Beefandtortillabake Recipes

BEEF AND CHEESE TORTELLINI BAKE RECIPE BY TASTY

Steps:

• Preheat oven to 375ºF (190ºC).
• Add a teaspoon of olive oil to a heavy saucepan and brown the beef over medium-high heat. Season with salt and pepper.
• Mix in the dried herbs. Move beef to one side of the hot pan and add in onions. Stir to soften, then add garlic.
• Mix in crushed tomatoes. Bring to a boil and cook for 5-10 minutes, stirring occasionally. Taste and season with salt and pepper as necessary.
• Remove from heat.
• Spoon a thin layer of meat sauce in the bottom of a casserole dish. Layer as follows: tortellini, cheese, basil, sauce, tortellini, cheese, basil, sauce, and cheese.
• Bake for 15-20 minutes, or until cheese is melted and bubbling.
• Cool for several minutes and serve.
• Enjoy!

BEEF TORTILLA CASSEROLE

Steps:

• Preheat oven to 350 and grease a 9x13 baking pan with nonstick cooking spray. Set aside.
• In a large skillet, heat beef and onion until no longer pink. Add taco seasoning and oregano and mix well.
• Stir in beans, corn, tomatoes and tomato sauce. Mix well and heat for 5 minutes on medium high or until bubbly. Remove from heat.
• Spoon about 1 cup of beef and beans mixture into the bottom of the prepared pan. Add 2 tortillas on top, overlapping to fit into the pan.
• Add 1/3 of the ground beef mixture and top with 1/3 of the shredded cheese.
• Repeat this twice, ending with cheese on top.
• Bake for 15 minutes or until cheese is melted.
• Serve topped with fresh cilantro or chopped green onions.
• Add sour cream, hot sauce, olives, guacamole or salsa on the side.
• Serves 8-10

TORTILLA BEEF BAKE

Steps:

• In a skillet, cook ground beef, until no longer pink.
• Stir in soup.
• Sprinkle 1 1/2 cups of tortilla chips in a greased shallow 2 1/2 quart baking dish Top with beef mixture.
• Layer salsa on top of beef.
• Layer cheese on top of salsa.
• Bake uncovered at 350 degrees for 25- 30 minutes or until bubbly.
• Sprinkle with remaining chips and bake 3 minutes longer or until chips are lightly toasted.

BEEF TORTILLA CASSEROLE

Steps:

• Adjust an oven rack to the middle position and preheat oven to 300° (not a typo).
• Heat the oil in a large Dutch oven over medium heat until shimmering.
• ADd the bell peppers and onion and cook until softened, about 5 minutes.
• Stir in the garlic, chili powder, and 1 teaspoon salt and cook until fragrant, about 30 seconds.
• Add the ground beef and cook, breaking it up with a wooden spoon, until no longer pink, about 5 minutes.
• Stir in the broth, chipotles, beans, and tomatoes and simmer until slightly thickened, about 10 minutes.
• Stir in 1/4 cup of the cilantro and the lime juice.
• Season with salt and pepper to taste.
• Meanwhile, spray both sides of the tortillas with vegetable oil spray and spread out over two baking sheets (some overlap is fine).
• Bake until the tortillas are soft and pliable, about 5 minutes.
• Remove the tortillas from the oven and increase oven temperature to 450°.
• Spread 1/3 of the beef mixture in a 9 x 13 inch baking dish.
• Layer 6 of the tortillas on top of the filling, overlapping as needed, then sprinkle with 3/4 cup of each cheese.
• Repeat to form a second layer.
• Spread the remaining filling in the baking dish.
• Cut the remaining 6 tortillas into quarters, then spread over the top.
• Sprinkle with the remaining 1/2 cup of each cheese.
• Bake until the cheese is golden brown and the casserole is bubbling, about 15 minutes.
• Let cool for 10 minutes.
• Sprinkle with the remaining 2 tablespoons cilantro before serving.

MEXICAN GROUND BEEF TORTILLA LAYER CASSEROLE

Steps:

• Set oven to 350 degrees.
• Grease an 11 x 7-inch baking dish.
• In a large skillet brown the ground beef with onion, garlic, green bell pepper and jalapeno (if using) until the beef is no longer pink; drain any fat then return to skillet and add in one can of enchilada sauce, black beans, corn and cumin.
• Bring the ground beef mixture to a boil; reduce heat to medium-low and simmer for 20-25 minutes stirring occasionally, then season with salt and lots of black pepper.
• Arrange 3 corn tortillas in the bottom of the baking dish, cutting as needed to cover bottom of the dish.
• Spread 1/4 cup canned enchilada sauce over the tortillas in the baking dish.
• Cover the sauce with 1/3 of the cooked ground beef mixture, then about 1/3 of the shredded cheese.
• Repeat the layers twice but omitting the final cheese layer on top.
• Drizzle any remaining canned enchilada sauce (from the second can) on top.
• Cover with foil and bake in a 350 degree F oven for 25 minutes.
• Remove foil and sprinkle with more cheese (any amount desired) then return to oven and bake for another 5 minutes or until the cheese has melted.
• Let stand 10-15 minutes before slicing.
• Top with sour cream and/or tomatoes, green onions and crushed tortilla chips if desired.
• Delicious!