Southwestern Tomato And Tortilla Chip Casserole Recipes

SOUTHWESTERN CASSEROLE

Steps:

• Cook macaroni according to package directions. Meanwhile, in a large saucepan, cook beef and onion over medium heat, crumbling beef, until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in next 8 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Drain macaroni; stir into beef mixture., Preheat oven to 375°. Transfer macaroni mixture to 2 greased 2-qt. baking dishes. Top with cheese and jalapenos. Cover and bake at 375° for 30 minutes. Uncover; bake until bubbly and heated through, about 10 minutes longer. Serve 1 casserole. Cool the second; cover and freeze up to 3 months., To use frozen casserole: Thaw in refrigerator 8 hours. Preheat oven to 375°. Remove from refrigerator 30 minutes before baking. Cover and bake, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°, 20-25 minutes.

MY FAVORITE MEXICAN CASSEROLE

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.

MEXICAN TORTILLA CASSEROLE

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

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.

MEXICAN BEEF TORTILLA CHIP CASSEROLE

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.

MOM'S TORTILLA CHIP CASSEROLE WITH GROUND BEEF

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.

EASY MEXICAN CASSEROLE

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.

TORTILLA CHIP CASSEROLE

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.

TORTILLA-CHIP CASSEROLE

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.