Sunday, September 18, 2011

Tortilla Casserole

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Sometimes, recipes are birthed or modified with ingredients on hand.  The last time I made this recipe, Tortilla Casserole, I already had salsa made and used that to flavor the meat.  But, I am out of the homemade salsa.

1/2 lb hamburger meat (1 cup cooked)
1/4 diced onion
garlic salt

2 1/2 tbs ketchup
2 tsp cumin
1 tsp chili powder
1/2 tsp garlic salt
1 can (1 1/2 cup) diced tomatoes
1 can (1/3-1/2 cup) diced green chilies
1/2 cup water (optional)
1 can refried beans
1 cup plain yogurt or sour cream
8 oz shredded cheese
8-10  flour tortillas homemade
sour cream

Cook together and season with garlic salt.  Drain fat.  (I like to have seasoned cooked hamburger meat with onions already portioned in 1 cup freezer bags for convenience.) Add ketchup, cumin, chili powder, and garlic salt; mix well.  Then, add tomatoes, green chilies, water, refried beans, and yogurt.  The mix should be slightly creamy, not runny.  We like this with a bit of a bite, but not too spicy.  You can add Rotel in place of the tomatoes and green chilies to add more zip to the flavor.

Preheat oven to 350 degrees.  Spray a 9x13 pan with a non-stick spray.  Apply a small amount of sauce to bottom layer of dish.  Place 2 flour tortillas over the sauce.  Apply sauce and sprinkle with cheese.  Repeat with flour tortillas, sauce, and cheese until all is used up, ending with cheese on top.  

Bake for about 30-45 minutes in oven until dish is hot and bubbly.  Garnish with sour cream.

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