Best 4 My Favorite Mexican Casserole Recipes
Are you yearning for a culinary adventure that tantalizes your taste buds with the vibrant flavors of Mexico? Look no further! Indulge in the delectable dish of "My Favorite Mexican Casserole," a harmonious blend of bold spices, succulent ingredients, and a captivating aroma that will transport you to the heart of Mexico. This savory masterpiece is not just a meal; it's an experience that promises to leave you craving for more. Let's embark on a journey to uncover the secrets behind this beloved dish, and discover how you can recreate this culinary magic in your own kitchen.
Check out the recipes below so you can choose the best recipe for yourself!
MY FAVORITE MEXICAN CASSEROLE
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
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.
MY FAVORITE MEXICAN CASSEROLE
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
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.
27 EASY MEXICAN CASSEROLES
Make a family feast in no time with these fantastic Mexican casserole recipes. Loaded with plenty of Tex-Mex goodness, they're quick and kid-approved.
Provided by insanelygood
Categories Dinner Recipe Roundup
Number Of Ingredients 27
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious recipe in 30 minutes or less!
Nutrition Facts :
MEXICAN PARTY CASSEROLE
This casserole is one of my favorite potluck contributions, as it's easy to make lots of it fast, and folks love it.
Provided by Geri by the Sea
Categories Beans
Time 1h
Yield 2 pans, 24 serving(s)
Number Of Ingredients 9
Steps:
- Equipment: 2 deep lasagne pans.
- On the bottom of each pan, spread a layer or two of chips, flattening as needed.
- I used about 5 oz of the chips in each pan.
- Drop spoonfuls of refried beans atop the chips layer, using 16 oz in each pan.
- Once you've got all of the spoonful drops down, use the back of the spoon to spread the refried beans around more evenly.
- Pour 8 oz salsa over each pan, and spread about.
- Over each pan, crumble 2.5 oz of chips.
- Layer 7.5 oz of the corn in each pan.
- Chop up the bell peppers, and layer them evenly in the 2 pans.
- Chop up the avocadoes and olives, and layer them evenly in the pans.
- Chop up the cilantro, and sprinkle it over the pans.
- Using the remaining refried beans, drop spoonfuls atop the pans, and spread them around.
- (They won't cover the whole surface; that's ok).
- Spread the remaining salsa in a thin layer across the top of each pan.
- Chop the cherry tomatoes, and sprinkle those over the top of each pan.
- Crumble the rest of the chips, and sprinkle those over the top.
- Bake at 450 degrees for about 1/2 hour, maybe more (keep an eye on it after the first 20 minutes as ovens can vary); I turn the oven off once the top layer of chips is lightly browned and a forkful swiped out of the bottom of the pan is hot.
- (Note- Don't worry too much about the quantities of ingredients; this is not a recipe where precision matters. If you have more or less of something, it'll still taste good).
- Enjoy!
Tips:
- For a vegetarian version of this Mexican casserole, substitute black beans or lentils for the ground beef.
- If you like your casserole with a bit more spice, add a teaspoon of chili powder or cumin to the sauce.
- Toppings are endless, try adding sliced avocado, sour cream, salsa, or guacamole.
- This casserole can be made ahead of time and refrigerated for later. When you're ready to serve, just reheat it in the oven until warmed through.
- You can also freeze this casserole for up to 3 months. When you're ready to serve, thaw it overnight in the refrigerator and then reheat it in the oven until warmed through.
Conclusion:
This Mexican casserole is a hearty and flavorful dish that's perfect for a weeknight meal. It's easy to make and can be tailored to your own taste preferences. Plus, it's a great way to use up leftover ground beef. So next time you're looking for a quick and easy dinner idea, give this Mexican casserole a try. You won't be disappointed!
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