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.
27 EASY MEXICAN CASSEROLES
Make a family feast in no time with these fantastic Mexican casserole recipes. Loaded with plenty of Tex-Mex goodness, they're quick and kid-approved.
Provided by insanelygood
Categories Dinner Recipe Roundup
Number Of Ingredients 27
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious recipe in 30 minutes or less!
Nutrition Facts :
EASY MEXICAN CASSEROLE
This is an easy and very tasty dish. I often substitute ground turkey and low fat dairy products and it is still delicious! Serve with chips, salsa and green salad.
Provided by ANDREALF63
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet over medium-high heat, cook ground beef until no longer pink. Stir in salsa, reduce heat, and simmer 20 minutes, or until liquid is absorbed. Stir in beans, and heat through.
- Spray a 9x13 baking dish with cooking spray. Spread crushed tortilla chips in dish, and then spoon beef mixture over chips. Spread sour cream over beef, and sprinkle olives, green onion, and tomato over the sour cream. Top with Cheddar cheese.
- Bake in preheated oven for 30 minutes, or until hot and bubbly.
Nutrition Facts : Calories 631.9 calories, Carbohydrate 32.8 g, Cholesterol 119.2 mg, Fat 43.7 g, Fiber 6.2 g, Protein 31.7 g, SaturatedFat 22.5 g, Sodium 1308.3 mg, Sugar 6 g
MEXICAN TORTILLA CASSEROLE
Provided by Ree Drummond : Food Network
Time 1h20m
Yield 12 to 16 servings
Number Of Ingredients 18
Steps:
- In a large skillet over medium-high heat, heat 1 tablespoon of the olive oil. Add the tomatoes, onion and garlic, stir and cook for a minute or two to soften the onion. Add 2 teaspoons of the chili powder, 1 teaspoon of the paprika and 1 teaspoon of the cumin. Stir and cook the mixture for another minute or two to release the flavors of the spices. Remove the mixture to a bowl and set aside.
- In the same skillet, heat the remaining 1 tablespoon olive oil. Add the chicken along with the remaining 2 teaspoons chili powder, 1 teaspoon paprika, 1 teaspoon cumin and 1/2 teaspoon salt. Saute the chicken until it's deep golden brown and done in the middle, about 4 to 5 minutes. Add 1 cup water and stir to make a sauce. Bring the sauce to a boil and cook until it's reduced by half, about 3 to 4 minutes. Stir in the beans and set aside.
- To assemble the casserole, pour half a jar (about 1 cup) of salsa verde into the bottom of a 9-by-13-inch casserole dish or disposable foil baking pan. Add a layer of half the tortillas on top of the salsa verde, overlapping the edges. Spoon the rice over the tortillas, spread the tomato mixture over the rice, then sprinkle the corn over the tomatoes. Next, add the chicken and bean mixture, then sprinkle on half the cheese and pour over half the enchilada sauce. Next, add the rest of the tortillas, then pour on the rest of the salsa verde and the rest of the enchilada sauce and sprinkle on the rest of the cheese.
- If you're baking the casserole right away, preheat the oven to 375 degrees F and bake, covered with foil, for 20 minutes. Then remove the foil and continue baking for 15 to 20 minutes, or until hot and bubbly. Serve with sour cream and cilantro.
- Find this recipe and more in Ree's new book, The Pioneer Woman Cooks: Dinnertime ($30, William Morrow Cookbooks).
MEXICAN CASSEROLE
Make and share this Mexican Casserole recipe from Food.com.
Provided by Robin Blackwell
Categories One Dish Meal
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Brown hamburger meat with onion and taco seasoning.
- Mix mushroom soup and enchilada sauce together in a bowl.
- Cut tortillas into triangles.
- In a 9x12 pan put a layer of tortillas.
- Then a layer of Hamburger mixture.
- Then a layer of Soup mixture.
- Then a layer of chiles.
- Then a layer of cheese.
- Then repeat again.
- The last layer should be tortillas.
- Then spread taco sauce on.
- Then top with cheese.
- Bake in a 375°F oven uncovered until bubbly.
Nutrition Facts : Calories 709.8, Fat 38.7, SaturatedFat 17.4, Cholesterol 121.6, Sodium 1940.8, Carbohydrate 50, Fiber 3.9, Sugar 8.1, Protein 39
MEXICAN CASSEROLE
Make and share this Mexican Casserole recipe from Food.com.
Provided by Sugar Ivie
Categories Mexican
Time 1h
Yield 1-2 casserole dishes, 4-8 serving(s)
Number Of Ingredients 9
Steps:
- Note: Brown ground hamburger meat in a big pot with your onions and jalapeno peppers and mushrooms. Drain off grease.
- Take your flour tortillas and tear into 1/4 and place into a long casserole baking dish and then you put your mixture over the flour tortillas and then put your cheese over that, then just keep on layering it till its all gone.
- Then place into the oven to melt the cheese and get hot, I put mine into a 350°F oven and just check on it to see if its the way you like it to be.
- This is a good recipe to fix.
- Thanks Sugar.
Nutrition Facts : Calories 1178.9, Fat 56.7, SaturatedFat 21, Cholesterol 113.7, Sodium 3230.4, Carbohydrate 113.9, Fiber 8.6, Sugar 10.1, Protein 52.8
MEXICAN CASSEROLE
an interesting casserole dish, have tried it, a good casserole dinner, It was served by a friend at a church dinner.
Provided by weekend cooker
Categories One Dish Meal
Time 1h
Yield 1 casserole, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a skillet, brown beef, onionand bell pepper and cook, stirring occasionally for 10 minutes. Drain well.
- Stir in chili powder, cumin, and salt.
- Spoon meat mixture into a greased 9x13 inch baking dish.
- Make layers of beans, corn, half the tortilla strips, and half the cheese.
- Continuer the layers with remainingtortilla strips and remaining cheese.
- In a medium saucepan, combine tomatoes, and chilies with fiesta nacho cheese soup, heat just enough that it mixes well. Do not overheat.
- Spoon mixture over top of cheese.
- Cover & bake at 350 degrees for 20 minutes.
- Remove from oven and sprinkle crushed tortilla chips over top of the casserole.
- Return to oven for 20 minutes, at 350 degrees.
Nutrition Facts : Calories 557, Fat 29.6, SaturatedFat 14.4, Cholesterol 138, Sodium 1176.2, Carbohydrate 30.5, Fiber 4.1, Sugar 3.5, Protein 44
MEXICAN CASSEROLE
This is a quick and easy recipe to toss together and the flavor is wonderful. Makes great leftovers for lunch the next day. I have been making this for years.
Provided by teresas
Categories One Dish Meal
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 375 degrees.
- Mix seasoning packet (in box) with water and butter in bowl.
- Add stuffing mix.
- Mix together.
- Set aside.
- Cook beef with garlic and chili powder till browned (drain).
- Add tomatoes and kidney beans to beef mixture.
- Mix together.
- Put 1/2 of stuffing mixture into a 2 quart baking dish.
- Put beef mixture on top of stuffing.
- Add 1 cup cheese.
- Top with remaining stuffing mixture.
- Add the rest of the cheese.
- Cover and bake for 45 minutes.
Nutrition Facts : Calories 856.3, Fat 50.2, SaturatedFat 26.5, Cholesterol 166.9, Sodium 1434.4, Carbohydrate 54.6, Fiber 13.8, Sugar 7.2, Protein 46.4
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