75290 cheesy torn corn tortilla casserole meatless Recipes

chicken breast in salted water, cheese grated, ortega chili peppers, corn tortillas , cut into pieces, cream of mushroom soup, cream of chicken soup, milk, water

ground beef, onion, chopped, taco sauce, corn tortillas (6 inches), halved and cut into 1-inch strips, sour cream, shredded cheddar cheese, shredded part-skim mozzarella cheese

tortillas or 4 -6 whole wheat , divided, ground beef, taco seasoning, fat-free refried beans, low-fat cheddar cheese, of your choice grated, sour cream (optional)

corn tortillas , cut into 1/4-inch strips, canola oil, flour tortillas , cut into 1/4-inch strips, crushed corn bread prepared stuffing, onion, finely chopped, chopped sweet red pepper, jalapeno pepper, seeded and chopped, minced fresh cilantro, chili powder, minced fresh sage, ground coriander, ground cumin, salt, egg, lightly beaten, chicken broth

olive oil, seven-inch corn tortillas, cut into 1-inch squares, minced fresh garlic, minced white onions, minced jalapeno peppers, white corn kernels, tomatoes, chopped, tomato paste, ground cumin, kosher salt, white pepper, chili powder, water, chicken stock, blue corn tortilla chips (optional garnish ), shredded cheddar cheese (optional garnish ), chopped fresh cilantro (optional garnish )

chicken breasts, corn tortillas, cream of mushroom soup, cream of chicken soup, milk, onion, grated or chopped, green chili salsa, monterey jack cheese, shredded, cheddar cheese, shredded

olive oil, chopped onion, chopped yellow squash, kidney beans, drained, salsa, chili powder, ground cumin, sugar, salt, mexican-style stewed tomatoes , un-drained, corn tortillas. cut in half, sliced ripe olives, drained, chopped fresh cilantro, shredded monterey jack cheese, reduced-fat sour cream

corn tortillas (or premade fried chalupa shells), olive oil, lime juice, chili powder, dijon mustard, head iceberg lettuce, shredded, radishes, thinly sliced, cilantro leaf, loosely packed, basil leaves, chopped (or 1 tsp dried basil), scallion, chopped, salt and pepper, to taste, cheddar cheese, grated, low-fat sour cream

ground beef, onions, chopped, green bell peppers , cut into 1 inch pieces, chili powder (or to taste), fresh minced garlic, seasoning salt (or to taste) or 1 1/2 tsp white salt (or to taste), fresh ground black pepper (to taste), flour tortillas (24 tortillas for 2 casseroles), kidney beans, drained and rinsed, shredded cheddar cheese (or more or less if desired), mild chunky salsa

article, those of us who are blessed with living in the lone star state may take for granted the steaming hot, flavorful corn tortillas that many mexican restaurants still provide free to patrons. cities and towns of any size at all frequently have a tortilleria, that is, a tortilla factory, where freshly-made tortillas or fresh masa (tortilla dough) can be purchased. or maybe not., in any case , a resourceful cook, particularly 1 who relishes tex-mex fare, will want to be able to produce a batch of corn tortillas. there is nothing quite like the aroma of hot, handmade tortillas. your own tortillas will not only rival the restaurant variety, they will taste even better because they are so fresh., according to the tortilla industry association, tortillas are more popular today in the u.s. than all other ethnic breads, such as bagels, english muffins and pita bread., average (say 6- to 7-inch) corn tortilla contains about 60 calories, a gram or so each of protein and fat, 12 g of carbohydrate and 44 milligrams of calcium. since they are made exclusively of corn flour and contain no wheat gluten, they are an ideal bread alternative for those who are gluten intolerant., but most of all , they are good., corn tortillas are the foundation of classic tex-mex dishes like enchiladas , gorditas, quesadillas, tacos and tostados. mexican cooks have been patting them out for millennia; tortillas are the bread of mexico., this article will concern itself with corn tortillas, rather than the wheat flour tortillas that originated in northern mexico., ingredients for tortilla making are incredibly, and somewhat deceptively, simple. there are only two: corn flour and water. we could get so basic as to detail the process of making corn flour with parched corn and slaked lime, and grinding the resulting product ourselves, but no 1 would do that. and besides, there is a product made by the quaker oats company called masa harina that makes an excellent corn tortilla. masa harina may be difficult to find in some, principally northern, areas of the u.s., and you may have to ask your grocer to serving it for you. it can also be obtained by mail order, although it is a bit pricey ($3.95 for 2 lb, plus shipping), compared to what you pay for it in a local supermarket., whatever you do , don tsp confuse corn flour with corn meal. corn meal is made from a completely different process, and it simply won tsp work for tortilla making., need a big cast-iron skillet or griddle and a tortilla press, too. tortilla presses have become pretty easy to find in kitchen-supply stores. not exactly a high-tech gadget, if you pay more than $20 for 1, you ve paid way too much. if you can tsp find a tortilla press, it is possible (but not preferable) to press out your tortillas on a flat surface using a heavy, flat-bottomed dish. you ll also need some plastic bags of the sandwich or freezer variety, but more about that later., in most every recipe for corn tortillas, the proportion of ingredients called for is 2 cups of masa harina to 1-1/4 to 1-1/3 cups of water. however, the difference between 1/4 cup and 1/3 cup, while only 4 tsp, can be critical.

tomato sauce, chili powder, cumin powder, dried oregano, allspice, salt (sea ), fresh ground black pepper, hot sauce, agave nectar, garlic cloves, minced, onion, diced, black beans, drained and rinsed, corn tortillas, avocado, sliced thin, corn, lime juice (about 1 lime), tortilla chips, crushed, cheddar cheese, grated (soy or regular), cilantro

corn and bacon casserole, bacon, onion, chopped, flour, garlic, minced, sour cream, salt, pepper, fresh or frozen whole kernel corn, fresh parsley, chopped, fresh chives, chopped, in a large skillet , cook bacon until crisp. drain, reserving 2 tbsp of drippings. crumble bacon; set aside. saute onion in drippings until tender. add flour, garlic, salt and pepper. cook and stir until bubbly; cook and stir 1 minute more. remove from the heat and stir in sour cream until smooth. add corn, parsley, and half of the bacon; mix well. pour into a 1-quart baking dish. sprinkle with remaining bacon. bake, uncovered, at 350 degrees f for 20-25 minutes or until heated through. sprinkle with chives.

eggs, lightly beaten, all-purpose flour, salt and freshly ground pepper, blue corn tortilla chips, red snapper fillets (about 6 oz each), olive oil, poblanos , roasted, peeled, and seeded, red onion, chopped, fresh lime juice, olive oil, spinach or arugula leaves, honey, salt and freshly ground pepper, ears of corn, husks removed, blanched , grilled until marked, kernels removed, olive oil, vidalia onions, diced, salt and pepper, creme fraiche, basil leaves , chiffonade

eggs, lightly beaten, all-purpose flour, salt and freshly ground pepper, blue corn tortilla chips, red snapper fillets (about 6 oz each), olive oil, poblanos , roasted, peeled and seeded, red onion, chopped, fresh lime juice, olive oil, spinach or arugula leaves, honey, salt and freshly ground pepper, ears of corn, husks removed, blanched , grilled until marked, kernels removed, olive oil, vidalia onions, diced, salt and pepper, creme fraiche, basil leaves , chiffonade

poblano peppers , roasted, peeled, and seeded, red onion, chopped, tablepsoons fresh lime juice, olive oil, spinach or arugula leaves, honey, salt and freshly ground pepper, ears of corn , roasted and kernels removed, olive oil, vidalia onions, medium dice, salt and pepper to taste, creme fraiche, basil leaves , chiffonade, eggs, lightly beaten, all-purpose flour, salt and freshly ground black pepper, blue corn tortilla chips, red snapper fillets, olive oil

ears yellow corn , silk removed, husk intact, vegetable oil, divided, crema fresca , or sour cream, fresh lime juice, minced garlic, ancho or chipotle chili powder, southwest essence, salt, ground black pepper, chopped green onions, jalapeno pepper, seeded and minced, diced red bell pepper, freshly chopped cilantro leaves, avocado, diced, for garnish, crumbled queso cotija or queso fresco, for garnish, blue corn tortilla chips , for serving

corn tortillas , cut into 1-inch pieces, onion, chopped, garlic cloves, minced, dried cilantro, vegetable oil, chopped cooked chicken, chicken broth, stewed tomatoes, undrained and chopped, diced tomatoes and green chiles, ground cumin, bay leaf, pepper, corn tortillas , cut into 1/4-inch strips, vegetable oil, shredded monterey jack or mozzarella cheese, avocado slices (optional)

corn beef hash (or 2 cups leftover meat 1 cup hash browns), dice green pepper, chopped onion, ground allspice, minced garlic, vegetable oil, chili peppers (optional) or 1 tsp hot sauce (optional), mayonnaise or 1/2 cup salad dressing, splenda sugar substitute (or sugar equivalent), yellow mustard or 1 tsp brown mustard, french bread or 8 slices corn tortillas or 8 large flour tortillas