California Mexican Tortilla Casserole Recipes

MEXICAN TORTILLA CASSEROLE RECIPE - (3.9/5)

Steps:

• Spray a spring form, round cake pan or casserole with cooking spray Brown ground beef ,and onion and drain Add taco seasonings and cook according to package direction Lay 1 tortilla in bottom of baking dish and spread 1/3 of bean on it ,top with 1/3 of the meat and sprinkle on some cheese . 2nd layer tortilla, 1/2 the rice, 1/2 salsa, 1/2 the corn and cheese 3rd layer tortilla, 1/3 beans ,1/3meat, cheese 4 layer tortilla . beans ,meat, corn, rice, salsa and cheese Bake covered with foil at 350 for about 40 minutes uncover and bake 10-15 minutes longer. let sit 5 minutes before cutting . After baking top with sour cream,diced onion and shredded lettuce if desired

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).

CALIFORNIA (MEXICAN) TORTILLA CASSEROLE

Steps:

• Preheat oven to 350°; Grease (or spray with non-stick pan spray) a 3qt casserole dish; set aside.
• In large skillet, saute beef with onion and garlic over medium heat (in batches if necessary) and drain; sprinkle chili powder over meat and mix well.
• Add tomato sauce, sugar, salt, olives, and green chiles; simmer over very low heat for 15 minutes.
• Beat cottage cheese and egg together until blended.
• In bottom of 3qt casserole dish, spread 1/3 of meat; layer with half of jack cheese, half cottage cheese& egg, half tortillas, then next 3rd of meat.
• Continue layering with remaining jack cheese, c/c, remaining tortillas, ending with remaining 1/3 meat; sprinkle top with cheddar cheese.
• Bake, uncovered, at 350° until thoroughly heated and cheese is melted; serve with sour cream, sliced black olives and green onion if desired (recommended).

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.

MEXICAN TORTILLA CASSEROLE

Steps:

• Brown and drain meat; stir in onion, bell peppers, chilies, and season mix.
• Cook until veggies are slightly tender (about 5 minutes). Blend salsa in blender and pour 1/2 cup on bottom of a greased 9x13-inch baking dish.
• Cover with 5 tortillas, spread with 1/2 of meat mix and 1/2 more salsa, sprinkle with 1 cup of cheese and layer rest of ingredients.
• Bake for 20 minutes at 350°F or until top is golden brown.
• Top with lettuce, sour cream tomatoes, whatever you like.
• Enjoy.

CHICKEN TORTILLA CASSEROLE CALIFORNIA-STYLE

Steps:

• Microwave (or otherwise cook) chicken until tender.
• Bone and lay in chunks in a greased large shallow baking dish.
• Break up 1 dozen flour tortillas and lay them on top of the chicken.
• Mix together the soups, onion, chili, milk and salsa.
• Spread this mixture evenly over the top of the chicken and tortillas.
• Sprinkle both cheeses on top of the casserole.
• You can freeze the casserole at this point if you wish.
• Bake the thawed casserole at 350F for 45 minutes.
• This also freezes well after it has been cooked.