Tortilla Casserole Recipe

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Tortilla Casserole Recipe

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5 1
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"This dish combines most of the food groups into a satisfying meal," writes Joy Clark from Evansville, Wyoming.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. Cook: 25 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Tortilla Casserole in Quick Cooking March/April 2004, p59

  • 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
  1. 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.
  2. 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 cheese.
  3. 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.
Originally published as Tortilla Casserole in Quick Cooking March/April 2004, p59

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