Best Tijuana Taco Casserole Recipes

EASY MEXICAN CASSEROLE

Easy Mexican Casserole image

This is an easy and very tasty dish. I often substitute ground turkey and low fat dairy products and it is still delicious! Serve with chips, salsa and green salad.

Provided by ANDREALF63

Categories World Cuisine Recipes Latin American Mexican

Time 50m

Yield 6

Number Of Ingredients 9

Ingredients

1 pound lean ground beef
2 cups salsa
1 (16 ounce) can chili beans, drained
3 cups tortilla chips, crushed
2 cups sour cream
1 (2 ounce) can sliced black olives, drained
½ cup chopped green onion
½ cup chopped fresh tomato
2 cups shredded Cheddar cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a large skillet over medium-high heat, cook ground beef until no longer pink. Stir in salsa, reduce heat, and simmer 20 minutes, or until liquid is absorbed. Stir in beans, and heat through.
Spray a 9x13 baking dish with cooking spray. Spread crushed tortilla chips in dish, and then spoon beef mixture over chips. Spread sour cream over beef, and sprinkle olives, green onion, and tomato over the sour cream. Top with Cheddar cheese.
Bake in preheated oven for 30 minutes, or until hot and bubbly.

Nutrition Facts : Calories 631.9 calories, Carbohydrate 32.8 g, Cholesterol 119.2 mg, Fat 43.7 g, Fiber 6.2 g, Protein 31.7 g, SaturatedFat 22.5 g, Sodium 1308.3 mg, Sugar 6 g

TIJUANA CASSEROLE

Tijuana casserole image

Found a version of this recipe in a church cookbook. It used beef and corn tortillas. I decided to go with chicken and flour tortillas, and the result is now a family favorite!

Provided by Tracy Helling

Number Of Ingredients 6

Ingredients

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.

MEXICAN CASSEROLE

Mexican Casserole image

Born out of a need to rid the fridge of extras, this Mexican casserole recipe is flexible. Add more corn to make it sweeter, if you like. You can also spice it up as hot or mild as you want. -David Mills, Indianapolis, Indiana

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1-1/2 pounds ground beef
1 envelope taco seasoning
3/4 cup water
1 can (16 ounces) refried beans
1/2 cup salsa
6 flour tortillas (6 inches)
2 cups frozen corn, thawed
2 cups shredded cheddar cheese
Optional: Shredded lettuce, chopped tomatoes, sliced ripe olives and sour cream

Steps:

Preheat oven to 350°. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. , Meanwhile, in a microwave-safe bowl, combine beans and salsa. Cover and microwave 1-2 minutes or until spreadable., Place three tortillas in a greased round 2-1/2-qt. baking dish. Layer with half the beef, bean mixture, corn and cheese; repeat layers. , Bake, uncovered, until cheese is melted, 40-45 minutes. Let stand 5 minutes. If desired, serve with lettuce, tomatoes, olives and sour cream.

Nutrition Facts : Calories 546 calories, Fat 25g fat (13g saturated fat), Cholesterol 102mg cholesterol, Sodium 1368mg sodium, Carbohydrate 44g carbohydrate (2g sugars, Fiber 5g fiber), Protein 37g protein.

TIJUANA TACOS

Tijuana Tacos image

Living in Tijuana for years, it's been hard to be back living in the U.S. Everyone once in a while, (once a month), I absolutely have to make this. Best if you can make homemade flour tortillas, but just fine with store bought.

Provided by Travis S

Categories One Dish Meal

Time 25m

Yield 6 Quesadillas con carne, 3 serving(s)

Number Of Ingredients 13

Ingredients

1 lb top sirloin steak, thin sliced
steak seasoning (recommend Outback Steakhouse-Style Steak Outback Steakhouse-Style Steak , just substitute cayenne for paprika)
6 teaspoons siracha hot sauce (teaspoon per carne asada)
6 flour tortillas
6 slices fresh monterey jack cheese (best is homemade from Mexican Deli)
1 (15 ounce) can pinto beans with chilies
6 whole jalapeno peppers
1 whole onion, diced
1 bunch fresh cilantro, chopped
6 tablespoons salsa, your favorite
4 key limes
1/2 teaspoon salt
1 garlic clove, minced

Steps:

Saute diced onions in olive oil until brown, put in bowl, cover with aluminum foil.
Pit avocados, remove the meat from the skin. Slice thinly, place in a bowl.
Mix salt, avocado, and minced garlic until a relatively consistent texture (still chunky).
Juice limes over avocado mixture, mix thoroughly.
Warm the beans in a pot on low heat (include all the liquid from the can). While simmering, prepare the meat.
First, make sure to buy steaks sliced 1/4" thick (carne asada cut).
Marinade the steak if you want (I don't, with the seasoning).
Let the steaks warm up to room temperature.
Pre-heat grill on high.
Rub steak seasoning on both sides of each steak.
Place on grill.
Put 1 teaspoon Siracha on each steak, rub to spread evenly.
Grill on high for 3 to 4 minutes each side, or until medium rare.
Remove the steaks, but leave the grill on. Throw the 6 jalapenos on the grill, set to low, and leave to cook, turning frequently.
Cut the meat into 1/4" cubes, set in bowl, cover with aluminum foil.
Layer half of each tortilla with cheese, fold, and grill on high for about 45 seconds each side (until starting to turn brown and cheese completely melted). Immediately remove. At the same time, remove now cooked jalapenos.
Quickly open each quesadilla and layer with beans, meat, avocado, cilantro and onion, and top with your favorite salsa and jalapeno chilis.
Eat quickly -- enjoy.