Tortilla Chip Casserole Food

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SPICY CHICKEN-TORTILLA CHIP CASSEROLE



Spicy Chicken-Tortilla Chip Casserole image

Provided by Food Network Kitchen

Time 1h

Yield 6 servings

Number Of Ingredients 15

2 tablespoons unsalted butter, plus more for the dish
1 bunch scallions, chopped
2 cloves garlic, chopped
2 tablespoons all-purpose flour
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1 1/2 cups low-sodium chicken broth
1 cup heavy cream
1 1/2 cups salsa verde
3 cups cubed rotisserie chicken, skin removed
1 15-ounce can white beans, drained and rinsed
1 cup fresh cilantro, plus more for topping
1 8-ounce bag tortilla chips, coarsely crushed (about 4 cups)
2 cups shredded mild cheddar cheese (about 8 ounces)

Steps:

  • Position a rack in the upper third of the oven; preheat to 400 degrees F. Melt the butter in a large pot over medium heat. Add the scallions and garlic and cook until softened, about 2 minutes. Sprinkle in the flour, cumin, oregano and cayenne and stir until coated. Add the chicken broth and heavy cream and bring to a simmer. Cook until slightly thickened, about 2 minutes. Stir in the salsa and remove from the heat. Stir in the chicken, white beans and 1 cup cilantro.
  • Butter a 3-quart baking dish. Spread one-third of the crushed tortilla chips in the bottom. Top with half of the chicken mixture. Spread another layer of tortilla chips on top and sprinkle with half of the cheese. Top with the remaining chicken mixture, tortilla chips and cheese. Cover with foil and bake 30 minutes. Uncover and bake until lightly browned and bubbling, about 10 minutes. Top with more cilantro.

EASY MEXICAN CASSEROLE



Easy Mexican Casserole image

This is an easy and very tasty dish. I often substitute ground turkey and low fat dairy products and it is still delicious! Serve with chips, salsa and green salad.

Provided by ANDREALF63

Categories     World Cuisine Recipes     Latin American     Mexican

Time 50m

Yield 6

Number Of Ingredients 9

1 pound lean ground beef
2 cups salsa
1 (16 ounce) can chili beans, drained
3 cups tortilla chips, crushed
2 cups sour cream
1 (2 ounce) can sliced black olives, drained
½ cup chopped green onion
½ cup chopped fresh tomato
2 cups shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large skillet over medium-high heat, cook ground beef until no longer pink. Stir in salsa, reduce heat, and simmer 20 minutes, or until liquid is absorbed. Stir in beans, and heat through.
  • Spray a 9x13 baking dish with cooking spray. Spread crushed tortilla chips in dish, and then spoon beef mixture over chips. Spread sour cream over beef, and sprinkle olives, green onion, and tomato over the sour cream. Top with Cheddar cheese.
  • Bake in preheated oven for 30 minutes, or until hot and bubbly.

Nutrition Facts : Calories 631.9 calories, Carbohydrate 32.8 g, Cholesterol 119.2 mg, Fat 43.7 g, Fiber 6.2 g, Protein 31.7 g, SaturatedFat 22.5 g, Sodium 1308.3 mg, Sugar 6 g

MEXICAN TORTILLA CASSEROLE



Mexican Tortilla Casserole image

Provided by Ree Drummond : Food Network

Time 1h20m

Yield 12 to 16 servings

Number Of Ingredients 18

2 tablespoons olive oil
2 cups diced fresh tomatoes (about 3 to 5)
1 onion, diced
3 cloves garlic, minced
4 teaspoons chili powder
2 teaspoons paprika
2 teaspoons ground cumin
1 large boneless, skinless chicken breast (about 12 ounces), cut into bite-size pieces
Kosher salt
1 15-ounce can pinto beans, drained and rinsed
1 15-ounce can kidney beans, drained and rinsed
1 16-ounce jar salsa verde
10 large (burrito-size) flour tortillas or 12 small flour or corn tortillas
2 cups cooked rice (from 2/3 cup dry)
1 11-ounce can corn kernels, drained
1 pound grated cheddar-jack cheese
1 1/2 cups red enchilada sauce
Sour cream and cilantro, for serving

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).

TACO CASSEROLE



Taco Casserole image

This Taco Casserole is everything you love about a taco! Skip the shells and save yourself the mess! Make this Mexican dinner in a casserole with layers of seasoned ground beef, salsa, beans, tortilla chips, and cheese!

Provided by Alyona Demyanchuk

Categories     Main Dish

Time 35m

Number Of Ingredients 9

1 lb ground beef
15 oz pinto beans ((mashed in its liquid))
1 cup salsa
1/4 cup taco seasoning
2 cups crushed tortilla chips
8 oz Colby and Monterey Jack Cheese ((grated))
2 cups shredded lettuce
1 tomato ((chopped))
1/2 onion ((diced))

Steps:

  • In a large skillet, fry the beef over medium-high heat until browned. Add the beans, taco seasoning, and salsa. Simmer to desired consistency.
  • Layer with half the chips, beef mixture, and remaining chips into a 2-quart baking dish. Top with the cheese and bake at 350°F for 15-20 minutes until hot and bubbly. Garnish with lettuce, tomato, and onion before serving.

Nutrition Facts : ServingSize 1 serving, Calories 504 kcal, Carbohydrate 42 g, Protein 24 g, Fat 28 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 67 mg, Sodium 1159 mg, Fiber 9 g, Sugar 4 g

MY FAVORITE MEXICAN CASSEROLE



My Favorite Mexican Casserole image

For those of you who may not know, the tortilla chips form a crispy crust on the bottom of the casserole. An easy Mexican Casserole recipe.

Categories     Bean     Cheese     Chicken     Tomato     Bake     Kid-Friendly     Quick & Easy     Buffet     Casserole/Gratin     Corn     Cilantro     Tortillas     Parade     Small Plates

Yield Makes 8 servings

Number Of Ingredients 19

1 1/2 cups crushed tortilla chips
1 pound shredded cooked chicken meat (from a small roasted chicken)
1 can (15 1/2 ounces) garbanzo beans, drained
1 can (15 1/2 ounces) kidney beans, drained
1 can (15 1/4 ounces) corn kernels, drained
1 can (8 ounces) tomato sauce
1 cup prepared salsa
1 cup chopped red onion
1 green bell pepper, cut into 1/4-inch dice
1/4 cup chopped fresh cilantro leaves
1 tablespoon minced garlic
Salt and freshly ground black pepper, to taste
N/A freshly ground black pepper
6 ounces grated Monterey Jack cheese
6 ounces grated sharp Cheddar cheese
Garnishes:
2 cups diced (1/4-inch) ripe tomatoes
1 cup sour cream
1/2 cup chopped fresh cilantro leaves

Steps:

  • 1. Preheat oven to 350°F. Grease a 13x9-inch baking dish, then scatter the crushed tortilla chips evenly on the bottom.
  • 2. Combine the chicken, beans, corn, tomato sauce, salsa, onion, bell pepper, cilantro, garlic, salt and pepper in a bowl. Place half the mixture evenly in the baking dish. Combine the cheeses, then sprinkle half over the mixture.
  • 3. Cover with the remaining half of the chicken-and-bean mixture and sprinkle the remaining cheese over the top.
  • 4. Bake for 30 minutes. Let stand for 5 minutes before serving. Serve the garnishes in bowls, so guests can top their portions with diced tomatoes, sour cream and a sprinkle of cilantro.

TORTILLA-CHIP CASSEROLE



Tortilla-Chip Casserole image

Provided by Marian Burros

Categories     dinner, easy, weekday, casseroles, main course

Time 40m

Yield 3 servings

Number Of Ingredients 14

1 teaspoon olive oil
8 ounces ground turkey breast
1 jalapeno, or to taste
1 large clove garlic
12 ounces whole onion or 11 ounces ready-cut onion
1 1/2 pounds whole red peppers or 22 ounces of ready-cut peppers
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 28-ounce can no-salt-added plum tomatoes
1/4 teaspoon salt
Freshly ground pepper to taste
1 16-ounce can low-sodium black beans
3 ounces reduced-fat sharp cheddar cheese
24 no-oil, no-salt tortilla chips

Steps:

  • Heat oil in a large nonstick skillet and add crumbled ground turkey. Cook over medium heat until turkey has lost its pink color.
  • Meanwhile, trim and split jalapeno. With food processor on, put garlic and jalapeno through feed tube, and mince. Cut up whole onion into eighths, and add to food processor. Chop coarsely by pulsing. Add to turkey, and continue cooking.
  • In food processor, coarsely chop whole peppers, and add to skillet with cumin and coriander. Cook for a couple of minutes to soften peppers.
  • Drain tomatoes well, crush whole tomatoes with hands, and add to skillet along with salt, if desired, and pepper. Cook about 5 minutes over high heat to reduce liquid.
  • Drain beans and rinse in cold water; grate cheese.
  • Remove skillet from heat and spoon out turkey mixture. Arrange beans on skillet bottom; top with a layer of chips, then turkey mixture, then cheese; cover skillet and cook over low heat for 3 or 4 minutes, until cheese melts and mixture is heated.

Nutrition Facts : @context http, Calories 661, UnsaturatedFat 12 grams, Carbohydrate 76 grams, Fat 23 grams, Fiber 22 grams, Protein 40 grams, SaturatedFat 8 grams, Sodium 721 milligrams, Sugar 22 grams, TransFat 0 grams

TORTILLA CHIP CASSEROLE



Tortilla Chip Casserole image

This is a versatile dinner. Nothing gourmet - just cheap, fast and easy. You can substitute what you have on hand. Don't have kidney beans- I have use cannellini beans or black beans. Only have a ½ pound of ground beef- that works too- just add an extra can of beans. My family loves this.

Provided by bmcnichol

Categories     One Dish Meal

Time 20m

Yield 8 serving(s)

Number Of Ingredients 15

1 (15 ounce) can kidney beans, drained
1 lb ground beef or 1 lb turkey
1 tablespoon minced onion flakes
1 tablespoon chili powder
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/4 teaspoon oregano
1/8 teaspoon pepper
15 ounces tomato sauce
3 cups tortilla chips
1 -2 cup shredded cheese (mexican blend or cheddar)
shredded lettuce (optional)
sour cream (optional)
salsa (optional)

Steps:

  • Cook ground beef until done and drain.
  • Combine beans, seasonings, and tomato sauce in the skillet with the meat.
  • Stir and simmer it for a few minutes.
  • When hot, place in a 9" by 13" pan.
  • Sprinkle with cheese and top with tortilla chips.
  • Push some of the chips down into the meat mixture (but not all the chips as they will get soggy).
  • Bake at 400° for 5 minutes or until cheese is melted.
  • We like to serve ours on a bed of lettuce. topped with salsa and sour cream.

TORTILLA CHIP CASSEROLE



Tortilla Chip Casserole image

My mom used to make this for us all the time when I was growing up. It is one of the first recipes I made by myself--easy and tasty.

Provided by Amber Dawn

Categories     Chicken

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11

1 onion, finely chopped
2 tablespoons butter
2 (6 ounce) cans tomato sauce
1 (4 ounce) can diced mild green chilies
2 teaspoons oregano
1 teaspoon salt
1 (8 ounce) package tortilla chips
1/2 lb monterey jack cheese, cut in 1/2-inch cubes
3 cups cooked chicken, , chunked
1 cup sour cream, at room temperature
1/3 cup cheddar cheese, grated

Steps:

  • Preheat oven to 325 degrees.
  • Caot a 1 1/2 to 3 quart casserole with nonstick spray.
  • Saute onion in butter until transparent; add tomato sauce, chilies, oregano and salt.
  • Simmer sauce, uncovered for 10 minutes; remove from heat.
  • Layer in the casserole dish, in order, half the following: tortilla chips, jack cheese, chicken and sauce.
  • Repeat with the other half of each.
  • Bake for 20 minutes at 325 degrees.
  • Remove from oven and spread sour cream over top; wreath with grated cheese.
  • Broil just until cheese melts.
  • Serve immediately.

Nutrition Facts : Calories 498.9, Fat 34.5, SaturatedFat 16.9, Cholesterol 67.4, Sodium 1361.2, Carbohydrate 34, Fiber 3.4, Sugar 4.5, Protein 16.2

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