Ah, the humble tortilla chip. With an earthy, corn flavor and a characteristic crispy exterior, tortilla chips are perfect for dipping. But you can also use them to give your main dish a Southwestern spin. Make up a loaf of salsa verde meatloaf to serve your kiddos – it’s got crushed tortilla chips mixed in to hold the ground beef together. Or what about easy Mexican lasagna or a Mexican casserole? Try something a little fancier with a recipe for tortilla-crusted tilapia (you can use chicken instead of fish). And for something sweet, make tortilla dessert cups. With so many great ways to use these chips no wonder Feb. 24 is National Tortilla Chip Day!
Southwest flavor meets comfort food with this recipe for salsa verde meatloaf from Campbell’s Kitchen. Mix ground beef with plenty of salsa, minced onion, crushed tortilla chips and an egg. Place the mixture into a loaf pan then place in the oven. Cook through and top with extra salsa when serving.
You’ll need pasta noodles and salsa for this easy Mexican lasagna recipe from Setting for Four. Mix up chopped, cooked chicken, diced tomatoes, black beans and a dash of garlic powder. In another bowl, stir together chicken and mushroom soups along with cumin and enchilada sauce. To assemble, work in layers of sauce, pasta noodles, chicken mixture and cheese. Top with crushed tortilla chips.
Here’s a quick, simple way to make a tortilla-themed snack – these tortilla appetizer bites from Kraft. Brown ground beef and then add in salsa for flavor. Add a spoonful of the beef mixture into each scooped tortilla chips. Place a dollop of sour cream on each one along with shredded cheese.
Have your kids help you crush tortilla chips until they’re in small pieces (alternatively, use your food processor for this task). Working one at a time, place thin fish fillets into whisked eggs and then the tortilla chips. Fry each piece until crisp. If your kids like a bit of a kick, drizzle with a mixture of Sriracha and mayo. That’s it to make this tortilla-crusted tilapia from the kitchn.
Crushed tortilla chips form a crisp, hearty crust in this recipe for Mexican casserole from Epicurious. Generously sprinkle the crushed chips on the bottom of a casserole dish. In a large bowl, mix together chopped, cooked chicken, beans, tomato sauce, salsa, diced onions and bell pepper, cilantro and garlic. Put half on the tortillas then sprinkle with shredded cheese, follow up with the rest of the mixture and more cheese. Bake until piping hot.
Sweet tortillas?! You bet. That’s the idea with these tortilla dessert cups from Taste of Home. Coat corn tortillas with cooking spray and then cinnamon and sugar. Use a pizza cutter to cut each tortilla into four pieces. Press into a muffin cup to create the bowl shape. Bake until golden and fill with ice cream and smooth chocolate sauce.