Mexican Cheese Tomato Eggs Bake Food

MEXICAN CHEESE TOMATO & EGGS BAKE

Steps:

• 1. Preheat oven to 350 degree F. Heat the cooking oil in a large skillet. Saute onions, peppers, chilies, and garlic, adding salt and pepper to taste. When finished cooking, turn the heat down to a simmer. Combine corn starch or flour, chili powder, and cumin with the simmering ingredients. Increase amount of chili powder if a stronger intensity is desired. Drain the juice from the tomatoes, add the sugar, and then combine with the other simmering ingredients to create the sauce.
• 2. In a skillet, partially cook the eggs, stirring to scramble for approximately 2 to 3 minutes. Brush or spray baking dish with cooking oil or spray. Cover bottom of baking dish with partially cooked scrambled eggs; then pour the sauce mixture over the eggs.
• 3. Sprinkle evenly with cheese. Bake for 25 to 30 minutes. Garnish with fresh snipped chives, dried chives, or bacon bits. Enjoy!

MEXICAN EGG CASSEROLE

Steps:

• In a large bowl, combine the flour and baking powder. Add the eggs, 3-1/2 cups Monterey Jack cheese, cottage cheese, tomatoes, chiles, onions, hot pepper sauce, oregano, cilantro, salt and pepper. Pour into a greased 13x9-in. baking dish. Sprinkle with the remaining Monterey Jack cheese., Bake, uncovered, at 400° for 15 minutes. Reduce heat to 350°; bake 30 minutes longer or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting. Serve with salsa if desired.

THROW TOGETHER MEXICAN CASSEROLE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a skillet over medium heat, cook the ground beef until evenly brown; drain.
• In a 9x13 inch baking dish combine the beef, corn, salsa, olives, cooked noodles, beans, taco sauce, seasoning mix and tomato sauce.
• Bake in the preheated oven for 1/2 hour, or until cooked through.

CHEESE TOMATO EGG BAKE

Steps:

• In a large bowl, whisk the egg substitute, salad dressing and garlic powder. Spray the bottom of a 3-cup round baking dish with cooking spray. Pour half of the egg mixture into dish; top with tomato and cheese. Pour the remaining egg mixture on top., Bake at 350° for 22-26 minutes or until completely set and a knife comes out clean.

MEXICAN EGG CASSEROLE

Steps:

• In a large bowl, combine the flour and baking powder.
• Add the eggs, 3-1/2 cups Monterey Jack cheese, cottage cheese, tomatoes, chillies, onions, hot pepper sauce, oregano, cilantro, salt and pepper.
• Pour into a greased 13x9x2-inch baking dish.
• Sprinkle with remaining Monterey Jack cheese.
• Bake uncovered at 400 degrees for 15 minutes.
• Reduce heat to 350 degrees and bake 30 minutes longer, or until a knife inserted near the center comes out clean.
• Let stand for 5 minutes before cutting into squares.
• Serve with salsa if desired.

EASY CHILE RELLENO CASSEROLE

Steps:

• Beat Half& Half with eggs and flour til smooth.
• Split open the chilies, rinse and remove seeds.
• Wipe dry with paper towels.
• Mix together the cheeses setting aside 1/2 cup cheese for the topping.
• In a 1 1/2 quart casserole dish that is lightly greased layer the chilies, cheese mixture and egg mixture alternating till all is used.
• Spoon the tomato sauce over the top and sprinkle the reserved cheese over the tomato sauce.
• Bake uncovered for 1 hour at 375 degrees.
• Enjoy!

EGG NOODLE MEXICAN CASSEROLE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a skillet over medium heat, cook the ground beef until brown; drain.
• In a 9x13 inch baking dish combine the beef, corn, salsa, cooked noodles, beans, taco sauce, seasoning mix and tomato sauce.
• Bake in the oven for 30 minutes, or until cooked through. Add cheddar cheese to top and brown 5 minutes or until cheese is melted.