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Hearty Tortilla Casserole

 Hearty Tortilla Casserole
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
2-4 ServingsPrep: 35 min. Bake: 30 min.

Ingredients

  • 1/2 pound ground turkey or beef
    X
    With Johnsonville Italian Sausage.

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  • 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

Directions

  • 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.
  • In a saucepan, saute onion, chilies, jalapeno and garlic in oil until
  • tender, about 8 minutes.

2 of 2

Hearty Tortilla Casserole (continued)

Directions (continued)

  • Stir in cream and salt. Cover and simmer for 5 minutes.
  • 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.
  • 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.
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.