Cinco De Mayo Mexican Casserole 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.

30 MEXICAN RECIPES FOR CINCO DE MAYO

Steps:

• Heat oil in a large skillet for 2 minutes over medium-high heat until the hot oil sizzles. Add ground beef and stir well to cook evenly until browned, about 6-8 minutes. Make sure to break up beef into small pieces to help even browning.
• Add cumin, chili powder, paprika, garlic powder, oregano, salt, pepper, tomato paste and beef broth. Reduce heat to medium and let the mixture simmer for 3-5 minutes until the sauce thickens a bit, stirring occasionally. Turn off heat and set aside.
• Heat the soft flour tortillas according to the package instructions, or heat in an ungreased skillet over medium-high heat for 30 seconds per side. You can also heat it directly on a gas burner for a few seconds to get char marks on the edges.
• Add 2-3 tablespoons of the ground beef mixture on each tortilla. Top with cheese, onion, tomato and cilantro. Add a dollop of sour cream and a squeeze of fresh lime juice, to taste.

CINCO DE MAYO MEXICAN CASSEROLE

Steps:

• 1. Brown meat with onions, add seasoning to taste Heat soup,rotel and water in saucepan.
• 2. In large casserole alternate begining with half each of chips,hamburger, olives soup mixture and cheese and then repeat, LAST FIVE MINUTES OF BAKING ADD FRESH TOMATO' AND A FEW BLACK OLIVES.
• 3. Bake at 375 degrees for 30 minutes. Can serve with sour cream,guacamole, salsa.

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.