Tortilla Zucchini Casserole Recipes

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MEXICAN TORTILLA CASSEROLE



Mexican Tortilla Casserole image

Make and share this Mexican Tortilla Casserole recipe from Food.com.

Provided by Broke Guy

Categories     Meat

Time 1h15m

Yield 3-4 serving(s)

Number Of Ingredients 9

1 lb ground beef
1/2 cup diced onion
1 (1 1/4 ounce) package taco seasoning mix
2 cups cheddar cheese, shredded
1 (16 ounce) can refried beans
1 cup cooked rice
0.5 (12 ounce) can Mexican-style corn
4 large flour tortillas
8 ounces thick chunky salsa (your choice mild or hot)

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



Tortilla Casserole image

This a great overnight brunch casserole when you have a house full of holiday guests! Serve with salsa and sour cream.

Provided by SLOcook

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 10h20m

Yield 12

Number Of Ingredients 10

12 (6 inch) corn tortillas
⅔ cup chopped green onions
1 (4 ounce) can sliced black olives, drained
2 (4 ounce) cans diced green chile peppers, drained
1 (4 ounce) jar diced pimento peppers, drained
8 ounces Monterey Jack cheese, shredded
8 ounces Cheddar cheese, shredded
5 eggs
2 cups milk
1 (8 ounce) jar salsa

Steps:

  • Lightly grease a 9x13 inch baking dish. Line the bottom of the dish with 4 tortillas. Sprinkle with 1/3 each of the green onions, olives, chile peppers, pimento peppers, Monterey Jack cheese, and Cheddar cheese. Repeat twice with the remaining ingredients.
  • In a large bowl, beat together eggs, milk, and salsa. Pour over the layered ingredients. Cover with plastic wrap, and refrigerate overnight.
  • Remove the casserole from refrigerator, and remove plastic wrap. Preheat oven to 350 degrees F (175 degrees C).
  • Bake 45 to 60 minutes in the preheated oven.

Nutrition Facts : Calories 277.1 calories, Carbohydrate 17.6 g, Cholesterol 117.4 mg, Fat 16.7 g, Fiber 2.8 g, Protein 15.5 g, SaturatedFat 9 g, Sodium 690.8 mg, Sugar 4 g

TORTILLA CASSEROLE



Tortilla Casserole image

A casserole so easy to make, you can take a siesta while it's baking.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 6

Number Of Ingredients 8

1 pound lean ground beef
1 small onion, chopped (1/4 cup)
1 1/3 cups hot water
1 cup Old El Paso™ Thick 'n Chunky medium salsa
1/2 cup milk
1 package Hamburger Helper™ cheeseburger macaroni
6 Old El Paso™ flour tortillas, 6 inch
1 1/2 cups shredded Cheddar cheese (6 oz)

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.

Nutrition Facts : Calories 530, Carbohydrate 48 g, Cholesterol 80 mg, Fat 1 1/2, Fiber 2 g, Protein 29 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1450 mg

TORTILLA ZUCCHINI CASSEROLE



Tortilla Zucchini Casserole image

My grandmother always fixed this for special occasions and it was always a hit. It takes the southern zucchini casserole dish and adds a Mexican flair.

Provided by Brandi Atkins

Categories     Fruits and Vegetables     Vegetables     Squash

Time 55m

Yield 12

Number Of Ingredients 14

2 tablespoons olive oil
1 pound zucchini, sliced
1 onion, chopped
1 small green bell pepper, chopped
1 (7 ounce) can diced green chiles, drained
4 hard-cooked eggs, chopped
1 teaspoon salt, or to taste
½ teaspoon ground cumin
½ teaspoon garlic powder
⅛ teaspoon cayenne pepper, or to taste
2 cups sour cream
2 tablespoons all-purpose flour
6 (6 inch) corn tortillas, cut into wedges
3 cups shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat olive oil in a large skillet; cook and stir zucchini, onion, and bell pepper in hot oil until tender, about 5 minutes. Remove from heat and stir in green chiles, eggs, salt, cumin, garlic powder, and cayenne pepper; set aside. Mix sour cream and flour in a bowl.
  • Layer half the corn tortillas in a 9x13-inch baking dish. Spread half the zucchini mixture and half the sour cream mixture on top; sprinkle with half the Cheddar cheese. Repeat the layers.
  • Bake in preheated oven until cheese is melted, about 30 minutes.

Nutrition Facts : Calories 289.8 calories, Carbohydrate 12.4 g, Cholesterol 117.2 mg, Fat 21.9 g, Fiber 1.8 g, Protein 12 g, SaturatedFat 11.9 g, Sodium 612.2 mg, Sugar 2.2 g

BLACK BEAN AND ZUCCHINI TORTILLA CASSEROLE



Black Bean and Zucchini Tortilla Casserole image

This southwestern-style casserole makes for a nice change-of-pace holiday main dish, but this is also easy enough to make for weeknight meals.

Provided by Veg Kitchen

Categories     Vegan main dish

Time 40m

Number Of Ingredients 13

1 1/2 tbsp extra-virgin olive oil
1 cup chopped onion
1 medium green bell pepper (diced)
1 28 oz can crushed or pureed tomatoes
1 -2 small fresh hot chile peppers (seeded and minced, or 1 (4 oz) can chopped mild green chiles)
2 tsp chili powder (or more, to taste)
1 tsp dried oregano
1 tsp ground cumin
1 16-20 oz can black beans, drained and rinsed
1 medium zucchini (quartered lengthwise and thinly sliced)
12 corn tortillas (torn or cut into several pieces)
8 oz cheddar-style nondairy cheese (Daiya is great with this!)
vegan sour cream (homemade or purchased or Cashew Cream for garnish, optional)

Steps:

  • Preheat the oven to 400°F.
  • Heat the oil in a large saucepan. Sauté the onion until translucent. Add the green pepper and continue to sauté until it has softened and the onions are golden.
  • Stir in the crushed tomatoes and seasonings, black beans, and zucchini. Bring to a simmer, then simmer gently for 5 minutes.
  • Layer as follows in a lightly oiled 9 x 13 inch or 2-quart round casserole dish: half of the tortillas, half of the tomato-black bean mixture, and half of the cheese. Repeat.
  • Bake for 15 to 20 minutes, or until the cheese is bubbly. Let stand for 5 to 10 minutes, then cut into squares or wedges to serve.

Nutrition Facts : Calories 221 kcal, Carbohydrate 29 g, Protein 4 g, Fat 10 g, SaturatedFat 3 g, Sodium 314 mg, Fiber 5 g, Sugar 3 g, ServingSize 1 serving

VEGAN TORTILLA CASSEROLE



Vegan Tortilla Casserole image

This Vegan Tortilla Casserole is delicious and filling and perfect for social gatherings or just a quick weeknight dinner!

Provided by Whitney English

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 21

1 tablespoon olive oil
1 yellow onion, diced
1 clove garlic, chopped
1 tablespoon ground cumin
Two 15-ounce cans beans, rinsed and drained (I use black and kidney beans)
2 cups roasted diced butternut squash (or frozen cooked butternut squash, thawed)
1 can diced tomatoes with their juices
1/4 cup tomato paste
1 bunch kale, stems removed and leaves chopped (about 3 cups)
Kosher salt and freshly ground black pepper
Eight 8-inch whole-wheat tortillas (or corn tortillas, if gluten-free)
1 cup vegan shredded cheese or Cashew Cheese Sauce (recipe follows)
Chopped cilantro, for serving
Vegan sour cream, for serving
1/2 cup raw cashews
1 cup unsweetened almond milk
2 tablespoons nutritional yeast
1 tablespoon fresh lemon juice
1 clove garlic
1 1/2 teaspoons smoked paprika
1 teaspoon kosher salt

Steps:

  • Preheat the oven to 400 degrees F.
  • Heat the olive oil in a large skillet over medium heat. Add the onions, garlic, and cumin and cook, stirring occasionally, until the onions are softened, 3 to 4 minutes. Add the beans, squash, tomatoes and their juices, tomato paste and kale; season with salt and pepper. Cook, stirring occasionally, until the kale is wilted, 3 to 5 minutes. Set the vegetable filling aside.
  • In a 9-by-13-inch baking dish, layer 2 of the tortillas, 1/4 of the vegetable filling and 1/4 cup of the vegan cheese or cashew cheese sauce. Repeat the layers 3 times, ending with the cheese or cheese sauce.
  • Bake uncovered until the cheese is bubbly and the casserole is hot all the way through, about 20 minutes. Serve with cilantro and vegan sour cream.
  • Soak the cashews in a bowl with cold water for 8 to 12 hours. (Alternatively, "flash soak" them in a heatproof bowl with boiling water for 10 minutes.) Drain then transfer to a food processor or high-powered blender. Add the remaining ingredients and blend until smooth.

ZUCCHINI-TORTILLA CASSEROLE (PASTEL AZTECA)



Zucchini-Tortilla Casserole (Pastel Azteca) image

Provided by Marcela Valladolid

Categories     main-dish

Time 55m

Yield 8 servings

Number Of Ingredients 15

Vegetable oil, for frying
12 corn tortillas
2 tablespoons vegetable oil
2 cloves garlic, chopped
1 small white onion, chopped
2 large tomatoes, boiled 30 seconds, peeled, and pureed (to yield 2 cups)
3 tablespoons unsalted butter
4 1/2 cups chopped zucchini (from 3 large zucchini)
1 1/2 cup fresh corn off the cob (from 1 ear)
3 poblano chiles charred, seeded, deveined, and chopped
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Nonstick cooking spray
3 cups shredded Oaxaca cheese, or Monterey Jack
3/4 cup Mexican crema or creme fraiche

Steps:

  • Preheat the oven to 350 degrees F.
  • In a large heavy saute pan, add enough oil to come 2 inches up the sides of the pan. Heat the oil on medium-high heat. When hot, work in batches and quickly fry the tortillas for about 10 seconds on each side (they should still be pliable). Remove the tortillas from the heat and drain on a paper-towel-lined plate.
  • In a medium saute pan over medium heat, heat 2 tablespoons vegetable oil and add the garlic and onion. Saute until the onion is translucent, about 3 minutes. Add the tomato puree. Cook for 10 minutes and turn the heat off.
  • In a separate large saute pan over medium heat, melt the butter. Add the zucchini and corn. Cook for 2 minutes, and then add the chopped poblano chiles. Add 1/2 cup water to the mixture and cook for 4 more minutes. Season with salt and pepper.
  • Spray a 9-by-13-inch baking dish with a nonstick cooking spray. Cover the bottom with about 4 tortillas. Add 1/2 cup of the tomato mixture on top of the tortillas. Top with 1 1/2 cups of the zucchini mixture. Add 1 cup of the cheese. Drizzle with 1/4 cup of Mexican crema. Sprinkle the first layer with some salt and pepper. Start on the second layer with the tortillas, then the tomato, zucchini, cheese and Mexican crema. Again sprinkle with some salt and pepper. Repeat for a third time, to finish off a third layer. Place the casserole into the oven until the cheese is melted, 10 to 15 minutes. Serve hot.

TORTILLA, CORN, AND ZUCCHINI CASSEROLE



Tortilla, Corn, and Zucchini Casserole image

Number Of Ingredients 12

6 (6- to 7-inch) corn tortillas halved and cut into thin strips
vegetable oil for frying
1/2 medium onion, chopped
1 teaspoon ground cumin
1 medium zucchini, chopped
1 cup corn kernels, fresh or frozen
2 jalapeño peppers, seeded and chopped
1 cup chopped canned tomato with juices
1 cup canned fat-free reduced-sodium chicken broth
1/4 cup loosely packed chopped fresh cilantro
1/4 teaspoon salt, or to taste
1 1/2 cups grated Monterey Jack cheese

Steps:

  • 1. In a medium skillet, heat oil to a depth of about 1/2 inch until it simmers. Fry the tortilla strips, in batches, until golden and crisp. Drain on paper towels and set aside. 2. Preheat oven to 375°. Remove all but 1 tablespoon of the oil from the skillet. Add the onion, and cook, stirring, until the edges start to brown, about 3 to 4 minutes. Add the cumin, zucchini, corn, and chiles. Cook, stirring, until the vegetables are crisp-tender, about 4 minutes. 3. Add the tomatoes, broth, cilantro, and salt. Bring to a boil and transfer the mixture to an 8-inch square baking dish. Add the tortilla strips and half of the cheese. Stir gently to combine. Press to level the top. Sprinkle with remaining cheese. Bake until completely heated through and the cheese melts, about 20 minutes. Serve hot. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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