TOSTADA CASSEROLE - Mexican recipes

 
TOSTADA CASSEROLE

Ingredients

1 lb Ground beef
1 Onion,small,grated
1 cn Tomato sauce(8oz)
1/4 c Water
2 ts Chili powder
1 cn Green chilies(8oz)
1/4 lb Monterey Jack cheese
1 pk Taco shells(4oz)

Directions

Coarsely break taco shells. In 2-quart bowl, mix ground beef and onion; cover bowl with waxed paper. Cook at high (100%) 4-5 minutes, stirring and breaking up meat into small pieces every 2 minutes. Tilt bowl; skim and discard excess fat. Stir in tomato sauce, water, and chili powder. Cover and cook at high 4 minutes or until meat mixture thickens, stirring after 2 minutes. Stir in undrained green chilies and shredded cheese.
In shallow 1 1/2-quart casserole, place 3/4 of the coarsely broken tacos. Top with meat mixture; cover with casserole lid or large plate. Cook at medium-high (70%) 12 to 14 minutes until meat mixture is hot. Let stand, still covered, 5 minutes. Sprinkle with remaining tacos.

Yield: 4 servings

CHILAQUILLAS - Mexican recipes

CHILAQUILLAS

Ingredients:

1 medium package of sturdy tortilla chips
1 1/2 cups chunky Mexican salsa
1/2 cup green or red pepper combination, chopped
1 cup cooked beef
12 California-style black olives, sliced
1 cup Monterey Jack, shredded
2 cups Cheddar, shredded
1 cup sour cream

Directions:

Preheat oven to 325 degrees, and grease a shallow 10-inch casserole. Layer casserole with half the chips and salsa.
Top with green pepper and meat, plus half of both cheeses.
Repeat using remaining chips, salsa, and cheeses. Top with sour cream. Bake for 30 minutes. Let stand for another 10 minutes before serving.

Yield: 6 Servings

Category: Casseroles
 

KING RANCH CASSEROLE - Mexican recipes

  
KING RANCH CASSEROLE

Ingredients

1 whole chicken boiled and deboned
1 dozen corn tortillas
1 small onion (chopped)
1 package cheddar cheese (grated)
1 can cream of mushroom soup
1 can cream of chicken soup
1 small can of green chilies or fresh roasted (diced)
1 can chicken broth or fresh broth from cooked chicken

Directions

Combine soups and chicken broth in saucepan. Add green chilies. Stir until smooth and cook on low heat for approx. 10 mins. In an oblong casserole dish, place a layer of broken tortillas (6 of them), pieces of cooked chicken, half of chopped onions, half of sauce then grated cheese. Repeat layer ending with cheese. Bake at 325 degrees for one hour uncovered.