Corn Tortilla Casserole Inspired By Zaar Chefs Recipes

Steps:

• Grease a 2-quart square baking dish.
• Tear tortillas into bite-size pieces (pizza cutter works well).
• Arrange HALF the tortillas in the baking dish.
• Top with HALF of the cheese, HALF of the corn, HALF of the green onions.
• Repeat layers with remaining tortillas, cheese, corn and onions.
• Stir together eggs buttermilk, and green chilies.
• Gently pour over tortilla mixture.
• Bake uncovered in a 325 degree oven for about 30 minutes or until a knife inserted near the center comes out clean.
• Serve warm with salsa or picante sauce.

Steps:

• Preheat oven to 350 degrees. Coat a 9x13 pan with cooking spray.
• Tear 6 tortillas into bite-sized pieces and cover the bottom of the pan. Sprinkle half of the cheese on top and then evenly spoon green chilies on top of cheese. Tear rest of tortillas and put over chili-cheese layer. Sprinkle rest of cheese on top.
• Beat the eggs, salt and buttermilk in a bowl and pour over tortillas and cheese. Sprinkle with paprika. Bake, uncovered, for 40 minutes. Serve with sour cream and salsa.

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.

Steps:

• Note for Canadians: I used the following to prepare this dish: 1 796-mL tin of tomatoes, 1 398-mL tin of refried beans and 1 430-mL jar of picante sauce.
• Also, the cheese I used was a prepackaged shredded mix called"Casserole Mix"; it's a mixture of cheddar, colby and monterey jack.
• Feel free to spice this up as you please; I deliberately kept this lowkey and mild to please my husband, who would not have liked it if I had added the"firepower" I would have liked to add; also note that the omission of salt is not an error--I didn't think the recipe needed salt at all.
• Preheat oven to 325F; have ready an ungreased 13x9 pan.
• Take 1 tortilla, lightly spread a bit of margarine on both sides (going right to the edges), and place on a microwave-safe plate; I used a small piece of wax paper wadded up into a ball to do the spreading.
• Place the next tortilla on top, lightly spread margarine on it (on the top side only), get the next tortilla, repeat process, and so on and so on, until you have a stack of 18 tortillas; this may take more than the 2 tbsp of margarine, depending on how thinly you've spread it.
• Place plate in microwave and cook, on High, for 5 minutes; when time is up, set tortillas aside.
• Meanwhile, crumble beef into a large skillet and saute.
• When brown, place beef in a mixing bowl, discarding any fat.
• Stir chili powder into beef, then add 1 cup shredded cheese and the tin of tomatoes; combine well.
• Place 6 corn tortillas into the bottom of 13x9 pan; top with half the ground beef mixture.
• Place 6 tortillas on top of beef.
• Spread the refried beans across these 6 tortillas, distributing as evenly as possible.
• Top refried beans with remaining beef mixture.
• Place the last 6 tortillas on top of beef mixture.
• In a small bowl, whisk together the entire jar of picante sauce with the sour cream.
• Spread this mixture across the top of casserole, making sure to cover all exposed areas of the corn tortillas.
• Sprinkle remaining cheese over top of casserole.
• Bake in preheated oven for 40 minutes.
• Serve with sour cream on the side, if you wish, and a green salad.