Make Your Own Tortilla Casserole

You do it all the time-change a recipe to fit you. You adjust the seasonings to fit your palate, perhaps changing hot peppers to sweet peppers, adding more or less of a given spice to suit you. Some use less sugar to meet dietary guidelines. Others use one half whole grain flour for the total flour.

In this recipe, I'll suggest swaps for protein ingredients and techniques for fitting the casserole in your favorite size baking dish.

Tortilla Casserole

I've made this casserole with cooked chicken or pork. First I bake the chicken (to an internal temperature of 165F) or cook the pork tenderloin (in the slow cooker to an internal temperature of 145F). Shred in quantity and freeze some for an easy barbecue or casserole at a later date.

This recipe makes 1 9X 13 inch pan or 2 smaller pans (the one in the picture 5 X 9. I also made a second one in a loaf pan and froze for later) When we prepared this in the cafeteria I managed, we arranged 12 servings in a half size steam table pan and cut 3 X 4 to serve.

(8 servings)

Cook meat and beans. Shred meat. 

6 ounce cooked chicken or pork tenderloin 

1 1/4 cups cooked dried beans.

 

Saute peppers and onions in olive oil.

2/3 cup sweet peppers, diced
1/4 cup onion, diced

1 Tablespoon olive oil.
 

Add spices. Cook 1-2 minutes.
2 teaspoon cumin
1 and 1/3 teaspoon chili powder
Dash oregano

1/4 teaspoon salt

Add tomatoes, corn and cooked protein (chicken or pork and beans) to pot.
1 1/2 cup canned diced tomatoes, no added salt

1 cup crushed tomatoes, no added salt

1 cup corn

6 ounces cooked shredded chicken or pork
1 1/2 cup cooked and drained beans

Heat over medium heat and simmer 10-15 minutes to allow spices to develop.

 

Grease pan(s) with olive oil spray. 

 

 

Cut each tortilla into quarters.  Arrange tortillas in bottom of baking dish (this one is 5 X 9-the recipe makes 2 of this size pans).

6 corn tortillas

Add protein-tomato mix.

1 cup per layer

 

Top with cheese.
 6 tablespoon cheese each layer

Repeat.

Cover with foil. Bake at 325 F 30-40 minutes. (Till internal temperature reaches 165 F) Remove foil the last 15 minutes. 

The second casserole I assembled was placed in a 8 X 4 X 2.5 inch pan (the layers of protein and vegetables were slightly smaller) and froze. To thaw, I placed it in the refrigerator the night before, then baked at 325 F. The casserole was still frozen slightly and took 90 minutes to bake. The key was using the thermometer to check the internal temperature.