Cheesy Mexican Buckwheat Casserole Recipes

CHEESY MEXICAN CASSEROLE

Steps:

• Brown ground beef, onion and garlic in a large skillet; drain well.
• Add beans, soup, tomato sauce, and green chilies, stir together and set this aside.
• In a 9" X 13" greased pan, cover bottom with one layer of crushed chips.
• Add several large spoonfuls of bean and hamburger mixture, then sprinkle with cheese (both kinds).
• Continue layering in same way one more time; making two layers.
• If desired, top with one can tomatoes with green chilies. spreading to cover.
• Top with more cheese.
• Bake at 350 degrees for 40 minutes.

CHEESY MEXICAN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Stir condensed soup, sour cream, green chilies, and milk together in a large bowl. Add chicken, tortilla pieces, and taco seasoning; stir. Mix tomato and 1 cup Mexican-style cheese blend into chicken mixture.
• Spread chicken mixture out into the prepared baking dish and cover the dish with aluminum foil.
• Bake casserole in the preheated oven for 40 minutes. Discard aluminum foil. Sprinkle remaining cheese over the top of the casserole and continue baking until cheese melts and casserole is bubbling, 5 to 10 minutes more. Let rest for 5 minutes.

CHEESY MEXICAN BUCKWHEAT CASSEROLE

Steps:

• Prepare cream of buckwheat using either milk, water, or broth.
• Sauté onion, green pepper, garlic, butter and ground beef (or chicken) in pan along with a taco seasoning.
• Combine buckwheat, sour cream, cottage cheese, refried beans, hot sauce, cumin, salt, and pepper.
• In at least a 3 quart casserole dish, layer buckwheat mixture, meat and vegetable mixture, shredded cheese, and green chillies then repeat layers.
• Bake uncovered at 375° for approximately 60 minutes or until bubbly and golden.
• Let stand for 10 minutes before serving dish.