Tortilla Casserole Recipes

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MEXICAN TORTILLA CASSEROLE

Make and share this Mexican Tortilla Casserole recipe from Food.com.

Provided by Broke Guy

Categories     Meat

Time 1h15m

Yield 3-4 serving(s)

Number Of Ingredients 9



Mexican Tortilla Casserole image

Steps:

  • Preheat oven at 350 degrees F.
  • Spray a spring form cake pan or casserole dish with cooking spray.
  • Brown ground beef and onion and then drain the grease.
  • Add taco seasonings and cook according to package directions. Heat refried beans to make for easier spreading.
  • Lay 1 tortilla in bottom of baking dish and spread 1/3 of the refried beans on it. Top with 1/3 of the meat and sprinkle on some cheese.
  • Add the 2nd tortilla and spread 1/2 the rice, 1/2 salsa, 1/2 the corn and a little cheese.
  • Add the 3rd tortilla and spread 1/3 beans ,1/3meat, and a little cheese.
  • Add the 4th tortilla and layer the remaining beans ,meat, corn, rice, salsa and cheese.
  • Bake, covered with foil, for about 40 minutes. Uncover and bake 10-15 minutes longer. Let sit 5 minutes before cutting.
  • After baking, top with sour cream, diced white onion and shredded lettuce, if desired.

1 lb ground beef
1/2 cup diced onion
1 (1 1/4 ounce) package taco seasoning mix
2 cups cheddar cheese, shredded
1 (16 ounce) can refried beans
1 cup cooked rice
0.5 (12 ounce) can Mexican-style corn
4 large flour tortillas
8 ounces thick chunky salsa (your choice mild or hot)

CHICKEN TORTILLA CASSEROLE

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h30m

Yield 12 to 16 servings

Number Of Ingredients 32



Chicken Tortilla Casserole image

Steps:

  • Cook the rice according to the package directions. Set aside.
  • Preheat the oven to 375 degrees F.
  • In a large skillet over medium-high heat, heat 2 tablespoons of the oil and add the tomatoes, garlic and onions. Stir and cook for a minute or 2. 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 2 in order to release the flavors. Transfer the mixture to a bowl and set aside.
  • In the same skillet, heat the remaining 2 tablespoons oil. Add the chicken along with the remaining 2 teaspoons chili powder, 1 teaspoon paprika, 1 teaspoon cumin and some salt and pepper and cook until the chicken is deep golden brown and done in the middle, 4 to 5 minutes. Add 1 cup water and stir to make a sauce. Allow the sauce to boil until reduced by half, about 2 minutes. Stir in the pinto and kidney beans and set aside.
  • To assemble, pour half of the jar of salsa verde (about a cup) in the bottom of a 9-by-13-inch casserole dish or disposable foil baking pan. Layer half of 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 remaining tortillas in a layer, pour on the rest of the salsa verde and Enchilada Sauce and sprinkle on the rest of the cheese.
  • Cover the casserole with aluminum foil and bake for 20 minutes. Remove the foil and continue baking until hot and bubbly, 15 to 20 minutes. Allow the casserole to sit for a few minutes before serving up to ensure it holds together. Serve with sour cream and cilantro for topping.
  • Heat the oil in a medium saucepan over medium heat. Add the peppers, onions and garlic and cook until soft, about 2 minutes. Add the chili powder, cumin, cayenne, bouillon cube and some salt and pepper and cook until the spices darken and their flavors are released, about 2 minutes. Sprinkle in the flour, stir to combine and cook it for another minute. Add the stock and stir to combine, then allow the liquid to thicken. Add the tomato sauce and 1 1/2 cups water and bring to a boil. Cook until the sauce is nice and thick and reduced by about a third, 5 to 10 minutes.
  • Allow the sauce to cool slightly, then use an immersion blender to completely puree the sauce until smooth. (Alternatively, you can transfer it to a blender to puree it; just make sure the sauce is cooled, as blending hot liquids is dangerous!)
  • The sauce will keep in the refrigerator for up to a week and can also be frozen! Just reheat the sauce in a saucepan or skillet for whatever recipe calls for it.

1 1/2 cups rice
4 tablespoons olive oil
3 cups diced tomatoes (5 to 7 tomatoes, depending on size)
3 cloves garlic, minced
1 large onion, diced
4 teaspoons chili powder
2 teaspoons paprika
2 teaspoons cumin
2 boneless, skinless chicken breasts, cut into bite-sized pieces
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
One 15-ounce can pinto beans, drained and rinsed
One 15-ounce can kidney beans, drained and rinsed
One 16-ounce jar salsa verde
12 to 18 flour tortillas (or corn tortillas), depending on size
One 11-ounce can corn, drained
1 1/2 pounds grated Cheddar jack cheese
1 recipe Enchilada Sauce, recipe follows, or 2 cups store-bought red enchilada sauce
Sour cream, for serving
Chopped fresh cilantro, for serving
2 tablespoons olive oil
1/4 cup finely chopped red bell peppers
1/4 cup finely chopped onions
1 tablespoon finely chopped garlic
2 teaspoons chili powder
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 beef, chicken or tomato bouillon cube
Kosher salt and freshly ground black pepper
1 tablespoon all-purpose flour
1/2 cup chicken stock
One 15-ounce can tomato sauce

CHICKEN TORTILLA CASSEROLE

Provided by Trisha Yearwood

Categories     main-dish

Time 1h45m

Yield 12 servings

Number Of Ingredients 18



Chicken Tortilla Casserole image

Steps:

  • Add the chicken to a large stockpot, cover with water and add a large pinch of salt. Bring to a boil and cook until tender, about 30 minutes. Remove the chicken from the pot and set aside to cool. When cool enough to handle, shred the chicken and set aside. Reserve 3 1/3 cups of the broth (1 cup is for the chicken gravy, supplement with boxed stock if you don't have enough.)
  • Preheat the oven to 350 degrees F. Spray a 13- by 9-inch baking dish with cooking spray.
  • In a large saucepan, combine 2 1/3 cups of the reserved broth, the Chicken Gravy, green chiles, onions, garlic, sour cream, cumin, salt and pepper. Bring the mixture to a boil, stirring constantly. Remove from the heat.
  • Spread 1 cup of the mixture into the prepared baking dish. Arrange a layer of 6 tortillas over the mixture, and then top with 1 cup shredded chicken and 1/2 cup of the Cheddar. Repeat this layer three more times, ending with cheese. Spread any remaining mixture over the cheese. Make sure all of the tortillas are covered or they will get very hard during baking. Bake uncovered for 30 minutes.
  • Melt the butter in a medium saucepan and whisk in the flour to make a roux. Cook over medium heat, whisking constantly, until the mixture bubbles and the flour turns light brown in color. Gradually whisk in the stock and milk and continue to stir while cooking over medium heat. When the mixture thickens, after about 5 minutes, whisk in some salt and pepper.

4 boneless, skinless chicken breasts
Salt
Chicken Gravy, recipe follows
1 cup canned green chiles, chopped and drained
1 medium onion, finely chopped
1 clove garlic, minced
1 cup sour cream
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon pepper
Cooking spray
Twenty-four 6-inch corn tortillas
3 cups shredded Cheddar
6 tablespoons butter
6 tablespoons all-purpose flour
1 cup chicken stock
1 cup milk
Salt and pepper

MEXICAN TORTILLA CASSEROLE

Provided by Ree Drummond : Food Network

Time 1h20m

Yield 12 to 16 servings

Number Of Ingredients 18



Mexican Tortilla Casserole image

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).

2 tablespoons olive oil
2 cups diced fresh tomatoes (about 3 to 5)
1 onion, diced
3 cloves garlic, minced
4 teaspoons chili powder
2 teaspoons paprika
2 teaspoons ground cumin
1 large boneless, skinless chicken breast (about 12 ounces), cut into bite-size pieces
Kosher salt
1 15-ounce can pinto beans, drained and rinsed
1 15-ounce can kidney beans, drained and rinsed
1 16-ounce jar salsa verde
10 large (burrito-size) flour tortillas or 12 small flour or corn tortillas
2 cups cooked rice (from 2/3 cup dry)
1 11-ounce can corn kernels, drained
1 pound grated cheddar-jack cheese
1 1/2 cups red enchilada sauce
Sour cream and cilantro, for serving

TORTILLA CASSEROLE

This is from my daughter in law, the grandkids love it and so do we, lots of taste, we pass the salsa to spoon over.

Provided by Derf2440

Categories     Lunch/Snacks

Time 1h3m

Yield 6 serving(s)

Number Of Ingredients 9



Tortilla Casserole image

Steps:

  • Heat oven to 350 degrees, spray large nonstick frypan with veggie spray, heat over high heat until hot.
  • Add ground beef, brown 8-10 minutes , until thouroughly cooked, stirring constantly.
  • Drain well, return beef to frypan.
  • Add beans, tomatoes, chilles and chilli powder, mix well.
  • Reduce heat, simmer 5 minutes.
  • Meanwhile, spray 12 x 8 inch (2 quart) baking dish with veggie spray.
  • Cut each tortilla in half, place 6 halves in bottom of sprayed baking dish, overlapping slightly.
  • Spoon half of the beef mixture evenly over the tortillas.
  • Spoon sour cream over beef mixture, spread evenly.
  • Top with remaining six tortilla halves and remaining beef mixture.
  • Cover tightly with foil.
  • Bake at 350 degrees for 25 minutes.
  • Remove from oven, sprinkle with cheese.
  • Cover, let stand 3 minutes or until cheese is melted, sprinkle with cilantro.

3/4 lb extra lean ground beef
1 (15 ounce) can dark red kidney beans, drained,rinsed
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (4 1/2 ounce) can green chilies, chopped
2 teaspoons chili powder
6 corn tortillas
3/4 cup sour cream
3 ounces mozzarella cheese or 3 ounces cheddar cheese
2 tablespoons fresh cilantro

TORTILLA CASSEROLE (OAMC)

I went on a missions trip almost 13 years ago with Teen Missions International and this was one of the meals served. I made sure to come home with the recipe as it was a team favourite!

Provided by Jaime in Winnipeg

Categories     One Dish Meal

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 8



Tortilla Casserole (Oamc) image

Steps:

  • Fry ground beef and onions until meat is cooked through.
  • Add taco seasoning and water and cook until thickened.
  • Line the pan or casserole dish with 3 tortillas, then layer with 1/2 of the meat, 1/2 of the beans, 1/2 of the sour cream and 1/2 of the cheese.
  • Repeat.
  • If you like it spicy, then top it with some hot sauce or salsa.
  • Bake at 350 until bubbly (about an hour).
  • *OAMC directions: after baking, place in rigid container and seal with a lid (and plastic wrap if desired). Place in freezer. When ready to eat, thaw, place in baking dish, and reheat in 400 degree oven for 30 minutes.

Nutrition Facts : Calories 697, Fat 38.3, SaturatedFat 19.1, Cholesterol 113.9, Sodium 976.6, Carbohydrate 52.5, Fiber 6.5, Sugar 2.9, Protein 34.8

6 soft tortillas
1 lb ground beef
1 (1 1/4 ounce) package taco seasoning mix
1 cup sour cream
1 cup chopped onion
1/2 cup water
2 cups grated cheddar cheese
2 (8 ounce) cans refried beans

TORTILLA CASSEROLE

Make and share this Tortilla Casserole recipe from Food.com.

Provided by Lavender Lynn

Categories     Cheese

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 9



Tortilla Casserole image

Steps:

  • Brown ground beef and onion in skillet.
  • Put all the other ingredients into large mixing bowl and mix well.
  • Add ground beef mixture.
  • Put in covered casserole dish.
  • Bake at 350°F for 1 hour.

Nutrition Facts : Calories 487.6, Fat 30.1, SaturatedFat 15.7, Cholesterol 98.1, Sodium 1109.4, Carbohydrate 26.9, Fiber 3.8, Sugar 5.5, Protein 28.4

1 lb ground beef
1 onion, chopped
1 (10 1/2 ounce) can mushroom soup
1 (2 ounce) can black olives, sliced
1 (15 ounce) can tomato sauce
1 cup taco sauce or 1 cup salsa
1 lb cheddar cheese, grated
12 corn tortillas, torn into small pcs
salt and pepper, to taste

BEAN TORTILLA CASSEROLE

This hearty Tex-Mex dish is meatless and easy to make-ahead -- two great reasons to add it to your dinner lineup.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Time 50m

Number Of Ingredients 9



Bean Tortilla Casserole image

Steps:

  • In a medium pot, heat oil and garlic over medium and cook until fragrant, 2 minutes. Add beans and 3/4 cup water and bring to a simmer until beans are very tender, about 5 minutes. Mash slightly and season with salt. Meanwhile, in a blender, puree diced tomatoes with cilantro.
  • Lay 4 tortillas in the bottom of an 8-inch square baking dish. Top with one-third of the tomatoes, half the bean mixture, and one-third of the cheese. Repeat, using 3 tortillas. Top with remaining 3 tortillas, remaining tomatoes, and cheese. Cover with foil and bake (or refrigerate up to 8 hours).
  • Preheat oven to 450 degrees. Bake, covered, until cheese is melted, about 15 minutes; remove foil, reduce oven to 350 degrees, and bake until heated through and cheese is browned, 20 minutes. Serve with sour cream.

Nutrition Facts : Calories 425 g, Fat 18 g, Fiber 12 g, Protein 19 g, SaturatedFat 8 g

2 tablespoons olive oil
2 cloves garlic, crushed with a press
2 cans (15.5 ounces each) black beans, rinsed and drained
Salt
2 cans (14.5 ounces each) diced tomatoes with green chiles
1/2 cup fresh cilantro leaves
10 corn tortillas
6 ounces shredded Monterey Jack cheese
1/2 cup reduced-fat sour cream

TORTILLA CASSEROLE

A casserole so easy to make, you can take a siesta while it's baking.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 6

Number Of Ingredients 8



Tortilla Casserole image

Steps:

  • Heat oven to 350°F. Cook beef and onion in 10-inch skillet over medium-high heat, stirring occasionally, until brown; drain. Stir in hot water, salsa, milk, uncooked Pasta and Sauce Mix. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer about 7 minutes, stirring occasionally, until pasta is tender.
  • Cut tortillas in half. Spread 2 cups beef mixture in ungreased rectangular baking dish, 11x7x1 1/2 inches, or shallow 2-quart casserole; top with 6 tortilla halves and 3/4 cup cheese. Spread with 2 cups beef mixture; top with remaining tortilla halves. Top with remaining beef mixture and cheese.
  • Bake uncovered 15 to 20 minutes or until hot and cheese is melted.

Nutrition Facts : Calories 530, Carbohydrate 48 g, Cholesterol 80 mg, Fat 1 1/2, Fiber 2 g, Protein 29 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1450 mg

1 pound lean ground beef
1 small onion, chopped (1/4 cup)
1 1/3 cups hot water
1 cup Old El Paso™ Thick 'n Chunky medium salsa
1/2 cup milk
1 package Hamburger Helper™ cheeseburger macaroni
6 Old El Paso™ flour tortillas, 6 inch
1 1/2 cups shredded Cheddar cheese (6 oz)

TORTILLA CASSEROLE

Categories     Salad     Side     Bake     Vegetarian     Summer     Vegan

Yield 6 servings

Number Of Ingredients 13



Tortilla Casserole image

Steps:

  • Preheat the oven to 400°F.
  • Combine the beans, tomatoes, chiles, corn, scallions, cumin, and oregano in a mixing bowl. Mix thoroughly.
  • Lightly oil a wide, shallow 2-quart rectangular or round casserole and layer as follows: 5 tortillas, overlapping one another; half of the bean mixture; half of the cheese; and the optional vegetable layer. Repeat the tortilla, bean, and cheese layers.
  • Bake the casserole for 12 to 15 minutes, or until the cheese is bubbly. Let stand for a minute or two, then cut into squares or wedges to serve. Pass the salsa and optional sour cream for topping.
  • variation
  • For the optional vegetable layer, use either 10 to 12 ounces lightly steamed and well-drained baby spinach or lightly sautéed thin slices of zucchini and/or yellow summer squash; you'll need two medium squashes for this.
  • menu suggestions
  • If you're not making the optional squash layer in the casserole, Zucchini and Summer Squash Sauté (page 209) is a good side dish with this meal. If you want the meal to be more substantial, cook some quinoa while the casserole is in the oven. Add some curly lettuce and cherry or grape tomatoes to garnish the plate.
  • Serve with microwaved white or sweet potatoes and Creole Coleslaw (page 178). Or, to keep this meal as easy as possible, serve with a simple green salad rather than the slaw.
  • nutrition information
  • Calories: 295
  • Total Fat: 10g
  • Protein: 9g
  • Carbohydrates: 45g
  • Fiber: 9g
  • Sodium: 315mg

One 15-to 16-ounce can pinto, pink, or black beans, drained and rinsed
One 15-to 16-ounce can crushed tomatoes
One 4-ounce can chopped mild green chiles
2 cups frozen corn kernels, thawed
2 scallions, minced
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
Oil for the dish
10 corn tortillas
1 1/2 cups grated vegan Monterey Jack, Cheddar or nacho cheese
Steamed vegetables, optional (see Variation)
Salsa (red or green)
Vegan Sour Cream (page 213), optional

TORTILLA CASSEROLE

"This dish combines most of the food groups into a satisfying meal," writes Joy Clark from Evansville, Wyoming.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6-8 servings.

Number Of Ingredients 15



Tortilla Casserole image

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.

Nutrition Facts :

1 pound ground beef
1/2 cup chopped onion
1/2 cup chopped green pepper
1 envelope taco seasoning
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1/2 cup sliced ripe olives
1/4 cup water
1/2 teaspoon chili powder
2 large eggs
1 cup sour cream
1/4 teaspoon pepper
4 flour tortillas (7 inches)
2 cups crushed corn chips
2 cups shredded Monterey Jack cheese

CHICKEN TORTILLA CASSEROLE

Make and share this Chicken Tortilla Casserole recipe from Food.com.

Provided by Lori Bailey

Categories     Chicken

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 12



Chicken Tortilla Casserole image

Steps:

  • Brown chicken, set aside.
  • Saute onions in butter until transparent.
  • Mix soup, milk and spices.
  • Starting with flour tortillas, layer ingredients (tortillas, soup mixture, chicken, onions, chilies, then cheese. Repeat layers, ending with cheese) in a round 2 qt size casserole dish -- I have tried it in a square pan and it does not come out as well.
  • Bake at 350 oven for 45 minutes.
  • Serve with salsa and sour cream.

Nutrition Facts : Calories 497.7, Fat 27.2, SaturatedFat 14.2, Cholesterol 113.2, Sodium 1061.2, Carbohydrate 26.8, Fiber 1.6, Sugar 1.9, Protein 35.2

1 lb boneless skinless chicken breast, cut up
1 can diced green chilis
1 small onion, diced
3 cups shredded cheddar cheese
1 can cream of chicken soup
1/4 cup milk
1/4 teaspoon garlic powder
3/4 teaspoon chili powder
1/2 teaspoon cumin
8 flour tortillas
sour cream
salsa

CHICKEN TORTILLA CASSEROLE

Wonderful - and easy, easy, EASY!

Provided by Erin Clifton

Categories     World Cuisine Recipes     Latin American     Mexican

Yield 8

Number Of Ingredients 9



Chicken Tortilla Casserole image

Steps:

  • In a bowl, mix soups, milk, salsa, and onion.
  • Put 3 to 4 tablespoons of chicken stock in a 9 x 13 inch baking dish. Add a layer of tortilla strips, and then a layer of chicken. Pour soup mixture over chicken and tortillas. Continue to layer in this order until dish is full. Top with cheese. Cover and refrigerate for 24 hours.
  • Bake at 300 degrees F (150 degrees C) for 1 to 1 1/2 hours.

Nutrition Facts : Calories 364.6 calories, Carbohydrate 25 g, Cholesterol 66.1 mg, Fat 20.2 g, Fiber 3 g, Protein 21.8 g, SaturatedFat 9 g, Sodium 1082.8 mg, Sugar 4.9 g

2 cups cooked, boneless and skinless chicken, cut into bite-sized pieces
4 tablespoons chicken stock
9 (6 inch) corn tortillas, cut into strips
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup milk
1 (16 ounce) jar salsa
1 onion, shredded
8 ounces shredded Cheddar cheese

VEGAN TORTILLA CASSEROLE

This Vegan Tortilla Casserole is delicious and filling and perfect for social gatherings or just a quick weeknight dinner!

Provided by Whitney English

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 21



Vegan Tortilla Casserole image

Steps:

  • Preheat the oven to 400 degrees F.
  • Heat the olive oil in a large skillet over medium heat. Add the onions, garlic, and cumin and cook, stirring occasionally, until the onions are softened, 3 to 4 minutes. Add the beans, squash, tomatoes and their juices, tomato paste and kale; season with salt and pepper. Cook, stirring occasionally, until the kale is wilted, 3 to 5 minutes. Set the vegetable filling aside.
  • In a 9-by-13-inch baking dish, layer 2 of the tortillas, 1/4 of the vegetable filling and 1/4 cup of the vegan cheese or cashew cheese sauce. Repeat the layers 3 times, ending with the cheese or cheese sauce.
  • Bake uncovered until the cheese is bubbly and the casserole is hot all the way through, about 20 minutes. Serve with cilantro and vegan sour cream.
  • Soak the cashews in a bowl with cold water for 8 to 12 hours. (Alternatively, "flash soak" them in a heatproof bowl with boiling water for 10 minutes.) Drain then transfer to a food processor or high-powered blender. Add the remaining ingredients and blend until smooth.

1 tablespoon olive oil
1 yellow onion, diced
1 clove garlic, chopped
1 tablespoon ground cumin
Two 15-ounce cans beans, rinsed and drained (I use black and kidney beans)
2 cups roasted diced butternut squash (or frozen cooked butternut squash, thawed)
1 can diced tomatoes with their juices
1/4 cup tomato paste
1 bunch kale, stems removed and leaves chopped (about 3 cups)
Kosher salt and freshly ground black pepper
Eight 8-inch whole-wheat tortillas (or corn tortillas, if gluten-free)
1 cup vegan shredded cheese or Cashew Cheese Sauce (recipe follows)
Chopped cilantro, for serving
Vegan sour cream, for serving
1/2 cup raw cashews
1 cup unsweetened almond milk
2 tablespoons nutritional yeast
1 tablespoon fresh lemon juice
1 clove garlic
1 1/2 teaspoons smoked paprika
1 teaspoon kosher salt

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This Chicken-Tortilla Casserole is so flavorful and satisfying, it will soon top the list of your most-requested weeknight casseroles. Just as when you make the soup, to assemble this recipe you simply stir all ingredients together and spoon into a baking dish. Top with more cheese and bake until it is brown and bubbly. You can dollop with sour cream or Greek yogurt, scallions, …
From southernliving.com


10 BEST MEXICAN CASSEROLE WITH CORN TORTILLAS RECIPES | YUMMLY
Mexican Casserole with Corn Tortillas Recipes 86,818 Recipes. Last updated Mar 19, 2022. This search takes into account your taste preferences. 86,818 suggested recipes. Mexican Casserole with Ground Beef and Corn Tortillas Cooking On The Ranch. chile peppers, lean ground beef, frozen corn, chopped cilantro and 10 more. Mexican Casserole …
From yummly.com


CHICKEN TORTILLA CASSEROLE {FREEZER-FRIENDLY RECIPE ...
This Chicken Tortilla Casserole has earned the glowing endorsement of one of the most important food critics of our time: a toddler. Layers of juicy shredded chicken, stretchy cheese, fluffy corn tortillas, and a flavorful Tex-Mex-spiced tomato sauce, all stacked together then baked to gooey perfection, this chicken tortilla casserole was awarded second-helpings status by …
From wellplated.com


BEST VEGETARIAN TORTILLA CASSEROLE RECIPES | FOOD NETWORK ...
Add another 4 overlapping tortillas, top with the sliced tomatoes and spinach, drizzle 1/3 cup of the remaining salsa verde over the vegetables and top with half of the remaining cheese mixture. Finish building the casserole with the remaining 4 tortillas, salsa verde and cheese mixture. Bake, uncovered, until the casserole is golden brown and hot, 20 to 25 …
From foodnetwork.ca


LAYERED MEXICAN TORTILLA CASSEROLE - SWEET PEA'S KITCHEN
Add the 3rd layer, 1 large tortilla, ⅓ refried beans ,⅓ meat, and cheddar cheese. Add the 4th layer, 1 large tortilla . beans , meat, corn, rice, salsa and cheese. Top with 1 last large tortilla. Bake covered with foil for 40 minutes. Remove from the oven and uncover the casserole, top with cheddar cheese, and bake for 10 minutes. Garnish ...
From sweetpeaskitchen.com


TORTILLA CASSEROLE | RECIPE FROM LEIGH ANNE WILKES
Instructions. Brown meat and season with salt, pepper and garlic powder. Add in tomatoes and chili. Simmer on low for 1 1/2 hours. Stir in green onions. Line 9 x 13 pan with tortillas. Layer with half of meat mixture, half of cheese and half of olives.
From yourhomebasedmom.com


BEEF TORTILLA CASSEROLE - MEXICAN RECIPES - OLD EL PASO
Heat oven to 350°F. In 10-inch skillet, cook beef and onion, stirring occasionally, until beef is thoroughly cooked; drain. Stir in both pouches enchilada sauce (from dinner kit), the seasoning mix (from dinner kit), water and chiles; heat until hot. In ungreased 11x7-inch baking dish, spread 1 cup of the beef mixture.
From oldelpaso.com


TORTILLA CASSEROLE - DEL REAL FOODS
Tortilla Casserole Made with 100% chicken breast, our traditional Pollo Deshebrado follows our family recipe. Fully cooked in its own juices and lightly seasoned with a traditional blend of spices. A convenient, ready-in-minutes, authentic meal. Minutes 30 Prep Time Minutes 30 Cook Time Servings 6 INGREDIENTS 1 32oz pa
From delrealfoods.com


TORTILLABEEFCASSEROLE BEST RECIPES
Heat a large nonstick skillet coated with olive-oil cooking spray over medium-high heat; add chicken. Cook, stirring occasionally, mixture over the tortilla, and spread to coat evenly. Place a second tortilla on top, cover with half the canned tomato mixture, and top with a third tortilla. Cover with remaining chicken mixture and the last ...
From findrecipes.info


MEXICAN TORTILLA CASSEROLE!!! - COOL SKY FOOD
Preheat the oven to 350 degrees. Start with cooking the ground beef and onion. Once cooked, drain of the grease. Add taco seasoning and cook according to package direction. Spray a round cake pan or casserole with cooking spray, place 1 tortilla in the bottom, spread 1/3 of bean, ad d1/3 of the meat and sprinkle the cheese.
From coolskyfood.com


TURKEY TORTILLA CASSEROLE – TOASTER OVEN RECIPES
Cut the corn tortillas into 1-inch strips. Grease a large casserole dish. Set aside a small portion of the onions and olives to be used as a topping later. In a large skillet, brown meat in olive oil with the garlic powder and chili powder. Turn off heat and mix in remaining ingredients except for tortillas, cheese and reserved ingredients.
From toasteroven.recipes


MEXICAN TORTILLA CASSEROLE - THE SPLENDID TABLE
Bake the tortilla casserole until it is hot throughout and the top is lightly browned, about 20 minutes. Let the casserole sit for about 5 minutes, then cut it into wedges using a sharp knife and serve it with a spatula or better yet a pie server. Sprinkle the top with cilantro, if desired, and serve with sour cream and/or salsa on the side, if you like. Cooking Tip: You can make the …
From splendidtable.org


CHEESY BEEF AND TORTILLA CASSEROLE RECIPE | MEXICAN MENU!
This Beef Tortilla casserole with deliciously seasoned ground beef, corn, tomatoes, and beans in between flour tortillas is a great school night dinner that everyone will love. Mexican food is simply one of the easiest and most flavorful cuisines you can eat and lets face it- adding on hot sauce, sour cream, and gaucamole doesn’t hurt either!
From saltysidedish.com


THE BEST MEXICAN TORTILLA CASSEROLE RECIPE - SAVORY SIMPLE
Mexican Tortilla Casserole is an easy-to-prepare, vegetarian meal that’s perfect for weeknights or a gathering of friends. You can easily add meat for a heartier dish! This tortilla casserole recipe is a great make-ahead meal; not only does it freeze and reheat well, but it’s especially great for guests. You can prepare the entire thing in advance and then bake 20 …
From savorysimple.net


CHICKEN TORTILLA CASSEROLE WITH SALSA VERDE | VALERIE'S ...
When I was recipe testing a tortilla casserole for my cookbook, The Foolproof Family Slow Cooker, I had the best success with a 50/50 corn and flour blend tortilla. La Tortilla Factory makes a couple of different varieties that are just fabulous in recipes like this. They are sturdy enough but not overly so. Even though this is not a slow cooker recipe, I highly …
From fromvalerieskitchen.com


TORTILLA RECIPES | ALLRECIPES
It stands at a crossroads between cornbread and casserole: soft yet gritty, subliminally salty and sweet. Best known a Southern side (and possibly Native American in origin), spoon bread is gaining popularity at holiday feasts. These spoon bread recipes will be equally appreciated with a bowl of chili on a cold day or on a holiday table spread.
From allrecipes.com


BEEF TORTILLA TACO CASSEROLE RECIPE - PILLSBURY.COM
Stir in salsa and corn. 2. Spray 13x9-inch (3-quart) baking dish with cooking spray. Cut tortillas in half; place 6 tortilla halves in bottom of baking dish. 3. Top with half of beef mixture (about 3 1/2 cups). Sprinkle with 3/4 cup of the cheese and remaining tortilla halves. Top with remaining beef mixture and cheese.
From pillsbury.com


CHICKEN TORTILLA CASSEROLE - RECIPES | PAMPERED CHEF ...
Combine chicken, seasoning mix and salt in Classic Batter Bowl. Arrange chicken over poblano strips. Cover baker with 15-in. square of Parchment Paper, tucking corners of paper under baker. Microwave on HIGH 4 minutes; stir using Mix ‘N Scraper® to separate chicken strips. Cover; microwave an additional 4-6 minutes or until chicken is cooked ...
From pamperedchef.ca


TORTILLA CASSEROLE - TEXAS WIC
Spray a 9x13” casserole dish with cooking spray. Pour ¼ cup of enchilada or taco sauce on the bottom of the casserole dish and spread evenly. Place six corn tortillas overlapping across the dish. Add one cup of mixed cheese in a layer, then half of the ground turkey in a layer, then half the can of refried beans in small dollops in a layer.
From texaswic.org


HOW TO MAKE REE'S CHICKEN TORTILLA CASSEROLE | THE PIONEER ...
Get ready — Ree is preparing a hearty chicken casserole with BIG Tex-Mex flavor.Subscribe http://foodtv.com/YouTubeGet the recipe https://foodtv.com/3kXS...
From youtube.com


TORTILLA CASSEROLE - COUNTRY LIVING
Place 2 tortillas in the bottom of a 9-inch by 13-inch casserole dish and sprinkle with 3/4 cup of the cheese. Spoon 1/3 of the steak and bean mixture evenly over the cheese and top with 1/3 of the tomato slices and 1/2 teaspoon of oregano. Repeat to complete 3 layers, cover with aluminum foil, and bake for 20 minutes. Bake, uncovered, for 10 ...
From countryliving.com


VEGETARIAN TORTILLA CASSEROLE - LOVE & ZEST
Instructions. Preheat oven to 375 degrees F and prepare 9×9 inch baking dish with cooking spray or olive oil. Heat olive oil in nonstick skillet over medium high heat; sauté onion and bell pepper until softened. Crumble Gardenburger patties and stir into pepper and onions. Stir in cumin and chili powder until fully incorporated.
From loveandzest.com


CHICKEN TORTILLA CASSEROLE - MYPLATE
Mix mushroom soup, milk, chicken, and green chile peppers. 2. Pour 1/3 of the soup mixture into the bottom of a 2-quart baking dish that has been coated with oil or cooking spray. 3. Layer half the tortilla strips. 4. Spread 1/3 of the soup mixture …
From myplate.gov


10 BEST CHICKEN FLOUR TORTILLA CASSEROLE RECIPES - YUMMLY
Ground Turkey Tortilla Casserole Food.com. taco seasoning, sour cream, salsa, cheddar cheese, onion, ground turkey and 2 more. Sweet Chili Chicken Quesadillas PeterBlock13536. honey, canola oil, chicken, Mexican cheese blend, rice wine vinegar and 4 more. Baked BBQ Chicken Taquitos Fit Fare Meal Prep. chickens, cilantro, shredded cheese, …
From yummly.com


EASY BURRITO CASSEROLE RECIPE
Tortillas: This casserole is layered (bottom, middle, and top) with three large (10-inch) flour tortillas. To fit the round tortillas into a square casserole dish, I cut each tortilla into three long strips and lay them slightly overlapping. To fill in gaps, I cut up an additional tortilla. Beans: Any sturdy cooked beans of your choice will do. I personally love the flavor and texture …
From simplyrecipes.com


MEXICAN TORTILLA CASSEROLE - SWEET PEA'S KITCHEN
Preheat the oven to 350 degrees. Step 2. Place the ground beef and onion into a skillet over medium-high heat on the stove, and saute until the meat is browned and onions have softened. Step 3. Add the taco seasoning into the meat, and saute for a few minutes longer before removing from the heat. Step 4.
From sweetpeaskitchen.com


MEXICAN TORTILLA CASSEROLE (VEGAN ENCHILADA LASAGNA ...
Top with the remaining tortilla strips, veggies, tomato sauce, and non-dairy cheese. Cover the baking dish with aluminum foil (or baking paper) and bake for 15 minutes. At that point remove the foil and bake the Mexican Tortilla Casserole for an additional 5-8 minutes until the cheese is perfectly melted and bubbling.
From biancazapatka.com


CHICKEN TORTILLA CASSEROLE: A DELICIOUS TEX MEX RECIPE
This easy chicken tortilla casserole is one of the best recipes with tortillas! This recipe uses many ingredients that you’ll already have in the pantry, as well as some fresh vegetables, which are all very easy to locate at the store. It’s got a spicy kick, but you can easily tone it down if you’re not a fan of jalapenos. For this recipe, you could use any kind of …
From unocasa.com


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