Best 11 Tortilla Casserole My Way Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

In the realm of culinary delights, "Tortilla Casserole My Way" stands as a testament to the boundless creativity and personal expression that cooking allows. This dish, deeply rooted in the culinary traditions of Mexico, invites home cooks to embark on a flavorful journey where familiar ingredients are transformed into a symphony of taste and texture. Whether you're a seasoned cook or a novice in the kitchen, this article will guide you through the process of crafting your own unique version of "Tortilla Casserole My Way", a dish that will tantalize your taste buds and leave you craving for more.

Here are our top 11 tried and tested recipes!

TORTILLA CASSEROLE



Tortilla Casserole image

A casserole so easy to make, you can take a siesta while it's baking.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 6

Number Of Ingredients 8

1 pound lean ground beef
1 small onion, chopped (1/4 cup)
1 1/3 cups hot water
1 cup Old El Paso™ Thick 'n Chunky medium salsa
1/2 cup milk
1 package Hamburger Helper™ cheeseburger macaroni
6 Old El Paso™ flour tortillas, 6 inch
1 1/2 cups shredded Cheddar cheese (6 oz)

Steps:

  • Heat oven to 350°F. Cook beef and onion in 10-inch skillet over medium-high heat, stirring occasionally, until brown; drain. Stir in hot water, salsa, milk, uncooked Pasta and Sauce Mix. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer about 7 minutes, stirring occasionally, until pasta is tender.
  • Cut tortillas in half. Spread 2 cups beef mixture in ungreased rectangular baking dish, 11x7x1 1/2 inches, or shallow 2-quart casserole; top with 6 tortilla halves and 3/4 cup cheese. Spread with 2 cups beef mixture; top with remaining tortilla halves. Top with remaining beef mixture and cheese.
  • Bake uncovered 15 to 20 minutes or until hot and cheese is melted.

Nutrition Facts : Calories 530, Carbohydrate 48 g, Cholesterol 80 mg, Fat 1 1/2, Fiber 2 g, Protein 29 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1450 mg

TORTILLA CASSEROLE RECIPE



Tortilla Casserole Recipe image

This Tortilla Casserole has just four ingredients and makes for a great, hearty dinner! You can even make it ahead for busy weeknights.

Provided by Mel

Categories     Main Course

Number Of Ingredients 4

8-10 flour tortillas - Fajita size (you can also use soft taco size)
1 15 ounce can Turkey chili
1 8 ounce can tomato sauce
3 cups cheddar cheese (shredded)

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.

Nutrition Facts : ServingSize 1 serving, Calories 443 kcal, Carbohydrate 32 g, Protein 22 g, Fat 26 g, SaturatedFat 14 g, Cholesterol 72 mg, Sodium 1243 mg, Fiber 5 g, Sugar 5 g, UnsaturatedFat 9 g

MEXICAN TORTILLA CASSEROLE



Mexican Tortilla Casserole image

Provided by Ree Drummond : Food Network

Time 1h20m

Yield 12 to 16 servings

Number Of Ingredients 18

2 tablespoons olive oil
2 cups diced fresh tomatoes (about 3 to 5)
1 onion, diced
3 cloves garlic, minced
4 teaspoons chili powder
2 teaspoons paprika
2 teaspoons ground cumin
1 large boneless, skinless chicken breast (about 12 ounces), cut into bite-size pieces
Kosher salt
1 15-ounce can pinto beans, drained and rinsed
1 15-ounce can kidney beans, drained and rinsed
1 16-ounce jar salsa verde
10 large (burrito-size) flour tortillas or 12 small flour or corn tortillas
2 cups cooked rice (from 2/3 cup dry)
1 11-ounce can corn kernels, drained
1 pound grated cheddar-jack cheese
1 1/2 cups red enchilada sauce
Sour cream and cilantro, for serving

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).

HEARTY TORTILLA CASSEROLE



Hearty Tortilla Casserole image

Being single, I often halve this recipe to yield a meal for one plus a lunch I can take to work. When co-workers remark on how good it looks, I ask them over to try it, then pass along the recipe. It's hot but not overpowering. -Terri Nelson, Warren, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 2-4 servings.

Number Of Ingredients 15

1/2 pound ground beef
2 tablespoons taco seasoning
1/3 cup water
1 small onion, finely chopped
1 to 2 Anaheim or Poblano chilies, roasted, peeled and finely chopped or 1 can (4 ounces) chopped green chilies
1 jalapeno pepper, seeded and finely chopped
1 garlic clove, minced
1 tablespoon canola oil
1/4 cup heavy whipping cream
1/8 teaspoon salt
4 flour tortillas (8 inches)
1 can (16 ounces) refried beans
1 cup shredded Monterey Jack cheese, divided
1 cup shredded cheddar cheese, divided
Sour cream and salsa, optional

Steps:

  • In a skillet over medium heat, cook beef until no longer pink; drain. Add taco seasoning and water. Simmer, uncovered, for 5 minutes; remove from the heat and set aside. , In a saucepan, saute onion, chilies, jalapeno and garlic in oil until tender, about 8 minutes. , Stir in cream and salt. Cover and simmer for 5 minutes. , Spread 3 tablespoons sauce in an ungreased 8-in. round or square baking dish. Spread about 2 teaspoons sauce on each tortilla; layer with beans, beef mixture and 2 tablespoons of each kind of cheese. Roll up and place seam side down in baking dish. Top with remaining sauce. , Bake, uncovered, at 350° for 25 minutes. Sprinkle with remaining cheeses; bake 5 minutes longer. Serve with sour cream and salsa if desired.

Nutrition Facts : Calories 657 calories, Fat 35g fat (18g saturated fat), Cholesterol 112mg cholesterol, Sodium 1442mg sodium, Carbohydrate 51g carbohydrate (4g sugars, Fiber 7g fiber), Protein 34g protein.

CHICKEN TORTILLA CASSEROLE



Chicken Tortilla Casserole image

Wonderful - and easy, easy, EASY!

Provided by Erin Clifton

Categories     World Cuisine Recipes     Latin American     Mexican

Yield 8

Number Of Ingredients 9

2 cups cooked, boneless and skinless chicken, cut into bite-sized pieces
4 tablespoons chicken stock
9 (6 inch) corn tortillas, cut into strips
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup milk
1 (16 ounce) jar salsa
1 onion, shredded
8 ounces shredded Cheddar cheese

Steps:

  • In a bowl, mix soups, milk, salsa, and onion.
  • Put 3 to 4 tablespoons of chicken stock in a 9 x 13 inch baking dish. Add a layer of tortilla strips, and then a layer of chicken. Pour soup mixture over chicken and tortillas. Continue to layer in this order until dish is full. Top with cheese. Cover and refrigerate for 24 hours.
  • Bake at 300 degrees F (150 degrees C) for 1 to 1 1/2 hours.

Nutrition Facts : Calories 364.6 calories, Carbohydrate 25 g, Cholesterol 66.1 mg, Fat 20.2 g, Fiber 3 g, Protein 21.8 g, SaturatedFat 9 g, Sodium 1082.8 mg, Sugar 4.9 g

TORTILLA CASSEROLE



Tortilla Casserole image

"This dish combines most of the food groups into a satisfying meal," writes Joy Clark from Evansville, Wyoming.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6-8 servings.

Number Of Ingredients 15

1 pound ground beef
1/2 cup chopped onion
1/2 cup chopped green pepper
1 envelope taco seasoning
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1/2 cup sliced ripe olives
1/4 cup water
1/2 teaspoon chili powder
2 large eggs
1 cup sour cream
1/4 teaspoon pepper
4 flour tortillas (7 inches)
2 cups crushed corn chips
2 cups shredded Monterey Jack cheese

Steps:

  • Crumble meat into a 2-qt. microwave-safe dish; add onion and green pepper. Cover and microwave on high for 5-6 minutes or until meat is no longer pink; drain. Stir in the taco seasoning, tomato sauce, tomato paste, olives, water and chili powder. Cover and cook at 50% power for 10 minutes or until thickened, rotating dish once., In a bowl, whisk the eggs, sour cream and pepper. Place two tortillas in an 11x7-in. microwave-safe dish. Layer with half of the sour cream mixture and meat sauce; repeat. Top with corn chips and cheese., Microwave, uncovered, at 50% power for 10-15 minutes or until a thermometer reads 160° and cheese is melted. Let stand for 5 minutes before cutting.

Nutrition Facts :

EASY TORTILLA CASSEROLE



Easy Tortilla Casserole image

Super easy, family friendly, Mexican-style dinner recipe!

Provided by RecipeBoy.com

Categories     Main Course

Time 1h

Number Of Ingredients 10

1¼ pounds ground beef
1 medium onion, (chopped)
1 medium garlic clove, (minced)
1 tablespoon ground cumin
1 teaspoon salt
One 10-ounce can enchilada sauce
4 large flour tortillas
2 cups shredded Cheddar-Jack blend cheese
One 4-ounce can chopped mild green chiles
optional toppings: fresh cilantro, sour cream, salsa, avocado

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



Tortilla Casserole image

Instead of using a springform pan, you can use a casserole dish; bake until the top is brown and bubbly, and scoop out servings. The cooking time may vary slightly.

Provided by Martha Stewart

Number Of Ingredients 12

1 whole boneless skinless chicken breast
1/4 cup yellow cornmeal
1/2 teaspoon morita powder
1/4 teaspoon salt
1 small onion, finely diced
2 cloves garlic, minced
1 1/2 pounds tomatillos, husks removed, rinsed, and cut into eights
2 small jalapeno peppers, seeded and minced
4 eight-inch wheat tortillas
1 fourteen-and-a-half ounce can diced tomatoes with chiles
1 ounce queso blanco, grated
Olive-oil cooking spray

Steps:

  • Heat oven to 400 degrees. Cut chicken breast into 1/2-inch cubes. Combine cornmeal, morita powder, and salt; sprinkle over chicken. Toss to coat, and place in a colander; shake off any excess cornmeal.
  • Heat a large nonstick skillet coated with olive-oil cooking spray over medium-high heat; add chicken. Cook, stirring occasionally, mixture over the tortilla, and spread to coat evenly. Place a second tortilla on top, cover with half the canned tomato mixture, and top with a third tortilla. Cover with remaining chicken mixture and the last tortilla. Spread remaining canned tomato mixture over the top, and sprinkle with cheese.
  • Place in oven; bake until golden brown, 25 to 30 minutes. Transfer from oven to cooling rack for about 15 minutes. Release springform; remove sides. Cut into six wedges using a serrated knife. Serve.

TORTILLA CASSEROLE



Tortilla Casserole image

Categories     Salad     Side     Bake     Vegetarian     Summer     Vegan

Yield 6 servings

Number Of Ingredients 13

One 15-to 16-ounce can pinto, pink, or black beans, drained and rinsed
One 15-to 16-ounce can crushed tomatoes
One 4-ounce can chopped mild green chiles
2 cups frozen corn kernels, thawed
2 scallions, minced
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
Oil for the dish
10 corn tortillas
1 1/2 cups grated vegan Monterey Jack, Cheddar or nacho cheese
Steamed vegetables, optional (see Variation)
Salsa (red or green)
Vegan Sour Cream (page 213), optional

Steps:

  • Preheat the oven to 400°F.
  • Combine the beans, tomatoes, chiles, corn, scallions, cumin, and oregano in a mixing bowl. Mix thoroughly.
  • Lightly oil a wide, shallow 2-quart rectangular or round casserole and layer as follows: 5 tortillas, overlapping one another; half of the bean mixture; half of the cheese; and the optional vegetable layer. Repeat the tortilla, bean, and cheese layers.
  • Bake the casserole for 12 to 15 minutes, or until the cheese is bubbly. Let stand for a minute or two, then cut into squares or wedges to serve. Pass the salsa and optional sour cream for topping.
  • variation
  • For the optional vegetable layer, use either 10 to 12 ounces lightly steamed and well-drained baby spinach or lightly sautéed thin slices of zucchini and/or yellow summer squash; you'll need two medium squashes for this.
  • menu suggestions
  • If you're not making the optional squash layer in the casserole, Zucchini and Summer Squash Sauté (page 209) is a good side dish with this meal. If you want the meal to be more substantial, cook some quinoa while the casserole is in the oven. Add some curly lettuce and cherry or grape tomatoes to garnish the plate.
  • Serve with microwaved white or sweet potatoes and Creole Coleslaw (page 178). Or, to keep this meal as easy as possible, serve with a simple green salad rather than the slaw.
  • nutrition information
  • Calories: 295
  • Total Fat: 10g
  • Protein: 9g
  • Carbohydrates: 45g
  • Fiber: 9g
  • Sodium: 315mg

TORTILLA CASSEROLE



Tortilla Casserole image

This is my wife's recipe for Tortilla Casserole. She's taught me how to prepare it which means that I have to cook more often ! It's a great recipe that's quick to make and can be served with a side salad or tortilla chips and salza. Prep time is about 30 minutes. Recipe feeds 6 - 8 depending on how hungry you are. Enjoy ! Mike Turner

Provided by oldsailor

Categories     Meat

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 7

2 lbs ground beef
2 (1 1/4 ounce) packages taco seasoning
1 (8 ounce) bag mixed cheeses, shredded
1 medium onion (optional)
1 (10 inch) package flour tortillas
2 (15 ounce) cans ranch style beans
1 (15 ounce) can ranch-style beans with jalapenos

Steps:

  • Brown ground beef, and onion.
  • Add taco seasoning and 1/2 cup of water and simmer 10- 15 minutes on low heat Heat beans in microwave and set aside.
  • In a round or rectangular casserole dish place a single layer of tortillas.
  • Overlap if necessary Layer meat, beans and generous portion of cheese.
  • Repeat this step for 2- 3 layers depending on how generous you are with your layers.
  • Top the last layer with meat and cheese only.
  • Cover and microwave 7- 9 minutes depending on the power of your microwave.

Nutrition Facts : Calories 1058.5, Fat 69.2, SaturatedFat 37.4, Cholesterol 242.8, Sodium 2982.7, Carbohydrate 38.3, Fiber 8.5, Sugar 10.6, Protein 69.4

TORTILLA CASSEROLE MY WAY



Tortilla Casserole My Way image

Cinco de Mayo, 2005. Couldn't find exactly the right recipe to make, using ingredients I already had, so I made this one up. It's a keeper!

Provided by Lennie

Categories     Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb lean ground beef
1 small onion, peeled and diced
1 tablespoon taco seasoning (I used Penzeys Bold)
1 (16 ounce) can fat-free refried beans (I used Old El Paso)
8 (7 inch) flour tortillas (the package says "medium" for the size)
1 (10 ounce) can cream of mushroom soup (I used Campbells)
1 (17 1/4 ounce) jar red enchilada sauce (I used Pace "mild")
1/2 lb cheddar cheese (I used two cups of Kraft's shredded lowfat "Mexican 4-cheese blend")

Steps:

  • Please note that some of the products used to create this recipe were purchased in Canada, and some bought in the US while I was on vacation; if you want to make this, just use whatever products you like best.
  • Preheat oven to 375F; spray a large oblong casserole dish with nonstick spray (I used an olive oil spray) and set aside.
  • In a large skillet, brown the ground beef and saute the onions, sprinkling in the taco seasoning; when meat is brown and onion has softened, turn heat down to low and stir in the refried beans.
  • After a minute or two over the heat, the beans will soften and you will be able to combine the meat and beans easily.
  • Turn off heat and set skillet aside.
  • On your counter, lay out the 8 tortillas.
  • Evenly divide meat mixture on the tortillas; fold tortillas into thirds, or roll up, whatever suits your fancy; place bundles (I call them enchiladas) into prepared casserole dish.
  • In a mixing bowl, whisk together the soup and sauce; pour over the enchiladas.
  • Next, sprinkle on the cheese.
  • Bake in preheated oven for 30 minutes; let cool for a few minutes before serving.
  • Best served with sour cream and salsa on the side.

Nutrition Facts : Calories 862.6, Fat 44.3, SaturatedFat 19.8, Cholesterol 133.2, Sodium 1823.7, Carbohydrate 65.8, Fiber 4.5, Sugar 4.7, Protein 48

Tips:

  • Use fresh ingredients: Fresh tortillas, vegetables, and spices will give your casserole the best flavor.
  • Don't overcook the tortillas: Overcooked tortillas will become tough and chewy. Cook them just until they are soft and pliable.
  • Use a variety of fillings: The possibilities are endless! Some popular fillings include cheese, beans, rice, meat, and vegetables. You can also add herbs and spices to taste.
  • Don't be afraid to experiment: There are no hard and fast rules when it comes to making a tortilla casserole. Get creative and have fun with it!

Conclusion:

Tortilla casserole is a delicious and versatile dish that can be enjoyed by people of all ages. It's perfect for a quick and easy meal, or for a special occasion. With so many different variations, there's sure to be a tortilla casserole recipe that everyone will love. So next time you're looking for a new and exciting dish to try, give tortilla casserole a try!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #casseroles     #lunch     #main-dish     #beans     #beef     #eggs-dairy     #oven     #easy     #dinner-party     #kid-friendly     #cheese     #dietary     #inexpensive     #ground-beef     #meat     #brunch     #equipment

Related Topics