Mexican Beef Tortilla Casserole Recipes

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MEXICAN BEEF CASSEROLE

This a very easy and tasty casserole; great with a salad, chips and salsa.

Provided by BHUDDLESTON

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 12

Number Of Ingredients 7



Mexican Beef Casserole image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Brown the ground beef in a large skillet over medium high heat. Add chili powder, beans, tomatoes and soup; mix well and heat thoroughly.
  • Line a 13x9 inch dish with tortillas. Then make a layer with the meat mixture. Make another row of tortillas, then finish off with rest of meat mixture. Top with grated cheese.
  • Bake in a preheated oven for 30 minutes.

Nutrition Facts : Calories 383.4 calories, Carbohydrate 21.8 g, Cholesterol 71.1 mg, Fat 22.9 g, Fiber 4.4 g, Protein 22.4 g, SaturatedFat 12.2 g, Sodium 719.1 mg, Sugar 2.1 g

1 pound lean ground beef
1 (15 ounce) can ranch-style beans
1 (14.5 ounce) can peeled and diced tomatoes
1 (10.75 ounce) can condensed cream of mushroom soup
1 (12 ounce) package corn tortillas
4 cups shredded Cheddar cheese
2 tablespoons chili powder

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



Mexican Tortilla Casserole image

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.

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)

MEXICAN BEEF TORTILLA CASSEROLE

Here is a great casserole recipe. The sauce is wonderful and really makes the dish scrumptious. Don't be daunted by the long list of ingredients, it isn't difficult to make.

Provided by Hoddevik

Categories     Meat

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 20



Mexican Beef Tortilla Casserole image

Steps:

  • Melt butter in a medium saucepan. Add 3 tbsp of flour and stir over medium.
  • heat for 1 minute. Do not brown. Add chicken broth and milk. With a wire.
  • whisk, stir mixture until it comes to a boil and add salt, garlic powder and.
  • pepper. Continue to cook one minute more. Add the tomato sauce, sugar,.
  • chili powder, paprika, oregano, ground cumin and cayenne. Stir well with a.
  • wire whisk. Cook 2 minutes longer and remove from heat.
  • Brown beef, mushrooms and onion in a large skillet; drain liquid, then add.
  • sauce and mix well. Spray a baking dish, 8 or 9 inch round or square would.
  • work. Cut each tortilla into 6 pieces and layer half of the tortilla pieces.
  • in the bottom of the tins. Layer half of the meat mixture and half of the.
  • cheese. Repeat layers. Let cool, cover with heavy duty aluminum foil and.
  • store in freezer, or continue to baking instructions.
  • Bake, covered, in a 375 degree oven. approximately 45 minutes.
  • * Note: I sometimes leave out the mushrooms and instead add a can of black beans and some fresh or frozen corn kernels. You can easily add ingredients of your liking to alter the recipe, such as sliced black olives or some diced green chili.

2 tablespoons butter
3 tablespoons flour
3/4 cup chicken broth
1/2 cup milk
1 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon white pepper
8 ounces tomato sauce (canned)
1/2 teaspoon sugar
1 teaspoon chili powder
1/4 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/8 teaspoon cayenne
1 lb extra lean ground beef
8 ounces mushrooms (sliced)
1 large onion (chopped)
nonstick cooking spray
8 corn tortillas
1/2 lb cheddar cheese (grated)

MEXICAN TORTILLA CASSEROLE

Provided by Ree Drummond : Food Network

Time 1h20m

Yield 12 to 16 servings

Number Of Ingredients 18



Mexican Tortilla Casserole image

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).

2 tablespoons olive oil
2 cups diced fresh tomatoes (about 3 to 5)
1 onion, diced
3 cloves garlic, minced
4 teaspoons chili powder
2 teaspoons paprika
2 teaspoons ground cumin
1 large boneless, skinless chicken breast (about 12 ounces), cut into bite-size pieces
Kosher salt
1 15-ounce can pinto beans, drained and rinsed
1 15-ounce can kidney beans, drained and rinsed
1 16-ounce jar salsa verde
10 large (burrito-size) flour tortillas or 12 small flour or corn tortillas
2 cups cooked rice (from 2/3 cup dry)
1 11-ounce can corn kernels, drained
1 pound grated cheddar-jack cheese
1 1/2 cups red enchilada sauce
Sour cream and cilantro, for serving

MEXICAN GROUND BEEF TORTILLA LAYER CASSEROLE

This has all the flavors of enchiladas but this is easier to make as there is no filling and rolling! --- all ingredient amounts can be adjusted to taste and toppings are only optional --- canned enchilada sauce works great or see recipe#168653

Provided by Kittencalrecipezazz

Categories     Beans

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 16



Mexican Ground Beef Tortilla Layer Casserole image

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!

1 1/2 lbs ground beef
1 onion, chopped
1 green bell pepper, seeded and diced
1 -2 tablespoon fresh minced garlic
1 large jalapeno pepper, seeded and finely chopped (optional)
2 -4 teaspoons cumin (or to taste)
salt and black pepper
2 (10 ounce) cans red enchilada sauce
1 (15 ounce) can black beans (rinsed and well drained)
2 cups frozen corn
9 corn tortillas
2 cups shredded Mexican blend cheese, divided (can use more or less)
2 plum tomatoes, finely chopped
sour cream
green onion
coarsley crushed tortilla chips

MEXICAN BEEF CASSEROLE

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

Provided by Good Cook Wanda

Categories     One Dish Meal

Time 50m

Yield 10 serving(s)

Number Of Ingredients 11



Mexican Beef Casserole image

Steps:

  • Brown meat with garlic, cumin and basil.
  • Add rotel, beans, and corn.
  • Simmer a few minutes.
  • Spread a layer of chips in a casserole dish.
  • Layer 1/2 meat mixture.
  • Cube or slice velvetta over the meat mixture.
  • Layer more chips & meat mixture.
  • Top with cheddar cheese.
  • Bake at 375 until cheese melts and bubbles.
  • Serve with sour cream.

Nutrition Facts : Calories 287.6, Fat 17.1, SaturatedFat 9.1, Cholesterol 63.5, Sodium 908.7, Carbohydrate 14.9, Fiber 2.8, Sugar 1.8, Protein 19.3

1 lb ground beef
1 teaspoon salt
1 teaspoon garlic, minced
1/4 teaspoon cumin
1/2 teaspoon basil
2 (12 ounce) cans Rotel Tomatoes
1 (14 ounce) can black beans
1 (8 ounce) can cream-style corn
2 cups cheddar cheese, shredded
6 cups tortilla chips, crushed
4 ounces Velveeta cheese

EASY MEXICAN CASSEROLE

This is an easy and very tasty dish. I often substitute ground turkey and low fat dairy products and it is still delicious! Serve with chips, salsa and green salad.

Provided by ANDREALF63

Categories     World Cuisine Recipes     Latin American     Mexican

Time 50m

Yield 6

Number Of Ingredients 9



Easy Mexican Casserole image

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.

Nutrition Facts : Calories 631.9 calories, Carbohydrate 32.8 g, Cholesterol 119.2 mg, Fat 43.7 g, Fiber 6.2 g, Protein 31.7 g, SaturatedFat 22.5 g, Sodium 1308.3 mg, Sugar 6 g

1 pound lean ground beef
2 cups salsa
1 (16 ounce) can chili beans, drained
3 cups tortilla chips, crushed
2 cups sour cream
1 (2 ounce) can sliced black olives, drained
½ cup chopped green onion
½ cup chopped fresh tomato
2 cups shredded Cheddar cheese

MEXICAN BEEF TORTILLA CHIP CASSEROLE

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

Provided by For Goodness Bake

Categories     One Dish Meal

Time 1h5m

Yield 1 Casserole, 6 serving(s)

Number Of Ingredients 8



Mexican Beef Tortilla Chip Casserole image

Steps:

  • In a medium skillet, saute beef, onion and tomato.
  • In a saucepan, combine soup, cheese, chiles, and milk, and heat until cheese melts.
  • Layer the tortilla chips in the bottom of a greased casserole dish,.
  • Add meat mixture.
  • Top with melted cheese mixture.
  • Bake at 350 degrees for about 45 minutes.

Nutrition Facts : Calories 427.9, Fat 28.1, SaturatedFat 13.6, Cholesterol 92.2, Sodium 1438.7, Carbohydrate 16.9, Fiber 1, Sugar 6.2, Protein 26.9

1 lb ground beef
1 large onion, diced
1 medium tomatoes
1 (10 3/4 ounce) can cream of mushroom soup
8 -10 ounces processed cheese, cubed
1 (7 ounce) can diced green chilies, drained
1 (12 ounce) can evaporated milk
tortilla chips (Enough to cover the bottom of a casserole dish)

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