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
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.
TIJUANA TIDBITS
Tortilla chips, chili powder and cayenne pepper lend to the Mexican flavor of this snack mix, while corn syrup and brown sugar add a bit of sweetness. I like to package it in holiday tins to give as gifts.-Beverly Phillips, Duncanville, Texas
Provided by Taste of Home
Categories Snacks
Time 1h20m
Yield 4-3/4 quarts.
Number Of Ingredients 11
Steps:
- In a large greased roasting pan, combine the popcorn, tortilla chips, cereal and nuts. , In a small saucepan, combine the remaining ingredients. Bring to a boil, stirring constantly. Pour over popcorn mixture and toss to coat., Bake, uncovered, at 250° for 1 hour, stirring every 20 minutes. Cool on waxed paper. Store in an airtight container.
Nutrition Facts : Calories 274 calories, Fat 18g fat (5g saturated fat), Cholesterol 13mg cholesterol, Sodium 319mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 2g fiber), Protein 4g protein.
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