TORTILLA CASSEROLE
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
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
MEXICAN TORTILLA CASSEROLE
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
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.
CORN TORTILLA CASSEROLE
Jane Hardy of Henderson, Texas uses canned items, including kidney beans, cream-style corn and tomato sauce, to dress up ground beef in this satisfying entree. Convenient corn tortillas separate each mouth-watching layer.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook the beef, onion and celery over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in the beans, corn, tomato sauce, Worcestershire sauce, chili powder and garlic; cook for 3 minutes., Place one tortilla in a greased round 2-qt. baking dish; top with 1 cup meat mixture. Repeat layers fives times. Sprinkle with cheese. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.
Nutrition Facts :
DOUBLE CORN TORTILLA CASSEROLE
This was a hit at our teachers luncheon and I ended up buying the cookbook it's from: Better Homes and Garden Easy Everyday Vegetarian.
Provided by Roxygirl in Colorado
Categories Cheese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Grease a 2-quart square baking dish.
- Tear tortillas into bite-size pieces (pizza cutter works well).
- Arrange HALF the tortillas in the baking dish.
- Top with HALF of the cheese, HALF of the corn, HALF of the green onions.
- Repeat layers with remaining tortillas, cheese, corn and onions.
- Stir together eggs buttermilk, and green chilies.
- Gently pour over tortilla mixture.
- Bake uncovered in a 325 degree oven for about 30 minutes or until a knife inserted near the center comes out clean.
- Serve warm with salsa or picante sauce.
Nutrition Facts : Calories 384.6, Fat 17.5, SaturatedFat 9.5, Cholesterol 133.2, Sodium 684.1, Carbohydrate 40.1, Fiber 5.1, Sugar 4.8, Protein 20.7
DOUBLE CORN TORTILLA CASSEROLE
Make and share this Double Corn Tortilla Casserole recipe from Food.com.
Provided by ratherbeswimmin
Categories Corn
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Tear tortillas into bite-size pieces.
- Arrange half of the tortilla pieces in a lightly greased 2-quart square casserole dish.
- Top with half the cheese, half the corn, half the green onion, half the chile peppers, and half the bell pepper.
- Repear layers.
- In a mixing bowl, whisk the buttermilk, eggs, and garlic salt together.
- Pour mixture over tortilla mixture.
- Bake, uncovered, at 325° for 35 minutes or until a knife inserted near the center comes out clean.
- Let stand for 5 minutes before serving; serve with salsa.
Nutrition Facts : Calories 325.8, Fat 13.2, SaturatedFat 6.8, Cholesterol 133.3, Sodium 467.2, Carbohydrate 38.4, Fiber 5.2, Sugar 6.7, Protein 17.4
CORN TORTILLA CASSEROLE INSPIRED BY ZAAR CHEFS
This dish would not have been created without the inspiration of Mirjam, Bill, Mysterygirl, bratty 1, leeannr, Miller, SueL and Karen in Colorado. They all offered advice and ideas, and pointed me towards recipes as I attempted to create a dinner with some corn tortillas I had on hand. This is the concoction I came up with (and it was not what I went into the kitchen to create, but this dish kind of created itself as I went along), after reading all the recipes and considering all the advice; thanks to you all!
Provided by Lennie
Categories Cheese
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Note for Canadians: I used the following to prepare this dish: 1 796-mL tin of tomatoes, 1 398-mL tin of refried beans and 1 430-mL jar of picante sauce.
- Also, the cheese I used was a prepackaged shredded mix called"Casserole Mix"; it's a mixture of cheddar, colby and monterey jack.
- Feel free to spice this up as you please; I deliberately kept this lowkey and mild to please my husband, who would not have liked it if I had added the"firepower" I would have liked to add; also note that the omission of salt is not an error--I didn't think the recipe needed salt at all.
- Preheat oven to 325F; have ready an ungreased 13x9 pan.
- Take 1 tortilla, lightly spread a bit of margarine on both sides (going right to the edges), and place on a microwave-safe plate; I used a small piece of wax paper wadded up into a ball to do the spreading.
- Place the next tortilla on top, lightly spread margarine on it (on the top side only), get the next tortilla, repeat process, and so on and so on, until you have a stack of 18 tortillas; this may take more than the 2 tbsp of margarine, depending on how thinly you've spread it.
- Place plate in microwave and cook, on High, for 5 minutes; when time is up, set tortillas aside.
- Meanwhile, crumble beef into a large skillet and saute.
- When brown, place beef in a mixing bowl, discarding any fat.
- Stir chili powder into beef, then add 1 cup shredded cheese and the tin of tomatoes; combine well.
- Place 6 corn tortillas into the bottom of 13x9 pan; top with half the ground beef mixture.
- Place 6 tortillas on top of beef.
- Spread the refried beans across these 6 tortillas, distributing as evenly as possible.
- Top refried beans with remaining beef mixture.
- Place the last 6 tortillas on top of beef mixture.
- In a small bowl, whisk together the entire jar of picante sauce with the sour cream.
- Spread this mixture across the top of casserole, making sure to cover all exposed areas of the corn tortillas.
- Sprinkle remaining cheese over top of casserole.
- Bake in preheated oven for 40 minutes.
- Serve with sour cream on the side, if you wish, and a green salad.
Nutrition Facts : Calories 468.4, Fat 24.7, SaturatedFat 11.4, Cholesterol 82.9, Sodium 760.1, Carbohydrate 35.3, Fiber 5.8, Sugar 5, Protein 28.2
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