CHEESY TORN CORN TORTILLA CASSEROLE (MEATLESS)
From Honest Pretzel...I've added green chilies for more flavor! Makes a delicious and easy dinner served with a side of black beans and a salad.
Provided by TexasToast R
Categories One Dish Meal
Time 50m
Yield 1 9x13 pan, 5-6 serving(s)
Number Of Ingredients 7
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.
DOUBLE CORN TORTILLA CASSEROLE
This was a hit at our teachers luncheon and I ended up buying the cookbook it's from: Better Homes and Garden Easy Everyday Vegetarian.
Provided by Roxygirl in Colorado
Categories Cheese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 384.6, Fat 17.5, SaturatedFat 9.5, Cholesterol 133.2, Sodium 684.1, Carbohydrate 40.1, Fiber 5.1, Sugar 4.8, Protein 20.7
CORN TORTILLA CASSEROLE INSPIRED BY ZAAR CHEFS
This dish would not have been created without the inspiration of Mirjam, Bill, Mysterygirl, bratty 1, leeannr, Miller, SueL and Karen in Colorado. They all offered advice and ideas, and pointed me towards recipes as I attempted to create a dinner with some corn tortillas I had on hand. This is the concoction I came up with (and it was not what I went into the kitchen to create, but this dish kind of created itself as I went along), after reading all the recipes and considering all the advice; thanks to you all!
Provided by Lennie
Categories Cheese
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 468.4, Fat 24.7, SaturatedFat 11.4, Cholesterol 82.9, Sodium 760.1, Carbohydrate 35.3, Fiber 5.8, Sugar 5, Protein 28.2
CORN TORTILLA CASSEROLE
Jane Hardy of Henderson, Texas uses canned items, including kidney beans, cream-style corn and tomato sauce, to dress up ground beef in this satisfying entree. Convenient corn tortillas separate each mouth-watching layer.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 11
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.
Nutrition Facts :
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