Tex Mex Tortilla Casserole For A Crowd Recipes

TEX-MEX TORTILLA CASSEROLE

Steps:

• Make the egg base: Whisk eggs, half-and-half, and salt. Stir in cilantro and cheeses.
• In a large bowl, combine egg base with kale, tomatoes, corn, and tortilla chips. Toss to coat.
• Add veggie mixture to 2- to 2 1/2-quart baking dish. Cover and bake at 400 degrees F for 30 to 35 minutes or until egg sets and cheese melts. Uncover for last 5 minutes to brown top.

TEX-MEX TORTILLA CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Combine Black Beans (1 can), Tomato (1 can), Frozen Corn (2 cup), Diced Green Chiles (1 can), Scallion (1 bunch), Chili Powder (1 teaspoon), Ground Cumin (1 teaspoon), Dried Oregano (1/2 teaspoon), and Salt (1/2 teaspoon).
• Lightly oil a 2-3 quart casserole dish. Line the bottom with half of the White Corn Tortilla (12), allowing them to overlap in the middle.
• Scoop on half the bean mixture. Sprinkle half the Cheddar Cheese (2 cup) on top. Add another layer of tortillas; the rest of the bean mixture. The rest of the cheese.
• Bake in the center of the oven for 12-15 minutes, until the cheese is bubbling.
• Cut into squares and serve with your favorite Salsa (to taste) and Sour Cream (to taste) to spoon on top.

TORTILLA TEX MEX CASSEROLE

Steps:

• In a large frypan, add the oil add garlic, onions and saute till it's fragrant but not browned.
• Add chicken cubes, until the juices run clear around 5 to 7 minutes.
• Add 1/2 teaspoon salt, all seasonings, tomatoes, and water until the sauce thickens around 6 to 8 minutes.
• Stir in beans (you can also use black beans or any kinds you prefer) and set aside.
• In a greased square 13 x 9 casserole pan start the layering process starting with pouring half the Verde sauce on the bottom.
• Top with tortilla evenly adds a layer of rice, chicken with bean sauce, corn, half the cheese, and half the enchilada sauce
• Repeat the process with tortilla, etc ending with, cheese on top of the tortilla, the more the better.
• Bake on 350 until cheese is brown and bubbly and tortilla edges look crisp around 20 to 25 minutes.
• Let sit a few minutes before cutting and serving.
• Garnish with sour cream, avocado, black olives, crumbled tortilla chips, and chopped hot peppers, chilies, habanero peppers, bell peppers, and more shredded cheese.

TEX-MEX TORTILLA CASSEROLE FOR A CROWD

Steps:

• Set oven to 350 degrees F.
• Grease two 13 x 9-inch baking pans.
• In a large Dutch oven, cook the first 4 ingredients, stirring often until the ground beef is browned and cooked; drain fat.
• Add in fresh garlic, season with salt and pepper and stir for 2-3 minutes.
• Line the 2 baking dishes with 6 tortillas.
• Divide the beef mixture between the two dishes on top of the tortillas.
• Top the ground beef with 1 can of beans, then sprinkle with 2 cup cheese.
• Top with the remaining tortillas.
• Spread two jars salsa over each casserole (one on each one).
• Sprinkle with remaining cheese.
• Cover casseroles with foil.
• Bake for 45 minutes.
• Remove foil, bake 10-15 minutes more, or until cheese is golden.

OVERNIGHT TEX-MEX TORTILLA BRUNCH BAKE

Steps:

• Layer half each of the tortilla strips, sausage and cheese in 13x9-inch baking dish sprayed with cooking spray; repeat layers.
• Whisk eggs, milk, chiles, garlic powder, cumin and pepper until blended; pour over ingredients in baking dish. Sprinkle with paprika. Refrigerate overnight.
• Heat oven to 350ºF. Spread tomatoes over casserole. Bake (uncovered) 45 to 50 min. or until center is set and edges are lightly browned.

TEX-MEX CASSEROLE

Steps:

• Preheat oven to 350°. In a large skillet, cook ground beef and onion over medium heat until beef is no longer pink, 10-12 minutes, breaking into crumbles; drain. Stir in soups, enchilada sauce, milk and garlic powder. , Place half of the broken taco shells in a 13x9-in. baking dish. Layer with half of the meat mixture and half the cheese. Repeat layers using remaining taco shells, meat mixture and cheese. Bake until heated through, 40-45 minutes. Let stand 5 minutes before serving.

TEX-MEX PANTRY CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat a skillet over medium-high heat. Cook and stir ground beef until browned and crumbly, about 6 minutes. Drain off any grease.
• Add butter and onion to the skillet. Saute until onion is softened and fragrant, about 5 minutes. Sprinkle in taco seasoning and pour in tomato sauce. Stir to combine. Add broth, corn, black beans, Spanish rice mix, and salsa; mix well.
• Spray a casserole dish with nonstick cooking spray. Pour the beef mixture into the casserole dish. Top with Cheddar cheese.
• Bake in the preheated oven until cheese is melted and filling is bubbling, about 20 minutes.

TEX-MEX CASSEROLE

Steps:

• Brown ground beef with onions and garlic in a large skillet; drain.
• Line a 9X13X2-inch baking dish with 4 torn flour tortillas.
• Place ground beef mixture over tortillas.
• Layer with beans, enchilada sauce, and cream of chicken soup over ground beef.
• Next, top with shredded cheese, 4 more torn flour tortillas, tomatoes and green chilies.
• Cover with foil and bake at 350°F for 45 minutes.
• Uncover and top with a little extra cheese if desired; return to oven just long enough to melt the cheese.

EASY MEXICAN CASSEROLE

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.