Papas Tortilla Casserole Recipes

EASY TORTILLA CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-inch square baking dish with nonstick spray.
• In a large skillet, brown the ground beef over medium heat until it is no longer pink; tilt the pan and spoon out the fat to discard. Add onion to the pan and cook 3 to 4 minutes until slightly softened. Then add the garlic, cumin, salt and enchilada sauce. Reduce the heat and simmer 5 to 10 minutes, or until the onion is tender.
• Place one tortilla in the bottom of the prepared dish. Layer with ⅓ of the meat mixture, ¼ of the cheese and ⅓ of the chiles. Repeat layers twice. Top with the remaining tortilla. Sprinkle with the remaining cheese.
• Cover lightly with foil, and bake for 30 minutes. Uncover and bake an additional 5 minutes. Let stand at room temperature for at least 10 minutes before serving. Cut, serve, and top with desired toppings!

TORTILLA CASSEROLE RECIPE

Steps:

• Stir the chili and tomato sauce together in a mixing bowl.
• Take an 8"x8" microwave safe pan (you will need a 9"x9" pan if using the soft taco sized tortillas) and put a large spoonful of the chili mixture in the bottom of the pan. Add a tortilla on top. Place more chili mixture on the tortilla and spread it around. Sprinkle cheese on top. Add another tortilla on top and repeat with chili mixture and cheese and repeat this process until you are out of the chili mixture. You should get at least 8 layers. Take some leftover cheese and sprinkle it on top of the last tortilla.
• Cover and place in the refrigerator and let sit for at least 3 hours. If you can leave it over night that is best and allows the flavor to really come through.
• Prior to cooking take the pan out of the refrigerator and let it sit for 15-20 minutes. Place 4 toothpicks in the top so they are sticking out. Cover with parchment paper. The toothpicks will keep it from resting directly on the top tortilla.
• Heat in the microwave for 5 minutes at a time. Let sit for 2 minutes each time. It should take 15-20 minutes or 3 or 4 times in the microwave. You want the cheese melted and the casserole hot. Serve while hot. Makes great leftovers.

PAPAS CON CHORIZO

Steps:

• Cook chorizo in a large skillet over medium-high heat, stirring frequently, until sausage turns a dark red, 6 to 8 minutes. Remove chorizo from the skillet and set aside.
• Melt bacon grease in the same skillet over medium to medium-high heat. Add diced potatoes and cook, stirring occasionally, for 10 minutes. Add diced onion and serrano pepper and continue cooking and stirring until potatoes are fork-tender, onion is translucent, and serrano pepper is soft, 2 to 6 more minutes. Add chorizo back into skillet and stir until heated through. Season with salt and pepper.

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.

PAPA'S PAPAS CASSEROLE

Steps:

• Preheat oven to 450°F.
• Peel potatoes (optional) and cut into wedges or large chunks.
• Rinse well to remove surface starch.
• Place potatoes and 1 tablespoon dried minced onions in a large bowl.
• Add 2 tablespoons oil and mix well to coat.
• Spread potato mixture evenly in a 9"x13" baking pan, in a single layer if possible.
• Roast for 40-45 minutes, turning halfway through.
• Meanwhile, heat remaining oil in a large skillet.
• Add garlic, jalapeno and remaining minced onions and cook, stirring, until garlic softens and onions are lightly colored, about 3 minutes.
• Add meat, oregano, cilantro, salt and pepper.
• Cook, stirring, until meat is browned, breaking up large chunks with a spoon.
• Add beans and mushrooms, and cook 1 minute.
• Add tomato sauce and cook, stirring, until heated, about 3 minutes.
• Stir in one-third of the cheese and cook just until cheese is melted. Remove from heat.
• When potatoes are browned and cooked through, remove from oven.
• Spoon meat mixture over potatoes and top with remaining cheese.
• Return to oven and cook until cheese is melted and bubbly, 5-10 minutes.
• Please note: this not a recipe for sauce served over pasta.

TORTILLA DE PATATA AND CEBOLLA

Steps:

• Heat the oil in a large skillet, cook the onions until soft. Add potatoes and cook over medium-heat until almost done with no color, about 10 minutes. Break the potatoes up a bit with a spatula, then transfer the potatoes and onions to the bowl with the eggs. Stir the potatoes around to cover well with the egg, and season with salt and pepper. Remove most of the oil from the skillet, leaving about 1 tablespoon. Add the egg mixture, reduce the heat to low and cook omelet slowly until golden and firm enough to flip. Carefully flip omelet, slipping it onto another plate if necessary, and cook until done, it should still be soft inside, and about 1-inch thick.
• Cut omelet into squares and serve immediately hot, or let cool to room temperature and serve.

TORTILLA DE PATATAS

Steps:

• Heat oil in a deep stockpot over medium-high heat until almost smoking, 2 to 4 minutes. Add potatoes and onion; they should be mostly covered with oil. Season with 1 1/2 teaspoons salt. Cook, stirring occasionally and maintaining a gentle simmer, until potatoes are just fork-tender, 8 to 12 minutes; do not overcook.
• Drain potato-onion mixture in a colander; reserve oil for another use or discard. Allow to cool for a few minutes, then taste and season with more salt, if needed.
• Meanwhile, crack eggs into a large bowl and season with remaining 1/2 teaspoon salt; whisk until well beaten. Add potato-onion mixture and toss to coat.
• Heat a 10-inch nonstick skillet over high heat. Add 1 teaspoon olive oil, then pour in egg-potato mixture. Level it with a spatula and cook for 1 minute. Reduce heat to medium-low and cook for about 5 minutes. Run a rubber spatula around the outer edges to make sure it's not sticking and to help it form its shape.
• Once it starts to firm up around the edges and in the center (although it will still be a little runny), place a large plate over the skillet. Flip the omelet onto the plate, then slide it back into the skillet. Use the spatula to help press the edges in and under, to maintain a rounded edge. Cook over high heat for 1 minute, then reduce to low and cook until it feels set in the center and a knife inserted in the center comes out clean, 2 to 3 more minutes.

PAPA'S TORTILLA CASSEROLE

Steps:

• Empty cans of ingredients into Dutch oven, add taco seasoning packet and stir over slightly simmering heat.
• Cook up beef and add to Dutch oven. Cook up onion and add to Dutch oven. Stir occasionally and simmer for 30 minutes.
• Layer mixture in large baking dish like this: mixture, cheese, tortillas until mixture runs out. Finish with a layer of cheese on top.
• Bake in a 350 degrees F oven for 30 minutes to melt cheese.

CORN TORTILLA CASSEROLE

Steps:

• In a large skillet, cook the beef, onion and celery over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in the beans, corn, tomato sauce, Worcestershire sauce, chili powder and garlic; cook for 3 minutes., Place one tortilla in a greased round 2-qt. baking dish; top with 1 cup meat mixture. Repeat layers fives times. Sprinkle with cheese. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.