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Tortilla Casserole

 Tortilla Casserole
"This dish combines most of the food groups into a satisfying meal," writes Joy Clark from Evansville, Wyoming.
6-8 ServingsPrep: 10 min. Cook: 25 min.

Ingredients

  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1 envelope taco seasoning
  • 1 can (8 ounces) tomato sauce
  • 1 can (6 ounces) tomato paste
  • 1/2 cup sliced ripe olives
  • 1/4 cup water
  • 1/2 teaspoon chili powder
  • 2 eggs
  • 1 cup (8 ounces) sour cream
  • 1/4 teaspoon pepper
  • 4 flour tortillas (7 inches)
  • 2 cups crushed corn chips
  • 2 cups (8 ounces) shredded Monterey Jack cheese

Directions

  • Crumble meat into a 2-qt. microwave-safe dish; add onion and green
  • pepper. Cover and microwave on high for 5-6 minutes or until meat is
  • no longer pink; drain. Stir in the taco seasoning, tomato sauce,
  • tomato paste, olives, water and chili powder. Cover and cook at 50%
  • power for 10 minutes or until thickened, rotating dish once.
  • In a bowl, whisk the eggs, sour cream and pepper. Place two tortillas
  • in an 11-in. x 7-in. microwave-safe dish. Layer with half of the
  • sour cream mixture and meat sauce; repeat. Top with corn chips and

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Tortilla Casserole (continued)

Directions (continued)

  • cheese.
  • Microwave, uncovered, at 50% power for 10-15 minutes or until a
  • thermometer reads 160° and cheese is melted. Let stand for 5
  • minutes before cutting. Yield: 6-8 servings.