Tortilla Casserole

Tortilla Casserole

A casserole so easy to make, you can take a siesta while it’s baking.

Prep Time

25

Minutes

Total Time

45

Minutes

Makes

6

servings

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® cheesy nacho
6
Old El Paso® flour tortillas, 6 inch
1 1/2
cups shredded Cheddar cheese (6 oz)
  1. 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.
  2. 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.
  3. Bake uncovered 15 to 20 minutes or until hot and cheese is melted.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Storage tip
Store leftover tortillas in a resealable plastic food-storage bag or in plastic wrap in the refrigerator.
Variation
Like it hot? Use hot salsa and shredded Monterey Jack cheese with jalapeño peppers.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 530
    • (Calories from Fat 230 ),
  • Total Fat 25 g
    • (Saturated Fat 11 g,),
  • Cholesterol 80 mg;
  • Sodium 1450 mg;
  • Total Carbohydrate 48 g
    • (Dietary Fiber 2 g,
  • Protein 29 g;
Percent Daily Value*:
    Exchanges:
    • 3 Starch;
    • 1 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.