Hearty Tortilla Casserole Recipe

4.5 2 3
Hearty Tortilla Casserole Recipe
Hearty Tortilla Casserole Recipe photo by Taste of Home
Publisher Photo

Hearty Tortilla Casserole Recipe

Read Reviews
4.5 2 3
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
MAKES:
2-4 servings
TOTAL TIME:
Prep: 35 min. Bake: 30 min.
MAKES:
2-4 servings
TOTAL TIME:
Prep: 35 min. Bake: 30 min.

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 vegetable oil
  • 1/4 cup 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, brown beef; 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. Stir in cream and salt. Cover and simmer for 5 minutes. Spread 3 tablespoons sauce in an ungreased 8-in. 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.
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

2 each: 657 calories, 35g fat (18g saturated fat), 112mg cholesterol, 1442mg sodium, 51g carbohydrate (4g sugars, 7g fiber), 34g protein.

  • 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 vegetable oil
  • 1/4 cup 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
  1. In a skillet, brown beef; 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. Stir in cream and salt. Cover and simmer for 5 minutes. Spread 3 tablespoons sauce in an ungreased 8-in. 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.
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

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MY REVIEW
cafritz User ID: 1148899 23767
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
cristenc User ID: 2490821 29295
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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