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Tortilla Casserole

Ingredients

  • 1 pound lean ground beef


  • 1 small onion, chopped (1/4 cup)


  • 1 1/3 cups hot water


  • 1 cup Old El Paso™ Thick 'n Chunky medium salsa


  • 1/2 cup milk


  • 1 package Hamburger Helper™ cheeseburger macaroni


  • 6 Old El Paso™ flour tortillas, 6 inch


  • 1 1/2 cups shredded Cheddar cheese (6 oz)

This cheesy Mexican-inspired taco casserole is a simple freezer-friendly dinner you can make ahead of time and heat up later. Whether you make this Tortilla Casserole for dinner tonight or prep it now for a time-saving freezer meal, you're guaranteed to have delicious results

Instructions

Heat oven to 350°F. Cook beef and onion in 10-inch skillet over medium-high heat, stirring occasionally, until brown; drain. Stir in hot water, salsa, milk, uncooked Pasta and Sauce Mix.   Heat to boiling, stirring occasionally. Reduce heat; cover and simmer about 7 minutes, stirring occasionally, until pasta is tender.



Cut tortillas in half. Spread 2 cups beef mixture in ungreased rectangular baking dish, 11x7x1 1/2 inches, or shallow 2-quart casserole; top with 6 tortilla halves and 3/4 cup cheese. Spread with 2 cups beef mixture; top with remaining tortilla halves. Top with remaining beef mixture and cheese.



Bake uncovered 15 to 20 minutes or until hot and cheese is melted



NOTES

  • Store leftover tortillas in a resealable plastic food-storage bag or in plastic wrap in the refrigerator.


  • Like it hot? Use hot salsa and shredded Monterey Jack cheese with jalapeño peppers.


Recipe and image courtesy of Tortilla Casserole Recipe - BettyCrocker.com

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