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Tortilla Casserole | Can't Stay Out of the Kitchen | this is a delicious #TexMex layered #casserole like a #Mexican #lasagna using #tortillas instead. Makes 2 large dishes so it's perfect for company or potlucks. #beef

Tortilla Casserole

Teresa Ambra
Fabulous Tex-Mex casserole that's filled with ground beef, diced tomatoes and green chilies, salsa, fire roasted corn and cream of mushroom soup layered with corn tortillas and pepper jack cheese. It's topped with olives, tomatoes, green onions, cilantro and sour cream. Perfect for company or potlucks. This recipe makes two casseroles.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Beef Main Dish
Cuisine Tex-Mex
Servings 24
Calories 379 kcal

Equipment

  • 1 large skillet
  • 1 hamburger chopper
  • 2 9x13" glass baking dishes
  • measuring cups
  • measuring spoons
  • 1 sharp knife to cut vegetables

Ingredients
  

  • 2 1/2 lbs. 93% or 95% lean ground beef
  • 48 white corn tortillas
  • 1 can cream of mushroom soup
  • 1 red bell pepper chopped
  • 1 medium onion diced
  • 14 oz. can diced tomatoes with green chilies drain off about one-quarter cup liquid
  • 1 cup medium chunky salsa
  • 15 oz. can fire roasted corn drained
  • 2 cloves garlic finely minced
  • 2 tsp. chili powder
  • 1 tsp. cumin
  • 1 tsp. Nature’s Seasonings
  • 8 cups Pepper Jack cheese
  • 1 cup sour cream for garnish
  • 1/4 cup fresh cilantro minced, for garnish
  • 1 green onion sliced, for garnish
  • 2.25 oz. can ripe olives sliced and drained, for garnish
  • 1/2 cup grape tomatoes halved, for garnish

Instructions
 

  • Brown beef with onions, bell pepper and garlic in a large skillet over medium heat.
  • Use a hamburger chopper to break the ground beef down into very small pieces.
  • Drain grease; add chili powder, cumin and Nature's Seasonings and stir well to combine.
  • Add cream of mushroom soup, salsa, corn, partially drained tomatoes with diced chilies and 1 ½ cups cheese.
  • Spray two 9x13” glass baking dishes with cooking spray.
  • Layer white corn tortillas on bottom. (Layer six for each casserole dish).
  • Spread with beef mixture and sprinkle with cheese. (Use about 2/3 to 1 cup beef mixture and about 1/2 cup of cheese on each layer).
  • Repeat layers three times.
  • Add a little extra cheese on top of each casserole
  • Bake, covered with foil, at 350° for about 30 minutes or until hot and bubbly.
  • Remove foil and bake about 5 minutes longer.
  • Cut into individual portions to serve.
  • Garnish each serving with sour cream, cilantro, olives and tomatoes.

Notes

NOTE: I don’t measure the ingredients exactly when I layer in the casserole dish. I just eyeball it and put in the amounts that look right to me.
 
NOTE: This makes 2 9x13” casseroles. Halve the recipe if you don't want to make this much.
 
NOTE: You can also add drained pinto or black beans to the beef mixture, if desired.
 
NOTE: I do not recommend freezing this casserole as tortillas usually turn slimy after thawing.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 379kcalCarbohydrates: 31gProtein: 24gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 69mgSodium: 496mgPotassium: 460mgFiber: 5gSugar: 3gVitamin A: 804IUVitamin C: 10mgCalcium: 357mgIron: 3mg
Keyword beef, casserole, cheese, ground beef, main dish, olives, Tex Mex, tomatoes, tortillas
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