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Castilla Tortilla Pie Casserole

Finalist

10 White Castle® hamburgers, no pickles
3 corn tortillas (8-inch diameter)
1 jar (26 oz.) enchilada sauce (mild or hot per taste)
2 1/4 cups grated cheese (mix half Monterey Jack, half sharp cheddar)
1 cup black olives, diced
1 cup jalapeños, diced
1 can (15 oz.) sweet kernel corn
1/2 tsp. salt
1/2 tsp. pepper

Pre-heat oven to 350°. Grate cheese, combining Monterey Jack and cheddar; separate into 3 portions of 3/4 cup each.
In separate bowl combine olives, jalapeños, kernel corn, salt/pepper. Cut 5 White Castle® hamburgers into quarters, set aside. Cut remaining 5 White Castle® hamburgers into quarters, set aside.
Brush bottom of an 8-inch or 9-inch diameter casserole dish with enchilada sauce. Place one corn tortilla in dish. Arrange quarter pieces of 5 White Castle® hamburgers on top of tortilla. Distribute 1 cup of olive/jalapeño/corn mixture on top of hamburgers. Spoon enchilada sauce (approx 3/4 cup) over mixture. Distribute 3/4 cup of grated cheese on top.
REPEAT LAYERING:
Tortilla, 5 remaining White Castle® hamburger pieces, olive/jalapeño/corn mixture, enchilada sauce and grated cheese.
Place final tortilla on top. Distribute 1 cup olive/jalapeño/corn mixture on top. Spoon 3/4 cup enchilada sauce over mixture. Distribute remaining 3/4 cup of grated cheese on top.
Place covered dish in 350° oven for approximately 35-40 minutes. Let stand for 5 minutes before serving. Garnish with whole jalapeños.

Submitted by Bob Stastny of Los Angeles, CA

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