Double Corn Tortilla Casserole Steph 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:

• 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:

• 1. Tear four tortillas into bite-sized pieces. Arrange in greased 2 quart baking dish. Top with half the cheese, half the corn, and half the green onions. Repeat the layers.
• 2. In a mixing bowl, stir together eggs, buttermilk, and green chilies. Gently pour over tortilla mixture.
• 3. Bake at 325 degrees for 30 minutes, or until knife inserted in center comes out clean. ENJOY!

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.

Steps:

• Preheat oven to 350°F.
• In a large bowl stir together sour cream, chilies, green onions, garlic, paprika, cumin and salt.
• Cut or tear chicken into bite sized pieces.
• Cut peppers into large strips.
• Cut coriander or parsley leaves coarsely (you should have about 3 cups).
• Stir peppers and 1 cup each of coriander and cheese into sour cream mixture.
• Spray 9 x 13 inch pan with cooking spray.
• Completely cover bottom of pan with a single layer of tortillas, do not overlap, use scissors to cut them to fit.
• Spread 1/3 of sour cream mixture on tortillas.
• Spoon 1 cup of salsa evenly on top. do not mix as the colours look nicer if they remain separate.
• Repeat layering, cutting tortillas and not overlapping.
• For final layer use two tortillas only, and fill in spaces if you have cut bits left.(does not have to be completely covered).
• Spread with remaining sour cream mixture.
• Sprinkle with 1/2 cup coriander (or parsley).
• Then sprinkle with 1 cup cheese.
• Bake at 350°F covered for 25 minutes.
• Remove cover and bake until bubbly and cheese is melted (15 to 20 minutes).
• Sprinkle with remaining coriander (or parsley).
• Let stand 10 minutes before serving.

Steps:

• Tear tortillas into bite-size pieces.
• Arrange half of the tortilla pieces in a lightly greased 2-quart square casserole dish.
• Top with half the cheese, half the corn, half the green onion, half the chile peppers, and half the bell pepper.
• Repear layers.
• In a mixing bowl, whisk the buttermilk, eggs, and garlic salt together.
• Pour mixture over tortilla mixture.
• Bake, uncovered, at 325° for 35 minutes or until a knife inserted near the center comes out clean.
• Let stand for 5 minutes before serving; serve with salsa.