3 Cheese Mexican Tortilla Casserole

  • Prep Time: 60 minutes
  • Servings: 6 - 8
  • 1 1/2 dozen Whole corn tortillas, sliced, 1/2-3/4” strips, deep fried
  • 1/4 cup (1/2 stick) Gold ’n Soft® 50% Vegetable Oil Spread Quarter Stick
  • 1 Onion, white, halved, sliced thin
  • 1 lb Beef, ground, 22% lean
  • 7 oz Chorizo, beef
  • 5 each Tomatoes, Roma, medium dice
  • 1/2 cup Green chile, diced, canned
  • 1/2 cup Black olives, sliced
  • 1/4 cup Cilantro, finely chopped
  • 1/2 cup Green onions, chopped
  • 3 1/2 cup Enchilada sauce, medium spice
  • 8 oz Monterey Jack Cheese, shredded
  • 8 oz Cheddar cheese, mild, shredded
  • 8 oz Mozzarella cheese, shredded
  • 1/2 cup (1 stick) margarine

Heat deep fryer to 350 F. Deep fry corn tortilla strips until golden brown, 3-5 minutes. Drain and set aside.  Heat sauté pan. Add Gold ’n Soft Vegetable Oil Spread, heat until bubbling. Add onions, sauté until translucent, set aside until ready for use. Add ground beef and chorizo into same pan, cook until browned, 10-15 minutes.  Place in bowl and set aside.

Preheat oven to 425F. Place 1/2 cup enchilada sauce into half hotel pan, making sure to coat bottom of pan. Add more enchilada sauce if needed. Place half of fried corn tortilla into hotel pan, layer with half of each ingredients: beef/chorizo mixture, tomatoes, green chiles, black olives, 3 cheeses, Gold ’n Soft Vegetable Oil Spread, and enchilada sauce. Layer with remaining fried corn tortillas and repeat layer, but add half green onions and finish with 3 cheeses. Bake for 35-40 minutes, cover with foil for first 15-20 minutes and uncover for remaining time, until cheese is golden brown. Garnish with green onions.