Layered Mexican Bake Food

7 LAYER TACO CASSEROLE RECIPE

Steps:

• In a large skillet, brown the ground beef over medium high heat until no longer pink. Drain any fat or excess liquid. Add taco seasoning and salsa and simmer for about 5 minutes, or until it starts to thicken.
• Spread refried beans in the bottom of a 9x13 casserole dish. Top with taco meat and cheese. Then place a single layer of Tostitos Bite Sizes Round Chips over the cheese.
• Bake at 400˚F for 15-20 min, or until the cheese is melted, the chips are extra crispy and the casserole is heated through.
• Top with shredded lettuce, tomatoes and sour cream to finish it off. Serve immediately. Enjoy!

LAYERED TORTILLA PIE

Steps:

• In a large skillet, cook beef and onion until meat is no longer pink; drain. Add the tomato sauce, garlic, chili powder, salt, pepper and, if desired, olives. Bring to a boil. Reduce heat; simmer for 5 minutes or until thickened. , Lightly butter tortillas on one side; place one tortilla, buttered side down, in a 2-qt. round casserole. Top with about 1/2 cup meat mixture and 1/3 cup cheese. Repeat layers, ending with cheese., Pour water around the sides of casserole (not over top). Cover and bake at 400° for 20 minutes or until heated through. Let stand 5 minutes before cutting.

MEXICAN GROUND BEEF TORTILLA LAYER CASSEROLE

Steps:

• Set oven to 350 degrees.
• Grease an 11 x 7-inch baking dish.
• In a large skillet brown the ground beef with onion, garlic, green bell pepper and jalapeno (if using) until the beef is no longer pink; drain any fat then return to skillet and add in one can of enchilada sauce, black beans, corn and cumin.
• Bring the ground beef mixture to a boil; reduce heat to medium-low and simmer for 20-25 minutes stirring occasionally, then season with salt and lots of black pepper.
• Arrange 3 corn tortillas in the bottom of the baking dish, cutting as needed to cover bottom of the dish.
• Spread 1/4 cup canned enchilada sauce over the tortillas in the baking dish.
• Cover the sauce with 1/3 of the cooked ground beef mixture, then about 1/3 of the shredded cheese.
• Repeat the layers twice but omitting the final cheese layer on top.
• Drizzle any remaining canned enchilada sauce (from the second can) on top.
• Cover with foil and bake in a 350 degree F oven for 25 minutes.
• Remove foil and sprinkle with more cheese (any amount desired) then return to oven and bake for another 5 minutes or until the cheese has melted.
• Let stand 10-15 minutes before slicing.
• Top with sour cream and/or tomatoes, green onions and crushed tortilla chips if desired.
• Delicious!

MEXICAN BAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Heat a non-stick frying pan, add the black beans and fajita spice mix, stir together and cook for 1-2 mins. Add the tomatoes and simmer over a low heat for 10 mins.
• Cut the tortillas in half. Lightly grease a 2-litre baking dish. Spread a third of the bean mixture over the base of the dish, followed by 3 tbsp of the cheese and a layer of tortillas. Repeat the process, finishing with a tortilla layer on top. Sprinkle over the remaining cheese. Bake for 15 mins until golden.

LAYERED MEXICAN CASSEROLE RECIPE

Steps:

• Heat oven to 350°F.
• Brown meat in large skillet; drain. Add corn and salsa; cook 5 min. or until heated through, stirring occasionally. Mix cottage cheese and sour cream in small bowl.
• Layer 2 cups chips, half the meat mixture, 3/4 cup cheddar and half the cottage cheese mixture in 2-qt. casserole. Repeat layers of chips, meat mixture and cottage cheese mixture.
• Bake 35 min. Insert remaining chips around edge of casserole; top with remaining cheddar. Bake 10 min. or until cheese is melted.

MEXICAN TORTILLA CASSEROLE

Steps:

• In a large skillet over medium-high heat, heat 1 tablespoon of the olive oil. Add the tomatoes, onion and garlic, stir and cook for a minute or two to soften the onion. Add 2 teaspoons of the chili powder, 1 teaspoon of the paprika and 1 teaspoon of the cumin. Stir and cook the mixture for another minute or two to release the flavors of the spices. Remove the mixture to a bowl and set aside.
• In the same skillet, heat the remaining 1 tablespoon olive oil. Add the chicken along with the remaining 2 teaspoons chili powder, 1 teaspoon paprika, 1 teaspoon cumin and 1/2 teaspoon salt. Saute the chicken until it's deep golden brown and done in the middle, about 4 to 5 minutes. Add 1 cup water and stir to make a sauce. Bring the sauce to a boil and cook until it's reduced by half, about 3 to 4 minutes. Stir in the beans and set aside.
• To assemble the casserole, pour half a jar (about 1 cup) of salsa verde into the bottom of a 9-by-13-inch casserole dish or disposable foil baking pan. Add a layer of half the tortillas on top of the salsa verde, overlapping the edges. Spoon the rice over the tortillas, spread the tomato mixture over the rice, then sprinkle the corn over the tomatoes. Next, add the chicken and bean mixture, then sprinkle on half the cheese and pour over half the enchilada sauce. Next, add the rest of the tortillas, then pour on the rest of the salsa verde and the rest of the enchilada sauce and sprinkle on the rest of the cheese.
• If you're baking the casserole right away, preheat the oven to 375 degrees F and bake, covered with foil, for 20 minutes. Then remove the foil and continue baking for 15 to 20 minutes, or until hot and bubbly. Serve with sour cream and cilantro.
• Find this recipe and more in Ree's new book, The Pioneer Woman Cooks: Dinnertime ($30, William Morrow Cookbooks).

CHEESY LAYERED MEXICAN BAKE

Steps:

• Heat oven to 350°F. Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 12-inch nonstick skillet, cook sausage and beef over medium-high heat 5 to 7 minutes, stirring often, until thoroughly cooked; drain. Stir in beans, diced tomatoes, garlic powder, cumin, salt and pepper. Cook 2 minutes or until thoroughly heated.
• In 2-quart saucepan, stir together soups and enchilada sauce. Cook over medium heat 3 minutes, stirring constantly, until thoroughly heated.
• Spoon one-third of the sauce into baking dish; top with 3 of the tortillas. Spoon half of the meat mixture over tortillas; top with another one-third of the sauce and 1 cup of the Cheddar cheese. Top with 3 tortillas. Repeat layers with remaining meat mixture, sauce, Cheddar cheese and tortillas. Sprinkle with 1 cup of the Monterey Jack cheese.
• Cover loosely with foil. Bake 20 minutes. Uncover; sprinkle with remaining 1 cup Monterey Jack cheese. Bake 10 minutes longer. Let stand 10 minutes before serving. Top with tomato, onions, avocado and dollop of sour cream. Garnish with cilantro.

CHEESY ZUCCHINI TORTILLA CASSEROLE

Steps:

• Sprinkle the zucchini slices all over with 1/2 teaspoon salt. Set aside. Stir together the beans, pico de gallo and oregano in a medium bowl.
• Arrange the following in layers in a 9-inch deep-dish pie pan or 10-inch round microwave-safe dish: 4 of the tortilla halves, one-third of the bean mixture, one-third of the zucchini and 1/4 cup of the cheese. Repeat twice, while packing down the layers. Sprinkle with additional salt and the remaining 1/4 cup cheese.
• Microwave on high until the zucchini is fully cooked, about 10 minutes. Remove from the microwave and loosely cover with foil to finish the cooking process, about 5 minutes. (Alternatively, preheat the oven to 375 degrees F, cover the baking dish with aluminum foil and cook until heated through and the cheese is melted, 15 to 20 minutes.)
• Sprinkle with the cilantro, slice into 4 wedges and serve.

LAYERED MEXICAN CASSEROLE

Steps:

• 1. Preheat oven to 350 degrees. Coat 9 X 13 casserole dish with cooking spray. Brown ground beef and add taco seasoning, cumin, and chili powder and cook according to package directions. You may also add any other spices that you prefer. Prepare spanish rice according to package directions. Set aside.
• 2. In prepared casserole dish, layer the seasoned ground beef, refried beans, half of the cheese, spanish rice and remaining cheese. Crush tortilla chips and sprinkle on top. Line casserole edges with unbroken tortilla chips for decoration.
• 3. Bake at 350 for approximately 25 to 30 min, or until heated through. Let stand approximately 5 minutes before serving. Serve with sour cream, shredded lettuce and diced fresh tomatoes. Enjoy!

MEXICAN LAYERED DIP

Steps:

• Spread refried beans in the bottom of a (1-quart) shallow edged serving dish (you can use a transparent dish if you'd like). Sprinkle the seasoning packet over the beans. Layer the diced tomatoes over the beans, the sour cream over the tomatoes, and the guacamole over the sour cream. Sprinkle the entire layered dip with cheddar cheese, followed by green onion and finishing it off with a layer of black olives. Cover and refrigerate until ready to serve.

MEXICAN TORTILLA-LAYERED CASSEROLE

Steps:

• Preheat oven 350 degrees.
• Grease a 13 x 9 in pan.
• Lay 6 corn tortillas so they cover the bottom of the pan.
• In a large skillet, brown the turkey over medium-high heat and drain any grease off.
• Reduce to medium heat.
• Mix in salsa, black beans, corn, and taco seasoning. Stir continually.
• When all is mixed thoroughly, put 1/2 of meat mixture on top of the tortillas in the pan.
• Add 6 dollops of sour cream on top of meat mixture in pan. Spread as evenly as possible.
• Lay another 6 tortillas over sour cream layer.
• Add remaining meat mixture.
• Add 6 more dollops of sour cream. Spread evenly.
• Use entire pkg of shredded cheese on top of all layers.
• Cover pan with lid or aluminum foil.
• Bake for 30 minutes.
• Uncover pan and bake for another 5 minutes.

LAYERED MEXICAN BAKE

Steps:

• Heat oven to 375ºF.
• Brown meat with peppers and onions in large skillet on medium-high heat. Stir in chili powder; cook 1 min. Add salsa and corn; mix well. Simmer 5 min.
• Spread 2 cups meat sauce onto bottom of 13x9-inch baking dish; top with layers of 2 tortillas, 1 cup meat sauce, sour cream and 1/2 cup cheese. Cover with 2 tortillas, 2 cups meat sauce and 1/2 cup cheese; top with remaining tortillas and meat sauce. Cover.
• Bake 30 min. or until casserole is heated through. Top with remaining cheese; bake, uncovered, 5 min. or until melted.

LAYERED TORTILLA CASSEROLE

Steps:

• Break up tomato chunks with a spoon, if necessary. Combine tomatoes, 1/4 cup cilantro and lime juice in small bowl.
• Spray 8x8-inch baking dish with nonstick cooking spray. Arrange one-fourth of tortillas in bottom of dish; spoon one-fourth of tomato mixture over tortillas; top with one-fourth of beans, one-fourth of corn and one-fourth of cheese. Repeat layering 3 more times with remaining tortillas, tomato mixture, corn, beans and cheese.
• Bake in preheated 375°F oven 25 minutes or until cheese is melted and sauce is bubbly. Sprinkle with remaining cilantro. Let stand 10 minutes before serving.

MEXICAN LAYERED CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Coat a 9x13-inch baking pan with nonstick spray.
• Heat oil in a frying pan over medium-high heat. Saute beef until no longer pink in the center, 5 to 10 minutes. Add onion and cook until transparent, about 2 minutes more. Add black beans, enchilada sauce, and green chiles. Simmer until slightly thickened, about 10 minutes.
• Cover the bottom of the prepared pan with a third the beef mixture. Place several tortillas over the meat to cover. Spread half the sour cream. Add another third the meat mixture, cover with tortillas, and spread remaining sour cream on top. Cover with remaining meat mixture.
• Top casserole with crushed corn chips and Cheddar cheese, in that order. Sprinkle olives and tomatoes on top of the Cheddar cheese.
• Bake in the preheated oven until bubbling, about 35 minutes.

LAYERED MEXICAN CASSEROLE

Steps:

• Heat oven to 350°F. Spray 11x7-inch (2-quart) baking dish with cooking spray. In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in 1 cup of the salsa; heat about 2 minutes or until hot.
• Line baking dish with 4 tortillas, overlapping to fit. In medium bowl, stir together refried beans and remaining salsa; spoon over tortillas, and spread evenly. Top with half of the meat mixture and 3/4 cup of the cheese. Layer 4 more tortillas over cheese. Spoon and spread Spanish rice over tortillas. Top with remaining meat mixture and cheese. Top with tortilla chips.
• Bake 30 to 40 minutes or until hot in center and bubbling along sides.