Tortilla Casserole

Saturday, May 8, 2010

The original recipe I found for this called for artichokes and mushrooms and frankly just didn't work.  I tweaked this recipe with some more traditional Mexican cuisine elements.  After the alterations it was delicious.  However, for those interested in the original recipe, I posted the original ingredients below this recipe -- it might be your cup of tea.  The directions are the same.  When I made my version, it was delicious!  It made a lot, but reheated wonderfully!  A true treat.

Submitted by:  Dana Newbrough
Preheat oven to:  350 degrees                             Cook time:  40-50 minutes

      -  8 corn tortillas (if use flour, you do not need to soak)
      -  1 cup of chicken broth
      -  Olive oil
      -  1 c. chopped onion
      -  1 c. chopped red or green pepper
      -  1 1/2 Tbl. minced garlic
      -  1 lb. ground turkey or lean ground beef
      -  1 can tomato soup or 1 (5.5 oz) V8 juice can
      -  1 c. low fat sour cream
      -  1 (16 oz) can of Pinto beans, drained and rinsed
      -  Taco seasoning
      -  1 (15 oz) can of corn
      -  1 (10 oz) can of Rotel tomatoes (with green chiles)
      -  3 Tbl fine flour (recommended:  Wondra flour)
      -  1 1/2 c. shredded cheese
      - 2 c. Tortilla chipped, crushed
      -  Optional:  1 can of sliced black olives, drained
      -  Serve with salsa and sour cream

1)  Preheat oven to 350 degrees.  Place tortillas in a pie plate with broth.  Turn once in awhile to ensure all tortillas are soaked.  Set aside.
2)  Place a large non-stick skillet over medium-high heat and add olive oil.  Saute onions, peppers and garlic for 5 minutes, until slightly brown and onions translucent. 
3)  In a separate skillet cook meat until cooked through, about 7-9 minutes.  When done add onion mix to meat.
4)  Add pinto beans, Rotel tomatoes, sour cream, taco seasoning, tomato soup, corn (and olives).  Mix well and bring to a boil; reduce heat and continue simmering for 5 minutes.  Add flour during heating to thicken sauce.
5)  Place 4 soaked tortillas in the bottom of a large, lightly greased casserole dish.  Tear tortillas to completely cover bottom.  Layer half of mixture and half of cheese.  Repeat layers.
6)  Top with crushed tortilla chips.  Place in oven and bake for 30 minutes.

Now for the adventurous taster - the original ingredients:
     -  8 corn tortillas
     -  1 1/4 c. chicken broth
     -  2 Tbl olive oil
     -  1 c. chopped onions
     -  1 c. chopped green pepper
     -  1 1/2 Tbl minced garlic
     -  1 (8 oz) package fresh sliced mushrooms
     -  1 lb ground turkey
     -  2 c. plain yogurt
     -  1 (15 oz) can diced tomatoes
     -  3 Tbl. fine flour
     -  2 Tbl. chili seasoning
     -  1 (15 oz) can artichoke hearts in water, drained and chopped
     -  1 1/2 c. organic shredded jack cheese

Let me know what you think of this one - mushrooms and artichokes don't scream Mexican to me!)


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