Santa Fe Casserole Recipes

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PRIZE-WINNING SANTA FE CASSEROLE



Prize-Winning Santa Fe Casserole image

This was the grand prize winner in the Women's Day/Campbell's Soup recipe contest (I don't recall the year), and was submitted by Sarah Langford.

Provided by BecR2400

Categories     Meat

Time 47m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 lb ground beef
1 (10 3/4 ounce) can condensed golden corn soup (or 1 can creamed corn)
1 tablespoon chili powder
1/2 teaspoon ground red pepper (cayenne)
1 (10 3/4 ounce) can condensed cheddar cheese soup or 1 (10 3/4 ounce) can nacho cheese soup
3/4 cup chopped green onion
3/4 cup chopped fresh tomato
1 (4 ounce) can chopped green chilies
1 1/2 dozen small corn tortillas
4 ounces monterey jack cheese, shredded (1 cup)
1/2 cup sliced black olives
avocado, sliced

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.

Nutrition Facts : Calories 733, Fat 37.7, SaturatedFat 17.1, Cholesterol 121.4, Sodium 1026.1, Carbohydrate 62.3, Fiber 10, Sugar 4.5, Protein 39.4

SANTA FE CASSEROLE BAKE



Santa Fe Casserole Bake image

Make and share this Santa Fe Casserole Bake recipe from Food.com.

Provided by KGCOOK

Categories     One Dish Meal

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 lb 93% lean ground beef
1 (1 1/4 ounce) package taco seasoning mix
2 cups low sodium chicken broth
1/4 cup all-purpose flour
1 cup low-fat sour cream
2 (7 ounce) cans green chilies, diced
1 (11 ounce) package corn tortilla chips
2 cups grated monterey jack cheese or 2 cups cheddar cheese
1 cup green onion, sliced

Steps:

  • Preheat over to 375 degrees.
  • In medium skillet, brown meat till done.
  • Drain meat well then return to skillet.
  • Add taco seasoningand blend well.
  • In a small bowl, combine broth and flour.
  • Add to meat mexture and bring to boil to slightly thicken liquid.
  • Stir in sour cream and chilies, blend well.
  • Lightly grease a 13 X 9 inch glass baking dish with cooking sprya.
  • Pour half of the bag of chips in the bottom and press down to flatten.
  • Top with half the meat mixture.
  • Next layer with half of the cheese.
  • Next layer half the onions.
  • Repeat layers ending with the onion.
  • Bake uncovered in the oven at 375 for 20 minutes.
  • Let stand 5 minutes before serving.

Nutrition Facts : Calories 606.5, Fat 31.9, SaturatedFat 13.4, Cholesterol 96.1, Sodium 976.9, Carbohydrate 49, Fiber 5.2, Sugar 5.7, Protein 34.1

SANTA FE CHICKEN CASSEROLE



Santa Fe Chicken Casserole image

I got a coupon to try the new Philadelphia cooking creme - this is the recipe I chose. Quick and simple - not too spicy, if you have little ones, or you could substitute a chunky salsa or add Tabasco if you like more heat.

Provided by Pinay0618

Categories     Chicken

Time 55m

Yield 6 serving(s)

Number Of Ingredients 7

3 cups shredded cooked chicken breasts
1 (15 ounce) can black beans, rinsed
1 (14 1/2 ounce) can no-salt-added diced tomatoes, drained
2 green onions, sliced
1 (10 ounce) container Philadelphia Santa Fe Blend Cooking Creme, divided
3 flour tortillas (6 inch)
3/4 cup Kraft Mexican Style Finely Shredded Four Cheese, divided

Steps:

  • HEAT oven to 375ºF.
  • 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 minute or until heated through; uncover. Bake 5 minute or until cheese is golden brown.

Nutrition Facts : Calories 265.5, Fat 7, SaturatedFat 1.9, Cholesterol 58.8, Sodium 153.3, Carbohydrate 22.9, Fiber 5.7, Sugar 2, Protein 27.3

EASY SANTA FE CASSEROLE



Easy Santa Fe Casserole image

Hands down, the easiest, most flavor, crowd-pleasing dish- this Santa Fe Casserole will have you in and out of the kitchen in a flash!

Provided by Kim Lee

Categories     Main

Time 35m

Number Of Ingredients 13

1/2 small onion (chopped)
2 cups cooked chicken (shredded (I used rotisserie chicken))
1 1/2 cups cooked brown rice*
1 15 oz. can black beans, drained and rinsed
1 10 oz. can RO*TEL, drained
3/4 cup unsweetened almond milk (any milk will work)
2 eggs (beaten)
1 cup lite shredded Mexican cheese blend or cheddar cheese
1 teaspoon cumin
1/2 tablespoon chili powder
1/2 teaspoon garlic salt
Optional garnish; chopped fresh cilantro (diced avocado and/or salsa)
salt and pepper to taste

Steps:

  • Preheat oven to 350 degrees F. and spray casserole dish with nonstick cooking spray.
  • In a large bowl, combine all ingredients (how simple is that!?!).
  • Pour mixture into a casserole dish and bake for about 25 minutes or until center is firm.
  • Let cool 5-10 mins and serve with desired garnishes. Enjoy!

Nutrition Facts : Calories 436 kcal, Carbohydrate 36 g, Protein 33.2 g, Fat 17.8 g, SaturatedFat 6.9 g, Cholesterol 154.9 mg, Sodium 411.7 mg, Fiber 9.9 g, Sugar 2.5 g, ServingSize 1 serving

SANTA FE CASSEROLE



Santa Fe Casserole image

This is my stand by mexican night dish. It can be heated up by using hot picante sauce or cooled by using mild. i use extra lean ground beef and white corn chips.

Provided by angelfan

Categories     Mexican

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

1 lb ground beef
1 (1 1/4 ounce) package taco seasoning
2 cups chicken broth
1/4 cup all-purpose flour
1 cup sour cream
1 (7 ounce) can chopped green chilies
1 (11 ounce) package tortilla chips
2 cups grated cheddar cheese
1/2 cup sliced green onion, including tops
2 cups picante sauce

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.

Nutrition Facts : Calories 723.1, Fat 44.8, SaturatedFat 18.8, Cholesterol 107.8, Sodium 1300.8, Carbohydrate 49.8, Fiber 5, Sugar 5.6, Protein 33

SANTA FE CHICKEN-TORTELLINI CASSEROLE



Santa Fe Chicken-Tortellini Casserole image

A zesty cheese sauce coats tender pockets of tortellini, crisp-tender veggies and flavorful chicken.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 6

Number Of Ingredients 13

1 package (9 oz) refrigerated cheese-filled tortellini
3 tablespoons olive or vegetable oil
2 cups broccoli flowerets
1 medium onion, chopped (1/2 cup)
1 medium red bell pepper, chopped (1 cup)
3 tablespoons Gold Medal™ all-purpose flour
3/4 cup milk
3/4 cup Progresso™ chicken broth (from 32-oz carton)
1 teaspoon ground cumin
4 cups cut-up cooked chicken
3/4 cup shredded Monterey Jack cheese (3 oz)
1/2 cup shredded Colby cheese (2 oz)
1/2 cup crushed tortilla chips, if desired

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.

Nutrition Facts : Calories 440, Carbohydrate 17 g, Cholesterol 140 mg, Fat 2, Fiber 2 g, Protein 38 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 5 g, TransFat 1/2 g

SANTA FE CASSEROLE



SANTA FE CASSEROLE image

Categories     Beef     Cheese     Dinner     Lunch     Buffet

Number Of Ingredients 12

1 lb. Ground Beef
1 Can (10 3/4 oz) Condensed golden corn soup
1 T. Chili Powder
1/2 tsp. Ground Red Cayenne Pepper
1 Can (10 3/4 oz) Condensed Cheddar or nacho cheese soup
3/4 C. Green Onions
3/4 C. Chopped Fresh Tomatoes
1 Can (4 oz) Chopped Green Chilies
Sixteen 6-inch corn tortillas
4 Ounces Monterey Jack Cheese, shredded (1 cup)
1/2 cup Sliced Black Olives
Garnish: Avocado Slices

Steps:

  • 1. Heat oven to 350 degrees Have an 11x7 inch baking dish ready. 2. 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. 3. In a large bowl, stir cheese soup, onions, tomatoes and chilies until blended. 4. Cut tortillas in half. Line bottom of baking dish with 8 halves. Cover with half the meat mixtrue. Top with 8 more tortilla halves, then with half the soup mixture. Repeat layers, ending with soup mixture. 5. Bake 20 minutes until tortillas are softened. Top with shredded cheese and olives. Bake 10 minutes longer or until hot and bubbling. 6. Cool slightly before cutting and serving. Garnish with avocado

SANTA FE CHICKEN CASSEROLE



Santa Fe Chicken Casserole image

Try a Santa Fe Chicken Casserole, layered with bold flavor. Shredded chicken, black beans, tortillas & cheese are great in our Santa Fe Chicken Casserole!

Provided by My Food and Family

Categories     Home

Time 40m

Yield 6 servings

Number Of Ingredients 9

1 tub (7.5 oz.) PHILADELPHIA Cream Cheese Spread
2 Tbsp. (about half of 1-oz. pkg.) TACO BELL® Taco Seasoning Mix
2 Tbsp. milk
3 cups shredded cooked chicken breasts
1 can (15.5 oz.) black beans, rinsed
1 can (14.5 oz.) no-salt-added diced tomatoes, drained
2 green onions, sliced
3 flour tortillas (6 inch)
3/4 cup KRAFT Mexican Style Finely Shredded Four Cheese

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.

Nutrition Facts : Calories 360, Fat 17 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 100 mg, Sodium 750 mg, Carbohydrate 20 g, Fiber 5 g, Sugar 4 g, Protein 31 g

EASY SANTA FE CHICKEN



Easy Santa Fe Chicken image

"My day is busy from start to finish," remarks Debra Cook of Pampa, Texas. "So this quick and meaty main dish is one of my menu mainstays. With its lovely golden color, it's pretty enough to serve to company or as a special Sunday dinner idea."

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 9

1 large onion, chopped
1 tablespoon butter
1-1/4 cups chicken broth
1 cup salsa
1 cup uncooked long grain rice
1/8 teaspoon garlic powder
4 boneless skinless chicken breast halves (4 ounces each)
3/4 cup shredded cheddar cheese
Chopped fresh cilantro, optional

Steps:

  • In a large skillet, saute onion in butter until tender. Add broth and salsa; bring to a boil. Stir in rice and garlic powder. Place chicken over rice; cover and simmer for 10 minutes. , Turn chicken; cook 10-15 minutes longer or until a thermometer reads 165°. Remove from the heat. Sprinkle with cheese; cover and let stand for 5 minutes. Garnish with cilantro if desired.

Nutrition Facts : Calories 339 calories, Fat 10g fat (7g saturated fat), Cholesterol 46mg cholesterol, Sodium 744mg sodium, Carbohydrate 43g carbohydrate (5g sugars, Fiber 3g fiber), Protein 15g protein.

SANTA FE EGG BAKE



Santa Fe Egg Bake image

A hearty bake of traditional breakfast favorites with the flavor and romance of Santa Fe.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 3h20m

Yield 6

Number Of Ingredients 10

4 cups frozen southern-style hash brown potatoes
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 cup fresh or frozen whole kernel corn
1 cup frozen stir-fry bell peppers and onions, from 1-pound bag
2 cups shredded Colby-Monterey Jack cheese (8 ounces)
2 tablespoons chopped fresh cilantro
8 eggs
1 1/4 cups milk
1/2 teaspoon salt
1/4 teaspoon ground red pepper

Steps:

  • Spray rectangular baking dish, 11x7x 1 1/2 inches, with cooking spray. Mix potatoes, beans, corn and stir-fry peppers and onions in baking dish. Sprinkle with cheese and cilantro.
  • Beat eggs, milk, salt and red pepper until well blended. Pour evenly over potato mixture. Cover and refrigerate at least 2 hours but no longer than 24 hours.
  • Heat oven to 350°F. Bake uncovered 55 to 60 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before cutting.

Nutrition Facts : Calories 475, Carbohydrate 50 g, Cholesterol 325 mg, Fiber 6 g, Protein 27 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 760 mg

SANTA FE SKILLET



Santa Fe Skillet image

As a mother who works full-time, I'm always looking for quick, easy meals to prepare. This is a timeless recipe. -Lorie VanHorn, Waddell, Arizona

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 12

1 pound lean ground beef (90% lean)
1 small onion, chopped
1 package (6 ounces) four-cheese corkscrew pasta mix
2 cups salsa
1 cup hot water
1 tablespoon chili powder
1/2 teaspoon salt
Dash cayenne pepper
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (2-1/4 ounces) sliced ripe olives, drained
1 cup shredded cheddar cheese
Sour cream, optional

Steps:

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the pasta, contents of seasoning packet, salsa, water, chili powder, salt and cayenne., Bring to a boil. Reduce heat; cover and simmer until pasta is tender, about 15 minutes, adding more water if necessary. Stir in tomatoes; sprinkle with olives and cheese. Cover and simmer until heated through, 3-4 minutes. Serve with sour cream if desired.

Nutrition Facts : Calories 287 calories, Fat 10g fat (3g saturated fat), Cholesterol 49mg cholesterol, Sodium 1061mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 3g fiber), Protein 19g protein.

SANTA FE CHICKEN CASSEROLE



Santa Fe Chicken Casserole image

Layers of tortillas, melty cheese and chicken combine with Santa Fe-inspired cooking creme, sending your taste buds on a quick trip down Route 66.

Provided by Allrecipes Member

Time 40m

Yield 6

Number Of Ingredients 7

3 cups shredded cooked chicken breasts
1 (15 ounce) can black beans, rinsed
1 (14.5 ounce) can no-salt-added diced tomatoes, drained
2 medium (4-1/8" long)s green onions, sliced
1 (10 ounce) tub PHILADELPHIA Santa Fe Blend Cooking Creme, divided
3 (6 inch) flour tortillas
¾ cup KRAFT Mexican Style Finely Shredded Four Cheese, divided

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.

Nutrition Facts : Calories 379.6 calories, Carbohydrate 26.9 g, Cholesterol 85 mg, Fat 16.6 g, Fiber 6.2 g, Protein 31.1 g, SaturatedFat 7.7 g, Sodium 839.7 mg, Sugar 2 g

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From cookingrecipedb.com


RECIPES INSPIRED BY THE SANTA FE OPERA - SANTAFE.COM
2020-01-30 The book concludes with a chapter of regional recipes devoted to Backstage at the Santa Fe Opera, including Tamale Pie, New Mexican Grits, Chile Rellenos Casserole and Natillas. This chapter “represents those recipes which are served most often by Santa Fe hostesses known for their high standards of entertaining and for their abilities to utilize local …
From santafe.com


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