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3 Super-easy tortilla casseroles to make weeknight dinners a breeze

Claire is an aspiring nutritionist (and soon to be culinary student) with a serious addiction to bacon, wine, goat cheese and online shopping. She is recently married to a social media guru who loves *almost* everything she conjures up. ...

Weeknight dinners have never been as easy, or as cheesy, than with these tortilla casseroles

Whether or not you're ready for it, it's officially back-to-school time. Between going to work and schlepping the kids to school and practices, there's little time to worry about dinner. I get it, and that's why I made three super-easy, super-decadent and super-cheesy tortilla casseroles. Easy one-pot meals and casseroles are the key to salvation during insanely busy weeks.

Casseroles aren't exactly glamorous. I mean, they're typically goopy, filled with heavy condiments and cheap cheese that make them not exactly the prettiest meals you've ever put together. That was until these were born. Each of these mouth watering casseroles is packed with flavor and spice.

1. Slow cooker chorizo tortilla casserole recipe

Slow cooker chorizo tortilla casserole

Serves 8

Ingredients:

  • 1 tablespoon olive oil
  • 1 yellow onion, chopped
  • 2 jalapeños, chopped and seeded
  • 1 pound cooked chorizo (use this recipe to make your own)
  • 3 tablespoons Mexican seasoning
  • Salt and pepper
  • 12 ounces Mexican-blend cheese
  • 28 ounces diced tomatoes
  • 4 ounces red enchilada sauce
  • 12 small flour tortillas
  • Avocado, for garnish
  • Parsley, for garnish

Directions:

  1. Spray the basin of a Crock-Pot with nonstick cooking spray.
  2. In a large skillet, heat the olive oil over medium heat. Add the onion and jalapeños, and cook for about 4 to 5 minutes or until softened. Toss in the chorizo, Mexican seasoning, salt and pepper.
  3. Remove from heat. Fill the basin with 1/3 of the diced tomatoes. Layer 6 tortillas over the tomatoes, overlapping them. Top with 1/2 the chorizo mixture, 1/3 more of the diced tomatoes and 1/2 the cheese. Layer the remaining tortillas on top, and top with the rest of the chorizo, tomatoes and the enchilada sauce.
  4. Cook on low for about 3 to 4 hours. When 10 minutes are left, sprinkle with the rest of the cheese. Serve warm, garnished with fresh parsley and avocado.

2. Double-cheese mushroom and onion tortilla casserole recipe

Double cheese mushroom and onion casserole

Serves 6-8

Ingredients:

  • 2-1/2 tablespoons butter
  • 1 pound baby bella mushrooms, sliced
  • 1 medium yellow onion, diced
  • 1/2 tablespoon taco seasoning
  • 8 ounces chunky tomato sauce
  • 3 flour tortillas
  • 3/4 cup grated pepper jack cheese
  • 1/2 cup grated cheddar cheese
  • 1/4 cup mozzarella cheese
  • Cracked black pepper
  • Avocado, for garnish
  • Parsley, for garnish

Directions:

  1. Preheat the oven to 400 degrees F. Grease a standard-size baking dish with nonstick cooking spray.
  2. In a large skillet, melt the butter over medium-high heat. Add the mushrooms and onion, and cook for about 8 to 10 minutes or until softened. Mix in the taco seasoning and tomato sauce.
  3. Slice the tortillas into quarters. Layer the mushroom mixture over the first layer of tortillas, and spread with pepper jack cheese. Top with another layer of tortillas, more mushroom mixture and then a mix of the mozzarella and cheddar cheese.
  4. Bake for about 25 minutes or until the cheese has fully melted. Sprinkle with cracked black pepper, and garnish with avocado and parsley.

3. Baked Tex-Mex mac 'n' cheese tortilla casserole recipe

Serves 4

Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion
  • 1 pound ground beef
  • 1 (8 ounce) package noodles
  • 1 cup water
  • 2 cups milk
  • 1 (16 ounce) can salsa
  • 8 ounces sharp cheddar cheese
  • 4 ounces Velveeta cheese
  • 2 small flour tortillas, toasted and chopped

Directions:

  1. Preheat the oven to 350 degrees F.
  2. To a large skillet, add the olive oil, and heat over medium-high heat. Add the onion, and cook until softened, about 4 minutes. Add the ground beef, and cook until browned, about 8 minutes. Drain the fat, and return the skillet to the heat.
  3. Stir in the water, milk, salsa and noodles. Bring the mixture to a boil, and then reduce the heat to low. Cover with a lid, and let simmer about 10 minutes or until the noodles are tender. Mix in the toasted tortillas.
  4. Remove from heat, and immediately stir in all the cheese, reserving 2 ounces for the top. Pour the mixture into an oven-safe casserole dish. Top with the remaining cheese.
  5. Bake for about 10 minutes or until the cheese has melted.

More casserole recipes

Sloppy Joe tater tot casserole
Southwestern baked spaghetti
15 Comfort food casseroles

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