TORTILLA BEEF BAKE
"My family loves Mexican food, so I came up with this simple satisfying casserole that gets its spark from salsa," comments Kim Osburn of Ligonier, Indiana. "We like it so much that there are rarely leftovers."
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in soup. Sprinkle 1-1/2 cups tortilla chips in a greased shallow 2-1/2-qt. baking dish. Top with beef mixture, salsa and cheese. , Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Sprinkle with the remaining chips. Bake 3 minutes longer or until chips are lightly toasted.
Nutrition Facts :
BEEF ENCHILADAS II
Simple and quick beef enchiladas. Ground beef and onion are wrapped in flour tortillas, topped with Cheddar cheese and black olives, then baked. This is also great with leftover chicken, shredded beef or turkey. Serve with a green salad or beans and rice.
Provided by Becky
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 10
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). In a medium skillet over medium high heat, cook the ground beef and onion until beef is evenly browned and onion is tender.
- Prepare the enchilada sauce according to package directions. Pour 1/4 cup of the sauce into the bottom of a 9x13 inch baking dish.
- On each flour tortilla, place an equal portion of the ground beef mixture and about 1 ounce of Cheddar cheese, reserving at least 1/2 cup of cheese. Then tightly roll the tortillas and place seam side down in the baking dish.
- Pour the remaining sauce over the top of the enchiladas and sprinkle with the remaining cheese and olives.
- Bake in a preheated oven for 20 minutes, or until the sauce is bubbly and cheese is thoroughly melted.
Nutrition Facts : Calories 447.8 calories, Carbohydrate 40.5 g, Cholesterol 60 mg, Fat 21.1 g, Fiber 3.3 g, Protein 22.2 g, SaturatedFat 9.5 g, Sodium 1273.7 mg, Sugar 1.8 g
FOLD-OVER TORTILLA BAKE
Here's something a little different to shake up taco night. But don't reserve this zippy dish for a weeknight-it's perfect for potlucks and serving company, too. something a little different from the usual tacos. It's special enough for potlucks or dinner guests. -Deborah Smith, DeWitt, Nebraska
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook ground beef and onion until beef is no longer pink, breaking it into crumbles; drain. Stir in the tomatoes, enchilada sauce and seasonings. Bring to a boil. Reduce heat and simmer, covered, for 5 minutes. Pour half the meat sauce into a 13x9-in. baking dish. Set aside. , Wrap the stack of tortillas in foil; warm at 350° for 8-10 minutes. Spread each warm tortilla with cream cheese and top with chiles. Fold tortillas in half. Arrange folded tortillas over meat sauce; pour remaining sauce over top. , Cover and bake at 350° for 15 minutes. Sprinkle with cheese; bake until cheese is melted, about 5 minutes longer. If desired, top with cilantro.
Nutrition Facts : Calories 473 calories, Fat 25g fat (10g saturated fat), Cholesterol 69mg cholesterol, Sodium 1138mg sodium, Carbohydrate 38g carbohydrate (7g sugars, Fiber 2g fiber), Protein 27g protein.
EIGHT LAYER TORTILLA STACK
This is one of my all-time favorite meals. It is originally from Cooking Light magazine. It has been requested many times in my family for special occasions. Yum yum yum!
Provided by flower7
Categories Savory Pies
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 557.9, Fat 16.2, SaturatedFat 7.4, Cholesterol 28.3, Sodium 700.2, Carbohydrate 77.5, Fiber 14.9, Sugar 5.5, Protein 27.6
TORTILLA BEEF BAKE
My mother-in-law made this and I just had to get the recipe. Tastes like tacos without taco sauce or seasoning. And also with out the mess. :o) Serve with a salad if desired.
Provided by Boies
Categories Sauces
Time 45m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In a skillet, cook ground beef, until no longer pink.
- Stir in soup.
- Sprinkle 1 1/2 cups of tortilla chips in a greased shallow 2 1/2 quart baking dish Top with beef mixture.
- Layer salsa on top of beef.
- Layer cheese on top of salsa.
- Bake uncovered at 350 degrees for 25- 30 minutes or until bubbly.
- Sprinkle with remaining chips and bake 3 minutes longer or until chips are lightly toasted.
Nutrition Facts : Calories 479.6, Fat 32, SaturatedFat 13.8, Cholesterol 110.8, Sodium 1170.5, Carbohydrate 16.5, Fiber 2, Sugar 3.2, Protein 31.5
BAKED TORTILLA BEEF STACK
Make and share this Baked Tortilla Beef Stack recipe from Food.com.
Provided by Miss_Tinkabell
Categories Savory Pies
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat Oven to 200*c.
- Heat Oil in a large heavy-based pan, cook onion until tender, then add mince and cook until well browned.
- Add 2/3 of the salsa and sprinkle taco seasoning mix over meat. Stir, bring to the boil, reduce the heat and simmer for 10 minutes.
- Brush a 29cm x 23cm lasagne-type dish with oil. Place a little of the meat sauce in the base, top with tortillas, then layer more meat sauce, spinach and tortillas.
- Spread remaining salsa over tortillas. Grate and sprinkle with cheese and bake gor 25-30 minutes or until cheese is melted and golden brown.
- Allow to stand for 10 minutes before cutting.
- Serve with a green salad.
BEEF TORTILLA STACK
Tried and true. I used to make this all the time and recently I realized I hadn't made it in a while, so I decided to make it. My daughter ooo'd and aww'd and asked what was wrong with me because I hadn't made it in so long. She claimed it was her favorite dish I've made. It is essential to shred the meat as the liquid will absorb into the crevices of the shreds, otherwise leaving it in chunks will be more runny. To save time, I've normally completed the cooking of the meat the day before and I finish it off the next day. Voila, it's done. I think I found this recipe in Good Housekeeping magazine, but I can't quite recall. I have changed it through the years, adding my own tweaks.
Provided by ForeverMama
Categories Meat
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In 5 quart Dutch oven over medium high heat, add 1 T salad oil. Once oil is hot, add onions and sauté until golden brown. Remove onion and set aside. Add 1 T more of oil to hot pan to heat. Add steak and sear until well browned on both sides.
- Add onion back to Dutch oven, taco seasoning mix, salt, pepper, and water over high heat, heat to boiling. Reduce heat to low; cover and simmer 1 ½ to 2 hours until meat is very tender and falls apart when tested with a fork.
- When meat is done, remove steak from pan and transfer to a plate. Shred meat with a couple of forks. Return meat back to pan and cook uncovered, stirring occasionally with wooden spoon, until liquid has absorbed; keep warm if using that same day or you can cook up to this point the day before and refrigerate. If making the beef a day ahead keep in mind to reheat before proceeding.
- In a 10" skillet over medium high heat, add 1 T vegetable oil, cook one tortilla until lightly browned and puffy. Turn tortilla over and repeat, so that both sides are golden brown.
- Remove tortilla to cookie sheet; keep warm. Repeat with remaining tortillas, using 1 T oil for each.
- On serving plate, place one tortilla. Spread one-fourth of sour cream evenly on tortilla. Top with one-third of meat mixture, then spoon 1/3 of salsa over top, then one-fourth of chopped avocado. Repeat layering two more times.
- Place the fourth tortilla over the top. Dot with sour-cream and spread evenly, sprinkle with chopped tomato and remaining avocado.
- To serve, slice as you would a cake. Serve and enjoy.
VEGETARIAN TORTILLA STACK
"Nearly all the meals I make are meatless," writes Wendy Fenstermacher of Allentown, Pennsylvania. "This is one of my husband's favorites. If you like, you could vary the amount of jalapeno slices-or leave them out altogether. But I wouldn't!" -
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large nonstick skillet coated with cooking spray, saute peppers and onion in oil until tender. Stir in meat crumbles, cilantro and cumin; heat through. , Spread 1/4 cup salsa into a 9-in. deep-dish pie plate coated with cooking spray. Layer with one tortilla, a fourth of the meat crumble mixture, 1/4 cup salsa, 1/4 cup cheese, 2 or 3 jalapeno slices and 1 tablespoon olives. Repeat layers three times. Top with remaining tortilla, salsa, olives and jalapeno slices. , Cover and bake 30 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until heated through and cheese is melted.
Nutrition Facts : Calories 335 calories, Fat 12g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 1111mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 4g fiber), Protein 22g protein.
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