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Hearty Tortilla Casserole Recipe
Hearty Tortilla Casserole Recipe photo by Taste of Home

Hearty Tortilla Casserole Recipe

Read Reviews (2)
4.67 2
Publisher Photo
Being single, I often halve this recipe to yield a meal for one plus a lunch I can take to work. When co-workers remark on how good it looks, I ask them over to try it, then pass along the recipe. It's hot but not overpowering. -Terri Nelson, Warren, Minnesota
TOTAL TIME: Prep: 35 min. Bake: 30 min.
MAKES:2-4 servings
TOTAL TIME: Prep: 35 min. Bake: 30 min.
MAKES: 2-4 servings

Ingredients

  • 1/2 pound ground beef
  • 2 tablespoons taco seasoning
  • 1/3 cup water
  • 1 small onion, finely chopped
  • 1 to 2 Anaheim or Poblano chilies, roasted, peeled and finely chopped or 1 can (4 ounces) chopped green chilies
  • 1 jalapeno pepper, seeded and finely chopped
  • 1 garlic clove, minced
  • 1 tablespoon canola oil
  • 1/4 cup heavy whipping cream
  • 1/8 teaspoon salt
  • 4 flour tortillas (8 inches)
  • 1 can (16 ounces) refried beans
  • 1 cup (4 ounces) shredded Monterey Jack cheese, divided
  • 1 cup (4 ounces) shredded cheddar cheese, divided
  • Sour cream and salsa, optional

Nutritional Facts

1 serving (2 each) equals 657 calories, 35 g fat (18 g saturated fat), 112 mg cholesterol, 1,442 mg sodium, 51 g carbohydrate, 7 g fiber, 34 g protein.

Directions

  1. In a skillet over medium heat, cook beef until no longer pink; drain. Add taco seasoning and water. Simmer, uncovered, for 5 minutes; remove from the heat and set aside.
  2. In a saucepan, saute onion, chilies, jalapeno and garlic in oil until tender, about 8 minutes.
  3. Stir in cream and salt. Cover and simmer for 5 minutes.
  4. Spread 3 tablespoons sauce in an ungreased 8-in. round or square baking dish. Spread about 2 teaspoons sauce on each tortilla; layer with beans, beef mixture and 2 tablespoons of each kind of cheese. Roll up and place seam side down in baking dish. Top with remaining sauce.
  5. Bake, uncovered, at 350° for 25 minutes. Sprinkle with remaining cheeses; bake 5 minutes longer. Serve with sour cream and salsa if desired. Yield: 2-4 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Hearty Tortilla Casserole in Country Woman July/August 1998, p33

Nutritional Facts

1 serving (2 each) equals 657 calories, 35 g fat (18 g saturated fat), 112 mg cholesterol, 1,442 mg sodium, 51 g carbohydrate, 7 g fiber, 34 g protein.

Reviews for Hearty Tortilla Casserole(2)

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
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MY REVIEW
Reviewed Sep. 17, 2013

I've made this before using canned peppers. This time I used fresh poblano and Jalpeno. I didn't have refried beans, but I did have black beans. I used 2 Tbsp black beans on each tortilla. And as I always do, I up the amount of whipping cream to 1/2 cup. It works so much better that way. I got compliments this time.

MY REVIEW
Reviewed Mar. 27, 2011

my little ones aren't fond of peppers and onions, so I made it withoug most of the sauce items. Still it was so good and gave a creamer texture then my usual enchiladas.

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