Layered Tortilla Snack Recipes

LAYERED MEXICAN TORTILLA CASSEROLE

Steps:

• Preheat the oven to 375 degrees.
• Spray a baking dish with non-stick cooking spray
• In a large skillet add the ground beef ,onion, and taco seasonings, cook until browned and crumbly.
• Turn the heat down to warm and have the ground beef mixture saute for 10 minutes.
• Lay 2 tortilla's in the bottom of the baking dish.
• Spread 1/3 of the refried beans on it , 1/3 of the meat, and ⅓ of the cheddar cheese.
• Add the 2nd layer, 1 large tortilla, 1/2 the rice, 1/2 salsa, 1/2 the corn mixture, and cheddar cheese
• Add the 3rd layer, 1 large tortilla, ⅓ refried beans ,⅓ meat, and cheddar cheese.
• Add the 4th layer, 1 large tortilla . beans , meat, corn, rice, salsa and cheese.
• Top with 1 last large tortilla.
• Bake covered with foil for 40 minutes.
• Remove from the oven and uncover the casserole, top with cheddar cheese, and bake for 10 minutes.
• Garnish and enjoy!

EIGHT LAYER TORTILLA STACK

Steps:

• Heat oil in a large nonstick skillet over medium heat. Add bell pepper, onion, chiles, cilantro, oregano, chili powder & cumin. Saute 5 minutes or until tender. Add tomato juice and cook until thick, about 8 minutes.
• Divide vegetable mixture in half, combining black beans with one half and white beans with the other half. Mix well and set both aside.
• Mix cheeses together and set aside.
• Preheat oven to 325°F.
• Line a 9-inch pie plate with foil, allowing 6 inches of foil to extend over opposite edges of the plate. Repeat with another sheet of foil, crossing over the plate opposite the first piece. Coat foil generously with cooking spray.
• Place 1 tortilla in the bottom of baking dish.
• Spread 1 cup white bean mixture over tortilla; sprinkle with 1/4 cup cheese. Top with tortilla, pressing gently.
• Spread 1 cup black bean mixture over second tortilla; sprinkle with 1/4 cup cheese. Top with tortilla, pressing gently.
• Repeat until all tortillas, filling and cheese is used up, ending with cheese.
• Bring the edges of the foil up to center, folding to seal.
• Bake for 40 minutes; let stand out of oven for 10 minutes before unwrapping. Remove foil packet from pan; unwrap. Cut into wedges and serve with sour cream.

LAYERED TORTILLA LASAGNA

Steps:

• Heat 1 tablespoon of the oil in a large skillet over medium. When quite hot, add the mushrooms and cook, stirring, until just tender, 3 to 5 minutes. Add the corn and cook for a minute or two longer, then scrape the mixture into a bowl. Return the skillet to the heat without washing it and add the damp spinach. Cook, stirring constantly, until just wilted, 2 to 3 minutes. Scoop into a colander set in the sink and use a spoon to gently press out excess moisture. Let the vegetables cool, then scoop the spinach in with the mushrooms and corn and season with the salt.
• Pour a little of the remaining oil into a small skillet to lightly coat the bottom and set over medium heat until hot. One at a time, quick-fry the tortillas for a few seconds per side just to soften them. As the oil is used up, add a little more, let it heat a moment, then continue frying tortillas. Drain the tortillas in a single layer on paper towels, blotting them dry with additional towels. Cut the tortillas in half.
• Heat the oven to 350 degrees. Lightly oil a 13 x 9-inch baking dish. In a medium-size bowl, mix the salsa with the cream or yogurt. Spread a thin layer of the salsa mixture over the bottom of the baking dish, then cover with 8 tortilla halves. Evenly top with half of the vegetables, a scant 11/2 cups of the remaining salsa mixture and 1 cup of the shredded cheese. Add another layer of 8 tortilla halves. Spread with the ricotta and another scant 11/2 cups of the salsa mixture. Top that second layer with a third round of 8 tortilla halves, the remaining vegetables, another portion of salsa mixture and 1 cup of the shredded cheese. For the final layer, evenly lay out the remaining tortillas, spread with the remaining salsa mixture (making sure to completely cover the tortillas) and evenly sprinkle on the remaining 1 cup shredded cheese.
• Cover lightly with foil and bake for 25 minutes. Uncover and bake for an additional 10 to 15 minutes, until bubbling and lightly browned. Let stand a few minutes before sprinkling with the cilantro and cutting into squares to serve to your guests on warm plates

LAYERED TORTILLA CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Spray 9-by-13-inch baking pan with nonstick spray; set aside.
• Heat oil in medium skillet on medium-high heat.
• Add onion and garlic; cook until onion is softened.
• Remove from heat and stir in salsa.
• Place 6 tortillas in bottom of baking dish.
• Top with half cheese and half canned chilies.
• Top with onion-garlic-salsa mixture.
• Cut remaining 6 tortillas into fourths and place on top.
• Place remaining cheese and chilies on top.
• In large bowl, whisk eggs, buttermilk, corn, salt, pepper, oregano and cumin.
• Pour over top of casserole.
• Using fork, lift and jiggle some of the top layer of tortillas, so some egg mixture drizzles down.
• Bake in preheated oven 45 to 50 minutes or until top is set and browned.
• Let rest 15 minutes.
• If desired, garnish with fresh cilantro and tomato salsa.

SEVEN LAYER TORTILLA PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large bowl, mash pinto beans. Stir in 3/4 cup salsa and garlic.
• In a separate bowl, mix together 1/4 cup salsa, cilantro, black beans and tomatoes.
• Place 1 tortilla in a pie plate or tart dish. Spread 3/4 cup pinto bean mixture over tortilla to within 1/2 inch of edge. Top with 1/4 cup cheese, and cover with another tortilla. Spread with 2/3 cup black bean mixture, and top with 1/4 cup cheese. Repeat layering twice. Cover with remaining tortilla, and spread with remaining pinto bean mixture and cheese.
• Cover with foil, and bake in preheated oven for about 40 minutes. Cut into wedges, and serve with salsa and sour cream.

EASY LAYERED CHICKEN TORTILLA

Steps:

• Preheat oven to 375°F.
• In large bowl stir together chicken, cheese, onion, sour cream, green chilies and seasoning.
• Spray a 10-inch quiche or pie plate with no stick spray.
• Pour 1 C salsa in dish.
• Place tortilla inside dish making sure bottom of wrap is uniformly coated with salsa.
• Spread half of chicken mix on top of tortilla.
• Top with another tortilla.
• Add remaining chicken mix.
• Top with another tortilla.
• Spread top with another 1/2 C salsa or more if needed to cover.
• Sprinkle with remaining 1/2 C cheese.
• Bake for 30-40 minutes or until bubbly.
• Let stand 5 minutes.
• Cut into wedges and serve with additional salsa.

LAYERED TORTILLA PIE

Steps:

• In a skillet, brown ground beef and onion; drain fat.
• Add tomato sauce, garlic, chili powder, salt and pepper and black olives.
• Mix well and simmer for 5 minutes.
• Lightly butter tortillas on one side only; place one tortilla, buttered side down, in a 2-qt. round casserole dish.
• Spoon about 1/2 cup of meat mixture on the tortilla, then sprinkle with about 1/3 cup cheese. R.
• Repeat layers, ending with cheese.
• Pour water around the sides of casserole (not over the top).
• Cover and bake at 350 for 20-25 minutes or until heated through.
• Let stand 5 minutes before cutting.

LAYERED TORTILLA PIE

Steps:

• In a large skillet, cook beef and onion until meat is no longer pink; drain. Add the tomato sauce, garlic, chili powder, salt, pepper and, if desired, olives. Bring to a boil. Reduce heat; simmer for 5 minutes or until thickened. , Lightly butter tortillas on one side; place one tortilla, buttered side down, in a 2-qt. round casserole. Top with about 1/2 cup meat mixture and 1/3 cup cheese. Repeat layers, ending with cheese., Pour water around the sides of casserole (not over top). Cover and bake at 400° for 20 minutes or until heated through. Let stand 5 minutes before cutting.

7 LAYER TORTILLA PIE

Steps:

• Preheat oven to 400 degrees F.
• In a large bowl, mash pinto beans, then stir in 3/4 cup salsa and garlic.
• In a separate bowl, mix together 1/4 cup salsa, cilantro, black beans and tomatoes.
• Place 1 tortilla in a pie plate or tart dish.
• Spread 3/4 cup pinto bean mixture over tortilla to within 1/2 inch of edge.
• Top with 1/4 cup cheese, and cover with another tortilla.
• Spread with 2/3 cup black bean mixture, and top with 1/4 cup cheese.
• Repeat layering twice more.
• Cover with last tortilla, and spread with remaining pinto bean mixture and cheese.
• Cover with foil, and bake in preheated oven for about 40 minutes.
• Cut into wedges, and serve with salsa and sour cream.