pring form cake pan or casserole dish with cooking spray.
Heat the oil in a 6-quart saucepot over medium-high heat. Add the onion and peppers and cook for 2 minutes or until tender-crisp, stirring occasionally.
Stir in the tomato paste, corn, beans, tomatoes, broth and chicken and heat to a boil. Reduce the heat to low. Cook for 5 minutes, stirring occasionally. Serve topped with crushed tortilla chips or strips, if desired.
lightly greased medium-sized casserole dish.
Bake, uncovered, in
ntil thickened.
Place a tortilla on the prepared baking sheet
nd the tomatoes. Add the tortilla chips and turkey and toss
venproof serving dish. Stick the tortilla chips into the mixture, dollop
Brown ground beef; drain off fat. Add taco seasoning and 1/2 cup water. Cook over low heat about 15 minutes or until liquid has been absorbed.
Spread meat mixture into greased 9 x 13\" baking pan. Spread beans over meat.
Sprinkle with cheeses, then with chopped onion.
Bake at 325\u00b0F for 20 minutes or until hot.
Makes 8 Serving suggestion: Serve over tortilla chips and top with sour cream, chopped lettuce and tomato.
ith pieces of a third tortilla until the bottom of pan
roducts used to create this recipe were purchased in Canada, and
y crumbled queso fresco, crispy tortilla strips, and then a sprinkle
f hot salad oil, cook tortilla wedges, about 4 at a
ayer chicken mixture and crushed tortilla chips until baking pan is
Cook chicken until tender.
Take chicken off the bones and put in a casserole dish.
Crush tortilla chips and put over chicken. Mix Ro-Tel tomatoes and mushroom soup and pour over chips.
Melt Velveeta and pour over mixture.
Cook 15 or 20 minutes until cheese is bubbly at 350\u00b0.
Boil chicken breasts, then dice.
In a saucepan, mix Ro-Tel, soup and the Velveeta until cheese is melted.
Then add beans, chili powder and chicken.
In a casserole dish, cover the bottom with a layer of the sauce, then a layer of chips (or shells). Continue and end with sauce.
Top with shredded Cheddar cheese and bake for 45 minutes at 350\u00b0.
ngredients; this is not a recipe where precision matters. If you
Cook and stir ground beef and onion until beef is brown; drain.
Spread 1/2 cup of the salsa in bottom of ungreased square baking dish, 8 x 8 x 2-inches.
Mix together remaining salsa, sour cream, homemade soup and pimientos in a small bowl. Layer 1/3 of the tortilla strips, beef mixture, soup mixture and cheese on salsa; repeat twice, ending with shredded cheese.
Bake, uncovered, in 350\u00b0 oven until casserole is hot and bubbly, about 30 minutes.
Let stand 10 minutes.
Makes 6 to 8 servings.
Saute onion in oil in skillet until tender.
Add soups, green chilies, pimentos, chicken and Velveeta cheese.
Mix well. Cut tortillas into 1-inch squares.
Alternate layers of tortilla squares and soup mixture in a 9 x 12-inch casserole until all ingredients are used. Top with Monterey Jack cheese.
Bake at 375\u00b0 for 45 minutes to 1 hour or until heated and cheese is melted. Yields 12 servings.
Blend tomatoes, soup, onion, chilies, salsa and seasoning. Mix in blender or food processor until well mixed into a sauce. Crumble tortilla chips.
Layer chips, 1/2 chicken, 1/2 sauce and 1/2 cheese in a casserole dish; repeat layers.
Bake at 350\u00b0 for 30 to 40 minutes or microwave on High 15 minutes.
Top with sour cream or guacamole.
Saute onion in oil until tender.
Add Ro-Tel, soup, and broth. Simmer about 10 minutes.
Remove from heat.
In a large casserole dish, layer chips, chicken, sauce and cheese.
Top with a few crushed chips.
Bake at 350\u00b0 for about 30 minutes until cheese is melted and casserole is heated through.
Can be heated in microwave for 15 to 20 minutes.
I use Tostitos chips and Velveeta cheese. Use mild Mexican Velveeta to make it extra spicy.
uart rectangular casserole dish, layer half of meat mixture, tortilla chips and