Tortilla Casserole

Tortilla Casserole

Growing up, my mom didn’t cook a lot, she worked full time and simply lacked time and energy most nights to make dinner for us. But there were some weekends that she made either Tortilla Casserole or Nachos. I loved helping layer the casserole and being able to sit down at our dining table and dig into a delicious dinner. I am sure everyone has solid memories of a specific meal their mom or dad made them, what is yours?

This dinner is soulful and delicious, I suggest you keep it exactly as it is unless you need to for allergies, make it a special meal like it was for my house and savor each bite. I do have options for updates as you need it though! At the bottom of the recipe is a list of variations you can make, serve a slice with a salad and you have a lovely meal! And I promise I am working on a clean eats version of this family favorite, stay tuned!

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Tortilla Casserole

  • 1 pound ground beef

  • 1 Tablespoon taco seasoning

  • 1 bag (14 oz) frozen peppers and onions

  • 2 cups salsa, divided

  • 1 can (16oz) vegetarian refried beans

  • 1 can (10 oz) Rotel

  • 1 bag shredded Mexican style cheese

  • 9 flour tortillas

- Preheat the oven to 400

- Spray a large skillet with oil and heat to medium-high heat and add the ground beef and cook until browned. Sprinkle with the taco seasoning and stir in 1 cup salsa. Let the salsa reduce down and then add the bag of frozen peppers and onions and an additional 1/2 cup salsa. Reduce the heat to low and stir to combine.

- In a small saucepan, add the beans, Rotel, and 1/4 cup shredded cheese, stir constantly on medium-low heat until all combined and spreadable.

- In a baking dish, spray with oil. Microwave 3 tortillas at a time for 20 seconds, place 2 tortillas on the bottom of the dish. Rip the 3rd tortilla into smaller pieces to fill in the spaces in the dish. Spread half of the beans over the tortillas and then half of the meat and pepper mix. Sprinkle with a handful of cheese. Repeat the layers and end with the last set of tortillas. Pour over the last 1/2 cup of salsa and sprinkle of cheese.

- Bake for 20-25 minutes or until bubbly. Let rest for a couple minutes before slicing.

Variations:

GLUTEN FREE - swap the flour tortillas for 12 corn tortillas.

DAIRY FREE - use dairy free cheese in place of regular, we like So Delicious brand

LOW CARB / KETO - use a low carb tortilla or grain free like Siete brand

VEGAN - Use plant based meat in place of beef or substitute sauteed sweet potatoes and corn. Also use the plant based cheese in place of dairy cheese.

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Simple ingredients usually make the best dinners!

Ground beef, taco seasoning, salsa, frozen peppers and onions, and more salsa. One skillet that is a great start to any taco based recipe.

Cheesy beans are so delicious and after you have them, you won’t want to go back.

The layering is easy, my mom used to make this in a round baking dish, I didn’t have one so I made do with a standard rectangle. Don’t worry about making the tortllas look pretty, they get covered and magically come together in the oven.

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