Hearty Tortilla Casserole
Hearty Tortilla Casserole is a lacto ovo vegetarian main course. For $1.56 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. One portion of this dish contains around 24g of protein, 36g of fat, and a total of 603 calories. This recipe serves 4. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes about 1 hour and 5 minutes. 20 people were glad they tried this recipe. It is brought to you by Taste of Home. If you have heavy whipping cream, jalapeno pepper, onion, and a few other ingredients on hand, you can make it. All things considered, we decided this recipe deserves a spoonacular score of 48%. This score is pretty good. If you like this recipe, take a look at these similar recipes: Hearty Chicken Tortilla Soup, Hearty Turkey Casserole, and Hearty Taco Casserole.
Servings: 4
Preparation duration: 35 minutes
Cooking duration: 30 minutes
Ingredients:
1 tablespoon canola oil
4 flour tortillas (8 inches)
1 garlic clove, minced
1/4 cup heavy whipping cream
1 jalapeno pepper, seeded and finely chopped
1 cup (4 ounces) shredded Monterey Jack cheese, divided
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 can (16 ounces) refried beans
Sour cream and salsa, optional
1/8 teaspoon salt
1 cup (4 ounces) shredded cheddar cheese, divided
2 tablespoons taco seasoning
1/3 cup water
Equipment:
frying pan
sauce pan
baking pan
Cooking instruction summary:
Directions 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. 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. 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. 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 WomanJuly/August 1998, p33 Nutritional Facts 1 serving (2 each) equals 657 calories, 35 g fat (18 g saturated fat), 112 mg cholesterol, 1,442 mg sodium, 51 g carbohydrate, 7 g fiber, 34 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. In a skillet over medium heat, cook beef until no longer pink; drain.
2. Add taco seasoning and water. Simmer, uncovered, for 5 minutes; remove from the heat and set aside.
3. In a saucepan, saute onion, chilies, jalapeno and garlic in oil until tender, about 8 minutes.
4. Stir in cream and salt. Cover and simmer for 5 minutes.
5. Spread 3 tablespoons sauce in an ungreased 8-in. round or square baking dish.
6. Spread about 2 teaspoons sauce on each tortilla; layer with beans, beef mixture and 2 tablespoons of each kind of cheese.
7. Roll up and place seam side down in baking dish. Top with remaining sauce.
8. Bake, uncovered, at 350° for 25 minutes. Sprinkle with remaining cheeses; bake 5 minutes longer.
9. Serve with sour cream and salsa if desired.
Nutrition Information:
covered percent of daily need
