ISO Tex-Mex casserole

lol Not too long ago on KC I saw a tortilla casserole. I meant to save it but forgot about it. I used the search but there are tons of them and after 3 pages, I"m tired of looking.

Feel free to post your favorite casserole!

Hi ShadowTails!

Are you looking for any particular type of Tex-Mex Casserole recipes?  Maybe leaning towards Chicken as opposed to Ground Beef or some such?

Meanwhile, I'll see what I can find for you!

BRB!

Tex-Mex Casserole

Both family and friends enjoy this dish—even those who prefer a level of spiciness that's "mild" rather than "wild" (but still full of flavor!).—Cheryl Ruesch, Waukegan, Illinois

Ingredients:

• 2 pounds ground beef
• 1 onion, chopped
• 1 teaspoon garlic powder
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 2 cans (8 ounces each) mild green enchilada sauce
• 3/4 cup milk
• 30 crisp taco shells, broken
• 2 cups (8 ounces) shredded cheddar cheese

Directions:

In a skillet, cook ground beef with onion and garlic powder until meat is browned and onion is tender; drain. Stir in soups, enchilada sauce and milk. Place half of the broken taco shells in a 13-in. x 9-in. x 2-in. baking dish. Layer with half of the meat mixture and half of the cheese. Repeat layers using remaining taco shells, meat mixture and cheese. Bake at 350° for about 45 minutes or until heated through. Let stand a few minutes before serving. Yield: 10-12 servings.

Could it be the king rach chicken recipe?   It has nacho cheese doritos as the base.  I use a cooked chicken, soups and rotel. If you want this let me know.  I cannot find any of the wonderful recipes anymore either.

Actually, tonight I'm looking for a ground beef one with soft tortillas in it. But, I would love to have ALL the recipes because I'm putting this post in my favorites so that I can try them all. I just love this kind of food.

TIA

bobsmom, that sounds so good! So do the other ones.

This is a TOH recipe that I've made quite a few times and it always receives rave reviews.

FIRECRACKER CASSEROLE

Ingredients:

• 2 pounds ground beef
• 1 medium onion, chopped
• 1 can (15 ounces) black beans, rinsed and drained
• 1 to 2 tablespoons chili powder
• 2 to 3 teaspoons ground cumin
• 1/2 teaspoon salt
• 4 flour tortillas (6 inches)
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1 can (10 ounces) diced tomatoes and green chilies, undrained
• 1 cup (4 ounces) shredded cheddar cheese

Directions:

In a skillet, cook the beef and onion until the meat is no longer pink; drain. Add beans, chili powder, cumin and salt. 

Tex-Mex Chicken Pasta

The spicy chicken mixture is coated with a cream sauce and served over hot cooked linguine. "Sometimes I garnish this dish with fresh cilantro and crunchy fried tortilla strips," Nancy notes.

Ingredients:

• 1 package (1 pound) linguine
• 1 medium sweet red pepper, chopped
• 2 teaspoons vegetable oil
• 2 cups Tex-Mex Chicken Starter (recipe also in Recipe Finder)
• 1 cup fresh or frozen corn
• 1 cup whipping cream
• 1/2 cup shredded Monterey Jack cheese
• Minced fresh cilantro or parsley, optional

Directions:

Cook linguine according to package directions. Meanwhile, in a skillet, saute red pepper in oil until crisp-tender. Add the chicken starter and corn heat through. Stir in the cream and cheese. Cook and stir over medium-low heat until the cheese is melted and sauce is thickened. Drain linguine; top with chicken mixture. Sprinkle with cilantro if desired. Yield: 4-6 servings.

Found the Chicken Starter - thought I'd put it here too................

Tex-Mex Chicken Starter

"I developed this seasoned chicken mixture to reduce meal preparation time. It's handy to keep in the freezer for a head start on three different meals."

Nancy Pease
Lafayette Hill, Pennsylvania

Ingredients:

1/2 cup lemon juice
1/2 cup vegetable oil
3 Tablespoons chili powder
1 1/2 teaspoons EACH garlic powder,
ground cumin, dried coriander, and dried oregano
3/4 teaspoon salt
3/4 teaspoon pepper
1/4 to 1/2 teaspoon cayenne pepper, optional
3 pounds boneless, skinless chicken breasts, cut into 1-inch strips
3 medium onions, halved and sliced into rings
4 garlic cloves, minced

In a large resealable plastic bag, combine lemon juice, oil and seasonings. Add chicken. Seal bag and turn to coat; refrigerate for 1 hour.

In a large skillet or Dutch oven over medium-high heat, bring chicken and marinade to a boil in batches. Reduce heat; cook and stir for 6 minutes or until juices run clear. Remove chicken with tongs to a large bowl.

In the drippings, saute onions and garlic until onions are crisp-tender.
Pour over chicken and mix well. Cool for 30 minutes. Divide mixture between 3 freezer containers; cover and freeze for up to 3 months. Thaw before using.

Yield:6 cups

Yikes.  I didn't even notice that.  Thanks, NaskarWoman.  Like your NickName!