Best Tijuana Casserole Recipes

Tijuana casserole image

Provided by Tracy Helling

Number Of Ingredients 6

2 can(s) ranch style beans
2 can(s) rotel chilies and tomatoes
1 can(s) cream of chicken soup
2 lb chicken breasts, diced and blanched
1 lb brick sharp cheddar cheese
1 pkg flour tortillas (smaller sized)

Steps:

1. Preheat oven to 350 degrees. Oil deep, square casserole dish. Boil chicken pieces until done. Mix cans of beans, Rotel and condensed soup together. Add chicken.
2. Grate cheese.
3. To assemble: Layer meat/sauce mixture, then cheese, then tortilla in a square casserole dish, finishing with a tortilla and cheese. Bake, covered, in a 350 degree oven for 20-30 minutes or until bubbling. Serves 4-6.

Tijuana Taco Casserole Recipe image

Provided by @MakeItYours

Number Of Ingredients 9

2 cups corn chips ( coarsely crushed or chopped)
1 tomato, chopped
1 (2 1/3 ounce) cans sliced black olives
2 green onions, chopped
1 cup salsa ( I prefer mild, but if you would like to kick it up a notch, go for it)
2 cups monterey jack cheese, divided ( or mixed cheddar, jack etc.)
1 (15 ounce) cans refried beans
1 (1 1/4 ounce) packages taco seasoning
1 lb ground beef

Steps:

Brown ground beef and drain.
Add taco seasoning and cook according to package directions, adding proper amount of water.
Put corn chips on bottom of 8x8" dish.
Cook refried beans on stove until hot.
Add 1 cup cheese and 1 cup salsa. Stir until combined.
Pour beans over corn chips in dish.
Add beef to top of beans.
Sprinkle remaining cheese over top.
Sprinkle green onions and black olives over cheese.
Bake in a 375 degree oven until the cheese is sufficiently melted.
Take out of oven and sprinkle chopped tomatoes on top. Wait 1-2 minutes and then serve.