Tortilla Beef Casserole Recipe

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Tortilla Beef Casserole Recipe

Read Reviews
4 1 1
Publisher Photo
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
MAKES:
8-10 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min. + standing
MAKES:
8-10 servings
TOTAL TIME:
Prep: 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 (9 inches)
  • 2 cups (8 ounces) shredded Colby/Monterey Jack cheese
  • 2 cups (8 ounces) shredded Mexican cheese blend or cheddar cheese
  • 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.
Originally published as Tortilla Beef Casserole in Casserole Cookbook 2001, p304

Nutritional Facts

1-1/2 cups: 453 calories, 25g fat (14g saturated fat), 87mg cholesterol, 1252mg sodium, 25g carbohydrate (2g sugars, 0 fiber), 30g protein.

  • 2 pounds ground beef
  • 1 can (26 ounces) condensed chicken with rice soup, undiluted
  • 1 jar (16 ounces) picante sauce
  • 6 flour tortillas (9 inches)
  • 2 cups (8 ounces) shredded Colby/Monterey Jack cheese
  • 2 cups (8 ounces) shredded Mexican cheese blend or cheddar cheese
  • Sour cream, tomatoes, chopped lettuce, ripe olives, onions and/or additional picante sauce, optional
  1. 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.
  2. 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.
  3. 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.
Originally published as Tortilla Beef Casserole in Casserole Cookbook 2001, p304

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lighthouse1104 User ID: 169133 204967
Reviewed Feb. 14, 2013

"It was amazing I would defiantly make this again."

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