Best Mexican Tortilla Casserole Recipes

MEXICAN TORTILLA CASSEROLE

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).

MEXICAN GROUND BEEF TORTILLA LAYER CASSEROLE

Steps:

• Set oven to 350 degrees.
• Grease an 11 x 7-inch baking dish.
• In a large skillet brown the ground beef with onion, garlic, green bell pepper and jalapeno (if using) until the beef is no longer pink; drain any fat then return to skillet and add in one can of enchilada sauce, black beans, corn and cumin.
• Bring the ground beef mixture to a boil; reduce heat to medium-low and simmer for 20-25 minutes stirring occasionally, then season with salt and lots of black pepper.
• Arrange 3 corn tortillas in the bottom of the baking dish, cutting as needed to cover bottom of the dish.
• Spread 1/4 cup canned enchilada sauce over the tortillas in the baking dish.
• Cover the sauce with 1/3 of the cooked ground beef mixture, then about 1/3 of the shredded cheese.
• Repeat the layers twice but omitting the final cheese layer on top.
• Drizzle any remaining canned enchilada sauce (from the second can) on top.
• Cover with foil and bake in a 350 degree F oven for 25 minutes.
• Remove foil and sprinkle with more cheese (any amount desired) then return to oven and bake for another 5 minutes or until the cheese has melted.
• Let stand 10-15 minutes before slicing.
• Top with sour cream and/or tomatoes, green onions and crushed tortilla chips if desired.
• Delicious!

MEXICAN TORTILLA CASSEROLE

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.

MEXICAN TORTILLA-LAYERED CASSEROLE

Steps:

• Preheat oven 350 degrees.
• Grease a 13 x 9 in pan.
• Lay 6 corn tortillas so they cover the bottom of the pan.
• In a large skillet, brown the turkey over medium-high heat and drain any grease off.
• Reduce to medium heat.
• Mix in salsa, black beans, corn, and taco seasoning. Stir continually.
• When all is mixed thoroughly, put 1/2 of meat mixture on top of the tortillas in the pan.
• Add 6 dollops of sour cream on top of meat mixture in pan. Spread as evenly as possible.
• Lay another 6 tortillas over sour cream layer.
• Add remaining meat mixture.
• Add 6 more dollops of sour cream. Spread evenly.
• Use entire pkg of shredded cheese on top of all layers.
• Cover pan with lid or aluminum foil.
• Bake for 30 minutes.
• Uncover pan and bake for another 5 minutes.

MEXICAN TORTILLA CASSEROLE RECIPE - (3.9/5)

Steps:

• Spray a spring form, round cake pan or casserole with cooking spray Brown ground beef ,and onion and drain Add taco seasonings and cook according to package direction Lay 1 tortilla in bottom of baking dish and spread 1/3 of bean on it ,top with 1/3 of the meat and sprinkle on some cheese . 2nd layer tortilla, 1/2 the rice, 1/2 salsa, 1/2 the corn and cheese 3rd layer tortilla, 1/3 beans ,1/3meat, cheese 4 layer tortilla . beans ,meat, corn, rice, salsa and cheese Bake covered with foil at 350 for about 40 minutes uncover and bake 10-15 minutes longer. let sit 5 minutes before cutting . After baking top with sour cream,diced onion and shredded lettuce if desired

MEXICAN TORTILLA CHICKEN CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Coat chicken breasts with 1 tablespoon olive oil, salt, red pepper flakes, and garlic. Place in an 8x8-inch baking pan.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 25 to 30 minutes. Chop chicken into cubes. Leave oven on.
• Heat 1 tablespoon olive oil in a skillet over medium heat. Add bell pepper and onion and cook until tender, 4 to 5 minutes.
• Mix onion mixture, cream of chicken soup, 1 cup cheese, 3/4 cup salsa, sour cream, and cumin together in a bowl. Mix in chicken and use some of the chicken drippings to moisten the mixture.
• Layer chicken mixture and crushed tortilla chips until baking pan is full. Top with remaining cheese. Bake until golden brown and bubbly, about 30 minutes. Top with remaining salsa.

MEXICAN TORTILLA BREAKFAST CASSEROLE

Steps:

• Cook sausages according to package directions; cut into 1/4-inch slices; set aside. In a skillet, saute onion and bell pepper in oil until almost tender. Stir in garlic and chili pepper; cook for 1 additional minute. Add sausage and chilies; set aside. In a bowl, combine cheeses, green onion and cilantro.
• In a greased, 13-in. x 9-in. x 2-in. baking dish, sprinkle one third of tortilla chips. Follow with one-half of the sausage mixture and one-half of the cheese mixture; repeat. In a bowl, beat eggs, milk, salt and pepper sauce; pour over layered ingredients. Sprinkle with remaining tortilla chips.
• Bake, uncovered, at 350 degrees F for 45 to 50 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

MEXICAN TORTILLA BREAKFAST CASSEROLE

Steps:

• Cook sausages according to package directions; cut into 1/4-inch slices; set aside. , In a skillet, sauté onion and bell pepper in oil until almost tender. Stir in garlic and chili pepper; cook for 1 additional minute. Add sausage and chilies; set aside. , In a bowl, combine cheeses, green onion and cilantro. In a greased, 13-in. x 9-in. x 2-in. baking dish, sprinkle one third of tortilla chips. Follow with one-half of the sausage mixture and one-half of the cheese mixture; repeat. , In a bowl, beat eggs, milk, salt and pepper sauce; pour over layered ingredients. Sprinkle with remaining tortilla chips. , Bake, uncovered, at 350°F for 45-50 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

MEXICAN BEEF TORTILLA CHIP CASSEROLE

Steps:

• In a medium skillet, saute beef, onion and tomato.
• In a saucepan, combine soup, cheese, chiles, and milk, and heat until cheese melts.
• Layer the tortilla chips in the bottom of a greased casserole dish,.
• Add meat mixture.
• Top with melted cheese mixture.
• Bake at 350 degrees for about 45 minutes.

CALIFORNIA (MEXICAN) TORTILLA CASSEROLE

Steps:

• Preheat oven to 350°; Grease (or spray with non-stick pan spray) a 3qt casserole dish; set aside.
• In large skillet, saute beef with onion and garlic over medium heat (in batches if necessary) and drain; sprinkle chili powder over meat and mix well.
• Add tomato sauce, sugar, salt, olives, and green chiles; simmer over very low heat for 15 minutes.
• Beat cottage cheese and egg together until blended.
• In bottom of 3qt casserole dish, spread 1/3 of meat; layer with half of jack cheese, half cottage cheese& egg, half tortillas, then next 3rd of meat.
• Continue layering with remaining jack cheese, c/c, remaining tortillas, ending with remaining 1/3 meat; sprinkle top with cheddar cheese.
• Bake, uncovered, at 350° until thoroughly heated and cheese is melted; serve with sour cream, sliced black olives and green onion if desired (recommended).

MEXICAN BEEF TORTILLA CASSEROLE

Steps:

• Melt butter in a medium saucepan. Add 3 tbsp of flour and stir over medium.
• heat for 1 minute. Do not brown. Add chicken broth and milk. With a wire.
• whisk, stir mixture until it comes to a boil and add salt, garlic powder and.
• pepper. Continue to cook one minute more. Add the tomato sauce, sugar,.
• chili powder, paprika, oregano, ground cumin and cayenne. Stir well with a.
• wire whisk. Cook 2 minutes longer and remove from heat.
• Brown beef, mushrooms and onion in a large skillet; drain liquid, then add.
• sauce and mix well. Spray a baking dish, 8 or 9 inch round or square would.
• work. Cut each tortilla into 6 pieces and layer half of the tortilla pieces.
• in the bottom of the tins. Layer half of the meat mixture and half of the.
• cheese. Repeat layers. Let cool, cover with heavy duty aluminum foil and.
• store in freezer, or continue to baking instructions.
• Bake, covered, in a 375 degree oven. approximately 45 minutes.
• * Note: I sometimes leave out the mushrooms and instead add a can of black beans and some fresh or frozen corn kernels. You can easily add ingredients of your liking to alter the recipe, such as sliced black olives or some diced green chili.

MEXICAN TORTILLA BREAKFAST CASSEROLE

Steps:

• Cook sausages according to package directions; cut into ¼-inch slices; set aside.
• In a skillet, sauté onion and bell pepper in oil until almost tender.
• Stir in garlic and chili pepper; cook for 1 additional minute.
• Add sausage and chilies; set aside.
• In a bowl, combine cheeses, green onion and cilantro.
• In a greased, 13-in. x 9-in. x 2-in. baking dish, sprinkle one third of tortilla chips.
• Follow with one-half of the sausage mixture and one-half of the cheese mixture; repeat.
• In a bowl, beat eggs, milk, salt and pepper sauce; pour over layered ingredients.
• Sprinkle with remaining tortilla chips.
• Bake, uncovered, at 350ºF for 45-50 minutes or until a knife inserted in the center comes out clean.
• Let stand for 10 minutes before cutting.

MEXICAN TORTILLA CASSEROLE

Steps:

• Brown and drain meat; stir in onion, bell peppers, chilies, and season mix.
• Cook until veggies are slightly tender (about 5 minutes). Blend salsa in blender and pour 1/2 cup on bottom of a greased 9x13-inch baking dish.
• Cover with 5 tortillas, spread with 1/2 of meat mix and 1/2 more salsa, sprinkle with 1 cup of cheese and layer rest of ingredients.
• Bake for 20 minutes at 350°F or until top is golden brown.
• Top with lettuce, sour cream tomatoes, whatever you like.
• Enjoy.

MEXICAN TORTILLA CASSEROLE

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Brown ground beef then drain. Add taco seasoning & water as directed on pkg and mix well. Then add refried beans & salsa. Stir until everything is mixed well and cook until hot but not bubbling.
• 3. Spray a 2 qt casserole dish with non-stick spray. Place a tortilla in the bottom of the dish. Spread about half a cup of meat mixture on top of tortilla. Sprinkle with cheese. Repeat layers, ending with meat mixture and cheese. Bake until cheese is melted and meat mixture is bubbling - approximately 40 - 45 minutes. Cut into wedges. May be served with your favorite toppings: sour cream, guacamole, etc.

MEXICAN TORTILLA CASSEROLE

Steps:

• Spray a spring form, round cake pan or casserole with cooking spray. Brown ground beef and onion; drain fat. Add taco seasonings and cook according to package direction. Lay 1 tortilla in bottom of baking dish and spread 1/3 of bean on it, top with 1/3 of the meat and sprinkle on some cheese. 2nd layer tortilla, 1/2 the rice, 1/2 salsa, 1/2 the black beans and cheese. 3rd layer tortilla, 1/3 beans , 1/3 meat, cheese. 4 layer tortilla, beans, meat, black beans, rice, salsa and cheese. Bake covered with foil at 350 for about 40 minutes uncover and bake 10-15 minutes longer. Let sit 5 minutes before cutting. After baking top with sour cream, diced onion and shredded lettuce if desired

SKINNY MEXICAN TORTILLA CASSEROLE

Steps:

• 1. Coat a 9" square pan with cooking spray. 2. In a large nonstick pan, cook the ground turkey, onions, garlic, chili powder and cumin over medium-high heat until onions are tender and beef is no longer pink. 3. Stir in black beans and Rotel and mix well. 4. Remove from heat and set aside. 5. In a small bowl, stir together sour cream, corn, cottage cheese and garlic powder. 6. Place 2 tortillas, overlapping on the bottom of pan. 7. Top with half the meat mixture, half the sour cream mixture and half the enchilada sauce. 8. Repeat layers. 9. Cover casserole with foil. 10. Bake at 350 degrees for 30-35 minutes, until heated through. 11. Remove from oven: sprinkle with cheese evenly over the top of the casserole. 12. Bake uncovered for about 10 minutes, until cheese is melted. 13. Remove from oven and let sit for about 10 minutes to set.