Tortillacasserole Recipes

CHICKEN TORTILLA CASSEROLE

Steps:

• In a bowl, mix soups, milk, salsa, and onion.
• Put 3 to 4 tablespoons of chicken stock in a 9 x 13 inch baking dish. Add a layer of tortilla strips, and then a layer of chicken. Pour soup mixture over chicken and tortillas. Continue to layer in this order until dish is full. Top with cheese. Cover and refrigerate for 24 hours.
• Bake at 300 degrees F (150 degrees C) for 1 to 1 1/2 hours.

MEXICAN TORTILLA CASSEROLE

Steps:

• In a large skillet over medium-high heat, heat 1 tablespoon of the olive oil. Add the tomatoes, onion and garlic, stir and cook for a minute or two to soften the onion. Add 2 teaspoons of the chili powder, 1 teaspoon of the paprika and 1 teaspoon of the cumin. Stir and cook the mixture for another minute or two to release the flavors of the spices. Remove the mixture to a bowl and set aside.
• In the same skillet, heat the remaining 1 tablespoon olive oil. Add the chicken along with the remaining 2 teaspoons chili powder, 1 teaspoon paprika, 1 teaspoon cumin and 1/2 teaspoon salt. Saute the chicken until it's deep golden brown and done in the middle, about 4 to 5 minutes. Add 1 cup water and stir to make a sauce. Bring the sauce to a boil and cook until it's reduced by half, about 3 to 4 minutes. Stir in the beans and set aside.
• To assemble the casserole, pour half a jar (about 1 cup) of salsa verde into the bottom of a 9-by-13-inch casserole dish or disposable foil baking pan. Add a layer of half the tortillas on top of the salsa verde, overlapping the edges. Spoon the rice over the tortillas, spread the tomato mixture over the rice, then sprinkle the corn over the tomatoes. Next, add the chicken and bean mixture, then sprinkle on half the cheese and pour over half the enchilada sauce. Next, add the rest of the tortillas, then pour on the rest of the salsa verde and the rest of the enchilada sauce and sprinkle on the rest of the cheese.
• If you're baking the casserole right away, preheat the oven to 375 degrees F and bake, covered with foil, for 20 minutes. Then remove the foil and continue baking for 15 to 20 minutes, or until hot and bubbly. Serve with sour cream and cilantro.
• Find this recipe and more in Ree's new book, The Pioneer Woman Cooks: Dinnertime ($30, William Morrow Cookbooks).

MEXICAN TORTILLA CASSEROLE

Steps:

• Preheat oven at 350 degrees F.
• Spray a spring form cake pan or casserole dish with cooking spray.
• Brown ground beef and onion and then drain the grease.
• Add taco seasonings and cook according to package directions. Heat refried beans to make for easier spreading.
• Lay 1 tortilla in bottom of baking dish and spread 1/3 of the refried beans on it. Top with 1/3 of the meat and sprinkle on some cheese.
• Add the 2nd tortilla and spread 1/2 the rice, 1/2 salsa, 1/2 the corn and a little cheese.
• Add the 3rd tortilla and spread 1/3 beans ,1/3meat, and a little cheese.
• Add the 4th tortilla and layer the remaining beans ,meat, corn, rice, salsa and cheese.
• Bake, covered with foil, for about 40 minutes. Uncover and bake 10-15 minutes longer. Let sit 5 minutes before cutting.
• After baking, top with sour cream, diced white onion and shredded lettuce, if desired.

TORTILLA CASSEROLE

Steps:

• Heat oven to 350°F. Cook beef and onion in 10-inch skillet over medium-high heat, stirring occasionally, until brown; drain. Stir in hot water, salsa, milk, uncooked Pasta and Sauce Mix. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer about 7 minutes, stirring occasionally, until pasta is tender.
• Cut tortillas in half. Spread 2 cups beef mixture in ungreased rectangular baking dish, 11x7x1 1/2 inches, or shallow 2-quart casserole; top with 6 tortilla halves and 3/4 cup cheese. Spread with 2 cups beef mixture; top with remaining tortilla halves. Top with remaining beef mixture and cheese.
• Bake uncovered 15 to 20 minutes or until hot and cheese is melted.

TORTILLA CASSEROLE

Steps:

• Crumble meat into a 2-qt. microwave-safe dish; add onion and green pepper. Cover and microwave on high for 5-6 minutes or until meat is no longer pink; drain. Stir in the taco seasoning, tomato sauce, tomato paste, olives, water and chili powder. Cover and cook at 50% power for 10 minutes or until thickened, rotating dish once., In a bowl, whisk the eggs, sour cream and pepper. Place two tortillas in an 11x7-in. microwave-safe dish. Layer with half of the sour cream mixture and meat sauce; repeat. Top with corn chips and cheese., Microwave, uncovered, at 50% power for 10-15 minutes or until a thermometer reads 160° and cheese is melted. Let stand for 5 minutes before cutting.

CHICKEN TORTILLA CASSEROLE

Steps:

• Brown chicken, set aside.
• Saute onions in butter until transparent.
• Mix soup, milk and spices.
• Starting with flour tortillas, layer ingredients (tortillas, soup mixture, chicken, onions, chilies, then cheese. Repeat layers, ending with cheese) in a round 2 qt size casserole dish -- I have tried it in a square pan and it does not come out as well.
• Bake at 350 oven for 45 minutes.
• Serve with salsa and sour cream.

TORTILLA CASSEROLE

Steps:

• 1. Preheat oven to 350 degrees. Brown ground beef in skillet. Add seasoning packet and garlic. Add onion. When done drain ground beef. In 13x9 inch baking pan, spray with cooking spray. Layer bottom of pan with chips. Pour ground beef over the chips. Spread cooked rice over the beef. In a bowl add both soups and the rotel. Add milk. pour into baking pan on top of the rice. Pour can of beans on top. Sprinkle shredded cheese over this and cover. Bake for 35 minutes. Serve with salsa. Can spoon sour cream on top before serving.

CORN TORTILLA CASSEROLE

Steps:

• In a large skillet, cook the beef, onion and celery over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in the beans, corn, tomato sauce, Worcestershire sauce, chili powder and garlic; cook for 3 minutes., Place one tortilla in a greased round 2-qt. baking dish; top with 1 cup meat mixture. Repeat layers fives times. Sprinkle with cheese. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.