El Dorado Mexican Casserole Recipes

Steps:

• In a large skillet, cook beef and onion until the meat is no longer pink; drain. Add the beans, chili powder, cumin and salt. , Transfer to a greased 13x9-in. baking dish. Arrange tortillas over the top. Combine soup and tomatoes; pour over tortillas. Sprinkle with cheese. , Bake, uncovered, at 350° for 25-30 minutes or until heated through.

Steps:

• 1. Preheat oven to 350'
• 2. Brown meat in skillet. Drain.
• 3. Add onion, garlic, olives and tomato sauce.
• 4. In a bowl, combine sour cream, cottage cheese and chilies.
• 5. Layer crushed tortilla chips in bottom of a buttered 2 1/2 qt casserole dish.
• 6. Layer with 1/2 of the meat mixture.
• 7. Layer with 1/2 of the sour cream mixture.
• 8. Layer with 1/2 of the grated cheese.
• 9. Repeat the 4 layers.
• 10. Garnish with whole tortilla chips, if desired.
• 11. Bake for 30 minutes.

Steps:

• Preheat the oven to 375 degrees. Spray a 1 1/2 quart casserole dish with non-stick cooking spray.
• In a large skillet, brown the ground beef and onion over medium high heat until no longer pink, about 5 minutes. Add the tomato sauce, water, chili and garlic powders, mix well. Reduce the heat to medium low and simmer for 2-3 minutes, or until thickened.
• Spread one third of the beef mixture in the casserole dish and then top with 1/3 of the crushed tortilla chips, 1/3 of the sour cream and 1/3 of the cheese. Repeat 2 more times, ending with a cheese layer.
• Bake for 25 to 30 minutes or until bubbly and the top is golden brown.