Cinco De Mayo Casserole By Indulge Food

CINCO DE MAYO CASSEROLE

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.

CINCO DE MAYO CHICKEN CASSEROLE

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.

CINCO DE MAYO CASSEROLE BY INDULGE

Steps:

• Half fill a 4-5 quart pan with water and bring to a boil over high heat, turn burner off and carefully add the chicken and cover, let stand about 20 minutes.
• Preheat oven to 350.
• Mix together sour cream and half and half in a bowl until well blended, set aside in fridge.
• Shred the cheddar cheese, set aside.
• Stack the tortills and cut them into 1 inch strips vertically then cut them in half horizontally, set aside.
• Make sure chicken is cooked throughout, if not, return to the pan for 10 more minutes.
• When chicken is done, cut each breast into small bite size pieces.
• Place half the chicken in a 9x13 in baking pan.
• Spoon half the jar of salsa over the chicken.
• Spoon half the sour cream mixture over the chicken, spread around so that the sour cream and salsa coat the chicken and cover the bottom of the pan evenly.
• Sprinkle half the cheddar cheese over the chicken.
• Place the tortilla strips evenly over the chicken.
• Place the remaining chicken on top of the tortillas, then spread remaining salsa and sour cream mixture on top.
• Sprinkle remaining cheddar cheese over chicken.
• Top evenly with remaining tortilla strips so that the tortilla strips cover the whole top.
• Cover pan with foil and fold foil around the edges to seal it.
• Bake about 40 minutes.
• Remove from oven, remove the foil and discard, sprinkle Parmesean cheese evenly over the top and place back in the oven for 5 minutes, until cheese is golden.
• Cool 10 minutes before serving.