Best 2 Cinco De Mayo Mexican Casserole Recipes

Cinco de Mayo is a day of celebration, a day to honor the Mexican victory over the French at the Battle of Puebla. And what better way to celebrate than with a delicious Mexican dish? Our recipe for Cinco de Mayo Mexican Casserole is the perfect combination of Mexican flavors and hearty ingredients. With layers of tortillas, seasoned ground beef, a creamy sauce, and plenty of cheese, this casserole will be a hit with your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

CINCO DE MAYO CASSEROLE

Cinco de Mayo Casserole image

A simple, satisfying main dish that our family enjoys. You can use reduced-fat cheeses and sour cream, but don't use the fat-free choices. Serve with a dollop of sour cream, sliced black olives, more salsa, and warmed tortillas.

Provided by midwestchef

Categories World Cuisine Recipes Latin American Mexican

Time 1h25m

Yield 6

Number Of Ingredients 11

Ingredients

1 pound ground beef
1 teaspoon vegetable oil, or as needed
1 onion, diced
2 cloves garlic, chopped
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®), drained
1 cup salsa, drained
1 (7 ounce) can Mexican-style corn, drained
1 cup sour cream
3 cups shredded Cheddar cheese, divided
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer ground beef to a 9x13-inch casserole dish.
Heat oil in a skillet over medium heat; cook and stir onion and garlic in the hot oil until onion is translucent, about 10 minutes. Spoon onion mixture over ground beef.
Mix tomatoes with green chile peppers, salsa, corn, sour cream, 1 cup Cheddar cheese, salt, and black pepper into ground beef mixture; top with remaining 2 cups Cheddar cheese.
Bake in the preheated oven until cooked through and cheese is melted, about 45 minutes. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 527.5 calories, Carbohydrate 16.7 g, Cholesterol 123.1 mg, Fat 38.6 g, Fiber 2.5 g, Protein 30.1 g, SaturatedFat 21.3 g, Sodium 1171.1 mg, Sugar 3.3 g

CINCO DE MAYO CHICKEN CASSEROLE

Cinco De Mayo Chicken Casserole image

When I wasn't able to get to the market for Cinco de Mayo, I came up with this recipe. You can use fresh corn and bell peppers. There is certainly room for improvements, but I was impressed with the flavors. Serve with a great salad with Salsa Ranch dressing.

Provided by ReneeT

Categories Mexican

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 20

Ingredients

1 teaspoon ground cumin
1/2 teaspoon onion powder
1 teaspoon paprika
1 tablespoon chili powder
1 tablespoon salt
1 lb chicken tenders, cut into cubes
3 tablespoons olive oil, divided
1 small red onion, dice
1 cup frozen bell pepper, thawed
2/3 cup frozen corn, thawed
2 garlic cloves, chopped
1 chipotle chile in adobo, chopped sauce reserved
1 tablespoon reserved adobo sauce
3/4 rice
1 1/4 cups chicken broth
3 ounces cream cheese
2 tablespoons sour cream
1/2 cup chunky salsa
1 cup shredded cheddar cheese, divided
1 (6 ounce) box cornbread mix

Steps:

Preheat oven to 350°F Lightly coat a 13x9 in baking dish with cooking spray.
In a medium bowl combine cumin, onion powder, paprika, salt, and chili powder. Add chicken and toss to coat. Set aside.
Heat a 12 inch saute pan over medium high heat and add 2 tbls oil. Saute red onion for 3 minutes. Add corn and bell peppers saute 5 minutes then add garlic. Saute until lightly browned, about 3 minutes more. Remove from pan and set aside.
In same pan over medium low heat add chipotle pepper, adobo sauce, remaining olive oil, and rice. Saute rice until sauce and oil are absorbed.
Add chicken broth, cream cheese, sour cream, and salsa. Heat to a simmer then add veggie mix. Cook for 5 minutes or until heat through and the cream cheese is incorporated.
Prepare corn bread as directed on package. Add 1/4 cup shredded cheese.
Add chicken to rice mixture and gently stir. Spoon chicken and rice into baking dish and top with remaining cheese. Spoon corn bread mix over the top of the cheese and spread evenly.
Place in oven for 35 minutes or until corn bread, tested with a toothpick comes out clean.

Nutrition Facts : Calories 443.5, Fat 24, SaturatedFat 9.8, Cholesterol 81.6, Sodium 1991.8, Carbohydrate 29.7, Fiber 3.8, Sugar 8, Protein 27.9

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your casserole.
Don't overcook the meat. Overcooked meat is tough and dry. Cook it until it is just cooked through, then remove it from the heat and let it rest for a few minutes before shredding it.
Use a variety of cheeses. This will give your casserole a more complex flavor. Try using a combination of cheddar, Monterey Jack, and queso fresco.
Don't be afraid to experiment. There are many different ways to make a Mexican casserole. Feel free to add your own favorite ingredients or adjust the seasonings to your taste.
Serve with your favorite toppings. Some popular toppings for Mexican casserole include sour cream, guacamole, salsa, and pico de gallo.

Conclusion:

Mexican casserole is a delicious and easy-to-make dish that is perfect for a Cinco de Mayo party or any other occasion. With its combination of flavorful ingredients and customizable toppings, it is sure to be a hit with everyone at your table. So next time you are looking for a quick and easy meal, give Mexican casserole a try. You won't be disappointed!