5-INGREDIENT MEXICAN CASSEROLE
Small dinner pie made with salsa, tortillas, refried beans, cheese, and onions.
Provided by Annie Ellis
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray a 9-inch pie pan with non-stick cooking spray.
- In a saucepan, cook refried beans and onions (to soften them) on medium-high heat for about 5 minutes.
- Place one tortilla in the bottom of the greased pan. Spread about 1/3 cup of the bean mixture over it. Layer a few tablespoons of salsa over this. Then, place another tortilla over the salsa, and add more of the bean mixture. Follow the beans with a big handful of cheese, spreading evenly. repeat layers, spreading the ingredients evenly over the tortillas. On the top layer, make sure to use lots of salsa and cheese!
- Bake until the cheese is melted, approximately 15 to 20 minutes.
Nutrition Facts : Calories 650.7 calories, Carbohydrate 74 g, Cholesterol 68.3 mg, Fat 20.3 g, Fiber 10.3 g, Protein 29.3 g, SaturatedFat 12.5 g, Sodium 1505.1 mg, Sugar 3.8 g
MEXICAN CASSEROLE
Born out of a need to rid the fridge of extras, this Mexican casserole recipe is flexible. Add more corn to make it sweeter, if you like. You can also spice it up as hot or mild as you want. -David Mills, Indianapolis, Indiana
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. , Meanwhile, in a microwave-safe bowl, combine beans and salsa. Cover and microwave 1-2 minutes or until spreadable., Place three tortillas in a greased round 2-1/2-qt. baking dish. Layer with half the beef, bean mixture, corn and cheese; repeat layers. , Bake, uncovered, until cheese is melted, 40-45 minutes. Let stand 5 minutes. If desired, serve with lettuce, tomatoes, olives and sour cream.
Nutrition Facts : Calories 546 calories, Fat 25g fat (13g saturated fat), Cholesterol 102mg cholesterol, Sodium 1368mg sodium, Carbohydrate 44g carbohydrate (2g sugars, Fiber 5g fiber), Protein 37g protein.
MY FAVORITE MEXICAN CASSEROLE
For those of you who may not know, the tortilla chips form a crispy crust on the bottom of the casserole. An easy Mexican Casserole recipe.
Categories Bean Cheese Chicken Tomato Bake Kid-Friendly Quick & Easy Buffet Casserole/Gratin Corn Cilantro Tortillas Parade Small Plates
Yield Makes 8 servings
Number Of Ingredients 19
Steps:
- 1. Preheat oven to 350°F. Grease a 13x9-inch baking dish, then scatter the crushed tortilla chips evenly on the bottom.
- 2. Combine the chicken, beans, corn, tomato sauce, salsa, onion, bell pepper, cilantro, garlic, salt and pepper in a bowl. Place half the mixture evenly in the baking dish. Combine the cheeses, then sprinkle half over the mixture.
- 3. Cover with the remaining half of the chicken-and-bean mixture and sprinkle the remaining cheese over the top.
- 4. Bake for 30 minutes. Let stand for 5 minutes before serving. Serve the garnishes in bowls, so guests can top their portions with diced tomatoes, sour cream and a sprinkle of cilantro.
MEXICAN CASSEROLE
Ultimate Mexican casserole with refried beans, rice, ground beef and veggies, layered and baked to cheesy perfection! A healthy family favorite!
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 45m
Number Of Ingredients 19
Steps:
- Be sure to cook your rice if you haven't already (if you are just reading this and just now realized you don't have any cooked rice and don't want to wait, consider switching to quinoa, which cooks much more quickly than brown rice. Instant brown rice also works in a pinch).
- Preheat the oven to 350 degrees F. Coat a large casserole dish (9x13 inch or similar) with nonstick spray and set aside.
- In a Dutch oven or large, deep skillet, heat the olive oil over medium high. Add the onion, green bell pepper, and red bell pepper. Sauté until slightly softened, about 5 minutes.
- Add the beef, chili powder, cumin, salt, black pepper, and cayenne pepper. Continue to sauté until the beef is cooked through and no longer pink, about 4 to 5 minutes. Add the garlic and cook just until fragrant, about 1 additional minute.
- Remove from the heat. Stir in the rice and Greek yogurt until evenly combined. Taste and adjust seasoning as desired.
- Assemble the casserole: Spread the beans into an even layer in the prepared baking dish.
- Sprinkle 1/4 cup cheddar cheese and 1/4 cup mozzarella cheese over the beans.
- Scatter the tomatoes with green chilis over the top.
- Spoon the rice and ground beef mixture on top of the tomatoes, spreading it into an even layer.
- Top with remaining 1/2 cup cheddar and 1/2 cupmozzarella.
- Bake the casserole, uncovered, until the cheese is melted and the casserole is hot, about 15 minutes.
- Turn the oven to broil, then continue cooking until the cheese is lightly browned, about 3 to 4 additional minutes, watching carefully so that the cheese does not burn.
- Let rest 5 minutes, sprinkle with chopped cilantro and green onions, and serve.
Nutrition Facts : ServingSize 1 (of 6), Calories 447 kcal, Carbohydrate 36 g, Protein 32 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 77 mg, Fiber 9 g, Sugar 5 g
BELINDA'S MEXICAN CASSEROLE
Steps:
- Cook rice as usual adding one pkg. of taco seasoning as you cook. Brown ground beef, drain. Add second pkg. of taco seasoning, stir through. Add corn and ranch style beans, and cooked rice to skillet, mix well.
- Layer:
- In round baking dish, layer tortilla, meat mixture, then cheese. Repeat till top is reached, making cheese top of dish.
- Bake at 350°F for 10-15 minutes.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BELINDA'S MEXICAN RICE
This is Mexican rice, which doesn't have a tomato base, like Spanish rice. It is mild and light-tasting. I originally (incorrectly) posted this with a copycat recipe with Chili's Margarita chicken. It made it seem as though this was a copycat recipe; however, this is my own rice recipe, and I make it as a side for all of my Tex-Mex recipes!
Provided by Belinda in Austin
Categories Rice
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Sauté the rice in the oil for a couple of minutes, until it starts to get lightly browned.
- Add broth, salsa, cumin, and garlic salt; bring to a boil, then cover and simmer for 20-25 minutes, or until done.
Nutrition Facts : Calories 224.8, Fat 4.4, SaturatedFat 0.7, Sodium 482, Carbohydrate 39.2, Fiber 1.6, Sugar 0.8, Protein 5.8
MEXICAN LAYERED CASSEROLE
Great Mexican-style layered casserole. My brother is one of the pickiest eaters I have ever seen, and he loved it. Serve with salsa or sour cream.
Provided by Caleb J. Bowey
Categories Main Dish Recipes Casserole Recipes
Time 1h20m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Coat a 9x13-inch baking pan with nonstick spray.
- Heat oil in a frying pan over medium-high heat. Saute beef until no longer pink in the center, 5 to 10 minutes. Add onion and cook until transparent, about 2 minutes more. Add black beans, enchilada sauce, and green chiles. Simmer until slightly thickened, about 10 minutes.
- Cover the bottom of the prepared pan with a third the beef mixture. Place several tortillas over the meat to cover. Spread half the sour cream. Add another third the meat mixture, cover with tortillas, and spread remaining sour cream on top. Cover with remaining meat mixture.
- Top casserole with crushed corn chips and Cheddar cheese, in that order. Sprinkle olives and tomatoes on top of the Cheddar cheese.
- Bake in the preheated oven until bubbling, about 35 minutes.
Nutrition Facts : Calories 546 calories, Carbohydrate 40.7 g, Cholesterol 69.1 mg, Fat 33.8 g, Fiber 7.5 g, Protein 21.2 g, SaturatedFat 13 g, Sodium 778.9 mg, Sugar 2.5 g
TORTILLA CASSEROLE (BUDIN AZTECA)
Tortillasand otherMexican ingredients form the architecture for a savory oven-toasted pie. Each wedge reveals layers of spinach, spicedblack beans, and queso fresco.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Number Of Ingredients 11
Steps:
- Place chiles directly over the flame of a gas-stove burner on high heat. Roast chiles, turning with tongs, until blackened all over. (Alternatively, broil chiles on a baking sheet, turning, until skin has charred.) Transfer to a bowl, and cover immediately with plastic wrap. Set aside to steam, about 15 minutes. Peel chiles; discard skins. Remove stems, seeds, and ribs; cut chiles into 1-by-1/2-inch strips. Transfer to a nonreactive bowl.
- Preheat oven to 425 degrees. Brush tortilla halves on both sides with 3 tablespoons oil. Arrange on baking sheets. Bake, rotating sheets halfway through, until tortillas begin to bubble (before becoming crunchy), 5 to 7 minutes. Set aside. Reduce oven temperature to 350 degrees.
- Heat a large skillet over medium heat. Wash spinach, and drain but do not dry. Add spinach to skillet. Cover, and cook until spinach has wilted, about 2 minutes. Season with 1/4 teaspoon salt. Transfer to a cutting board; let cool slightly. Squeeze out liquid. Coarsely chop, and set aside.
- Heat 2 tablespoons oil in a medium skillet over medium heat. Add onion and 1/2 teaspoon salt; cook, stirring occasionally, until translucent, about 3 minutes. Stir in chiles; cook until heated through, about 1 minute. Transfer to a bowl.
- Heat remaining 2 tablespoons oil in same skillet. Add garlic, and cook, stirring, 30 seconds. Add beans and 1/2 teaspoon salt; cook, mashing slightly with the back of a wooden spoon, 2 minutes. Transfer to a bowl; set aside.
- Line bottom of a 10 1/4-inch-round, 2 1/2- to 3-inch-deep baking dish with 12 tortilla halves, overlapping slightly. Layer with chile mixture, half the bean mixture, and half the crema. Spread 3/4 cup salsa over top. Sprinkle with 1/2 cup cheese. Repeat for second layer, using spinach instead of the chiles. Top with remaining tortillas, 3/4 cup salsa, and 1/2 cup cheese.
- Bake until heated through, 45 minutes to 1 hour; cover with foil for last 15 minutes if browning too quickly or becoming too dry. Let stand 15 minutes before serving. Serve with more salsa and crema.
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