LAYERED TACO CASSEROLE RECIPES

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DOUBLE-DUTY LAYERED ENCHILADA CASSEROLE RECIPE: HOW TO MAK…



Double-Duty Layered Enchilada Casserole Recipe: How to Mak… image

Here's a heap of cozy comfort. The Taste of Home Test Kitchen took my recipe for chili without beans and turned it into a scrumptious enchilada casserole. —Molly Butt, Granville, Ohio

Provided by Taste of Home

Categories     Dinner

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 12 servings.

Number Of Ingredients 8

5 cups reserved Double-Duty Hearty Chili without Beans or any thick chili without beans
1-1/2 cups frozen corn (about 8 ounces)
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
6 flour tortillas (10 inches)
3 cups shredded Mexican cheese blend, divided
1 can (10 ounces) enchilada sauce
Optional: Shredded lettuce and chopped fresh tomatoes

Steps:

  • Preheat oven to 375°. In a large bowl, mix reserved chili, corn and beans. Spread 1 cup chili mixture into a greased 13x9-in. baking dish. Layer with 2 tortillas, 2 cups chili mixture, 1 cup cheese and 1/2 cup enchilada sauce. Repeat layers. Top with the remaining tortillas and chili mixture., Bake, covered, 20-25 minutes or until heated through. Sprinkle with remaining cheese. Bake, uncovered, until cheese is melted, 10-15 minutes longer. Let stand 10 minutes before cutting. If desired, serve with lettuce and tomatoes.
    Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Cover casserole with foil; bake as directed, increasing covered time to 40-45 minutes or until a thermometer inserted in center reads 165°. Serve as directed.

Nutrition Facts : Calories 409 calories, FatContent 17g fat (7g saturated fat), CholesterolContent 60mg cholesterol, SodiumContent 1031mg sodium, CarbohydrateContent 41g carbohydrate (5g sugars, FiberContent 6g fiber), ProteinContent 25g protein.

BEEF AND BEAN TACO CASSEROLE RECIPE - BETTYCROCKER.COM



Beef and Bean Taco Casserole Recipe - BettyCrocker.com image

Your favorite taco fillings are layered into a casserole dish for an easy dinner with just 20 minutes of prep!

Provided by Betty Crocker Kitchens

Total Time 50 minutes

Prep Time 20 minutes

Yield 5

Number Of Ingredients 11

1 lb lean (at least 80%) ground beef
1 can (16 oz) Old El Paso™ refried beans
1 jar (16 oz) Old El Paso™ Thick ‘n Chunky salsa
1 package (1 oz) Old El Paso™ 40% less-sodium taco seasoning mix
2 1/2 cups coarsely broken tortilla chips
1/2 medium green bell pepper, chopped (3/4 cup)
4 medium green onions, sliced (1/4 cup)
2 medium tomatoes, chopped (1 1/2 cups)
1 cup shredded Cheddar or Monterey Jack cheese (4 oz)
1/4 cup sliced ripe olives
1 cup shredded lettuce

Steps:

  • Heat oven to 350°F. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in refried beans, salsa and taco seasoning mix. Reduce heat to medium. Heat to boiling, stirring occasionally.
  • In ungreased 2-quart casserole, place 2 cups of the broken tortilla chips. Top evenly with beef mixture. Sprinkle with bell pepper, onions, 1 cup of the tomato, the cheese and olives.
  • Bake uncovered 20 to 30 minutes or until hot and bubbly and cheese is melted. Top baked casserole with lettuce, remaining 1/2 cup tomato and remaining 1/2 cup tortilla chips.

Nutrition Facts : Calories 510 , CarbohydrateContent 44 g, CholesterolContent 85 mg, FatContent 1 1/2 , FiberContent 7 g, ProteinContent 29 g, SaturatedFatContent 10 g, ServingSize 1 Serving (1 1/2 Cups), SodiumContent 1720 mg, SugarContent 6 g, TransFatContent 1 g

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