Prize Winning Santa Fe Casserole Recipes

PRIZE-WINNING SANTA FE CASSEROLE

Steps:

• Heat oven to 350 degrees F. have an 11 x 7-inch baking dish ready.
• Cook ground beef in a large non-stick skillet over medium-high heat, breaking up chunks, 4 minutes or until no longer pink. Drain off any fat. Stir in undiluted corn soup, chili powder and red pepper.
• In a large bowl, stir cheese soup, onions, tomatoes and chilies until blended.
• Cut tortillas in half. Line the bottom of baking dish with 8 halves. Cover with half the meat mixture. Top with 8 more tortilla halves, then with half the soup mixture. Repeat layers, ending with soup mixture.
• Bake 20 minutes until tortillas are softened. top with shredded cheese and olives. Bake 10 minutes longer or until hot and bubbling.

SANTA FE CASSEROLE

Steps:

• Brown ground beef in skillet, stirring untill no more pink remains.
• Drain fat.
• Add taco seasoning and mix well.
• In small bowl wisk together flour and chicken broth.
• Add to meat mixture and bring to a boil, cooking untill slightly thickened.
• Stir in sour cream and green chilies.
• In lightly greased baking dish (13x9x2) place 1/2 of the chips 1/2 of the beef 1/2 of the picante sauce 1/2 of cheese and 1/2 of onions.
• repeat layers with remaining 1/2 of ingredients, ending with onions.
• Bake at 350 for 25 minutes or until hot and cheese is melted.
• Let stand 5 minutes before serving.

SANTA FE CHICKEN CASSEROLE

Steps:

• Heat oven to 375ºF.
• Mix cream cheese spread, taco seasoning and milk until blended. Combine next 4 ingredients in large bowl. Add half the cream cheese mixture; mix lightly.
• Spread 1/3 of the chicken mixture onto bottom of 9-inch pie plate; top with 1 tortilla, half the remaining chicken mixture and 1/4 cup shredded cheese. Cover with second tortilla, remaining chicken mixture, 1/4 cup shredded cheese and remaining tortilla. Top with remaining cream cheese mixture and shredded cheese; cover.
• Bake 25 min. or until heated through, uncovering for the last 5 min.

SANTA FE CHICKEN CASSEROLE

Steps:

• Heat oven to 375 degrees F.
• Combine first 4 ingredients in large bowl. Add 3/4 cup cooking creme; mix lightly.
• Spoon 1/3 of the chicken mixture into 9-inch pie plate; top with 1 tortilla, half the remaining chicken mixture and 1/4 cup shredded cheese. Cover with second tortilla, remaining chicken mixture, 1/4 cup shredded cheese and remaining tortilla. Top with remaining cooking creme and shredded cheese; cover.
• Bake 20 min. or until heated through; uncover. Bake 5 min. or until cheese is melted.

SANTA FE CHICKEN CASSEROLE

Steps:

• Heat oven to 375 degrees F.
• Combine first 4 ingredients in large bowl. Add 3/4 cup cooking creme; mix lightly.
• Spoon 1/3 of the chicken mixture into 9-inch pie plate; top with 1 tortilla, half the remaining chicken mixture and 1/4 cup shredded cheese. Cover with second tortilla, remaining chicken mixture, 1/4 cup shredded cheese and remaining tortilla. Top with remaining cooking creme and shredded cheese; cover.
• Bake 20 min. or until heated through; uncover. Bake 5 min. or until cheese is melted.

SANTA FE CHICKEN-TORTELLINI CASSEROLE

Steps:

• Heat oven to 325°F. Spray 3-quart casserole with cooking spray. Cook and drain tortellini as directed on package.
• Meanwhile, in 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Cook broccoli, onion and bell pepper in oil about 3 minutes, stirring frequently, until crisp-tender. Remove broccoli mixture from skillet.
• In same skillet, cook flour and remaining 2 tablespoons oil over low heat, stirring constantly, until smooth. Stir in milk, broth and cumin. Heat to boiling over medium heat, stirring constantly; remove from heat. Stir in chicken, Monterey Jack cheese, tortellini and broccoli mixture. Spoon into casserole.
• Bake uncovered 25 to 35 minutes, sprinkling with Colby cheese and tortilla chips for last several minutes of baking, until hot in center and cheese is melted.