Tijuana Taco Casserole Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking pan with cooking spray.
• Cook ground beef and onions in a skillet over medium heat until beef is browned, 7 to 10 minutes; drain grease. Stir in water and taco seasoning; cook, stirring often, until thickened, about 2 minutes. Add refried beans, salsa, olives, and green chiles. Cook and stir over low heat until ingredients are warmed through, 3 to 4 minutes.
• Place half of the taco shells in the bottom of the baking dish. Pour in half of the ground beef mixture; sprinkle with half of the Cheddar cheese. Repeat with remaining taco shells, ground beef mixture, and Cheddar cheese.
• Bake in the preheated oven until cheese is melted and bubbly, 20 to 25 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook and stir ground beef in a large skillet over medium-high heat until crumbly, evenly browned, and no longer pink, 5 to 7 minutes. Drain and discard any excess grease. Stir salsa, onion, mayonnaise, chili powder, and cumin into the beef. Remove from heat.
• Spread about half the ground beef mixture into the bottom of a 2-quart casserole dish. Spread about half the tortilla chips in a layer atop the beef mixture. Layer about half of each of the Cheddar and Monterey Jack cheeses over the tortilla chip layer. Repeat layers with remaining ingredients, ending with Monterey Jack cheese. Cover dish with aluminum foil.
• Bake in preheated oven until the cheese is melted in the middle, about 30 minutes.

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.

Steps:

• Saute diced onions in olive oil until brown, put in bowl, cover with aluminum foil.
• Pit avocados, remove the meat from the skin. Slice thinly, place in a bowl.
• Mix salt, avocado, and minced garlic until a relatively consistent texture (still chunky).
• Juice limes over avocado mixture, mix thoroughly.
• Warm the beans in a pot on low heat (include all the liquid from the can). While simmering, prepare the meat.
• First, make sure to buy steaks sliced 1/4" thick (carne asada cut).
• Marinade the steak if you want (I don't, with the seasoning).
• Let the steaks warm up to room temperature.
• Pre-heat grill on high.
• Rub steak seasoning on both sides of each steak.
• Place on grill.
• Put 1 teaspoon Siracha on each steak, rub to spread evenly.
• Grill on high for 3 to 4 minutes each side, or until medium rare.
• Remove the steaks, but leave the grill on. Throw the 6 jalapenos on the grill, set to low, and leave to cook, turning frequently.
• Cut the meat into 1/4" cubes, set in bowl, cover with aluminum foil.
• Layer half of each tortilla with cheese, fold, and grill on high for about 45 seconds each side (until starting to turn brown and cheese completely melted). Immediately remove. At the same time, remove now cooked jalapenos.
• Quickly open each quesadilla and layer with beans, meat, avocado, cilantro and onion, and top with your favorite salsa and jalapeno chilis.
• Eat quickly -- enjoy.