Mexican Layered Casserole Recipes

LAYERED MEXICAN CASSEROLE

Steps:

• Brown meat; drain.
• Add corn and salsa; cook until thoroughly heated.
• Reserve 2 tablespoons olives; stir remaining olives into meat mixture.
• Combine cottage cheese and sour cream.
• In 2 quart casserole, layer 2 cups chips, half of meat mixture, 3/4 cup Cheddar cheese and half of cottage cheese mixture. Repeat layers; cover.
• Bake at 350° F for 35 minutes.
• Stand up remaining chips around edge of casserole. Top casserole with tomato, reserved olives and remaining Cheddar cheese. Continue baking 10 minutes.

MEXICAN LAYERED CASSEROLE

Steps:

• Saute the onion, bell pepper, and garlic in the olive oil over medium heat until softened.
• Add the beans, corn, rice, tomato sauce, chilies, chili powder, and cumin. Mix well and cook on low until thoroughly heated, about 10 minutes. Remove from heat and set aside.
• Preheat the oven to 350.
• Spread about 1/2 c enchilada sauce over the bottom of a 13 x 9-inch pan. Pour the rest of the enchilada sauce into a bowl.
• Dip 4 of the tortillas into the enchilada sauce and layer them in the bottom of the pan. Spread with half the bean mixture. Repeat layers, ending with tortillas. Spread the remaining enchilada sauce over the top.
• Cover and bake for 40 minutes. Let it sit for 5 minutes before serving.
• Garnish with chopped green onion and/or sour cream.

VEGGIE MEXICAN LAYERED CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat oil in a skillet over medium heat. Add Roma tomatoes, chile sauce, corn, yellow bell pepper, green bell pepper, white onion, red onion, jalapeno pepper, and cumin. Cook and stir until tender, 5 to 7 minutes. Add refried beans and pinto beans; stir to combine. Remove bean mixture from heat.
• Mix 1 cup Cheddar cheese, cottage cheese, and sour cream together in a bowl.
• Cover the bottom of a 9x13-inch casserole dish with 1/3 of the bean mixture. Top with a third of the cheese mixture and a thin layer of tortillas. Repeat with another third of the beans, another third of the cheese mixture, and tortillas. Repeat again with remaining beans, remaining cheese mixture, and a final layer of tortillas. Sprinkle remaining 1/2 cup shredded Cheddar cheese on top. Cover with aluminum foil.
• Bake in the preheated oven for 20 minutes. Remove aluminum foil and bake until bubbling, 8 to 10 minutes more.
• Remove from oven and let stand for 10 minutes before serving.

MEXICAN TORTILLA-LAYERED CASSEROLE

Steps:

• Preheat oven 350 degrees.
• Grease a 13 x 9 in pan.
• Lay 6 corn tortillas so they cover the bottom of the pan.
• In a large skillet, brown the turkey over medium-high heat and drain any grease off.
• Reduce to medium heat.
• Mix in salsa, black beans, corn, and taco seasoning. Stir continually.
• When all is mixed thoroughly, put 1/2 of meat mixture on top of the tortillas in the pan.
• Add 6 dollops of sour cream on top of meat mixture in pan. Spread as evenly as possible.
• Lay another 6 tortillas over sour cream layer.
• Add remaining meat mixture.
• Add 6 more dollops of sour cream. Spread evenly.
• Use entire pkg of shredded cheese on top of all layers.
• Cover pan with lid or aluminum foil.
• Bake for 30 minutes.
• Uncover pan and bake for another 5 minutes.

LAYERED MEXICAN CASSEROLE

Steps:

• Preheat oven to 350.
• Grease 13x9 casserole dish.
• Tear tortillas into small squares.
• Arrange at the bottom of dish, to form layer.
• Pour can of beans on top, add cooked rice to top of beans, another layer of torn tortillas.
• Mix sour cream and rotel together.
• Pour on top of torn tortillas, top with desired amount of cheese.
• Bake for 45 minutes covered.

LAYERED MEXICAN CASSEROLE

Steps:

• Heat oven to 350°F. Spray 11x7-inch (2-quart) baking dish with cooking spray. In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in 1 cup of the salsa; heat about 2 minutes or until hot.
• Line baking dish with 4 tortillas, overlapping to fit. In medium bowl, stir together refried beans and remaining salsa; spoon over tortillas, and spread evenly. Top with half of the meat mixture and 3/4 cup of the cheese. Layer 4 more tortillas over cheese. Spoon and spread Spanish rice over tortillas. Top with remaining meat mixture and cheese. Top with tortilla chips.
• Bake 30 to 40 minutes or until hot in center and bubbling along sides.

MEXICAN LAYERED CASSEROLE

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.