TORTILLA CHIP CASSEROLE
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
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.
MOM'S TORTILLA CHIP CASSEROLE WITH GROUND BEEF
Make and share this Mom's Tortilla Chip Casserole With Ground Beef recipe from Food.com.
Provided by laurenpie
Categories Meat
Time 1h5m
Yield 1 9 X 12 casserole, 8 serving(s)
Number Of Ingredients 10
Steps:
- Brown the meat and onion; drain. Add salt, chili powder and tomato sauce. Simmer 10 minutes. Butter a 9" X 13" casserole pan. Crush tortilla chips, place half of them on bottom of dish. Add meat sauce, then layer with sour cream, cottage cheese, chilies and olives. Top with cheddar cheese, then remaining chips. Bake at 350 degrees for 45 minutes.
Nutrition Facts : Calories 617.5, Fat 37.5, SaturatedFat 19.1, Cholesterol 149.3, Sodium 1234, Carbohydrate 25.2, Fiber 2.8, Sugar 5.9, Protein 45.1
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-CHIP CASSEROLE
Provided by Marian Burros
Categories dinner, easy, weekday, casseroles, main course
Time 40m
Yield 3 servings
Number Of Ingredients 14
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
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
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
EGG AND TORTILLA CHIP BAKE
Tortilla chips and eggs are baked with pepper jack cheese, mild green chiles and fresh cilantro for an eye-opening breakfast casserole.
Provided by Food Network Kitchen
Time 1h10m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Lightly coat a rectangular 2-quart baking dish with cooking spray. Spread half of the chips in the bottom of the prepared baking dish.
- Whisk together the milk, ancho chile powder, eggs and a pinch each of salt and pepper in a large bowl until well combined. Stir in the green chiles, cilantro and 1/2 cup of the pepper jack; pour into the baking dish. Bake until the casserole is set around the edges but a little loose in the center, 20 to 25 minutes.
- Sprinkle the remaining chips over the casserole. Sprinkle with the remaining 1/2 cup pepper jack and continue to bake until the cheese is melted and the casserole is set in the center, about 10 minutes more. Let stand 10 minutes. Top with whole cilantro leaves, salsa verde and/or pickled jalapenos. Serve with sour cream.
SPICY CHICKEN-TORTILLA CHIP CASSEROLE
Provided by Food Network Kitchen
Time 1h
Yield 6 servings
Number Of Ingredients 15
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.
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.
EASY MEXICAN CASSEROLE
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
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
CHICKEN TORTILLA CASSEROLE
Wonderful - and easy, easy, EASY!
Provided by Erin Clifton
Categories World Cuisine Recipes Latin American Mexican
Yield 8
Number Of Ingredients 9
Steps:
- In a bowl, mix soups, milk, salsa, and onion.
- Put 3 to 4 tablespoons of chicken stock in a 9 x 13 inch baking dish. Add a layer of tortilla strips, and then a layer of chicken. Pour soup mixture over chicken and tortillas. Continue to layer in this order until dish is full. Top with cheese. Cover and refrigerate for 24 hours.
- Bake at 300 degrees F (150 degrees C) for 1 to 1 1/2 hours.
Nutrition Facts : Calories 364.6 calories, Carbohydrate 25 g, Cholesterol 66.1 mg, Fat 20.2 g, Fiber 3 g, Protein 21.8 g, SaturatedFat 9 g, Sodium 1082.8 mg, Sugar 4.9 g
NACHO CHIP CASSEROLE
A sure crowd pleaser, this recipe uses nacho cheese tortilla chips, tomatoes with green chile peppers and cream of mushroom soup. And for the finicky eater, you can use cream of celery soup instead. Serve with sour cream, or the toppings of your choice.
Provided by Kathy
Categories Main Dish Recipes Casserole Recipes
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium skillet over high heat, brown the ground beef and season with salt and pepper to taste; drain fat. Stir in diced tomatoes with green chile peppers and condensed cream of mushroom soup.
- Cover the bottom and sides of a 9x13 inch baking dish with nacho-flavor tortilla chips. Pour in the meat mixture. Top with remaining tortilla chips and about 12 slices of processed cheese food, or enough to cover the entire surface of the dish.
- Bake in the preheated oven 15 to 20 minutes, or until cheese is lightly browned.
Nutrition Facts : Calories 471.2 calories, Carbohydrate 30.7 g, Cholesterol 69.5 mg, Fat 28.8 g, Fiber 2.2 g, Protein 22 g, SaturatedFat 9.9 g, Sodium 1145.5 mg, Sugar 4.3 g
EASY TACO CASSEROLE
Quick and easy taco entree for a last minute meal. Top with chopped tomato, onion, and lettuce if desired.
Provided by charmed71
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cook and stir ground beef in a large skillet over medium-high heat until crumbly, evenly browned, and no longer pink, 5 to 7 minutes. Drain and discard any excess grease. Stir salsa, onion, mayonnaise, chili powder, and cumin into the beef. Remove from heat.
- Spread about half the ground beef mixture into the bottom of a 2-quart casserole dish. Spread about half the tortilla chips in a layer atop the beef mixture. Layer about half of each of the Cheddar and Monterey Jack cheeses over the tortilla chip layer. Repeat layers with remaining ingredients, ending with Monterey Jack cheese. Cover dish with aluminum foil.
- Bake in preheated oven until the cheese is melted in the middle, about 30 minutes.
Nutrition Facts : Calories 481.5 calories, Carbohydrate 12.2 g, Cholesterol 89.5 mg, Fat 38 g, Fiber 2.3 g, Protein 24 g, SaturatedFat 13.6 g, Sodium 689.7 mg, Sugar 2.6 g
MEXICAN CHIP CASSEROLE
This satisfying casserole relies on convenient packaged ingredients to create an entree with savory Southwestern flair. There's nothing tricky about the preparation, and I have time to set the table while it's in the oven. -Doris Heath Franklin, North Carolina
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink and onion is tender; drain. Add soup, corn and chilies; mix well. , In an ungreased shallow 3-qt. baking dish, layer meat mixture, chips and sauce; top with cheese. Bake, uncovered, at 350° for 8-10 minutes or until heated through.
Nutrition Facts : Calories 613 calories, Fat 36g fat (10g saturated fat), Cholesterol 69mg cholesterol, Sodium 1168mg sodium, Carbohydrate 47g carbohydrate (6g sugars, Fiber 5g fiber), Protein 26g protein.
GROUND TURKEY TORTILLA CASSEROLE
This is a recipe that I adapted from a few other tortilla casseroles and it is a quick & easy tummy satisfier!
Provided by funthymecookin
Categories Poultry
Time 1h20m
Yield 4 pieces, 4 serving(s)
Number Of Ingredients 8
Steps:
- Brown turkey and small onion until meat is completely done.
- Add taco seasoning packet and follow directions for cooking on back.
- Spray non-stick casserole dish (9x9) with non-stick cooking spray.
- Cut flour tortillas into bite size pieces and layer 1/2 of tortillas on bottom of casserole dish.
- Add 1/2 of the cheese, sour cream, salsa and black beans.
- Start with the remaining tortillas and repeat layering.
- You may top with extra cheese or salsa if preferred. Other options include: corn, red pepper, green pepper, jalapenos, or any other ingredient.
- ***play with ingredients, if you like more sour cream, simply add more, if you like less, add less. Don't be afraid to test different options.
- Bake at 350 until all cheese is melted and everything is heated thoroughly (usually about 30-40 minutes). You may wish to cover the dish with foil to prevent overbaking the top -- then removing it for the last 5-10 minutes.
Nutrition Facts : Calories 800.4, Fat 43.2, SaturatedFat 22.1, Cholesterol 168.7, Sodium 1758.8, Carbohydrate 55.6, Fiber 11.4, Sugar 7.6, Protein 49.7
MEXICAN BEEF TORTILLA CHIP CASSEROLE
Make and share this Mexican Beef Tortilla Chip Casserole recipe from Food.com.
Provided by For Goodness Bake
Categories One Dish Meal
Time 1h5m
Yield 1 Casserole, 6 serving(s)
Number Of Ingredients 8
Steps:
- In a medium skillet, saute beef, onion and tomato.
- In a saucepan, combine soup, cheese, chiles, and milk, and heat until cheese melts.
- Layer the tortilla chips in the bottom of a greased casserole dish,.
- Add meat mixture.
- Top with melted cheese mixture.
- Bake at 350 degrees for about 45 minutes.
Nutrition Facts : Calories 427.9, Fat 28.1, SaturatedFat 13.6, Cholesterol 92.2, Sodium 1438.7, Carbohydrate 16.9, Fiber 1, Sugar 6.2, Protein 26.9
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- Heat oil in a saucepan over medium heat. Add onion; cook 6 minutes. Add garlic and flour; cook 2 minutes. Gradually add milk and stock, stirring constantly; bring to a boil. Remove from heat; stir in cumin, coriander, salt, pepper, and cream cheese.
- Spread 1/2 cup milk mixture over bottom of a broiler-safe 11 x 7-inch baking dish. Layer beans, 1 1/2 cups chicken, and 2 ounces chips. Top with 1/2 cup milk mixture. Layer 1 1/2 cups chicken, bell pepper, and 2 ounces chips; top with 1 cup milk mixture and enchilada sauce. Sprinkle with shredded cheese. Bake at 350° for 30 minutes. Sprinkle with green onions.
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