MEXICAN TORTILLA CASSEROLE
Provided by Ree Drummond : Food Network
Time 1h20m
Yield 12 to 16 servings
Number Of Ingredients 18
Steps:
- In a large skillet over medium-high heat, heat 1 tablespoon of the olive oil. Add the tomatoes, onion and garlic, stir and cook for a minute or two to soften the onion. Add 2 teaspoons of the chili powder, 1 teaspoon of the paprika and 1 teaspoon of the cumin. Stir and cook the mixture for another minute or two to release the flavors of the spices. Remove the mixture to a bowl and set aside.
- In the same skillet, heat the remaining 1 tablespoon olive oil. Add the chicken along with the remaining 2 teaspoons chili powder, 1 teaspoon paprika, 1 teaspoon cumin and 1/2 teaspoon salt. Saute the chicken until it's deep golden brown and done in the middle, about 4 to 5 minutes. Add 1 cup water and stir to make a sauce. Bring the sauce to a boil and cook until it's reduced by half, about 3 to 4 minutes. Stir in the beans and set aside.
- To assemble the casserole, pour half a jar (about 1 cup) of salsa verde into the bottom of a 9-by-13-inch casserole dish or disposable foil baking pan. Add a layer of half the tortillas on top of the salsa verde, overlapping the edges. Spoon the rice over the tortillas, spread the tomato mixture over the rice, then sprinkle the corn over the tomatoes. Next, add the chicken and bean mixture, then sprinkle on half the cheese and pour over half the enchilada sauce. Next, add the rest of the tortillas, then pour on the rest of the salsa verde and the rest of the enchilada sauce and sprinkle on the rest of the cheese.
- If you're baking the casserole right away, preheat the oven to 375 degrees F and bake, covered with foil, for 20 minutes. Then remove the foil and continue baking for 15 to 20 minutes, or until hot and bubbly. Serve with sour cream and cilantro.
- Find this recipe and more in Ree's new book, The Pioneer Woman Cooks: Dinnertime ($30, William Morrow Cookbooks).
TEX-MEX CASSEROLE
My family loves this quick and easy casserole! This dish is spicy, but you can cut the heat of this dish by using "mild" enchilada sauce.
Provided by Kim D.
Categories One Dish Meal
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Brown ground beef with onions and garlic in a large skillet; drain.
- Line a 9X13X2-inch baking dish with 4 torn flour tortillas.
- Place ground beef mixture over tortillas.
- Layer with beans, enchilada sauce, and cream of chicken soup over ground beef.
- Next, top with shredded cheese, 4 more torn flour tortillas, tomatoes and green chilies.
- Cover with foil and bake at 350°F for 45 minutes.
- Uncover and top with a little extra cheese if desired; return to oven just long enough to melt the cheese.
TEX-MEX CASSEROLE
Provided by Food Network Kitchen
Time 4h45m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Combine the refried beans, frozen corn, poblanos, 1/4 cup cilantro, the cumin and chile powder in a medium bowl. Combine the salsa, tomatoes and the remaining 1/4 cup cilantro in a separate medium bowl. Toss the cheddar and muenster cheese in a third bowl; set aside.
- Spread about 1/2 cup of the salsa mixture in a thin layer in a 6-quart slow cooker. Top with about 6 tostada shells, breaking them as needed to cover the bottom. Spread half of the bean mixture over the tostada shells, then sprinkle with 1 1/2 cups of the cheese mixture and 1 cup of the salsa mixture. Repeat the layers (tostada shells, bean mixture, cheese, salsa mixture), then top with the remaining tostadas, cheese and salsa.
- Cover and cook on low, 4 hours. Uncover and let rest 15 minutes. Serve with the sliced avocados, sour cream, cilantro and pickled jalapenos.
TEX-MEX TORTILLA CASSEROLE FOR A CROWD
Make and share this Tex-Mex Tortilla Casserole for a Crowd recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Mexican
Time 1h25m
Yield 20-25 serving(s)
Number Of Ingredients 11
Steps:
- Set oven to 350 degrees F.
- Grease two 13 x 9-inch baking pans.
- In a large Dutch oven, cook the first 4 ingredients, stirring often until the ground beef is browned and cooked; drain fat.
- Add in fresh garlic, season with salt and pepper and stir for 2-3 minutes.
- Line the 2 baking dishes with 6 tortillas.
- Divide the beef mixture between the two dishes on top of the tortillas.
- Top the ground beef with 1 can of beans, then sprinkle with 2 cup cheese.
- Top with the remaining tortillas.
- Spread two jars salsa over each casserole (one on each one).
- Sprinkle with remaining cheese.
- Cover casseroles with foil.
- Bake for 45 minutes.
- Remove foil, bake 10-15 minutes more, or until cheese is golden.
TEX-MEX PANTRY CASSEROLE
This casserole uses basic pantry staples for a quick weeknight meal. Garnish with sour cream and sliced avocado.
Provided by thedailygourmet
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat a skillet over medium-high heat. Cook and stir ground beef until browned and crumbly, about 6 minutes. Drain off any grease.
- Add butter and onion to the skillet. Saute until onion is softened and fragrant, about 5 minutes. Sprinkle in taco seasoning and pour in tomato sauce. Stir to combine. Add broth, corn, black beans, Spanish rice mix, and salsa; mix well.
- Spray a casserole dish with nonstick cooking spray. Pour the beef mixture into the casserole dish. Top with Cheddar cheese.
- Bake in the preheated oven until cheese is melted and filling is bubbling, about 20 minutes.
Nutrition Facts : Calories 411 calories, Carbohydrate 43.4 g, Cholesterol 58.7 mg, Fat 17.7 g, Fiber 6.7 g, Protein 20.8 g, SaturatedFat 8.4 g, Sodium 1776.3 mg, Sugar 7.2 g
TEX-MEX CASSEROLE
Both family and friends enjoy this Tex-Mex casserole recipe-even those who prefer a level of spiciness that's "mild" rather than "wild" (but still full of flavor!). -Cheryl Ruesch, Waukegan, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large skillet, cook ground beef and onion over medium heat until beef is no longer pink, 10-12 minutes, breaking into crumbles; drain. Stir in soups, enchilada sauce, milk and garlic powder. , Place half of the broken taco shells in a 13x9-in. baking dish. Layer with half of the meat mixture and half the cheese. Repeat layers using remaining taco shells, meat mixture and cheese. Bake until heated through, 40-45 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 415 calories, Fat 25g fat (10g saturated fat), Cholesterol 70mg cholesterol, Sodium 861mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 2g fiber), Protein 21g protein.
LEFTOVER TEX-MEX PORK CASSEROLE
My family calls these kinds of dishes my "concoctions". We had a couple of thick-cut pork chops left over, so I decided to adapt a tex-mex chicken casserole I've made that the family loves. I added a little too much "juice" to the casserole and the tortilla chips were very soggy. Next time I'll try for a crispy taste. I have frozen red, green, yellow and orange bell peppers, already chopped, so I included a variety of them in this dish for color.
Provided by Good Cook Wanda
Categories < 60 Mins
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees.
- Coat a 9 x 13 glass casserole dish with non-stick spray. Evenly distribute crushed tortilla chips over bottom of the dish.
- In a large skillet, heat oil and butter over medium until butter foams. Add bell peppers, onions and garlic. Saute' until soft.
- Drain the canned tomatoes, reserving the juice. Crush them up some, just so not whole.
- Add pork to skillet with vegies. Add crushed tomatoes, basil and cumin. Slowly add some of reserved tomato juice and chicken stock. This is where you need to do a lot of taste-testing. You need enough to moisten the ingredients but not too soupy, probably 3/4 cup total. Bring to a simmer for about 10 minutes.
- Add salt and pepper to taste. I also added a pinch of sugar to tone down the acidic taste.
- Pour over the chips. Top with Velvetta and cheddar cheese.
- Bake at 375 for 15 - 20 minutes until cheese is melted and bubbly.
Nutrition Facts : Calories 233.9, Fat 17.6, SaturatedFat 8.7, Cholesterol 41, Sodium 474.2, Carbohydrate 10.1, Fiber 1.8, Sugar 5.6, Protein 10
TEX-MEX CASSEROLE
A wonderful answer to the family desire for slightly spicy food! Easy and quick to fix with ingredients you probably have on hand!
Provided by mostrah
Categories One Dish Meal
Time 55m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350.
- Grease a 13x9 baking dish Scatter crushed chips on the bottom of the prepared pan Combine the chicken, beans, corn, tomato sauce, salsa, onion, pepper, garlic, salt/pepper in a bowl.
- Place half the mixture on the crushed chips Cover with half the cheese Cover with the remaining chicken mixture and sprinkle with the remaining cheese Bake for 30-40 minutes.
- Let stand for 3-5 minutes before serving.
- Cut into 8 servings.
- Recipe can be successfully reduced in half and baked in an 8x8 baking dish.
TEX-MEX FIESTA CASSEROLE
So far this is my favorite recipe that I use. It is from Joanna Lund. I make this at least once a month. It has a great taste and the portion size is plentiful. Per serving is 260 calories. The diabetic exchanges per serving are: 2 1/2 protein, 2 vegetable, 1 starch. You won't be sorry for trying it. My 3 year old son eats it too. You won't miss the fat/calories.
Provided by Doing it Right
Categories White Rice
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Spray an 8-by-8-inch baking dish with cooking spray.
- In a large skillet sprayed with cooking spray, brown meat, garlic, onion and green pepper.
- Add salsa, chili seasoning, tomato sauce and ketchup.
- Mix well to combine.
- Stir in corn, rice and cheddar cheese.
- Pour mixture into prepared baking dish.
- Bake for 20 minutes.
- Place baking dish on a wire rack and let set for 5 minutes.
- Divide into 6 servings.
- HINT: 1 1/3 cups uncooked rice usually cooks to about 2 cups.
Nutrition Facts : Calories 306.8, Fat 7.6, SaturatedFat 2.3, Cholesterol 55.4, Sodium 639.1, Carbohydrate 39, Fiber 3.4, Sugar 6.9, Protein 23.2
TEX-MEX TUNA CASSEROLE
This is a slightly spicy, tex-mex spin on the traditional Tuna Casserole. I made it based on the ingredients in my pantry and it turned out to be a real family favorite!
Provided by Annie Austin
Categories One Dish Meal
Time 40m
Yield 1 Casserole, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Cook and drain the pasta according to package instructions.
- In large bowl, combine cream of mushroom soup, sour cream and milk; stir in Rotel, corn, 1 Cup cheese, tuna and cooked pasta.
- Salt and Pepper to taste.
- Turn into greased 3-quart baking dish.
- Top with remaining 1/2 Cup cheese and crumbled tortilla chips.
- Bake 30 minutes or until bubbling.
Nutrition Facts : Calories 632.1, Fat 20.9, SaturatedFat 10, Cholesterol 63, Sodium 747.2, Carbohydrate 75.8, Fiber 3.6, Sugar 5.3, Protein 35.6
OVERNIGHT TEX-MEX TORTILLA BRUNCH BAKE
Prepare brunch ahead of time with this Overnight Tex-Mex Tortilla Brunch Bake. Made with tortillas, hot Italian sausage, green chiles, cheese and more, this Overnight Tex-Mex Tortilla brunch bake will be a new family-favorite!
Provided by My Food and Family
Categories Dairy
Time 13h15m
Yield 10 servings
Number Of Ingredients 11
Steps:
- Layer half each of the tortilla strips, sausage and cheese in 13x9-inch baking dish sprayed with cooking spray; repeat layers.
- Whisk eggs, milk, chiles, garlic powder, cumin and pepper until blended; pour over ingredients in baking dish. Sprinkle with paprika. Refrigerate overnight.
- Heat oven to 350ºF. Spread tomatoes over casserole. Bake (uncovered) 45 to 50 min. or until center is set and edges are lightly browned.
Nutrition Facts : Calories 340, Fat 24 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 110 mg, Sodium 720 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 16 g
TEX-MEX CASSEROLE
It's quick to make, delicious and covered with crunchy tortilla chips. As if that weren't enough, this Tex-Mex Casserole is also a Healthy Living recipe.
Provided by My Food and Family
Categories Home
Time 45m
Yield Makes 6 servings.
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Brown meat in large skillet; drain. Stir in beans and seasonings; spread onto bottom of 8-inch square baking dish. Top with tomatoes.
- Bring water to boil in medium saucepan. Gradually stir in cereal; cook 1 to 3 min. or until thickened, stirring constantly. Cool 5 min. Stir in cheese, chiles and egg; spread over meat mixture. Top with chips.
- Bake 20 to 25 min. or until heated through. Garnish as desired.
Nutrition Facts : Calories 250, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 18 g
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