Layered Tostada Casserole Recipes

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MEXICAN QUESADILLA CASSEROLE



Mexican Quesadilla Casserole image

This is so easy and yummy!

Provided by Melissa mieske

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 8

Number Of Ingredients 15

cooking spray
1 pound ground beef
½ cup chopped onion
1 (15 ounce) can tomato sauce
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes with lime juice and cilantro (such as RO*TEL®)
1 (8.75 ounce) can whole kernel sweet corn, drained
1 (4.5 ounce) can chopped green chiles, drained
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon minced garlic
½ teaspoon dried oregano
½ teaspoon red pepper flakes
6 flour tortillas
2 cups shredded Cheddar cheese

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Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Prepare a 13x9-inch baking dish with cooking spray.
  • Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until beef is completely browned, 5 to 7 minutes; drain and discard grease.
  • Stir tomato sauce, black beans, diced tomatoes with lime juice and cilantro, corn, and chopped green chiles into the ground beef mixture; season with chili powder, cumin, garlic, oregano, and red pepper flakes. Reduce heat to low and cook mixture at a simmer for 5 minutes.
  • Spread about 1/2 cup beef mixture into the bottom of the prepared baking dish; top with 3 tortillas, overlapping as needed. Spread another 1/2 cup beef mixture over the tortillas. Sprinkle 1 cup Cheddar cheese over beef. Finish with layers of remaining tortillas, beef mixture, and Cheddar cheese, respectively.
  • Bake in preheated oven until heated throughout and the cheese is melted, about 15 minutes. Cool 5 minutes before serving.

Nutrition Facts : Calories 493.4 calories, Carbohydrate 50.1 g, Cholesterol 65.1 mg, Fat 21.2 g, Fiber 7.8 g, Protein 26.6 g, SaturatedFat 9.8 g, Sodium 1423.4 mg, Sugar 6.9 g

BEEFY TOSTADA CASSEROLE



Beefy Tostada Casserole image

My family has always been crazy about this recipe. Its really simple to put together. It is some what spicy so be careful.Enjoy

Provided by Zelda Hopkins

Categories     Casseroles

Time 40m

Number Of Ingredients 7

2 lb ground beef
1 large onion, chopped
1 large green bell pepper, chopped
1 pkg taco seasoning mix
2 pkg mexican blend shredded cheese
1 large bag of corn tortilla chips
2 can(s) rotel tomatoes

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Steps:

  • 1. Cook meat, pepper,and onion, drain, Add seasoning and rotel tomatoes. Layer chips in baking dish then layer meat and cheese then repeat process. Bake at 350 degrees for 25 minutes

LAYERED BEEF CASSEROLE



Layered Beef Casserole image

On my busy days, I treasure meal-in-one recipes like this one. Toss together a salad, and dinner is ready in no time. -Dorothy Wiedeman, Eaton, Colorado

Provided by Taste of Home

Categories     Dinner

Time 2h25m

Yield 8 servings.

Number Of Ingredients 9

6 medium potatoes, peeled and thinly sliced
1 can (15-1/4 ounces) whole kernel corn, drained
1/2 cup chopped green pepper
1 cup chopped onion
2 cups sliced fresh carrots
1-1/2 pounds lean ground beef (90% lean)
1 can (8 ounces) tomato sauce
Salt and pepper to taste
1 cup shredded Velveeta

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Steps:

  • In a greased 13x9-in. baking dish, layer the potatoes, corn, green pepper, onion and carrots. Crumble beef over vegetables. Pour tomato sauce over top. Sprinkle with salt and pepper. , Cover and bake at 350° for 2 hours or until meat is no longer pink and a thermometer reads 160°. Sprinkle with cheese. Let stand for 10 minutes before serving., Freeze option: Before baking, cover and freeze for up to 3 months. Thaw in the refrigerator overnight and bake as directed, increasing time as needed to reach 160°. Sprinkle with cheese before serving.

Nutrition Facts : Calories 341 calories, Fat 11g fat (5g saturated fat), Cholesterol 64mg cholesterol, Sodium 526mg sodium, Carbohydrate 35g carbohydrate (8g sugars, Fiber 4g fiber), Protein 23g protein.

TOSTADO CASSEROLE



Tostado Casserole image

Make and share this Tostado Casserole recipe from Food.com.

Provided by KelBel

Categories     Beans

Time 45m

Yield 6 serving(s)

Number Of Ingredients 6

1 lb ground beef
1 (15 ounce) can tomato sauce
1 (1 1/4 ounce) envelope taco seasoning
2 1/2 cups corn chips
1 (15 ounce) can refried beans
1 cup cheddar cheese, shredded

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Steps:

  • Preheat oven to 375 degrees.
  • Brown ground beef in a skillet, drain off fat. Add 1-1/2 cups tomato sauce and the taco seasoning; mix well.
  • Line bottom of a 9x13 casserole with two cups corn chips. Crush remaining corn chips; set aside.
  • Spoon meat mixture over corn chips.
  • Combine remaining tomato sauce and the refried beans. Spread over the meat.
  • Bake, covered, for 25 minutes.
  • Sprinkle with cheese and crushed corn chips. Return to oven and bake 5 minutes more.

Nutrition Facts : Calories 327.9, Fat 18.6, SaturatedFat 8.8, Cholesterol 76.8, Sodium 753.1, Carbohydrate 16.5, Fiber 4.8, Sugar 3.3, Protein 23.6

LAYERED TOSTADA BAKE



Layered Tostada Bake image

Make and share this Layered Tostada Bake recipe from Food.com.

Provided by True Texas

Categories     One Dish Meal

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 15

1 lb ground beef
1/2 cup onion, chopped
1 (1 1/4 ounce) envelope taco seasoning mix
1 (8 ounce) can tomato sauce
1 (16 ounce) can refried beans
1 (4 ounce) can green chilies, chopped & drained
2 1/4 ounces sliced ripe olives, drained
1 egg, beaten
1 cup baking mix, for biscuits
1/2 cup cornmeal
1/4 cup milk
2 tablespoons vegetable oil
1 cup sour cream
1 egg
2 cups cheddar cheese, shredded

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Steps:

  • Heat oven to 375°F; grease oblong baking dish, 12 x 7 1/2 x 2-inch.
  • Sauté beef and onions until brown; drain. Stir in taco seasoning mix, tomato sauce, beans, chilies and olives.
  • Mix 1 egg, baking mix, cornmeal, milk and oil until moistened; beat vigorously 30 seconds. Spread dough in dish. Spoon beef mixture over dough.
  • Mix sour cream, 1 egg and cheese. Spoon over beef mixture. Bake 30 minutes. Let stand 10 minutes before cutting.

FUNKY ENCHILADA CASSEROLE



Funky Enchilada Casserole image

My good friend brought this to me in the hospital after I had just had a baby. My husband promptly took it home and ate the entire thing without sharing. I had to remake it myself to find out what he'd been raving about. I've made a few adjustments and so can you according to your tastes! This is a great casserole to make because some of the canned ingredients you may already have. Serve with sour cream, hot sauce, and cold diced tomatoes or salsa if you like. Maybe even serve some chips and guacamole to round it out.

Provided by Anne

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 6

Number Of Ingredients 16

1 tablespoon olive oil
1 pound skinless, boneless chicken breast meat - cubed
1 tablespoon ground cumin, or to taste
1 tablespoon dry Mexican or taco seasoning
1 pinch cayenne pepper
1 medium onion, chopped
5 cloves garlic, chopped
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 orange bell pepper, seeded and chopped
1 (15.5 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 (10 ounce) package frozen corn kernels
12 (6 inch) corn tortillas
½ bunch fresh cilantro, chopped
2 cups shredded pepperjack cheese

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Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat the oil in a large skillet over medium heat. Add the chicken and season with cumin, Mexican seasoning and cayenne pepper. Stir in the onion and garlic and cook until chicken is browned, about 5 minutes. Add red, yellow and orange peppers; cook and stir for another 5 minutes, then mix in the black beans, kidney beans and corn. Remove from the heat.
  • Line the bottom and sides of a 9x13 inch baking dish with corn tortillas. Pour in the skillet mixture then top with cilantro and pepperjack cheese.
  • Bake for 25 to 30 minutes in the preheated oven, until the cheese is starting to brown on top. Let stand for 10 minutes, then serve with your favorite Mexican food toppings.

Nutrition Facts : Calories 594.8 calories, Carbohydrate 65.4 g, Cholesterol 91.1 mg, Fat 20.1 g, Fiber 15.1 g, Protein 40.7 g, SaturatedFat 8.8 g, Sodium 888.9 mg, Sugar 5 g

CHICKEN TORTILLA CASSEROLE



Chicken Tortilla Casserole image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h45m

Yield 12 servings

Number Of Ingredients 18

4 boneless, skinless chicken breasts
Salt
Chicken Gravy, recipe follows
1 cup canned green chiles, chopped and drained
1 medium onion, finely chopped
1 clove garlic, minced
1 cup sour cream
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon pepper
Cooking spray
Twenty-four 6-inch corn tortillas
3 cups shredded Cheddar
6 tablespoons butter
6 tablespoons all-purpose flour
1 cup chicken stock
1 cup milk
Salt and pepper

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Steps:

  • Add the chicken to a large stockpot, cover with water and add a large pinch of salt. Bring to a boil and cook until tender, about 30 minutes. Remove the chicken from the pot and set aside to cool. When cool enough to handle, shred the chicken and set aside. Reserve 3 1/3 cups of the broth (1 cup is for the chicken gravy, supplement with boxed stock if you don't have enough.)
  • Preheat the oven to 350 degrees F. Spray a 13- by 9-inch baking dish with cooking spray.
  • In a large saucepan, combine 2 1/3 cups of the reserved broth, the Chicken Gravy, green chiles, onions, garlic, sour cream, cumin, salt and pepper. Bring the mixture to a boil, stirring constantly. Remove from the heat.
  • Spread 1 cup of the mixture into the prepared baking dish. Arrange a layer of 6 tortillas over the mixture, and then top with 1 cup shredded chicken and 1/2 cup of the Cheddar. Repeat this layer three more times, ending with cheese. Spread any remaining mixture over the cheese. Make sure all of the tortillas are covered or they will get very hard during baking. Bake uncovered for 30 minutes.
  • Melt the butter in a medium saucepan and whisk in the flour to make a roux. Cook over medium heat, whisking constantly, until the mixture bubbles and the flour turns light brown in color. Gradually whisk in the stock and milk and continue to stir while cooking over medium heat. When the mixture thickens, after about 5 minutes, whisk in some salt and pepper.

LAYERED TOSTADA CASSEROLE RECIPE



Layered Tostada Casserole Recipe image

Provided by Dr_Mom

Number Of Ingredients 9

1 (15 ounce) can refried beans
1 tablespoon taco seasoning (your choice, I use Penzy's)
1 pound ground meat (beef or chicken, your choice)
1 medium onion, chopped
1 tablespoon chili powder (again your choice of brands) mixed into 1/2 cup water, chicken broth or beef broth (it's important to dissolve the chili powder in the liquid to make sure that it's evenly distributed)
1 (15 ounce) can tomatoes with green chilis, diced
2 cups cheese, shredded, I use a mixture of cheddar & Jack
Black olives, sliced
Tortilla chips for garnish

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Steps:

  • CHILI: Brown meat & onions in pan, when browned, add tomatoes and chili water mixture and simmer for 30 minutes. Meantime: Preheat oven to 350 degrees fahrenheit. . Place the refried beans into the bottom of a 9" round casserole pan and mash with the taco seasoning. Cover with half of the cheese. Spread the chili over the cheese layer, cover with the rest of the cheese and sprinkle with the olives. Bake in oven for 30 minutes until heated through and the cheese is melted. Serve with tortilla chips.

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