How To make Cheesy Tortilla Bake

How To Make The Best Nachos Ever | Delish

This is the king of ALL nacho recipes. We promise you can't go wrong with this easy app.

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VEGAN MEXICAN TORTILLA CASSEROLE (with a healthy 'cheese' sauce) | Cooking with Parita

This Mexican casserole isn’t only delicious but it’s also healthy. Filled with veggies, beans, nuts and also naturally gluten free!

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Hi, my names Parita! Since becoming vegan I often get asked ‘what do vegans eat?’. On my blog & Youtube channel, you’ll find easy + delicious vegan recipes that I love! Whether you’re vegan, plant-based or even plant-curious I hope these recipes inspire you to cook mindfully + with love.
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Beef Cheese Wrap,Beef burrito By Recipes of the World

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Ingredients
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Oil 1 tbsp
garlic Chopped 1 tbsp
beef mince 1/2 kg
Salt 1 tsp or to taste
red chilli powder 2 tsp
red chilli flakes 1 tsp
sriracha sauce or hot Sauce 2-3 tbsp

Sour cream:
cream 150ml
lemon juice 1 tbsp
milk 2-3 tbsp

Salad:
Red cabbage 1/2 cup
lettuce
Carrot julianne 1/2 cup
boiled Corn 1/2 cup
Onion chopped 1/2 cup
Pickled red jalapenos (Optional)
lemon juice 1 tbsp
salt 1/2 tsp
black pepper powder 1/2 tsp

Tortilla
mozzarella & cheddar cheese grated
butter as required

Trisha Yearwood's Chicken Tortilla Casserole

It looks like Trisha Yearwood is having a great year already. She lost 30 lbs, earned an Emmy for her food network show, and is on the cover of better homes and gardens magazine this month. But the busy singer made some time, and one of her favorite recipes with Lesley.

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Easy #chicken tortilla casserole! #easydinner for the whole fam!!

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Everyone loves a comfort food casserole. This Mexican inspired Chicken Tortilla Casserole is so easy to make with just a few ingredients and is perfect for feeding the whole fam.
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Arrange 7 Tortillas In The Pan Like THIS & Wait 40 Minutes – WOW!

XXL Chicken Fajita Crunchwrap ⬇️ SCRUMDIDDLYUMPTIOUS RECIPE BELOW ⬇️ We've all had a crunchwrap, and we all love them because honestly... they are just awesome! But you know the one thing that's missing from a crunchwrap? It could be bigger! In addition to making an XXL version, we're mixing up the filling and stuffing it with chicken fajitas – with bell peppers this crunchy, you won't even miss that unnecessary tostada shell.

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You can find the nifty chopping board featured in the recipe video here: 

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You'll Need:

- 7 tortillas
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow bell pepper
- 1 lb chicken breast
- 1 red onion
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp cayenne pepper
- 1 tsp salt
- ⅓ cup olive oil
- 4 oz shredded monterey jack
- 4 oz shredded cheddar
- 1 bunch of scallions, sliced
- 1 green chili pepper, sliced
- 1 tomato, diced
- 1 tbsp cilantro

Extra:

- 10.5 or 12 cast iron skillet

Here's How:

1. Preheat the oven to 400°F. Core the bell peppers and cut them into strips. Peel the onions and cut them into strips, as well as the chicken breasts. Put everything in a bowl, add paprika, salt, cayenne pepper, cumin, and olive oil and mix well.

2. Pour the marinated chicken and vegetables into a casserole dish and cook for 15 minutes.

3. Brush a cast iron skillet with olive oil and line it with 6 tortillas, as shown in the video. Sprinkle half of the cheddar and Monterey jack cheese over the tortilla in the middle of the pan.

4. Spread the cooked chicken fajitas over the cheese.

5. Add the diced tomatoes, scallions, chili pepper, and cilantro and sprinkle the remaining cheese on top.

6. Place the last tortilla on top and fold the overlapping tortillas towards the middle of the pan. Put the skillet in the oven and cook at 350°F for 40 minutes.

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