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Tortilla Beef Casserole

 Tortilla Beef Casserole
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
8-10 ServingsPrep: 30 min. Bake: 25 min. + standing

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.

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Tortilla Beef Casserole (continued)

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.