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Tortilla Beef Casserole Recipe

When I first started making this casserole, I wrapped up the tortillas like enchiladas, but this way is much easier and just as good. I've also make it with ground turkey instead of beef.—Janice Wedemeyer, Holland, Michigan

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Tortilla Beef Casserole Recipe

Prep: 30 min. Bake: 25 min. + standing

Yield: 8-10 Servings

30 25 55

Ingredients

2 pounds ground beef
1 can (26 ounces) condensed chicken with rice soup, undiluted
1 jar (16 ounces) picante sauce
6 flour tortillas (8 inches)
2 cups (8 ounces) shredded Colby/Monterey Jack cheese
2 cups (8 ounces) shredded Mexican cheese blend
Sour cream, tomatoes, chopped lettuce, ripe olives, onions and/or additional picante sauce, optional

Directions

In a Dutch oven, cook the beef over medium heat until no longer pink; drain. Drain broth from soup, reserving rice mixture (discard broth or refrigerate for another use). Stir rice mixture and picante sauce into beef. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
Place four tortillas on the bottom and up the sides of a greased 13-in. x 9-in. baking dish. Spread with half of the beef mixture. Combine cheeses; sprinkle half over the beef. Top with remaining tortillas, beef mixture and cheese.
Bake, uncovered, at 350° for 25-30 minutes or until heated through and cheese is melted. Let stand for 10 minutes before serving. Serve with sour cream, tomatoes, lettuce, olives, onions and/or picante sauce if desired. Yield: 8-10 servings.

Nutritional Facts 1 serving (1-1/2 cups) equals 453 calories, 25 g fat (14 g saturated fat), 87 mg cholesterol, 1,252 mg sodium, 25 g carbohydrate, 0 fiber, 30 g protein.

Originally published as Tortilla Beef Casserole in Casserole Cookbook , p304