Easy Tortilla Casserole Recipes

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EASY CHICKEN TORTILLA CASSEROLE



Easy Chicken Tortilla Casserole image

My roomate in college used to make this all the time. She got the recipe from her mom. My husband requests this all the time. It is so easy and delicious...leftovers are always better the next day...if there are any!

Provided by LuckyMe

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 6

4 boneless skinless chicken breasts (Cooked and cubed or shredded...whatever you prefer)
1/2 small onion, chopped
1 (10 ounce) can cream of chicken soup
1 (10 ounce) can rotel (I use mild.)
10 corn tortillas, cut into 1 inch squares
1 lb Velveeta cheese, cut into 1 inch chunks

Steps:

  • Preheat oven to 350.
  • Grease 13x9inch pan.
  • Fill bottom of pan with chicken.
  • Next layer- tortillas.
  • Then layer onions.
  • Mix soup and rotel together & pour mixture evenly over the top.
  • Then top with cheese.
  • Bake at 350 for 30 minute or until melted through.
  • (*hint*I usually add a few chunks of cheese throughout the layers. Just a personal preference, because we love cheese).

TORTILLA CASSEROLE



Tortilla Casserole image

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

1 pound lean ground beef
1 small onion, chopped (1/4 cup)
1 1/3 cups hot water
1 cup Old El Paso™ Thick 'n Chunky medium salsa
1/2 cup milk
1 package Hamburger Helper™ cheeseburger macaroni
6 Old El Paso™ flour tortillas, 6 inch
1 1/2 cups shredded Cheddar cheese (6 oz)

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

TORTILLA CASSEROLE



Tortilla Casserole image

"This dish combines most of the food groups into a satisfying meal," writes Joy Clark from Evansville, Wyoming.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6-8 servings.

Number Of Ingredients 15

1 pound ground beef
1/2 cup chopped onion
1/2 cup chopped green pepper
1 envelope taco seasoning
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1/2 cup sliced ripe olives
1/4 cup water
1/2 teaspoon chili powder
2 large eggs
1 cup sour cream
1/4 teaspoon pepper
4 flour tortillas (7 inches)
2 cups crushed corn chips
2 cups shredded Monterey Jack cheese

Steps:

  • Crumble meat into a 2-qt. microwave-safe dish; add onion and green pepper. Cover and microwave on high for 5-6 minutes or until meat is no longer pink; drain. Stir in the taco seasoning, tomato sauce, tomato paste, olives, water and chili powder. Cover and cook at 50% power for 10 minutes or until thickened, rotating dish once., In a bowl, whisk the eggs, sour cream and pepper. Place two tortillas in an 11x7-in. microwave-safe dish. Layer with half of the sour cream mixture and meat sauce; repeat. Top with corn chips and cheese., Microwave, uncovered, at 50% power for 10-15 minutes or until a thermometer reads 160° and cheese is melted. Let stand for 5 minutes before cutting.

Nutrition Facts :

MEXICAN TORTILLA CASSEROLE



Mexican Tortilla Casserole image

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

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)

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.

MEXICAN TORTILLA CASSEROLE



Mexican Tortilla Casserole image

Provided by Ree Drummond : Food Network

Time 1h20m

Yield 12 to 16 servings

Number Of Ingredients 18

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

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).

CHICKEN TORTILLA CASSEROLE



Chicken Tortilla Casserole image

Wonderful - and easy, easy, EASY!

Provided by Erin Clifton

Categories     World Cuisine Recipes     Latin American     Mexican

Yield 8

Number Of Ingredients 9

2 cups cooked, boneless and skinless chicken, cut into bite-sized pieces
4 tablespoons chicken stock
9 (6 inch) corn tortillas, cut into strips
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup milk
1 (16 ounce) jar salsa
1 onion, shredded
8 ounces shredded Cheddar cheese

Steps:

  • In a bowl, mix soups, milk, salsa, and onion.
  • Put 3 to 4 tablespoons of chicken stock in a 9 x 13 inch baking dish. Add a layer of tortilla strips, and then a layer of chicken. Pour soup mixture over chicken and tortillas. Continue to layer in this order until dish is full. Top with cheese. Cover and refrigerate for 24 hours.
  • Bake at 300 degrees F (150 degrees C) for 1 to 1 1/2 hours.

Nutrition Facts : Calories 364.6 calories, Carbohydrate 25 g, Cholesterol 66.1 mg, Fat 20.2 g, Fiber 3 g, Protein 21.8 g, SaturatedFat 9 g, Sodium 1082.8 mg, Sugar 4.9 g

TORTILLA CASSEROLE



Tortilla Casserole image

Categories     Salad     Side     Bake     Vegetarian     Summer     Vegan

Yield 6 servings

Number Of Ingredients 13

One 15-to 16-ounce can pinto, pink, or black beans, drained and rinsed
One 15-to 16-ounce can crushed tomatoes
One 4-ounce can chopped mild green chiles
2 cups frozen corn kernels, thawed
2 scallions, minced
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
Oil for the dish
10 corn tortillas
1 1/2 cups grated vegan Monterey Jack, Cheddar or nacho cheese
Steamed vegetables, optional (see Variation)
Salsa (red or green)
Vegan Sour Cream (page 213), optional

Steps:

  • Preheat the oven to 400°F.
  • Combine the beans, tomatoes, chiles, corn, scallions, cumin, and oregano in a mixing bowl. Mix thoroughly.
  • Lightly oil a wide, shallow 2-quart rectangular or round casserole and layer as follows: 5 tortillas, overlapping one another; half of the bean mixture; half of the cheese; and the optional vegetable layer. Repeat the tortilla, bean, and cheese layers.
  • Bake the casserole for 12 to 15 minutes, or until the cheese is bubbly. Let stand for a minute or two, then cut into squares or wedges to serve. Pass the salsa and optional sour cream for topping.
  • variation
  • For the optional vegetable layer, use either 10 to 12 ounces lightly steamed and well-drained baby spinach or lightly sautéed thin slices of zucchini and/or yellow summer squash; you'll need two medium squashes for this.
  • menu suggestions
  • If you're not making the optional squash layer in the casserole, Zucchini and Summer Squash Sauté (page 209) is a good side dish with this meal. If you want the meal to be more substantial, cook some quinoa while the casserole is in the oven. Add some curly lettuce and cherry or grape tomatoes to garnish the plate.
  • Serve with microwaved white or sweet potatoes and Creole Coleslaw (page 178). Or, to keep this meal as easy as possible, serve with a simple green salad rather than the slaw.
  • nutrition information
  • Calories: 295
  • Total Fat: 10g
  • Protein: 9g
  • Carbohydrates: 45g
  • Fiber: 9g
  • Sodium: 315mg

EASY MEXICAN CASSEROLE



Easy Mexican Casserole image

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

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

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

TORTILLA CASSEROLE



Tortilla Casserole image

Instead of using a springform pan, you can use a casserole dish; bake until the top is brown and bubbly, and scoop out servings. The cooking time may vary slightly.

Provided by Martha Stewart

Number Of Ingredients 12

1 whole boneless skinless chicken breast
1/4 cup yellow cornmeal
1/2 teaspoon morita powder
1/4 teaspoon salt
1 small onion, finely diced
2 cloves garlic, minced
1 1/2 pounds tomatillos, husks removed, rinsed, and cut into eights
2 small jalapeno peppers, seeded and minced
4 eight-inch wheat tortillas
1 fourteen-and-a-half ounce can diced tomatoes with chiles
1 ounce queso blanco, grated
Olive-oil cooking spray

Steps:

  • Heat oven to 400 degrees. Cut chicken breast into 1/2-inch cubes. Combine cornmeal, morita powder, and salt; sprinkle over chicken. Toss to coat, and place in a colander; shake off any excess cornmeal.
  • Heat a large nonstick skillet coated with olive-oil cooking spray over medium-high heat; add chicken. Cook, stirring occasionally, mixture over the tortilla, and spread to coat evenly. Place a second tortilla on top, cover with half the canned tomato mixture, and top with a third tortilla. Cover with remaining chicken mixture and the last tortilla. Spread remaining canned tomato mixture over the top, and sprinkle with cheese.
  • Place in oven; bake until golden brown, 25 to 30 minutes. Transfer from oven to cooling rack for about 15 minutes. Release springform; remove sides. Cut into six wedges using a serrated knife. Serve.

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