TORTILLA WRAP APPETIZER RECIPES
BEEF TORTILLA TACO CASSEROLE RECIPE - PILLSBURY.COM
This cheesy Mexican-inspired taco casserole is a simple freezer-friendly dinner you can make ahead of time and heat up later. This recipe also includes freezing and defrosting instructions for those busy weeknights. Whether you make this beef taco casserole for dinner tonight or prep it now for a time-saving freezer meal, you're guaranteed to have delicious results.
Provided by Pillsbury Kitchens
Total Time 1 hours 15 minutes
Prep Time 30 minutes
Yield 8
Number Of Ingredients 8
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 taco seasoning mix, water and bell pepper strips. Simmer 3 to 4 minutes, stirring frequently, until thickened. Stir in salsa and corn.
- Spray 13x9-inch (3-quart) baking dish with cooking spray. Cut tortillas in half; place 6 tortilla halves in bottom of baking dish.
- Top with half of beef mixture (about 3 1/2 cups). Sprinkle with 3/4 cup of the cheese and remaining tortilla halves. Top with remaining beef mixture and cheese.
- Spray piece of foil large enough to cover baking dish with cooking spray. Cover baking dish with foil sprayed side down. Bake 35 to 40 minutes or until heated through and cheese is melted.
- To Make Ahead:Wrap foil-covered casserole in double layer of plastic wrap; label and freeze up to 3 months. To thaw and bake:Thaw overnight or until completely thawed in refrigerator. Remove plastic wrap. Bake 1 hour to 1 hour 10 minutes or until center is hot (165°F) and cheese is melted. To bake from freezer (no thawing):Heat oven to 350°F. Remove plastic. Bake 1 hour 30 minutes to 1 hour 40 minutes or until center is hot (165°F) and cheese is melted.
Nutrition Facts : Calories 350 , CarbohydrateContent 29 g, CholesterolContent 60 mg, FatContent 0 , FiberContent 3 g, ProteinContent 20 g, SaturatedFatContent 9 g, ServingSize 1 Serving, SodiumContent 990 mg, SugarContent 5 g, TransFatContent 1/2 g
CHEESY CHICKEN TORTILLA CASSEROLE RECIPE - PILLSBURY.COM
Corn tortillas and rotisserie chicken get layered with tasty ingredients like enchilada sauce, green chiles and corn for a quick and easy Mexican-style lasagna.
Provided by Pillsbury Kitchens
Total Time 50 minutes
Prep Time 15 minutes
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
- In large bowl, mix chicken, taco seasoning mix, green chiles, frozen corn and enchilada sauce. Place 8 tortilla halves in bottom of baking dish.
- Top with half of the chicken mixture (about 2 1/4 cups). Sprinkle with 1 cup of the cheese.
- Top with remaining tortilla halves. Spoon remaining chicken mixture and remaining 1 cup cheese onto tortillas.
- Spray piece of foil large enough to cover baking dish with cooking spray. Cover baking dish with foil, sprayed side down. Bake 35 to 40 minutes or until heated through and cheese is melted.
- To make ahead and freeze: Wrap foil-covered casserole in double layer of plastic wrap; label and freeze up to 3 months.
- To thaw and bake: Thaw overnight or until completely thawed in refrigerator. Remove plastic wrap. Bake 1 hour to 1 hour 10 minutes or until center is hot (165°F) and cheese is melted.
Nutrition Facts : Calories 450 , CarbohydrateContent 31 g, CholesterolContent 95 mg, FatContent 1 1/2 , FiberContent 3 g, ProteinContent 30 g, SaturatedFatContent 10 g, ServingSize 1 Serving, SodiumContent 1160 mg, SugarContent 4 g, TransFatContent 1/2 g
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