Prize Winning Santa Fe Casserole Recipes

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SANTA FE CHICKEN-TORTELLINI CASSEROLE



Santa Fe Chicken-Tortellini Casserole image

A zesty cheese sauce coats tender pockets of tortellini, crisp-tender veggies and flavorful chicken.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 6

Number Of Ingredients 13

1 package (9 oz) refrigerated cheese-filled tortellini
3 tablespoons olive or vegetable oil
2 cups broccoli flowerets
1 medium onion, chopped (1/2 cup)
1 medium red bell pepper, chopped (1 cup)
3 tablespoons Gold Medal™ all-purpose flour
3/4 cup milk
3/4 cup Progresso™ chicken broth (from 32-oz carton)
1 teaspoon ground cumin
4 cups cut-up cooked chicken
3/4 cup shredded Monterey Jack cheese (3 oz)
1/2 cup shredded Colby cheese (2 oz)
1/2 cup crushed tortilla chips, if desired

Steps:

  • Heat oven to 325°F. Spray 3-quart casserole with cooking spray. Cook and drain tortellini as directed on package.
  • Meanwhile, in 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Cook broccoli, onion and bell pepper in oil about 3 minutes, stirring frequently, until crisp-tender. Remove broccoli mixture from skillet.
  • In same skillet, cook flour and remaining 2 tablespoons oil over low heat, stirring constantly, until smooth. Stir in milk, broth and cumin. Heat to boiling over medium heat, stirring constantly; remove from heat. Stir in chicken, Monterey Jack cheese, tortellini and broccoli mixture. Spoon into casserole.
  • Bake uncovered 25 to 35 minutes, sprinkling with Colby cheese and tortilla chips for last several minutes of baking, until hot in center and cheese is melted.

Nutrition Facts : Calories 440, Carbohydrate 17 g, Cholesterol 140 mg, Fat 2, Fiber 2 g, Protein 38 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 5 g, TransFat 1/2 g

SANTA FE CASSEROLE



Santa Fe Casserole image

This is quick and easy recipe to make when you don't have a lot of time to spare. I've made this and brought to Ladies Meeting's before and there was nothing left to bring home. Also good to fix and take to someone that is ill or for a meal for someone who has had a death in the family.

Provided by Tammy Raynes

Categories     Beef

Time 50m

Number Of Ingredients 9

1 lb lean ground beef
1 pkg lawry's taco spices & seasonings
2 c chicken broth
1/4 c all-purpose flour
1 c dairy sour cream
1 can(s) (7-oz) diced green chiles
1 pkg (11-oz) corn or tortilla chips
2 c grated monterey jack or cheddar cheese
1/2 c sliced green onions with tops

Steps:

  • 1. In medium skillet, brown meat and stir until crumbly; drain fat. Add taco spices & seasonings; blend well.
  • 2. In small bowl, combine broth and flour. Add to meat mixture; bring to a boil to slightly thicken liquid. Stir in sour cream and chiles; blend well.
  • 3. In 13x9x2" lightly greased glass baking dish, place 1/2 of chips. Top with 1/2 of beef mixture, 1/2 of cheese and 1/2 of green onions.
  • 4. Layer again with remaining ingredients ending with green onions. Bake, uncovered, in 375 degree oven for 20 minutes. Let stand 5 minutes before cutting.

SANTA FE CHICKEN CASSEROLE



Santa Fe Chicken Casserole image

Try a Santa Fe Chicken Casserole, layered with bold flavor. Shredded chicken, black beans, tortillas & cheese are great in our Santa Fe Chicken Casserole!

Provided by My Food and Family

Categories     Home

Time 40m

Yield 6 servings

Number Of Ingredients 9

1 tub (7.5 oz.) PHILADELPHIA Cream Cheese Spread
2 Tbsp. (about half of 1-oz. pkg.) TACO BELL® Taco Seasoning Mix
2 Tbsp. milk
3 cups shredded cooked chicken breasts
1 can (15.5 oz.) black beans, rinsed
1 can (14.5 oz.) no-salt-added diced tomatoes, drained
2 green onions, sliced
3 flour tortillas (6 inch)
3/4 cup KRAFT Mexican Style Finely Shredded Four Cheese

Steps:

  • Heat oven to 375ºF.
  • Mix cream cheese spread, taco seasoning and milk until blended. Combine next 4 ingredients in large bowl. Add half the cream cheese mixture; mix lightly.
  • Spread 1/3 of the chicken mixture onto bottom of 9-inch pie plate; top with 1 tortilla, half the remaining chicken mixture and 1/4 cup shredded cheese. Cover with second tortilla, remaining chicken mixture, 1/4 cup shredded cheese and remaining tortilla. Top with remaining cream cheese mixture and shredded cheese; cover.
  • Bake 25 min. or until heated through, uncovering for the last 5 min.

Nutrition Facts : Calories 360, Fat 17 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 100 mg, Sodium 750 mg, Carbohydrate 20 g, Fiber 5 g, Sugar 4 g, Protein 31 g

EASY SANTA FE CASSEROLE



Easy Santa Fe Casserole image

Hands down, the easiest, most flavor, crowd-pleasing dish- this Santa Fe Casserole will have you in and out of the kitchen in a flash!

Provided by Kim Lee

Categories     Main

Time 35m

Number Of Ingredients 13

1/2 small onion (chopped)
2 cups cooked chicken (shredded (I used rotisserie chicken))
1 1/2 cups cooked brown rice*
1 15 oz. can black beans, drained and rinsed
1 10 oz. can RO*TEL, drained
3/4 cup unsweetened almond milk (any milk will work)
2 eggs (beaten)
1 cup lite shredded Mexican cheese blend or cheddar cheese
1 teaspoon cumin
1/2 tablespoon chili powder
1/2 teaspoon garlic salt
Optional garnish; chopped fresh cilantro (diced avocado and/or salsa)
salt and pepper to taste

Steps:

  • Preheat oven to 350 degrees F. and spray casserole dish with nonstick cooking spray.
  • In a large bowl, combine all ingredients (how simple is that!?!).
  • Pour mixture into a casserole dish and bake for about 25 minutes or until center is firm.
  • Let cool 5-10 mins and serve with desired garnishes. Enjoy!

Nutrition Facts : Calories 436 kcal, Carbohydrate 36 g, Protein 33.2 g, Fat 17.8 g, SaturatedFat 6.9 g, Cholesterol 154.9 mg, Sodium 411.7 mg, Fiber 9.9 g, Sugar 2.5 g, ServingSize 1 serving

PRIZE-WINNING SANTA FE CASSEROLE



Prize-Winning Santa Fe Casserole image

This was the grand prize winner in the Women's Day/Campbell's Soup recipe contest (I don't recall the year), and was submitted by Sarah Langford.

Provided by BecR2400

Categories     Meat

Time 47m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 lb ground beef
1 (10 3/4 ounce) can condensed golden corn soup (or 1 can creamed corn)
1 tablespoon chili powder
1/2 teaspoon ground red pepper (cayenne)
1 (10 3/4 ounce) can condensed cheddar cheese soup or 1 (10 3/4 ounce) can nacho cheese soup
3/4 cup chopped green onion
3/4 cup chopped fresh tomato
1 (4 ounce) can chopped green chilies
1 1/2 dozen small corn tortillas
4 ounces monterey jack cheese, shredded (1 cup)
1/2 cup sliced black olives
avocado, sliced

Steps:

  • Heat oven to 350 degrees F. have an 11 x 7-inch baking dish ready.
  • Cook ground beef in a large non-stick skillet over medium-high heat, breaking up chunks, 4 minutes or until no longer pink. Drain off any fat. Stir in undiluted corn soup, chili powder and red pepper.
  • In a large bowl, stir cheese soup, onions, tomatoes and chilies until blended.
  • Cut tortillas in half. Line the bottom of baking dish with 8 halves. Cover with half the meat mixture. Top with 8 more tortilla halves, then with half the soup mixture. Repeat layers, ending with soup mixture.
  • Bake 20 minutes until tortillas are softened. top with shredded cheese and olives. Bake 10 minutes longer or until hot and bubbling.

Nutrition Facts : Calories 733, Fat 37.7, SaturatedFat 17.1, Cholesterol 121.4, Sodium 1026.1, Carbohydrate 62.3, Fiber 10, Sugar 4.5, Protein 39.4

SANTA FE CASSEROLE



Santa Fe Casserole image

This is my stand by mexican night dish. It can be heated up by using hot picante sauce or cooled by using mild. i use extra lean ground beef and white corn chips.

Provided by angelfan

Categories     Mexican

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

1 lb ground beef
1 (1 1/4 ounce) package taco seasoning
2 cups chicken broth
1/4 cup all-purpose flour
1 cup sour cream
1 (7 ounce) can chopped green chilies
1 (11 ounce) package tortilla chips
2 cups grated cheddar cheese
1/2 cup sliced green onion, including tops
2 cups picante sauce

Steps:

  • Brown ground beef in skillet, stirring untill no more pink remains.
  • Drain fat.
  • Add taco seasoning and mix well.
  • In small bowl wisk together flour and chicken broth.
  • Add to meat mixture and bring to a boil, cooking untill slightly thickened.
  • Stir in sour cream and green chilies.
  • In lightly greased baking dish (13x9x2) place 1/2 of the chips 1/2 of the beef 1/2 of the picante sauce 1/2 of cheese and 1/2 of onions.
  • repeat layers with remaining 1/2 of ingredients, ending with onions.
  • Bake at 350 for 25 minutes or until hot and cheese is melted.
  • Let stand 5 minutes before serving.

Nutrition Facts : Calories 723.1, Fat 44.8, SaturatedFat 18.8, Cholesterol 107.8, Sodium 1300.8, Carbohydrate 49.8, Fiber 5, Sugar 5.6, Protein 33

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