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
CABIN MEXICAN CASSEROLE
I found this delicious recipe in a Southern Living Cookbook that I made a few minor tweaks to. This is a crowd pleaser that is very filling. You can use Spicy Enchilada Sauce if you want to make it really spicy though we find the mild sauce gives it enough kick.
Provided by Rebelgirl23
Categories One Dish Meal
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Cook the first five ingredients in a large skillet. Drain grease and return to skillet.
- Add both the cans of soup, enchilada sauce and evaporated milk.
- Cook over low heat until mixture is warm and add the entire package of cheese stirring until the cheese melts.
- Remove from heat.
- Place 2 cups of the beef mixture in a lightly greased 13 X 9 baking dish.
- Top with 1/3 of the tortilla pieces.
- Repeat layers twice ending with the tortilla pieces on top.
- Bake uncovered at 350 degrees for 25 to 30 minutes or until bubbly around edges.
- Top each serving with sour cream if desired.
- Enjoy!
Nutrition Facts : Calories 472.2, Fat 27.4, SaturatedFat 12.4, Cholesterol 108.6, Sodium 1141.5, Carbohydrate 21.2, Fiber 2, Sugar 2.2, Protein 34.5
NATASHA'S MEXICAN CASSEROLE
Make and share this Natasha's Mexican Casserole recipe from Food.com.
Provided by Natasha513
Categories Cheese
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Sauté onions and garlic in olive oil for about 10 or 15 minutes over medium heat until wilted.
- Remove from pan.
- Sauté ground beef until browned.
- Return onions and garlic to pan and add canned tomatoes, tomato sauce and taco/other seasonings, mixing well; lower heat and let simmer for about 10 minutes or until heated through.
- Meanwhile, cook pasta for about 6 minutes so still slightly firm (do not overcook).
- Drain pasta and put into large bowl, keeping warm.
- Pour ground beef mixture over pasta in bowl.
- Add 1 cup of shredded cheddar cheese and mix will.
- Pour everything into a 9X13 glass baking pan.
- Top mixture with remaining 2 cups of shredded cheddar cheese.
- Bake at 350º for about 20 minutes or until cheese is melted and casserole is bubbly on sides.
- When serving, add a scoop of sour cream on side of plate if desired.
- Serve with a crisp salad, ranch-flavored Doritos, and sangria.
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
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