Tex Mex Tortilla Pockets Recipes

TEX-MEX TORTILLA POCKETS

Tex-Mex Tortilla Pockets image

Stuffed with all the Tex-Mex flavors you love, these tasty tortilla pockets are quick to make and guaranteed to please.

Provided by My Food and Family

Categories Home

Time 35m

Yield 6 servings

Number Of Ingredients 10

Ingredients

2 Tbsp. oil, divided
1/2 lb. boneless skinless chicken breasts, cut into 1/2-inch pieces
1 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
1/2 cup TACO BELL® Thick & Chunky Medium Salsa
1/2 cup frozen corn
2 Tbsp. chopped fresh cilantro
1/4 tsp. ground cumin
6 flour tortillas (8 inch)
3/4 cup canned TACO BELL® Refried Beans
1 egg, beaten

Steps:

Heat oven to 400ºF.
Heat 1 Tbsp. oil in large skillet. Add chicken; cook and stir 4 min. or until done. Remove from heat. Stir in cheese, salsa, corn, cilantro and cumin.
Spread tortillas with beans. Spoon chicken mixture down centers of tortillas. Fold in opposite sides of each tortilla, then fold bottom over filling and once again to make rectangular packet. Brush top edge with egg; press onto packet to seal. Place, seam-sides down, on baking sheet; brush with remaining oil.
Bake 20 min. or until golden brown.

Nutrition Facts : Calories 360, Fat 16 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 790 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 20 g

TEX-MEX TORTILLA CASSEROLE FOR A CROWD

Tex-Mex Tortilla Casserole for a Crowd image

Make and share this Tex-Mex Tortilla Casserole for a Crowd recipe from Food.com.

Provided by Kittencalrecipezazz

Categories Mexican

Time 1h25m

Yield 20-25 serving(s)

Number Of Ingredients 11

Ingredients

3 lbs ground beef
2 onions, chopped
2 large green bell peppers, cut into 1 inch pieces
2 tablespoons chili powder (or to taste)
2 -3 tablespoons fresh minced garlic
1 1/2 teaspoons seasoning salt (or to taste) or 1 1/2 teaspoons white salt (or to taste)
fresh ground black pepper (to taste)
2 (10 1/2 ounce) packages 6-inch flour tortillas (24 tortillas for 2 casseroles)
2 (19 ounce) cans kidney beans, drained and rinsed
4 cups shredded cheddar cheese (or more or less if desired)
4 (11 ounce) jars mild chunky salsa

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.

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