Tortilla Taco Casserole

Pat Duran

By
@kitchenChatter

This recipe came about because I had ground beef thawed out for dinner ,but couldn't decide what to make with it..after checking out my refrigerator..I literally used all my leftovers to make this casserole. And my family said how good it was, and that the flavor was very good...and we should have it on our regular monthly menu. I did have some leftover rice, that I forgot to add to the scrambled beef..so next time I will use it.(I put the rice in the freezer).


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Comments:

Serves:

4-6

Prep:

20 Min

Cook:

20 Min

Method:

Bake

Ingredients

1 lb
lean ground beef
1 medium
yellow onion,diced,divided
2 pkg
taco seasoning mix, divided
1 c
shredded mozzarella cheese
14 oz
can crushed tomatoes
24 oz
jar picante sauce
1/2 c
beef broth
1 tsp
each of chili powder, garlic powder and seasoned salt
1/2 tsp
granulated sugar
12
8- inch corn tortillas
1 c
shredded monterey jack cheese

Directions Step-By-Step

1
Preheat oven to 350^;spray a 9x13 baking dish with oil; set aside.
Cook and scramble beef until no longer pink; drain grease if any.
2
Add to the meat mixture 1/2 the diced onion,1 packet of the taco seasoning , sugar and mozzarella cheese; stir to mix together. Remove from heat,set aside.
3
In a medium bowl, combine the picante sauce, crushed tomatoes ,broth, remaining taco seasoning packet, chili powder, garlic powder and seasoned salt; mix well to blend. Set aside.
4
Stack tortillas, wrap in a damp paper towel and microwave about 1 minute,just until warm and soft; keep covered.
5
Spoon a portion of the meat mixture down the middle of each tortilla and carefully roll up. Place seam side down side by side in the prepared dish.
6
Pour the sauce mixture evenly over the rolls and if you had any meat mixture leftover, distribute evenly over top of sauce.
Top with remaining cheese and onions.
Bake in oven for 20 minutes or until hot and cheese has melted.

About this Recipe

Main Ingredient: Beef
Regional Style: Mexican
Other Tags: Quick & Easy, For Kids