Wwlayeredtortillabakecasserole Recipes

LAYERED TORTILLA PIE

Steps:

• In a large skillet, cook beef and onion until meat is no longer pink; drain. Add the tomato sauce, garlic, chili powder, salt, pepper and, if desired, olives. Bring to a boil. Reduce heat; simmer for 5 minutes or until thickened. , Lightly butter tortillas on one side; place one tortilla, buttered side down, in a 2-qt. round casserole. Top with about 1/2 cup meat mixture and 1/3 cup cheese. Repeat layers, ending with cheese., Pour water around the sides of casserole (not over top). Cover and bake at 400° for 20 minutes or until heated through. Let stand 5 minutes before cutting.

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!

LAYERED TORTILLA CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Spray 9-by-13-inch baking pan with nonstick spray; set aside.
• Heat oil in medium skillet on medium-high heat.
• Add onion and garlic; cook until onion is softened.
• Remove from heat and stir in salsa.
• Place 6 tortillas in bottom of baking dish.
• Top with half cheese and half canned chilies.
• Top with onion-garlic-salsa mixture.
• Cut remaining 6 tortillas into fourths and place on top.
• Place remaining cheese and chilies on top.
• In large bowl, whisk eggs, buttermilk, corn, salt, pepper, oregano and cumin.
• Pour over top of casserole.
• Using fork, lift and jiggle some of the top layer of tortillas, so some egg mixture drizzles down.
• Bake in preheated oven 45 to 50 minutes or until top is set and browned.
• Let rest 15 minutes.
• If desired, garnish with fresh cilantro and tomato salsa.

CHICKEN TORTILLA BAKE

Steps:

• In a large bowl, combine the chicken, chiles, broth, soups and onion; set aside. Layer half of the tortillas in a greased 13x9-in. baking dish, cutting to fit pan if desired. Top with half of the chicken mixture and half of the cheese. Repeat layers. , Bake, uncovered, at 350° for 30 minutes or until heated through. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. If desired, serve with sour cream and green onions.