Best Tortilla Taco Casserole Recipes

BEEF TORTILLA TACO CASSEROLE

Steps:

• Heat oven to 350°F.
• In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
• Stir in taco seasoning mix, water and bell pepper strips. Simmer 3 to 4 minutes, stirring frequently, until thickened. Stir in salsa and corn.
• Spray 13x9-inch baking dish with cooking spray. Cut tortillas in half; place 6 tortilla halves in bottom of baking dish.
• Top with half of beef mixture. Sprinkle with 3/4 cup of the cheese and remaining tortilla halves. Top with remaining beef mixture and cheese.
• Cover baking dish with foil. Bake 35 to 40 minutes or until heated through and cheese is melted.
• To Make Ahead: Wrap foil-covered casserole in double layer of plastic wrap; freeze up to 3 months. To thaw and bake: Thaw overnight or until completely thawed in refrigerator. Remove plastic wrap. Bake 1 hour to 1 hour 10 minutes. To bake from freezer (no thawing): Heat oven to 350°F. Remove plastic. Bake 1 hour 30 minutes to 1 hour 40 minutes.

BEEF TORTILLA TACO CASSEROLE RECIPE - (3.8/5)

Steps:

• How to Make Guacamole How to Make Salsa How to Make Meatloaf We're pretty much obsessed with make-ahead meals at Pillsbury, so we created this cheesy Mexican-inspired casserole specifically to be a freezer-friendly dinner. (We've even included instructions for baking it straight from the freezer as well as defrosting it first.) So whether you make it for dinner tonight or prep it now for a time-saving freezer meal later, you're guaranteed delicious results. package (1 oz) Old El Paso™ 25% less sodium taco seasoning mix red bell pepper, cut into 1-inch strips cups shredded Colby-Monterey Jack cheese blend (8 oz) Heat oven to 350°F. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in taco seasoning mix, water and bell pepper strips. Simmer 3 to 4 minutes, stirring frequently, until thickened. Stir in salsa and corn. Spray 13x9-inch (3-quart) baking dish with cooking spray. Cut tortillas in half; place 6 tortilla halves in bottom of baking dish. 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. Spray piece of foil large enough to cover baking dish with cooking spray. Cover baking dish with foil sprayed side down. Bake 35 to 40 minutes or until heated through and cheese is melted. To Make Ahead:Wrap foil-covered casserole in double layer of plastic wrap; label and freeze up to 3 months. To thaw and bake:Thaw overnight or until completely thawed in refrigerator. Remove plastic wrap. Bake 1 hour to 1 hour 10 minutes or until center is hot (165°F) and cheese is melted. To bake from freezer (no thawing):Heat oven to 350°F. Remove plastic. Bake 1 hour 30 minutes to 1 hour 40 minutes or until center is hot (165°F) and cheese is melted. Heat oven to 350°F. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in taco seasoning mix, water and bell pepper strips. Simmer 3 to 4 minutes, stirring frequently, until thickened. Stir in salsa and corn. Spray 13x9-inch (3-quart) baking dish with cooking spray. Cut tortillas in half; place 6 tortilla halves in bottom of baking dish. 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. Spray piece of foil large enough to cover baking dish with cooking spray. Cover baking dish with foil sprayed side down. Bake 35 to 40 minutes or until heated through and cheese is melted. To Make Ahead:Wrap foil-covered casserole in double layer of plastic wrap; label and freeze up to 3 months. To thaw and bake:Thaw overnight or until completely thawed in refrigerator. Remove plastic wrap. Bake 1 hour to 1 hour 10 minutes or until center is hot (165°F) and cheese is melted. To bake from freezer (no thawing):Heat oven to 350°F. Remove plastic. Bake 1 hour 30 minutes to 1 hour 40 minutes or until center is hot (165°F) and cheese is melted. Sprinkle with chopped fresh cilantro before serving, and serve with sour cream. Use a 13x9-inch foil pan to make ahead and freeze. © 2016 ®/TM General Mills All Rights Reserved Wheaties

TORTILLA TACO CASSEROLE

Steps:

• 1. Preheat oven to 350^;spray a 9x13 baking dish with oil; set aside. Cook and scramble beef until no longer pink; drain grease if any.
• 2. Add to the meat mixture 1/2 the diced onion,1 packet of the taco seasoning , sugar and mozzarella cheese; stir to mix together. Remove from heat,set aside.
• 3. In a medium bowl, combine the picante sauce, crushed tomatoes ,broth, remaining taco seasoning packet, chili powder, garlic powder and seasoned salt; mix well to blend. Set aside.
• 4. Stack tortillas, wrap in a damp paper towel and microwave about 1 minute,just until warm and soft; keep covered.
• 5. Spoon a portion of the meat mixture down the middle of each tortilla and carefully roll up. Place seam side down side by side in the prepared dish.
• 6. Pour the sauce mixture evenly over the rolls and if you had any meat mixture leftover, distribute evenly over top of sauce. Top with remaining cheese and onions. Bake in oven for 20 minutes or until hot and cheese has melted.

DANCING TORTILLA TACO CASSEROLE

Steps:

• Brown ground beef; drain.
• Add chopped onions, taco seasoning, water, and salsa.
• Stir well and cook on low for 5 minutes.
• Spray bottom of 9x13 baking dish and make 3 layers of meat mixture, cheese, and chips (in that order), ending with cheese.
• Sprinkle corn over the middle layer of meat.
• Cover with foil and bake at 350 degrees for 25 minutes or until cheese is bubbly.
• Remove foil and bake for 5 more minutes.
• Serve with sour cream, chopped green onions, sliced olives, and/or taco sauce if desired.