Tortillachipcasserole Recipes

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EASY MEXICAN CASSEROLE



Easy Mexican Casserole image

This is an easy and very tasty dish. I often substitute ground turkey and low fat dairy products and it is still delicious! Serve with chips, salsa and green salad.

Provided by ANDREALF63

Categories     World Cuisine Recipes     Latin American     Mexican

Time 50m

Yield 6

Number Of Ingredients 9

1 pound lean ground beef
2 cups salsa
1 (16 ounce) can chili beans, drained
3 cups tortilla chips, crushed
2 cups sour cream
1 (2 ounce) can sliced black olives, drained
½ cup chopped green onion
½ cup chopped fresh tomato
2 cups shredded Cheddar cheese

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.

Nutrition Facts : Calories 631.9 calories, Carbohydrate 32.8 g, Cholesterol 119.2 mg, Fat 43.7 g, Fiber 6.2 g, Protein 31.7 g, SaturatedFat 22.5 g, Sodium 1308.3 mg, Sugar 6 g

SPICY CHICKEN-TORTILLA CHIP CASSEROLE



Spicy Chicken-Tortilla Chip Casserole image

Provided by Food Network Kitchen

Time 1h

Yield 6 servings

Number Of Ingredients 15

2 tablespoons unsalted butter, plus more for the dish
1 bunch scallions, chopped
2 cloves garlic, chopped
2 tablespoons all-purpose flour
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1 1/2 cups low-sodium chicken broth
1 cup heavy cream
1 1/2 cups salsa verde
3 cups cubed rotisserie chicken, skin removed
1 15-ounce can white beans, drained and rinsed
1 cup fresh cilantro, plus more for topping
1 8-ounce bag tortilla chips, coarsely crushed (about 4 cups)
2 cups shredded mild cheddar cheese (about 8 ounces)

Steps:

  • Position a rack in the upper third of the oven; preheat to 400 degrees F. Melt the butter in a large pot over medium heat. Add the scallions and garlic and cook until softened, about 2 minutes. Sprinkle in the flour, cumin, oregano and cayenne and stir until coated. Add the chicken broth and heavy cream and bring to a simmer. Cook until slightly thickened, about 2 minutes. Stir in the salsa and remove from the heat. Stir in the chicken, white beans and 1 cup cilantro.
  • Butter a 3-quart baking dish. Spread one-third of the crushed tortilla chips in the bottom. Top with half of the chicken mixture. Spread another layer of tortilla chips on top and sprinkle with half of the cheese. Top with the remaining chicken mixture, tortilla chips and cheese. Cover with foil and bake 30 minutes. Uncover and bake until lightly browned and bubbling, about 10 minutes. Top with more cilantro.

TORTILLA CHIP CASSEROLE



Tortilla Chip Casserole image

My mother would make this for me as a child, and now I make it for my family. My husband loves it, and it's very easy to make. It's cheesy, and the chile peppers give it a little kick.

Provided by Tara

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 35m

Yield 5

Number Of Ingredients 7

1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1 (10 ounce) can diced tomatoes with green chile peppers
1 (14.5 ounce) package nacho-flavor tortilla chips
4 skinless, boneless chicken breast halves
1 ¼ cups milk
½ cup shredded processed cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a large bowl, combine the soups, tomatoes and green chile peppers and milk. Mix well until smooth. Layer a 9x13 inch baking dish with the tortilla chips, then the chicken, and then pour the soup mixture over.
  • Bake at 375 degrees F (190 degrees C) for 20 minutes. Remove from oven, top with the cheese and bake for 10 more minutes, or until cheese is bubbly.

Nutrition Facts : Calories 725.1 calories, Carbohydrate 64.9 g, Cholesterol 81.1 mg, Fat 35.1 g, Fiber 4.3 g, Protein 36.5 g, SaturatedFat 8.7 g, Sodium 1826.5 mg, Sugar 8.5 g

MEXICAN CHIP CASSEROLE



Mexican Chip Casserole image

This satisfying casserole relies on convenient packaged ingredients to create an entree with savory Southwestern flair. There's nothing tricky about the preparation, and I have time to set the table while it's in the oven. -Doris Heath Franklin, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 9

1 pound ground beef
1 medium onion, chopped
1 garlic clove, minced
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (11 ounces) Mexicorn
1 can (4 ounces) chopped green chilies
1 package (9-1/4 ounces) corn chips
1 can (10 ounces) enchilada sauce
1 to 2 cups shredded Colby-Monterey Jack cheese

Steps:

  • In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink and onion is tender; drain. Add soup, corn and chilies; mix well. , In an ungreased shallow 3-qt. baking dish, layer meat mixture, chips and sauce; top with cheese. Bake, uncovered, at 350° for 8-10 minutes or until heated through.

Nutrition Facts : Calories 613 calories, Fat 36g fat (10g saturated fat), Cholesterol 69mg cholesterol, Sodium 1168mg sodium, Carbohydrate 47g carbohydrate (6g sugars, Fiber 5g fiber), Protein 26g protein.

TORTILLA CASSEROLE



Tortilla Casserole image

A casserole so easy to make, you can take a siesta while it's baking.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 6

Number Of Ingredients 8

1 pound lean ground beef
1 small onion, chopped (1/4 cup)
1 1/3 cups hot water
1 cup Old El Paso™ Thick 'n Chunky medium salsa
1/2 cup milk
1 package Hamburger Helper™ cheeseburger macaroni
6 Old El Paso™ flour tortillas, 6 inch
1 1/2 cups shredded Cheddar cheese (6 oz)

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.

Nutrition Facts : Calories 530, Carbohydrate 48 g, Cholesterol 80 mg, Fat 1 1/2, Fiber 2 g, Protein 29 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1450 mg

TORTILLA CHIP CASSEROLE



Tortilla Chip Casserole image

This is a versatile dinner. Nothing gourmet - just cheap, fast and easy. You can substitute what you have on hand. Don't have kidney beans- I have use cannellini beans or black beans. Only have a ½ pound of ground beef- that works too- just add an extra can of beans. My family loves this.

Provided by bmcnichol

Categories     One Dish Meal

Time 20m

Yield 8 serving(s)

Number Of Ingredients 15

1 (15 ounce) can kidney beans, drained
1 lb ground beef or 1 lb turkey
1 tablespoon minced onion flakes
1 tablespoon chili powder
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/4 teaspoon oregano
1/8 teaspoon pepper
15 ounces tomato sauce
3 cups tortilla chips
1 -2 cup shredded cheese (mexican blend or cheddar)
shredded lettuce (optional)
sour cream (optional)
salsa (optional)

Steps:

  • Cook ground beef until done and drain.
  • Combine beans, seasonings, and tomato sauce in the skillet with the meat.
  • Stir and simmer it for a few minutes.
  • When hot, place in a 9" by 13" pan.
  • Sprinkle with cheese and top with tortilla chips.
  • Push some of the chips down into the meat mixture (but not all the chips as they will get soggy).
  • Bake at 400° for 5 minutes or until cheese is melted.
  • We like to serve ours on a bed of lettuce. topped with salsa and sour cream.

MEXICAN TORTILLA CASSEROLE



Mexican Tortilla Casserole image

Provided by Ree Drummond : Food Network

Time 1h20m

Yield 12 to 16 servings

Number Of Ingredients 18

2 tablespoons olive oil
2 cups diced fresh tomatoes (about 3 to 5)
1 onion, diced
3 cloves garlic, minced
4 teaspoons chili powder
2 teaspoons paprika
2 teaspoons ground cumin
1 large boneless, skinless chicken breast (about 12 ounces), cut into bite-size pieces
Kosher salt
1 15-ounce can pinto beans, drained and rinsed
1 15-ounce can kidney beans, drained and rinsed
1 16-ounce jar salsa verde
10 large (burrito-size) flour tortillas or 12 small flour or corn tortillas
2 cups cooked rice (from 2/3 cup dry)
1 11-ounce can corn kernels, drained
1 pound grated cheddar-jack cheese
1 1/2 cups red enchilada sauce
Sour cream and cilantro, for serving

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).

TORTILLA-CHIP CASSEROLE



Tortilla-Chip Casserole image

Provided by Marian Burros

Categories     dinner, easy, weekday, casseroles, main course

Time 40m

Yield 3 servings

Number Of Ingredients 14

1 teaspoon olive oil
8 ounces ground turkey breast
1 jalapeno, or to taste
1 large clove garlic
12 ounces whole onion or 11 ounces ready-cut onion
1 1/2 pounds whole red peppers or 22 ounces of ready-cut peppers
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 28-ounce can no-salt-added plum tomatoes
1/4 teaspoon salt
Freshly ground pepper to taste
1 16-ounce can low-sodium black beans
3 ounces reduced-fat sharp cheddar cheese
24 no-oil, no-salt tortilla chips

Steps:

  • Heat oil in a large nonstick skillet and add crumbled ground turkey. Cook over medium heat until turkey has lost its pink color.
  • Meanwhile, trim and split jalapeno. With food processor on, put garlic and jalapeno through feed tube, and mince. Cut up whole onion into eighths, and add to food processor. Chop coarsely by pulsing. Add to turkey, and continue cooking.
  • In food processor, coarsely chop whole peppers, and add to skillet with cumin and coriander. Cook for a couple of minutes to soften peppers.
  • Drain tomatoes well, crush whole tomatoes with hands, and add to skillet along with salt, if desired, and pepper. Cook about 5 minutes over high heat to reduce liquid.
  • Drain beans and rinse in cold water; grate cheese.
  • Remove skillet from heat and spoon out turkey mixture. Arrange beans on skillet bottom; top with a layer of chips, then turkey mixture, then cheese; cover skillet and cook over low heat for 3 or 4 minutes, until cheese melts and mixture is heated.

Nutrition Facts : @context http, Calories 661, UnsaturatedFat 12 grams, Carbohydrate 76 grams, Fat 23 grams, Fiber 22 grams, Protein 40 grams, SaturatedFat 8 grams, Sodium 721 milligrams, Sugar 22 grams, TransFat 0 grams

TORTILLA CHIP CASSEROLE



Tortilla Chip Casserole image

My mom used to make this for us all the time when I was growing up. It is one of the first recipes I made by myself--easy and tasty.

Provided by Amber Dawn

Categories     Chicken

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11

1 onion, finely chopped
2 tablespoons butter
2 (6 ounce) cans tomato sauce
1 (4 ounce) can diced mild green chilies
2 teaspoons oregano
1 teaspoon salt
1 (8 ounce) package tortilla chips
1/2 lb monterey jack cheese, cut in 1/2-inch cubes
3 cups cooked chicken, , chunked
1 cup sour cream, at room temperature
1/3 cup cheddar cheese, grated

Steps:

  • Preheat oven to 325 degrees.
  • Caot a 1 1/2 to 3 quart casserole with nonstick spray.
  • Saute onion in butter until transparent; add tomato sauce, chilies, oregano and salt.
  • Simmer sauce, uncovered for 10 minutes; remove from heat.
  • Layer in the casserole dish, in order, half the following: tortilla chips, jack cheese, chicken and sauce.
  • Repeat with the other half of each.
  • Bake for 20 minutes at 325 degrees.
  • Remove from oven and spread sour cream over top; wreath with grated cheese.
  • Broil just until cheese melts.
  • Serve immediately.

Nutrition Facts : Calories 498.9, Fat 34.5, SaturatedFat 16.9, Cholesterol 67.4, Sodium 1361.2, Carbohydrate 34, Fiber 3.4, Sugar 4.5, Protein 16.2

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Top Asked Questions

How to make a Mexican tortilla chip casserole?
Add tomato sauce, chilies, cumin and salt; simmer 10 minutes, stirring occasionally. Coat medium casserole dish with cooking spray. Layer half of the tortilla chips, 3/4 cup cheese and half of the beef mixture in dish. Repeat layering with remaining chips, 3/4 cup cheese and beef mixture.
How long to bake chicken tortilla chip casserole?
Spread 1/3 of chicken mixture in the bottom of the baking pan. Spread 1/3 of the tortilla chips and 1/3 of the cheese over the chicken mixture. Repeat the layers 2 more times. Bake uncovered for 25 to 30 minutes until cheese is melted and casserole is bubbling hot.
How to make tortilla chips with cheese and sour cream?
Coat medium casserole dish with cooking spray. Layer half of the tortilla chips, 3/4 cup cheese and half of the beef mixture in dish. Repeat layering with remaining chips, 3/4 cup cheese and beef mixture. Cover dish with foil; bake in preheated 350°F oven 20 minutes. Uncover; spread sour cream over beef mixture and top with remaining cheese.
What can you do with tortilla chips for dinner?
Tortilla chips can be ground into a fine meal to use as a breaded crust for scallops. Get the recipe at The Woks of Life. Ditch the crackers and crumble tortilla chips on top of this zesty soup. Get the recipe at Love, Laugh, Cook.

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