5 g, TransFat 1/2 g
CHICKEN TORTILLA CASSEROLE
Provided by Trisha Yearwood
Categories main-dish
Time 1h45m
Yield 12 servings
Number Of Ingredients 18
Steps:
- Add the chicken to a large stockpot, cover with water and add a large pinch of salt. Bring to a boil and cook until tender, about 30 minutes. Remove the chicken from the pot and set aside to cool. When cool enough to handle, shred the chicken and set aside. Reserve 3 1/3 cups of the broth (1 cup is for the chicken gravy, supplement with boxed stock if you don't have enough.)
- Preheat the oven to 350 degrees F. Spray a 13- by 9-inch baking dish with cooking spray.
- In a large saucepan, combine 2 1/3 cups of the reserved broth, the Chicken Gravy, green chiles, onions, garlic, sour cream, cumin, salt and pepper. Bring the mixture to a boil, stirring constantly. Remove from the heat.
- Spread 1 cup of the mixture into the prepared baking dish. Arrange a layer of 6 tortillas over the mixture, and then top with 1 cup shredded chicken and 1/2 cup of the Cheddar. Repeat this layer three more times, ending with cheese. Spread any remaining mixture over the cheese. Make sure all of the tortillas are covered or they will get very hard during baking. Bake uncovered for 30 minutes.
- Melt the butter in a medium saucepan and whisk in the flour to make a roux. Cook over medium heat, whisking constantly, until the mixture bubbles and the flour turns light brown in color. Gradually whisk in the stock and milk and continue to stir while cooking over medium heat. When the mixture thickens, after about 5 minutes, whisk in some salt and pepper.
TORTILLA CASSEROLE
This a great overnight brunch casserole when you have a house full of holiday guests! Serve with salsa and sour cream.
Provided by SLOcook
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 10h20m
Yield 12
Number Of Ingredients 10
Steps:
- Lightly grease a 9x13 inch baking dish. Line the bottom of the dish with 4 tortillas. Sprinkle with 1/3 each of the green onions, olives, chile peppers, pimento peppers, Monterey Jack cheese, and Cheddar cheese. Repeat twice with the remaining ingredients.
- In a large bowl, beat together eggs, milk, and salsa. Pour over the layered ingredients. Cover with plastic wrap, and refrigerate overnight.
- Remove the casserole from refrigerator, and remove plastic wrap. Preheat oven to 350 degrees F (175 degrees C).
- Bake 45 to 60 minutes in the preheated oven.
Nutrition Facts : Calories 277.1 calories, Carbohydrate 17.6 g, Cholesterol 117.4 mg, Fat 16.7 g, Fiber 2.8 g, Protein 15.5 g, SaturatedFat 9 g, Sodium 690.8 mg, Sugar 4 g
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
TORTILLA CASSEROLE
Make and share this Tortilla Casserole recipe from Food.com.
Provided by Lavender Lynn
Categories Cheese
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Brown ground beef and onion in skillet.
- Put all the other ingredients into large mixing bowl and mix well.
- Add ground beef mixture.
- Put in covered casserole dish.
- Bake at 350°F for 1 hour.
Nutrition Facts : Calories 487.6, Fat 30.1, SaturatedFat 15.7, Cholesterol 98.1, Sodium 1109.4, Carbohydrate 26.9, Fiber 3.8, Sugar 5.5, Protein 28.4
TORTILLA CASSEROLE
This is from my daughter in law, the grandkids love it and so do we, lots of taste, we pass the salsa to spoon over.
Provided by Derf2440
Categories Lunch/Snacks
Time 1h3m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees, spray large nonstick frypan with veggie spray, heat over high heat until hot.
- Add ground beef, brown 8-10 minutes , until thouroughly cooked, stirring constantly.
- Drain well, return beef to frypan.
- Add beans, tomatoes, chilles and chilli powder, mix well.
- Reduce heat, simmer 5 minutes.
- Meanwhile, spray 12 x 8 inch (2 quart) baking dish with veggie spray.
- Cut each tortilla in half, place 6 halves in bottom of sprayed baking dish, overlapping slightly.
- Spoon half of the beef mixture evenly over the tortillas.
- Spoon sour cream over beef mixture, spread evenly.
- Top with remaining six tortilla halves and remaining beef mixture.
- Cover tightly with foil.
- Bake at 350 degrees for 25 minutes.
- Remove from oven, sprinkle with cheese.
- Cover, let stand 3 minutes or until cheese is melted, sprinkle with cilantro.
TORTILLA CASSEROLE (OAMC)
I went on a missions trip almost 13 years ago with Teen Missions International and this was one of the meals served. I made sure to come home with the recipe as it was a team favourite!
Provided by Jaime in Winnipeg
Categories One Dish Meal
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Fry ground beef and onions until meat is cooked through.
- Add taco seasoning and water and cook until thickened.
- Line the pan or casserole dish with 3 tortillas, then layer with 1/2 of the meat, 1/2 of the beans, 1/2 of the sour cream and 1/2 of the cheese.
- Repeat.
- If you like it spicy, then top it with some hot sauce or salsa.
- Bake at 350 until bubbly (about an hour).
- *OAMC directions: after baking, place in rigid container and seal with a lid (and plastic wrap if desired). Place in freezer. When ready to eat, thaw, place in baking dish, and reheat in 400 degree oven for 30 minutes.
Nutrition Facts : Calories 697, Fat 38.3, SaturatedFat 19.1, Cholesterol 113.9, Sodium 976.6, Carbohydrate 52.5, Fiber 6.5, Sugar 2.9, Protein 34.8
DUMP AND BAKE CHICKEN TACO CASSEROLE
This Dump and Bake Chicken Taco Casserole is an easy dinner recipe that bakes in one dish -- with almost no prep work!
Provided by Blair Lonergan
Categories Dinner
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F. Spray a 13-by-9-inch casserole dish with cooking spray.
- Place broken tortilla chips in the bottom of prepared dish. Top with chicken, green chilies, and frozen corn. Sprinkle with taco seasoning.
- In a small bowl, whisk together condensed soup and milk to form a cheese sauce. Spread sauce evenly over top of casserole.
- Cover with foil and bake for 30 minutes.
- Remove foil, sprinkle with tomatoes and shredded cheese, and return to oven (uncovered) for approximately 10-20 more minutes (or until chicken is cooked through and cheese is melted). The total cooking time will vary, depending on the thickness of your meat.
- Garnish with desired toppings and serve!
Nutrition Facts : ServingSize 1 /6 of the casserole, Calories 438.9 kcal, Carbohydrate 38.9 g, Protein 35.9 g, Fat 16 g, SaturatedFat 3 g, Cholesterol 81.8 mg, Sodium 793.4 mg, Fiber 2.6 g, Sugar 5.8 g, UnsaturatedFat 0.3 g
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