MEXICAN VEGETARIAN CASSEROLE
Make and share this Mexican Vegetarian Casserole recipe from Food.com.
Provided by Merlot
Categories One Dish Meal
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine the first 9 ingredients.
- Spoon into a lightly greased 9 x 11 inch baking dish.
- Sprinkle with the sliced black olives and shredded Monterey Jack Cheese.
- Bake at 350 degrees F.
- for about 50 minutes.
VEGETARIAN MEXICAN CASSEROLE
Hearty and delicious vegetarian mexican casserole recipe with rice and veggies
Provided by Joy Shull
Categories Main Dish
Time 40m
Number Of Ingredients 17
Steps:
- Cook rice according to instructions (I used a rice cooker) - the amount of uncooked rice varies based on your brand. You will need 4 cups of cooked rice to add to the recipe
- While rice is cooking, heat a large heavy bottomed pan over medium high heat (I used a dutch oven)
- Add 1 tablespoon of olive oil, and sauté the red onion, garlic, and bell pepper for 8-12 minutes, or until onion becomes translucent
- Add the corn and fire roasted tomatoes and stir an additional 3 minutes
- Add drained black beans, 4 cups of cooked rice, lime juice, enchilada sauce, chili powder, cumin, cayenne, cream cheese, and 1/2 cup of mexican cheese
- Add salt to taste (I used a teaspoon)
- Serve topped with additional mexican cheese, sour cream, and tortilla chips
- Enjoy!
Nutrition Facts : Calories 250 calories, Carbohydrate 44 grams carbohydrates, Cholesterol 11 milligrams cholesterol, Fat 5 grams fat, Fiber 7 grams fiber, Protein 9 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 826 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
MEXICAN TORTILLA CASSEROLE
Provided by Ree Drummond : Food Network
Time 1h20m
Yield 12 to 16 servings
Number Of Ingredients 18
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).
MEXICAN CASSEROLE - VEGETARIAN
Make and share this Mexican Casserole - Vegetarian recipe from Food.com.
Provided by lisa.conklin
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Cook rice with water according to directions.
- While rice is cooking, chop vegetables and put in pan with olive oil over medium-high heat. Saute 7-8 minutes, or until soft.
- Add black beans, spices and salt. Mix well.
- When rice is done cooking, add to veggie/bean mixture.
- Add enchilada sauce and sour cream; stir to combine.
- Transfer mixture to 8x8 casserole dish. Top with shredded cheese.
- Bake 15-20 minutes until bubbly.
Nutrition Facts : Calories 348.9, Fat 12.9, SaturatedFat 6.1, Cholesterol 29.8, Sodium 1475.4, Carbohydrate 45.8, Fiber 7.9, Sugar 3.1, Protein 13.9
MEXICAN RICE CASSEROLE
Provided by Ree Drummond : Food Network
Categories side-dish
Time 55m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- Heat the oil in a large dutch oven and add the garlic and onions. Cook, 3 to 4 minutes. Reduce the heat to low and add the rice. Stir constantly, making sure the rice doesn't burn. Cook over low heat, about 3 minutes.
- Next, add the whole tomatoes, diced tomatoes, cumin, salt, pepper, cayenne and turmeric. Stir to combine and let cook, about 2 minutes. Finally, add the chicken broth and stir the mixture together. Bring the mixture to a boil, and then reduce heat to low. Cover, and simmer until the rice is not quite done, 10 to 15 minutes.
- Top with the cheese, and then bake with the lid off until the cheese is melted and the rice fully cooked, about 15 minutes. Serve with chopped cilantro.
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