LAYERED MEXICAN TORTILLA CASSEROLE
There are all sorts of casserole recipes out there, but this one is a little different. This Mexican casserole with tortillas will tantalize your taste buds and have you coming back for more.
Provided by Laura
Categories 30-Minute Meals Casseroles Mains
Time 57m
Number Of Ingredients 10
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!
Nutrition Facts : Calories 746 kcal, Carbohydrate 51 g, Protein 49 g, Fat 38 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 138 mg, Sodium 1258 mg, Fiber 6 g, Sugar 5 g, UnsaturatedFat 17 g, ServingSize 1 serving
MEXICAN GROUND BEEF TORTILLA LAYER CASSEROLE
This has all the flavors of enchiladas but this is easier to make as there is no filling and rolling! --- all ingredient amounts can be adjusted to taste and toppings are only optional --- canned enchilada sauce works great or see recipe#168653
Provided by Kittencalrecipezazz
Categories Beans
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Set oven to 350 degrees.
- Grease an 11 x 7-inch baking dish.
- In a large skillet brown the ground beef with onion, garlic, green bell pepper and jalapeno (if using) until the beef is no longer pink; drain any fat then return to skillet and add in one can of enchilada sauce, black beans, corn and cumin.
- Bring the ground beef mixture to a boil; reduce heat to medium-low and simmer for 20-25 minutes stirring occasionally, then season with salt and lots of black pepper.
- Arrange 3 corn tortillas in the bottom of the baking dish, cutting as needed to cover bottom of the dish.
- Spread 1/4 cup canned enchilada sauce over the tortillas in the baking dish.
- Cover the sauce with 1/3 of the cooked ground beef mixture, then about 1/3 of the shredded cheese.
- Repeat the layers twice but omitting the final cheese layer on top.
- Drizzle any remaining canned enchilada sauce (from the second can) on top.
- Cover with foil and bake in a 350 degree F oven for 25 minutes.
- Remove foil and sprinkle with more cheese (any amount desired) then return to oven and bake for another 5 minutes or until the cheese has melted.
- Let stand 10-15 minutes before slicing.
- Top with sour cream and/or tomatoes, green onions and crushed tortilla chips if desired.
- Delicious!
MEXICAN TORTILLA-LAYERED CASSEROLE
This recipe is converted from one my mom used to make called Santa Fe Chicken. All my friends ask for Mexican Lasagna when they come over. It's one of my favorites and it is delicious, especially if you like tacos.
Provided by charliegirl928
Categories Chicken
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven 350 degrees.
- Grease a 13 x 9 in pan.
- Lay 6 corn tortillas so they cover the bottom of the pan.
- In a large skillet, brown the turkey over medium-high heat and drain any grease off.
- Reduce to medium heat.
- Mix in salsa, black beans, corn, and taco seasoning. Stir continually.
- When all is mixed thoroughly, put 1/2 of meat mixture on top of the tortillas in the pan.
- Add 6 dollops of sour cream on top of meat mixture in pan. Spread as evenly as possible.
- Lay another 6 tortillas over sour cream layer.
- Add remaining meat mixture.
- Add 6 more dollops of sour cream. Spread evenly.
- Use entire pkg of shredded cheese on top of all layers.
- Cover pan with lid or aluminum foil.
- Bake for 30 minutes.
- Uncover pan and bake for another 5 minutes.
Nutrition Facts : Calories 483.5, Fat 26.2, SaturatedFat 13.6, Cholesterol 112.7, Sodium 1185, Carbohydrate 34.7, Fiber 7.2, Sugar 7.7, Protein 31.6
MEXICAN TORTILLA CASSEROLE
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
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.
MAKE AHEAD LAYERED ENCHILADA CASSEROLE
This recipe is very versatile and a good option for enchiladas made in a layered casserole. It can also be made with ground turkey, shredded cooked chicken or pork; add refried beans in the tortillas, or with green enchilada sauce instead of the red sauce, and its flavor is oustanding. Enjoy.
Provided by pink cook
Categories < 4 Hours
Time 1h15m
Yield 1 casserole, 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine ground meat, onion, pepper and seasonings. Cook until meat is brown. Drain fat.
- Mix soup with enchilada sauce and water until well blended and add to the ground meat mixture. Simmer for about 10 minutes and reserve.
- Grease 9x13" baking pan. Layer six tortillas, half meat mixture with the sauce and half grated cheese.
- Repeat another layer with the remaining ingredients. Cool completely. Cover with foil and refrigerate 24 hours.
- Bake at 350ºF. for 45 minutes covered with foil until heated through before serving.
- Serve with shredded lettuce, chopped tomatoes, sour cream, salsa and guacamole if you like.
- VARIATION: this casserole can also be made filling each flour tortilla with the ground meat and rolled up, then covered with the enchilada sauce and soup mixture, and the grated cheese on top. Refrigerated and heated before serving.
Nutrition Facts : Calories 496, Fat 25.8, SaturatedFat 11.7, Cholesterol 103.4, Sodium 780.8, Carbohydrate 29.9, Fiber 2.8, Sugar 2.2, Protein 34.7
MEXICAN LAYERED CASSEROLE
Great Mexican-style layered casserole. My brother is one of the pickiest eaters I have ever seen, and he loved it. Serve with salsa or sour cream.
Provided by Caleb J. Bowey
Categories Main Dish Recipes Casserole Recipes
Time 1h20m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Coat a 9x13-inch baking pan with nonstick spray.
- Heat oil in a frying pan over medium-high heat. Saute beef until no longer pink in the center, 5 to 10 minutes. Add onion and cook until transparent, about 2 minutes more. Add black beans, enchilada sauce, and green chiles. Simmer until slightly thickened, about 10 minutes.
- Cover the bottom of the prepared pan with a third the beef mixture. Place several tortillas over the meat to cover. Spread half the sour cream. Add another third the meat mixture, cover with tortillas, and spread remaining sour cream on top. Cover with remaining meat mixture.
- Top casserole with crushed corn chips and Cheddar cheese, in that order. Sprinkle olives and tomatoes on top of the Cheddar cheese.
- Bake in the preheated oven until bubbling, about 35 minutes.
Nutrition Facts : Calories 546 calories, Carbohydrate 40.7 g, Cholesterol 69.1 mg, Fat 33.8 g, Fiber 7.5 g, Protein 21.2 g, SaturatedFat 13 g, Sodium 778.9 mg, Sugar 2.5 g
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