Southwest Tortellini Casserole Recipes

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

Ingredients

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

SOUTHWESTERN CASSEROLE

Southwestern Casserole image

I've been making this mild family-pleasing southwest casserole recipe for years. It tastes wonderful, fits nicely into our budget and, best of all, makes a second one to freeze and enjoy later. -Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 2 casseroles (6 servings each).

Number Of Ingredients 14

Ingredients

2 cups (8 ounces) uncooked elbow macaroni
2 pounds ground beef
1 large onion, chopped
2 garlic cloves, minced
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (6 ounces) tomato paste
1 can (4 ounces) chopped green chiles, drained
1-1/2 teaspoons salt
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon pepper
2 cups shredded Monterey Jack cheese
2 jalapeno peppers, seeded and chopped

Steps:

Cook macaroni according to package directions. Meanwhile, in a large saucepan, cook beef and onion over medium heat, crumbling beef, until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in next 8 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Drain macaroni; stir into beef mixture., Preheat oven to 375°. Transfer macaroni mixture to 2 greased 2-qt. baking dishes. Top with cheese and jalapenos. Cover and bake at 375° for 30 minutes. Uncover; bake until bubbly and heated through, about 10 minutes longer. Serve 1 casserole. Cool the second; cover and freeze up to 3 months., To use frozen casserole: Thaw in refrigerator 8 hours. Preheat oven to 375°. Remove from refrigerator 30 minutes before baking. Cover and bake, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°, 20-25 minutes.

Nutrition Facts : Calories 321 calories, Fat 15g fat (7g saturated fat), Cholesterol 64mg cholesterol, Sodium 673mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 4g fiber), Protein 24g protein.