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 TORTILLA CAKE
Make and share this Beef Tortilla Cake recipe from Food.com.
Provided by Boomette
Categories Cheese
Time 1h20m
Yield 5 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F In a saucepan, brown the green onion in oil. Add beef and cook at high heat, while breaking it. When it's cooked and liquid evaporated, add oregano, chili powder, cream cheese, stock and chives. Cook while stirring until creamy. Add salt and pepper. Set aside.
- Put one tortilla in a large pie plate. Cover with 1/5 of beef mixture. Sprinkle with 1/5 of cheddar. Repeat, alternating with tortilla, meat and cheese until there is no leftover. End with the cheese.
- Cover the tortilla cake with foil paper. Cook in oven for 20 minutes. Remove foil paper and keep cooking about 20 minutes. Let rest 5 minutes, then cut in slices. Serve with salsa and sour cream.
Nutrition Facts : Calories 803, Fat 53.6, SaturatedFat 24.5, Cholesterol 156.8, Sodium 977.4, Carbohydrate 41.2, Fiber 3.2, Sugar 3.7, Protein 38.8
BEEF TORTILLAS
I adapted this out of a children's cookbook and changed it around quite a bit. It says you can use corn tortillas as well and you can also substitute chopped chicken. If you don't get tins on chopped tomatoes where you are then the recipe did call for 4 ripe tomatoes. I also used more than twice the amount of cheese called for and used a dominoes store brought white sauce which was also more than required.
Provided by Perfect Pixie
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat oven to 180 degrees c
- Heat oil in pan, add minced garlic and onion and fry until onion is clear.
- Add mince and brown. add the tomatoes, chili, cumin and coriander.
- Allow to cook over a low heat for 20-30 minutes (I stuck mine in the oven for half an hour with the lid on).
- Lightly grease a baking dish.
- Divide meat filling between tortillas and roll them up to enclose filling. Place them in the greased dish.
- Pour white sauce over tortillas and sprinkle cheese on top.
- Bake for 20 minutes until cheese melts and tortillas are piping hot.
Nutrition Facts : Calories 636, Fat 33.4, SaturatedFat 11.6, Cholesterol 99.1, Sodium 825.4, Carbohydrate 45.2, Fiber 3.7, Sugar 8.5, Protein 37.6
EASY MEXICAN GROUND BEEF TORTILLA BAKE
Layer ground beef, VELVEETA and salsa with tortillas in this Easy Mexican Ground Beef Tortilla Bake. The family will love this ground beef tortilla bake!
Provided by My Food and Family
Categories Home
Time 50m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400°F.
- Brown meat in large skillet; drain. Add VELVEETA and water; mix well. Cook until VELVEETA is melted, stirring frequently. Remove from heat. Stir in corn and salsa.
- Spread 1/4 of the meat mixture onto bottom of 8-inch square baking dish sprayed with cooking spray; top with 2 tortillas. Repeat layers twice. Top with remaining meat mixture; cover.
- Bake 30 min. Uncover. Let stand 5 min. before serving.
Nutrition Facts : Calories 480, Fat 20 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 70 mg, Sodium 1250 mg, Carbohydrate 46 g, Fiber 6 g, Sugar 8 g, Protein 28 g
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.
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
TORTILLA FILLED WITH LUNCHMEAT
This recipe is for filled tortillas for lunches. Any type of lunch meat can be used. Easy to make, and other children will be begging to eat your child's lunch!
Provided by Doe Millican
Categories Main Dish Recipes Pork Ham
Time 10m
Yield 1
Number Of Ingredients 4
Steps:
- Spread the cream cheese evenly onto one side of the tortilla. Lay the slices of ham over the top. Place the banana pepper slices in a straight line down the center of the tortilla. Roll up into a cylinder.
Nutrition Facts : Calories 436.5 calories, Carbohydrate 63.5 g, Cholesterol 19.7 mg, Fat 15.2 g, Fiber 5.2 g, Protein 11.4 g, SaturatedFat 5.7 g, Sodium 838.7 mg, Sugar 4.1 g
TORTILLA BEEF CASSEROLE
When I first started making this casserole, I wrapped up the tortillas like enchiladas, but this way is much easier and just as good. I've also make it with ground turkey instead of beef.-Janice Wedemeyer, Holland, Michigan
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8-10 servings.
Number Of Ingredients 7
Steps:
- In a Dutch oven, cook the beef over medium heat until no longer pink; drain. Drain broth from soup, reserving rice mixture (discard broth or refrigerate for another use). Stir rice mixture and picante sauce into beef. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., Place four tortillas on the bottom and up the sides of a greased 13x9-in. baking dish. Spread with half of the beef mixture. Combine cheeses; sprinkle half over the beef. Top with remaining tortillas, beef mixture and cheese., Bake, uncovered, at 350° for 25-30 minutes or until heated through and cheese is melted. Let stand for 10 minutes before serving. Serve with sour cream, tomatoes, lettuce, olives, onions and/or picante sauce if desired.
Nutrition Facts : Calories 453 calories, Fat 25g fat (14g saturated fat), Cholesterol 87mg cholesterol, Sodium 1252mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 0 fiber), Protein 30g protein.
CRUNCHY TORTILLA AND BEEF SKILLET
Most recipes that end with instructions to serve with sour cream and cilantro are good. That is particularly true of this Crunchy Tortilla & Beef Skillet.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Brown meat in large skillet. Stir in corn, tomato sauce and peppers; bring to boil. Cook on low heat 5 min.
- Top with crushed chips and cheese; cover. Cook 2 to 5 min. or until cheese is melted.
- Serve topped with sour cream and cilantro.
Nutrition Facts : Calories 480, Fat 28 g, SaturatedFat 13 g, TransFat 1.5 g, Cholesterol 115 mg, Sodium 740 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 32 g
BEEF TORTILLA CASSEROLE
The mild taco flavor of this microwaved main dish is complemented by sour cream and two kinds of cheese. -Patty Burchett, Louisville, Kentucky
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Crumble beef into a large microwave-safe dish. Stir in onion. Microwave, uncovered, on high for 6-7 minutes or until meat is no longer pink, stirring and draining every 2 minutes. Stir in taco sauce and tortillas. , In a greased 2-1/2-qt. microwave-safe dish, layer half of the beef mixture, sour cream and cheeses. Repeat layers. Cover and cook at 70% power for 7-9 minutes or until heated through. Let stand for 2-4 minutes before serving.
Nutrition Facts : Calories 439 calories, Fat 27g fat (16g saturated fat), Cholesterol 117mg cholesterol, Sodium 441mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 2g fiber), Protein 30g protein.
BEEF 'N' CHEESE TORTILLAS
I like to take these sandwiches along on our many outings. They can be made in advance and don't get soggy. You'll appreciate the convenience...your family and friends will love the great taste!
Provided by Taste of Home
Categories Appetizers Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Spread about 2 tablespoons spreadable cheese over each tortilla. Layer with roast beef and spinach. Remove seeds from peppers and slice into thin strips; arrange over spinach. Roll up each tortilla tightly; wrap in plastic. Refrigerate until ready to serve.
Nutrition Facts : Calories 494 calories, Fat 21g fat (11g saturated fat), Cholesterol 82mg cholesterol, Sodium 1112mg sodium, Carbohydrate 45g carbohydrate (0 sugars, Fiber 14g fiber), Protein 30g protein.
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.
SOUTHWESTERN BEEF TORTILLAS
Beef chuck roast makes a savory filling in satisfying tortillas. Cooked to tender perfection in the slow cooker, the beef is treated to an easy and delicious jalapeno-flavored sauce. -Marie Rizzio, Interlochen, Michigan
Provided by Taste of Home
Categories Lunch
Time 8h55m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Place roast and water in a 3-qt. slow cooker. Cover and cook on low for 8-9 hours or until meat is tender., Remove meat. When cool enough to handle, shred meat with 2 forks. Skim fat from cooking juices; set aside 1/2 cup. Meanwhile, in a large skillet, cook the tomatoes, green pepper, onion, garlic and bay leaf in oil over low heat for 15-20 minutes or until vegetables are softened., Stir in the ketchup, jalapeno slices and juice, vinegar, salt, garlic salt and reserved cooking juices. Bring to a boil. Stir in shredded beef; heat through. Discard bay leaf. Serve on tortillas.
Nutrition Facts : Calories 425 calories, Fat 17g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 1135mg sodium, Carbohydrate 39g carbohydrate (10g sugars, Fiber 2g fiber), Protein 28g protein.
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