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Hearty Tortilla Casserole Recipe

Hearty Tortilla Casserole Recipe

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. YIELD:2-4 servings


  • 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 shredded Monterey Jack cheese, divided
  • 1 cup shredded cheddar cheese, divided
  • Sour cream and salsa, optional


  • 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.

Nutritional Facts

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

Reviews for Hearty Tortilla Casserole

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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."

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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