Zucchini Tortilla Casserole Pastel Azteca Recipes

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TORTILLA ZUCCHINI CASSEROLE



Tortilla Zucchini Casserole image

My grandmother always fixed this for special occasions and it was always a hit. It takes the southern zucchini casserole dish and adds a Mexican flair.

Provided by Brandi Atkins

Categories     Fruits and Vegetables     Vegetables     Squash

Time 55m

Yield 12

Number Of Ingredients 14

2 tablespoons olive oil
1 pound zucchini, sliced
1 onion, chopped
1 small green bell pepper, chopped
1 (7 ounce) can diced green chiles, drained
4 hard-cooked eggs, chopped
1 teaspoon salt, or to taste
½ teaspoon ground cumin
½ teaspoon garlic powder
⅛ teaspoon cayenne pepper, or to taste
2 cups sour cream
2 tablespoons all-purpose flour
6 (6 inch) corn tortillas, cut into wedges
3 cups shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat olive oil in a large skillet; cook and stir zucchini, onion, and bell pepper in hot oil until tender, about 5 minutes. Remove from heat and stir in green chiles, eggs, salt, cumin, garlic powder, and cayenne pepper; set aside. Mix sour cream and flour in a bowl.
  • Layer half the corn tortillas in a 9x13-inch baking dish. Spread half the zucchini mixture and half the sour cream mixture on top; sprinkle with half the Cheddar cheese. Repeat the layers.
  • Bake in preheated oven until cheese is melted, about 30 minutes.

Nutrition Facts : Calories 289.8 calories, Carbohydrate 12.4 g, Cholesterol 117.2 mg, Fat 21.9 g, Fiber 1.8 g, Protein 12 g, SaturatedFat 11.9 g, Sodium 612.2 mg, Sugar 2.2 g

CHEESY ZUCCHINI TORTILLA CASSEROLE



Cheesy Zucchini Tortilla Casserole image

Cooked in the microwave in just 10 minutes, this easy casserole is layered with two popular Mexican staples - corn tortillas and pinto beans - as well as thinly sliced zucchini. Add shredded cheese in between layers for the perfect melt.

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 8

2 medium zucchini (about 8 ounces), thinly sliced on the diagonal
Kosher salt
One 15-ounce can pinto beans, drained and rinsed
1 cup prepared pico de gallo or home-style fresh salsa
1 tablespoon fresh whole oregano leaves
Six 6-inch corn tortillas, halved
1 cup shredded Monterey Jack or Chihuahua cheese
2 tablespoons fresh cilantro leaves

Steps:

  • Sprinkle the zucchini slices all over with 1/2 teaspoon salt. Set aside. Stir together the beans, pico de gallo and oregano in a medium bowl.
  • Arrange the following in layers in a 9-inch deep-dish pie pan or 10-inch round microwave-safe dish: 4 of the tortilla halves, one-third of the bean mixture, one-third of the zucchini and 1/4 cup of the cheese. Repeat twice, while packing down the layers. Sprinkle with additional salt and the remaining 1/4 cup cheese.
  • Microwave on high until the zucchini is fully cooked, about 10 minutes. Remove from the microwave and loosely cover with foil to finish the cooking process, about 5 minutes. (Alternatively, preheat the oven to 375 degrees F, cover the baking dish with aluminum foil and cook until heated through and the cheese is melted, 15 to 20 minutes.)
  • Sprinkle with the cilantro, slice into 4 wedges and serve.

Nutrition Facts : Calories 332 calorie, Fat 11 grams, SaturatedFat 6 grams, Cholesterol 25 milligrams, Sodium 1061 milligrams, Carbohydrate 45 grams, Fiber 7 grams, Protein 14 grams, Sugar 6 grams

ZUCCHINI CASSEROLE III



Zucchini Casserole III image

This is very delicious! I like to use fresh vegetables from the market when I make this. It has a juice after it's cooked that is great for dipping bread into.

Provided by TSMOM

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h

Yield 6

Number Of Ingredients 7

8 small zucchini, cut into 1/4 inch rounds
1 onion, sliced
6 tomatoes, sliced
½ pound thinly sliced pepperoni
1 (16 ounce) package small curd cottage cheese
¼ pound shredded Cheddar cheese
¼ pound shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  • Cover bottom of baking dish with half of the zucchini slices. Layer with half of the onion rings, tomato slices and pepperoni slices. Sprinkle with half of each of the cottage cheese, Cheddar cheese and mozzarella cheese. Repeat layers.
  • Bake in preheated oven for 30 to 40 minutes, or until zucchini is tender, and cheese is melted.

Nutrition Facts : Calories 410.8 calories, Carbohydrate 9.9 g, Cholesterol 76.9 mg, Fat 26.6 g, Fiber 2.3 g, Protein 33.1 g, SaturatedFat 11.8 g, Sodium 887.1 mg, Sugar 5.7 g

MEXICAN TORTILLA CASSEROLE



Mexican Tortilla Casserole image

Make and share this Mexican Tortilla Casserole recipe from Food.com.

Provided by Broke Guy

Categories     Meat

Time 1h15m

Yield 3-4 serving(s)

Number Of Ingredients 9

1 lb ground beef
1/2 cup diced onion
1 (1 1/4 ounce) package taco seasoning mix
2 cups cheddar cheese, shredded
1 (16 ounce) can refried beans
1 cup cooked rice
0.5 (12 ounce) can Mexican-style corn
4 large flour tortillas
8 ounces thick chunky salsa (your choice mild or hot)

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.

ZUCCHINI TACO CASSEROLE RECIPE



Zucchini Taco Casserole Recipe image

Yield 6

Number Of Ingredients 12

2 cups quinoa
1 pound ground turkey
1/2 onion (chopped)
2 zucchini (diced)
1 red bell pepper (diced)
1 (15.5 ounce) can black beans (rinsed and drained)
1 cup salsa
1 (1 ounce) package taco seasoning
1 cup shredded Mexican blend cheese
1 avocado (diced) - optional topping
2 Tablespoons cilantro (chopped) - optional topping
1/2 cup sour cream - optional topping

Steps:

  • Preheat oven to 350 degrees.
  • Prepare quinoa according to package directions.
  • In a large skillet, saute turkey and onion until turkey is cooked through and no longer pink.
  • In a large bowl, toss together turkey, quinoa, zucchini, pepper, beans, salsa, and taco seasoning until seasoning is completely incorporated.
  • Dump mixture into a greased 9 x 13 inch pan and top with Mexican blend cheese.
  • Bake for 25 minutes or until zucchini and peppers have completely cooked through, and cheese begins to bubble on top.
  • Serve with your favorite taco toppings.
  • We serve ours with avocado, cilantro, and sour cream.

Nutrition Facts : Servingsize 1 serving, Calories 1135 kcal, Fat 68 g, SaturatedFat 29 g, Cholesterol 413 mg, Sodium 1013 mg, Carbohydrate 16 g, Sugar 8 g, Protein 118 mg

MEXICAN ZUCCHINI CASSEROLE



Mexican Zucchini Casserole image

Use some of your garden bounty to whip up this zesty quiche-like casserole that teams zucchini with cheese, onion, egg and jalapeno pepper. Dolores Kitzinger of Appleton, Wisconsin sent in the recipe. "You could serve it as a meatless main dish for breakfast, lunch or dinner," she notes.

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 2 servings.

Number Of Ingredients 9

1 egg
1 tablespoon canola oil
1/8 teaspoon salt
1/8 teaspoon pepper
1 cup shredded zucchini
1 tablespoon chopped seeded jalapeno pepper
1 tablespoon finely chopped onion
1/3 cup biscuit/baking mix
2 tablespoons shredded cheddar cheese

Steps:

  • In a small bowl, beat the egg, oil, salt and pepper. Add the zucchini, jalapeno and onion; stir to coat. Stir in biscuit mix and cheese. , Pour into a 15-oz. baking dish coated with cooking spray. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 185 calories, Fat 10g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 489mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 7g protein.

AZTEC-STYLE ZUCCHINI BEEF CASSEROLE



Aztec-Style Zucchini Beef Casserole image

Make this Aztec-Style Zucchini Beef Casserole for a twist on tamale pie. This zucchini beef casserole is layered with meat, vegetables and cheese.

Provided by My Food and Family

Categories     Home

Time 35m

Yield Makes 6 servings

Number Of Ingredients 8

1/4 KRAFT Original Barbecue Sauce
2 tsp. crushed red pepper
1-1/2 lb. extra-lean ground beef
1 onion, finely chopped
2 cloves garlic, minced
1 can (11 oz.) whole kernel corn, drained
2 small zucchini, cut into 1/8-inch thick lengthwise slices
1-1/2 cups KRAFT 2% Milk Shredded Sharp Cheddar Cheese, divided

Steps:

  • Preheat oven to 400ºF. Mix barbecue sauce and pepper in small bowl; set aside. Brown meat with onions and garlic in large skillet on medium-high heat 8 to 10 min., stirring occasionally. Drain. Add corn and barbecue sauce mixture; mix well.
  • Reserve 5 zucchini slices; set aside. Arrange half of the remaining zucchini in single layer on bottom and side of 2-qt. casserole dish. Layer with half of the meat mixture, 1 cup of the cheese, remaining zucchini and remaining meat mixture. Top with reserved 5 zucchini slices and remaining cheese. Cover with foil.
  • Bake 20 min. Remove foil. Bake an additional 5 min. until casserole is heated through and cheese is melted.

Nutrition Facts : Calories 260, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 510 mg, Carbohydrate 13 g, Fiber 1 g, Sugar 7 g, Protein 27 g

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