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
CHICKEN & BLACK BEAN CASSEROLE
Learn how to make this easy chicken black bean casserole recipe. It's very adaptable & sure to be your next family favorite.
Provided by Patti Estep
Categories Main Course
Time 55m
Number Of Ingredients 13
Steps:
- Saute onion, green pepper and garlic in olive oil for about 5 minutes. Add cumin, salt, pepper, red pepper flakes, beans, salsa, tomatoes and chicken. Simmer on medium to low heat for 10 minutes.
- Spoon some of this mixture into a 13 x 9 baking pan or two 8x8 pans.
- Cut the tortillas in half.
- Line the pan with the tortillas by placing the flat cut side against the sides allowing the center to overlap.
- Sprinkle about 1/3 of the cheese on top of the tortilla layer.
- Spoon half of the chicken and bean mixture on top.
- Place another layer of tortillas on next followed by cheese and the remaining chicken & beans.
- Finish with the remaining cheese
- Cover with foil and cook for 35 minutes in a 350 degree oven.
- Serve with chopped lettuce, tomatoes and sour cream.
Nutrition Facts : Calories 410 kcal, ServingSize 1 serving
CHICKEN AND BLACK BEAN CASSEROLE
This can use leftover chicken or chicken breasts. I usually make it the day after we have roast chicken. The recipe calls for baking, but the ingredients can also be added to a slow cooker and cooked on Low for 7 hours. We serve this with cheese, tortilla chips, sour cream, salsa, black olives, and guacamole.
Provided by KATERS0404
Categories World Cuisine Recipes Latin American Mexican
Time 1h10m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat butter in a large skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in chicken; cook until golden on all sides. Pour onions and chicken into a casserole dish. Stir in tomatoes, black beans, chile peppers, cilantro, cumin, and rice.
- Bake in preheated oven for 45 minutes.
Nutrition Facts : Calories 451.9 calories, Carbohydrate 65.2 g, Cholesterol 51.2 mg, Fat 9.2 g, Fiber 10.8 g, Protein 28.9 g, SaturatedFat 4.5 g, Sodium 328.9 mg, Sugar 7.1 g
MEXICAN CASSEROLE
Chicken breast simmered with a spicy black bean and corn mixture, then topped with cheese and tortilla chip crumbs and baked. Easy and quick to fix weekday casserole with a Mexican flair. Nutritious and kid friendly.
Provided by SUEZQZ_64
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 5
Number Of Ingredients 9
Steps:
- In a large skillet over medium high heat, saute chicken in oil until cooked through and no longer pink inside. Add taco seasoning, beans, corn, salsa and a little water to prevent drying out. Cover skillet and simmer over medium low heat for 10 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Transfer chicken mixture to a 9x13 inch baking dish. Top with 1/2 cup of the cheese and crushed tortilla chips.
- Bake in the preheated oven for 15 minutes. Add remaining 1/2 cup cheese and bake until cheese is melted and bubbly.
Nutrition Facts : Calories 383.7 calories, Carbohydrate 34 g, Cholesterol 59.1 mg, Fat 16.6 g, Fiber 7.4 g, Protein 26.8 g, SaturatedFat 6.4 g, Sodium 1286.4 mg, Sugar 4.2 g
MEXICAN CHICKEN & BEAN CASSEROLE
Make and share this Mexican Chicken & Bean Casserole recipe from Food.com.
Provided by Chef 313014
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 375F(190C). Cook chicken in skillet over medium heat until fully cooked.
- In 2L casserole dish, mix chicken with all ingredients except cheese. Cover and bake 40-45 minutes.
- Sprinkle with cheese. Bake uncovered until cheese is melted.
- Cook to an internal temperature of 175F (80C).
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