Tortilla Casserole

Happy New Year to one and all! I hope you are having a wonderful New Year’s Day and enjoying the holiday with friends and/or family. Today’s recipe is a tasty Tex-Mex casserole that’s rather quick and easy to assemble and prepare for dinner. It combines ground beef, onions, garlic, cumin, chili powder, both tomato and mushroom soups and cheese, which is layered between corn tortillas and more cheese. I had this oven ready in less than 30 minutes.

Last month ice storms whipped through North Texas and we had to cancel a dinner party for our Sunday school class because roads were slick and dangerous. On top of that, the power was out all across the county. I was in the middle of baking my Melt in Your Mouth Pumpkin Cookies when the power went out. Fortunately for us, ours was only out about three hours due to one of the trees down the street falling on a power line. But others in the county were not so lucky. Some friends of ours had power outages for a couple of days.

I had all the ingredients for this recipe on hand so I whipped it up for some friends who had been without power for a couple of days. We pretty well demolished this casserole in very short order. They were thrilled to have hot food and I was grateful that all the stuff I purchased for the canceled party wasn’t going to go to waste.

Back when I worked at Dallas Baptist University in the early 2000s, Bettie Raye and I worked in the Financial Aid office together. There were a lot of great cooks in that department and Bettie was a phenomenal cook. She was always bringing in some great recipe. She made the best chocolate covered strawberries ever! She gave me many of her recipes while we worked there and this was one of them.

This casserole turned out quite well–very tasty, cheesy and gooey. It had the extra bonus of being quick and easy. I didn’t tinker with Bettie’s recipe because I wanted to see what it was like just like it stands. But feel free to add more stuff to the casserole if you want increased flavor and texture. Any of the following would also be good: a can of diced tomatoes with green chilies, rinsed and drained black beans, drained whole kernel corn, or sliced, drained, ripe olives. No matter which way you serve it, if you enjoy Tex-Mex foods, you’re sure to enjoy Tortilla Casserole.

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This Tortilla Casserole sure hit the spot on a cold winter night where we didn’t want to get out.

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Most of the roads had cleared enough to drive carefully when we had our company over, but they were still without power so they appreciated having a hot meal.

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Doesn’t Tortilla Casserole look spectacular?

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This quick and easy recipe was very tasty.

 

Here’s what I did.

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Brown ground beef, onions, garlic, cumin and seasoning salt.

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Drain off any grease. Add tomato soup, cream of mushroom soup, cheese and chili powder. 

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Stir to combine and heat through. If you want more texture and flavor this is when you would add those ingredients.

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Spray a 9×13″ glass baking dish with cooking spray. Add a layer of corn tortillas.

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Sprinkle about one-fourth of the beef over top of the tortillas. I was a little sparing with this layer. I added more on subsequent layers.

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Sprinkle with cheese.

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Here is another layer of tortillas, beef mixture and cheese.

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Here is the third layer of tortillas, beef and cheese.

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Here is the fourth layer of tortillas beef and cheese. Add a little extra cheese on top and cover with foil. Bake at 350 for about 30 minutes until hot and bubbly.

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Here’s what the top of the casserole looked like.

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We cleaned this casserole out quite quickly.

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Tortilla Casserole was quite good. There weren’t many leftovers.

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I served mine with a side of Chunky Homemade Guacamole and sour cream.

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Doesn’t this look wonderful?

 

Here’s the recipe.

 

TORTILLA CASSEROLE

(Recipe adapted from Bettie Raye when we worked at Dallas Baptist University, Dallas, TX)

Tortilla Casserole
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Beef Main Dish
Cuisine: Tex-Mex
Serves: 10
Ingredients
  • 2 lbs. lean ground beef
  • corn tortillas
  • 1 can tomato soup
  • 1 can cream of mushroom soup
  • 2 tsp. chili powder
  • 3-4 cups jalapeno jack and mild cheddar cheese, divided use
  • 1 heaping tbsp. minced garlic from a jar
  • 1 tsp. cumin
  • 1 tsp. Nature’s Seasonings
  • 1 medium onion, diced
Instructions
  1. Brown beef with onions, garlic, cumin and seasoning salt.
  2. Drain grease.
  3. Add soups, chili powder and 1 ½ cups cheese.
  4. Spray 9x13” glass baking dish with cooking spray.
  5. Layer corn tortillas on bottom.
  6. Spread with about ¼ of the beef mixture, and ¼ to ⅓ cup of the remaining cheese.
  7. Repeat layers three times.
  8. Add a little extra cheese on top.
  9. Bake, covered with foil, at 350° for about 30 minutes or until hot and bubbly.
Notes
Any of the following ingredients added to the beef mixture will enhance this recipe: a can of diced tomatoes with green chilies, rinsed and drained black beans, drained whole kernel corn, or sliced, drained olives.

 

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We loved how cheesy and gooey this casserole turned out.

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Tortilla Casserole is very economical as well as being quick and easy.

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Grab a fork and come join us!

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4 Responses to “Tortilla Casserole”

  1. January 2, 2014 at 8:06 am #

    This has made me so hungry! Looks amazing and I look forward to trying it. Will go on my dinner list for next week.
    Abigail

    • January 2, 2014 at 11:08 am #

      Thanks Abigail. This recipe is really simple and easy. Feel free to add more stuff like black beans, corn, olives or diced tomatoes with green chilies if you want a little more oomph and texture! I like it both ways.

  2. January 1, 2014 at 7:00 pm #

    Looks great, can’t wait to try it!

    • January 1, 2014 at 10:32 pm #

      Hope you enjoy it. Thanks for stopping by.

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