Mexican Ole Vegie Casserole Recipes

MEXICAN OLE! VEGIE CASSEROLE

Steps:

• 1. Preheat oven to 350 degrees. Heat olive oil in a large skillet. Add chopped onion and green pepper and saute until tenter. Set aside. Add squash and saute until tender, turning once or twice. Carefully combine squash with onions and peppers, green chiles, and seasonings.
• 2. Combine sour cream with flour.
• 3. Shred tortillas into large chunks. Please half the tortillas in a single layer in the bottom of a very lightly oiled 9x13 casserole dish. Spread half of the squash mixture over the tortillas, followed by half of the sour cream, a layer of sliced tomatoes, and half the grated cheese. Repeat layers. Bake for 30 minutes.

OLE POLENTA CASSEROLE

Steps:

• For polenta, in a small bowl, whisk cornmeal, salt and 1 cup water until smooth. In a large saucepan, bring remaining water to a boil. Add cornmeal mixture, stirring constantly. Bring to a boil; cook and stir until thickened, about 3 minutes. , Reduce heat to low; cover and cook for 15 minutes. Divide mixture between 2 greased 8-in. square baking dishes. Cover and refrigerate until firm, about 1-1/2 hours., In a large skillet, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, tomato sauce, mushrooms, herbs and hot pepper sauce; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until thickened., Loosen 1 polenta from sides and bottom of dish; invert onto a waxed paper-lined baking sheet and set aside. Spoon half of the meat mixture over the remaining polenta. Sprinkle with half the mozzarella and half the Parmesan cheese. Top with reserved polenta and remaining meat mixture., Cover and bake at 350° until heated through, 40 minutes. Uncover; sprinkle with remaining cheese. Bake until cheese is melted, 5 minutes longer. Let stand for 10 minutes before cutting.

MEXICAN VEGETABLE CASSEROLE

Steps:

• Cook ziti according to package directions without salt; drain well.
• Preheat oven to 375°F.
• Coat a Dutch oven or large pot with cooking spray. Add onions, garlic, carrots, green pepper, and zucchini. Saute over medium heat for 10 minutes, stirring often.
• Stir in tomatoes, tomato sauce, and oregano. Bring to a boil; reduce heat to low, simmering 15 minutes.
• Stir in beans, corn, and chilies. Cook for 5 minutes.
• Remove from heat; add pasta and cheeses, tossing gently.
• Coat 9-inch square baking dish with cooking spray. Spoon mixture into dish.
• Bake for 30 minutes or until heated through. Let stand 5 minutes before serving.

MONTEREY OLE' MEXICAN CASSEROLE

Steps:

• Cook ground meat with onion and garlic. Add remaining ingredients, except Monterey and Cheddar cheese and chips.
• Layer the ingredients starting with the Doritos on bottom of 13 x 9 casserole dish, ending with the cheese.
• Bake at 375 degrees for about 30 minutes, or until hot and bubbly.

MEXICAN VEGETARIAN CASSEROLE

Steps:

• Combine the first 9 ingredients.
• Spoon into a lightly greased 9 x 11 inch baking dish.
• Sprinkle with the sliced black olives and shredded Monterey Jack Cheese.
• Bake at 350 degrees F.
• for about 50 minutes.

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.

SPICY CASSEROLE OLE - MEXICAN RICE CASSEROLE

Steps:

• Pre heat oven to 375.
• In a skillet, brown beef, onion, and green pepper. Pour off excess fat.
• Stir in salt and chili powder.
• In a 1 1/2 quart casserole dish, alternate layers of beef mixture, beans, rice, and tomato sauce.
• Sprinke with cheese.
• Bake for 15 minute.