CA SIZZLES TIJUANA TORTE
Entered for safe-keeping, this is a little spicier than other Tijuana Torte recipe on food.com. Found in California Sizzles. Should still be kid-friendly if you use mild salsa and canned diced green chiles, depending on your child's palate.
Provided by KateL
Categories Peppers
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Brown ground beef with onion. Drain grease.
- Add tomato sauce, stewed tomatoes, salsa, green chiles and taco seasoning to the meat and mix well.
- Tear tortillas into pieces and lay in bottom of 9x9-inch dish. Spoon 1/3 of emat sauce on top of tortillas and sprinkle with 1/3 of the cheese. Layer 2 more times with tortillas, meat sauce and cheese.
- Top with remaining Cheddar cheese, covering entire top.
- Bake 30-45 minutes. Cool 15 minutes before serving.
MEXICAN TORTILLA CASSEROLE
Provided by Ree Drummond : Food Network
Time 1h20m
Yield 12 to 16 servings
Number Of Ingredients 18
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).
TIJUANA CASSEROLE
Found a version of this recipe in a church cookbook. It used beef and corn tortillas. I decided to go with chicken and flour tortillas, and the result is now a family favorite!
Provided by Tracy Helling
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 350 degrees. Oil deep, square casserole dish. Boil chicken pieces until done. Mix cans of beans, Rotel and condensed soup together. Add chicken.
- 2. Grate cheese.
- 3. To assemble: Layer meat/sauce mixture, then cheese, then tortilla in a square casserole dish, finishing with a tortilla and cheese. Bake, covered, in a 350 degree oven for 20-30 minutes or until bubbling. Serves 4-6.
TIJUANA TORTE RECIPE
Provided by OLLY
Number Of Ingredients 8
Steps:
- Preheat over 350. Brown meat and onions in pan. Drain fat. Add the other ingredients (except cheese & tortillas) and simmer 15 minutes. Place 1/4 mixture in 9X13 baking dish. Place layer of torn tortillas on top. Add more mixture and cheese. Repeat until finished. Bake 25 minutes or until bubbly. Note: whole can tomato sauce makes it very spicy.
TIJUANA TORTE
This is a family favorite recipe. We enjoy foods with a Mexican taste and this is easy to prepare and is good.
Provided by vosswood
Categories One Dish Meal
Time 1h40m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Brown beef and onion in pan, Drain.
- Add other ingredients, except cheese.
- Simmer 10 to 15 minutes.
- Place 1/4 cup mixture in a 9x13 baking dish.
- Place a layer of tortillas on top.
- Add more mixture, then cheese.
- Repeat the same until finished.
- Bake at 350 for 25 minutes, until cheese is bubbling.
- Optional: Before serving add last layer of tortillas spread 1 to 1 1/2 cups sour cream over mixture.
MEXICAN CASSEROLE WITH TORTILLAS
Green chile peppers, leftover cubed chicken breast, creamy soups, milk, sour cream and cheese make this a spicy, creamy casserole treat. This easy casserole is all my family requests! It can be made more or less spicy, depending on your preference and is equally as tasty if you use all low-fat ingredients.
Provided by Katherine
Categories World Cuisine Recipes Latin American Mexican
Time 1h5m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl combine the cream of mushroom soup, cream of chicken soup, chile peppers, milk and sour cream; mix until well blended. Place a layer of tortilla strips in the bottom of a lightly greased 9x13 inch baking dish.
- Layer as follows: 1/2 of the soup mixture, 1/2 of the chicken, 1/2 of the shredded cheese. Repeat until ingredients are all used, ending with a layer of shredded cheese.
- Bake in the preheated oven for 45 minutes covered, then remove cover and bake an additional 15 minutes.
Nutrition Facts : Calories 480 calories, Carbohydrate 24 g, Cholesterol 103.6 mg, Fat 26.6 g, Fiber 1.2 g, Protein 34.8 g, SaturatedFat 12 g, Sodium 1103.2 mg, Sugar 2.3 g
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