My Favorite Mexican Casserole Recipes

MY FAVORITE MEXICAN CASSEROLE

My Favorite Mexican Casserole image

This is super quick and delicious. The only thing I'd do differently is add some jalapeno peppers to make it spicier. It's a great way to use the bottom of the tortilla chip bag. The tortilla chips make a crispy crust on the bottom of the casserole. I skipped the garnishes and it still tasted great. Recipe courtesy of Chris Gavenda, Wildwood, MO and www.epicurious.com.

Provided by AmyZoe

Categories One Dish Meal

Time 45m

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

1 1/2 cups tortilla chips, crushed
1 lb chicken, shredded and cooked
15 1/2 ounces garbanzo beans, rinsed and drained
15 1/2 ounces kidney beans, rinsed and drained
15 1/4 ounces whole kernel corn, rinsed and drained
8 ounces tomato sauce
1 cup salsa
1 cup red onion, chopped
1 green bell pepper, cut into 1/4 inch dice
1/4 cup cilantro leaf, chopped
salt
fresh ground black pepper
6 ounces monterey jack cheese
6 ounces sharp cheddar cheese
2 cups tomatoes
1 cup sour cream
1/2 cup cilantro leaf, chopped (fresh)

Steps:

Preheat oven to 350.
Grease a 13x9" baking dish and scatter crushed tortilla chips evenly on the bottom.
Combine the chicken, beans, corn, tomato sauce, salsa, onion, bell pepper, cilantro, garlic, sant, and pepper in a bowl.
Place half the mixture evenly in the baking dish.
Combine the cheeses and sprinkle half over mixture.
Cover with the remaining half of the chicken-and-bean mixture and sprinkle the remaining cheese over top.
Bake for 30 minutes.
Let stand for 5 minutes before serving.
Serve the garnishes in bowls so guests can top their portions with diced tomatoes, sour cream, and cilantro.

MY FAVORITE MEXICAN CASSEROLE

My Favorite Mexican Casserole image

For those of you who may not know, the tortilla chips form a crispy crust on the bottom of the casserole. An easy Mexican Casserole recipe.

Categories Bean Cheese Chicken Tomato Bake Kid-Friendly Quick & Easy Buffet Casserole/Gratin Corn Cilantro Tortillas Parade Small Plates

Yield Makes 8 servings

Number Of Ingredients 19

Ingredients

1 1/2 cups crushed tortilla chips
1 pound shredded cooked chicken meat (from a small roasted chicken)
1 can (15 1/2 ounces) garbanzo beans, drained
1 can (15 1/2 ounces) kidney beans, drained
1 can (15 1/4 ounces) corn kernels, drained
1 can (8 ounces) tomato sauce
1 cup prepared salsa
1 cup chopped red onion
1 green bell pepper, cut into 1/4-inch dice
1/4 cup chopped fresh cilantro leaves
1 tablespoon minced garlic
Salt and freshly ground black pepper, to taste
N/A freshly ground black pepper
6 ounces grated Monterey Jack cheese
6 ounces grated sharp Cheddar cheese
Garnishes:
2 cups diced (1/4-inch) ripe tomatoes
1 cup sour cream
1/2 cup chopped fresh cilantro leaves

Steps:

1. Preheat oven to 350°F. Grease a 13x9-inch baking dish, then scatter the crushed tortilla chips evenly on the bottom.
2. Combine the chicken, beans, corn, tomato sauce, salsa, onion, bell pepper, cilantro, garlic, salt and pepper in a bowl. Place half the mixture evenly in the baking dish. Combine the cheeses, then sprinkle half over the mixture.
3. Cover with the remaining half of the chicken-and-bean mixture and sprinkle the remaining cheese over the top.
4. Bake for 30 minutes. Let stand for 5 minutes before serving. Serve the garnishes in bowls, so guests can top their portions with diced tomatoes, sour cream and a sprinkle of cilantro.

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