Tortilla Casserole Recipes

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 CASSEROLE

Steps:

• Heat oven to 350°F. Cook beef and onion in 10-inch skillet over medium-high heat, stirring occasionally, until brown; drain. Stir in hot water, salsa, milk, uncooked Pasta and Sauce Mix. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer about 7 minutes, stirring occasionally, until pasta is tender.
• Cut tortillas in half. Spread 2 cups beef mixture in ungreased rectangular baking dish, 11x7x1 1/2 inches, or shallow 2-quart casserole; top with 6 tortilla halves and 3/4 cup cheese. Spread with 2 cups beef mixture; top with remaining tortilla halves. Top with remaining beef mixture and cheese.
• Bake uncovered 15 to 20 minutes or until hot and cheese is melted.

BEEF TORTILLA CASSEROLE

Steps:

• Crumble beef into a large microwave-safe dish. Stir in onion. Microwave, uncovered, on high for 6-7 minutes or until meat is no longer pink, stirring and draining every 2 minutes. Stir in taco sauce and tortillas. , In a greased 2-1/2-qt. microwave-safe dish, layer half of the beef mixture, sour cream and cheeses. Repeat layers. Cover and cook at 70% power for 7-9 minutes or until heated through. Let stand for 2-4 minutes before serving.

CHICKEN TORTILLA CASSEROLE

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.

HEARTY TORTILLA CASSEROLE

Steps:

• In a skillet over medium heat, cook beef until no longer pink; drain. Add taco seasoning and water. Simmer, uncovered, for 5 minutes; remove from the heat and set aside. , In a saucepan, saute onion, chilies, jalapeno and garlic in oil until tender, about 8 minutes. , Stir in cream and salt. Cover and simmer for 5 minutes. , Spread 3 tablespoons sauce in an ungreased 8-in. round or square baking dish. Spread about 2 teaspoons sauce on each tortilla; layer with beans, beef mixture and 2 tablespoons of each kind of cheese. Roll up and place seam side down in baking dish. Top with remaining sauce. , Bake, uncovered, at 350° for 25 minutes. Sprinkle with remaining cheeses; bake 5 minutes longer. Serve with sour cream and salsa if desired.

MEXICAN TORTILLA CASSEROLE

Steps:

• Preheat oven at 350 degrees F.
• Spray a spring form cake pan or casserole dish with cooking spray.
• Brown ground beef and onion and then drain the grease.
• Add taco seasonings and cook according to package directions. Heat refried beans to make for easier spreading.
• Lay 1 tortilla in bottom of baking dish and spread 1/3 of the refried beans on it. Top with 1/3 of the meat and sprinkle on some cheese.
• Add the 2nd tortilla and spread 1/2 the rice, 1/2 salsa, 1/2 the corn and a little cheese.
• Add the 3rd tortilla and spread 1/3 beans ,1/3meat, and a little cheese.
• Add the 4th tortilla and layer the remaining beans ,meat, corn, rice, salsa and cheese.
• Bake, covered with foil, for about 40 minutes. Uncover and bake 10-15 minutes longer. Let sit 5 minutes before cutting.
• After baking, top with sour cream, diced white onion and shredded lettuce, if desired.

TORTILLA CASSEROLE

Steps:

• Crumble meat into a 2-qt. microwave-safe dish; add onion and green pepper. Cover and microwave on high for 5-6 minutes or until meat is no longer pink; drain. Stir in the taco seasoning, tomato sauce, tomato paste, olives, water and chili powder. Cover and cook at 50% power for 10 minutes or until thickened, rotating dish once., In a bowl, whisk the eggs, sour cream and pepper. Place two tortillas in an 11x7-in. microwave-safe dish. Layer with half of the sour cream mixture and meat sauce; repeat. Top with corn chips and cheese., Microwave, uncovered, at 50% power for 10-15 minutes or until a thermometer reads 160° and cheese is melted. Let stand for 5 minutes before cutting.

TORTILLA CASSEROLE

Steps:

• Preheat the oven to 400°F.
• Combine the beans, tomatoes, chiles, corn, scallions, cumin, and oregano in a mixing bowl. Mix thoroughly.
• Lightly oil a wide, shallow 2-quart rectangular or round casserole and layer as follows: 5 tortillas, overlapping one another; half of the bean mixture; half of the cheese; and the optional vegetable layer. Repeat the tortilla, bean, and cheese layers.
• Bake the casserole for 12 to 15 minutes, or until the cheese is bubbly. Let stand for a minute or two, then cut into squares or wedges to serve. Pass the salsa and optional sour cream for topping.
• variation
• For the optional vegetable layer, use either 10 to 12 ounces lightly steamed and well-drained baby spinach or lightly sautéed thin slices of zucchini and/or yellow summer squash; you'll need two medium squashes for this.
• menu suggestions
• If you're not making the optional squash layer in the casserole, Zucchini and Summer Squash Sauté (page 209) is a good side dish with this meal. If you want the meal to be more substantial, cook some quinoa while the casserole is in the oven. Add some curly lettuce and cherry or grape tomatoes to garnish the plate.
• Serve with microwaved white or sweet potatoes and Creole Coleslaw (page 178). Or, to keep this meal as easy as possible, serve with a simple green salad rather than the slaw.
• nutrition information
• Calories: 295
• Total Fat: 10g
• Protein: 9g
• Carbohydrates: 45g
• Fiber: 9g
• Sodium: 315mg

TORTILLA CASSEROLE

Steps:

• Heat oven to 350 degrees, spray large nonstick frypan with veggie spray, heat over high heat until hot.
• Add ground beef, brown 8-10 minutes , until thouroughly cooked, stirring constantly.
• Drain well, return beef to frypan.
• Add beans, tomatoes, chilles and chilli powder, mix well.
• Reduce heat, simmer 5 minutes.
• Meanwhile, spray 12 x 8 inch (2 quart) baking dish with veggie spray.
• Cut each tortilla in half, place 6 halves in bottom of sprayed baking dish, overlapping slightly.
• Spoon half of the beef mixture evenly over the tortillas.
• Spoon sour cream over beef mixture, spread evenly.
• Top with remaining six tortilla halves and remaining beef mixture.
• Cover tightly with foil.
• Bake at 350 degrees for 25 minutes.
• Remove from oven, sprinkle with cheese.
• Cover, let stand 3 minutes or until cheese is melted, sprinkle with cilantro.