Aaron Tippins Mexican Casserole Recipes

Steps:

• Preheat oven to 350.
• Brown the meat and onion in a skillet.
• Add the taco seasoning and water, and let simmer for 5 minutes.
• In a baking dish (8 or 9 inch square), put one layer of tortillas, then 1/3 meat mixture on top, followed by layer of beans and layer of cheese.
• Repeat two more times, ending with cheese.
• Bake for 30 minutes, or until cheese is melted and beginning to brown.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a 9-inch pie pan with non-stick cooking spray.
• In a saucepan, cook refried beans and onions (to soften them) on medium-high heat for about 5 minutes.
• Place one tortilla in the bottom of the greased pan. Spread about 1/3 cup of the bean mixture over it. Layer a few tablespoons of salsa over this. Then, place another tortilla over the salsa, and add more of the bean mixture. Follow the beans with a big handful of cheese, spreading evenly. repeat layers, spreading the ingredients evenly over the tortillas. On the top layer, make sure to use lots of salsa and cheese!
• Bake until the cheese is melted, approximately 15 to 20 minutes.

Steps:

• Make the dough: Put the masa harina in a bowl and gradually stir in 1 cup plus 2 tablespoons warm water with a fork.
• Add 3 or 4 more tablespoons water, 1 tablespoon at a time, and mix with your hands until the dough comes together.
• Knead until soft and pliable, then gather into a ball, cover with plastic wrap and set aside, 30 minutes.
• Roll the dough into Ping-Pong-size balls, moistening your hands with water to keep the dough from sticking. Place the balls on a baking sheet lined with plastic wrap; keep covered with more plastic as you roll the rest of the dough.
• First, set a large griddle over two burners; heat one side to medium-low and the other to medium-high (or use two cast-iron skillets).
• Cut a circle slightly larger than your tortilla press from a large resealable plastic bag; include the seam of the bag in your circle so that the two circles remain attached on one side.
• Place a dough ball between the plastic rounds and flatten in a tortilla press into a 5-inch circle, about 1/8-inch thick. (If you don't have a tortilla press, use a coffee can to flatten the dough.)
• Peel off the top piece of plastic; flip the tortilla onto your hand and peel off the bottom piece of plastic.
• Ease the tortilla onto the cooler side of the griddle and cook until it is slightly dry around the edges and starts to peel away from the griddle, about 45 seconds. Transfer to the hotter side of the griddle, uncooked-side down. Cook until speckled on the bottom, about 1 minute, then flip and cook until puffed in spots, about 1 more minute. Press and cook the remaining tortillas; stack them in a cloth-lined basket and cover with the cloth, or wrap in foil and keep warm in a 250 degrees F oven.

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.