MEXICAN CASSEROLE
Ultimate Mexican casserole with refried beans, rice, ground beef and veggies, layered and baked to cheesy perfection! A healthy family favorite!
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 45m
Number Of Ingredients 19
Steps:
- Be sure to cook your rice if you haven't already (if you are just reading this and just now realized you don't have any cooked rice and don't want to wait, consider switching to quinoa, which cooks much more quickly than brown rice. Instant brown rice also works in a pinch).
- Preheat the oven to 350 degrees F. Coat a large casserole dish (9x13 inch or similar) with nonstick spray and set aside.
- In a Dutch oven or large, deep skillet, heat the olive oil over medium high. Add the onion, green bell pepper, and red bell pepper. Sauté until slightly softened, about 5 minutes.
- Add the beef, chili powder, cumin, salt, black pepper, and cayenne pepper. Continue to sauté until the beef is cooked through and no longer pink, about 4 to 5 minutes. Add the garlic and cook just until fragrant, about 1 additional minute.
- Remove from the heat. Stir in the rice and Greek yogurt until evenly combined. Taste and adjust seasoning as desired.
- Assemble the casserole: Spread the beans into an even layer in the prepared baking dish.
- Sprinkle 1/4 cup cheddar cheese and 1/4 cup mozzarella cheese over the beans.
- Scatter the tomatoes with green chilis over the top.
- Spoon the rice and ground beef mixture on top of the tomatoes, spreading it into an even layer.
- Top with remaining 1/2 cup cheddar and 1/2 cupmozzarella.
- Bake the casserole, uncovered, until the cheese is melted and the casserole is hot, about 15 minutes.
- Turn the oven to broil, then continue cooking until the cheese is lightly browned, about 3 to 4 additional minutes, watching carefully so that the cheese does not burn.
- Let rest 5 minutes, sprinkle with chopped cilantro and green onions, and serve.
Nutrition Facts : ServingSize 1 (of 6), Calories 447 kcal, Carbohydrate 36 g, Protein 32 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 77 mg, Fiber 9 g, Sugar 5 g
CREAMY PINTO BEAN DIP
Serve this lightly spiced bean dip with tortilla chips, spread it on tacos or quesadillas, or use it as a great base for building a batch of Ultimate Nachos.
Provided by Rhoda Boone
Categories Dip snack Super Bowl Bean Onion Wheat/Gluten-Free Vegan Vegetarian Appetizer
Yield Makes 1 1/2 cups
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet over medium. Add onion and cook until softened, 4-5 minutes. Add beans, garlic, and bell pepper and cook, stirring, until softened and warmed through, 4-5 minutes. Stir in chili powder and cook until fragrant, about 1 minute more.
- Pulse bean mixture, vinegar, oregano, 3/4 tsp. salt, 1/4 tsp. pepper, and 1/4 cup water in a food processor, adding water by the tablespoonful if needed, until smooth. Taste and adjust seasoning. Serve warm or at room temperature.
- Do Ahead
- Bean dip can be made 3 days ahead. Store in an airtight container and chill.
SOUTHERN CORNBREAD SALAD
To feed a crowd, especially when I want to make a good impression, I make this eye-popping cornbread salad. It's beautiful in a trifle bowl. I love it in summer, when we can make it with our own garden produce. -Debbie Johnson, Centertown, Missouri
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- Prepare and bake cornbread mix according to package directions, using an 8-in. square baking dish. Crumble when cool., Mix sour cream, mayonnaise and salad dressing mix until blended. In a separate bowl, combine tomatoes, peppers and 1/2 cup green onions. , In a 3-qt. glass bowl, layer half of each: cornbread, beans, tomato mixture, cheese, bacon, corn and dressing. Repeat layers. Top with remaining green onions. Refrigerate 3 hours.
Nutrition Facts : Calories 367 calories, Fat 23g fat (7g saturated fat), Cholesterol 46mg cholesterol, Sodium 607mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 4g fiber), Protein 11g protein.
THE BEST CREAMY BEAN DIP
Mixed with cream cheese, Mexican spices and diced jalapenos, this creamy bean dip recipe is easy to make and is the perfect appetizer or snack!
Provided by Isabel Eats
Categories Appetizer
Time 30m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, mix all ingredients together using a hand mixer or food processor.
- Transfer mixture into a square baking dish and bake for 25 minutes.
- Top with crumbled cotija cheese, diced tomatoes and chopped cilantro.
Nutrition Facts : ServingSize 1 /8th of recipe, Calories 208 kcal, Carbohydrate 23 g, Protein 11 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 25 mg, Sodium 577 mg, Fiber 7 g, Sugar 3 g
MEXICAN CORNBREAD AND PINTO BEAN DIP
Make and share this Mexican Cornbread and Pinto Bean Dip recipe from Food.com.
Provided by Donna Luckadoo
Categories Lunch/Snacks
Time 1h
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- Starting with the corn bread, bake corn bread for 30 minutes and let cool, then crumble 1/2 of it into the bottom of a large glass sea thru container (I use a punch bowl) add 1/2 of the pinto beans, and so on.
- When you have 2 layers of everything, cover with Saran wrap and refrigerate overnight, or at least 8 hours.
- This dip can be served hot by heating individual servings in a microwave until the cheese melts.
- This dish is great over the top of Frito's or Tostado's.
Nutrition Facts : Calories 243.8, Fat 15.9, SaturatedFat 9.4, Cholesterol 35.3, Sodium 513.8, Carbohydrate 16.9, Fiber 4.9, Sugar 2.3, Protein 10.2
MEXICAN CORNBREAD SALAD
This south-of-the-border cornbread salad is made with Mexican-inspired ingredients and is perfect for any summer barbeque.
Provided by Jose
Categories Salad
Time 3h10m
Yield 8
Number Of Ingredients 10
Steps:
- Prepare corn bread mix according to package directions, adding green chiles. Set aside, allow to cool, and crumble.
- Place half of cornbread in bottom of large bowl. Evenly layer with 1 can of beans, 1 cup salad dressing, 1/2 chopped bell pepper, 1 can corn, 1 chopped tomato, 1/2 jar bacon bits, 1/2 package cheese and 1/2 green onions. Repeat layers in same order using remaining ingredients, beginning with crumbled cornbread.
- Cover, refrigerate 2 hours and serve chilled.
Nutrition Facts : Calories 719.3 calories, Carbohydrate 57.7 g, Cholesterol 53.7 mg, Fat 46.3 g, Fiber 6.9 g, Protein 22 g, SaturatedFat 12.3 g, Sodium 2257.9 mg, Sugar 10.7 g
BEST EVER LAYERED MEXICAN DIP
This is the quickest, easiest, best tasting Mexican dip ever! It's great to serve at parties. I always make two!
Provided by Noelle C
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 20m
Yield 32
Number Of Ingredients 7
Steps:
- In a clear pie pan, or similar dish, spread a layer of bean dip. Top the bean dip with a layer of guacamole. Allow the layers to thicken in the refrigerator for approximately 20 minutes.
- In a mixing bowl, while the bean dip and guacamole chill, combine the sour cream and taco seasoning. When the chilled mixture is sufficiently thickened, spread a layer of the sour cream mixture over the layer of guacamole. Top the sour cream layer with the grated cheese. Garnish the layers with the jalapenos and tomatoes.
Nutrition Facts : Calories 70 calories, Carbohydrate 2.8 g, Cholesterol 12 mg, Fat 5.3 g, Fiber 0.5 g, Protein 2.7 g, SaturatedFat 3 g, Sodium 152.7 mg, Sugar 0.3 g
MEXICAN CORN DIP
For tasty make-ahead dip try this recipe. It goes fast at office parties or any gathering. Mildly spicy, it's easy to alter if you want it to have more of a kick. Make sure your corn chips are large enough to scoop up a hearty helping.
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 8-10 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first seven ingredients. In a small bowl, combine the mayonnaise, sour cream and sugar; stir into corn mixture. Cover and refrigerate overnight. Sprinkle with additional green onions. Serve with chips.
Nutrition Facts : Calories 330 calories, Fat 26g fat (11g saturated fat), Cholesterol 54mg cholesterol, Sodium 605mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 10g protein.
PINTO BEANS WITH MEXICAN-STYLE SEASONINGS
Pinto beans are simmered with onion, tomatoes, chili powder, cumin and garlic. I love making these beans just because they make the whole house smell so good, and the longer they simmer the better they taste. You could add 1/2 can of beer to make 'borracho' beans. I personally taste-test throughout the entire cooking process and add extra seasoning as I feel it needs it. These beans could simmer all day long; just make sure they have plenty of water to keep the beans covered.
Provided by Lyndsay
Categories Side Dish Beans and Peas
Time 12h15m
Yield 8
Number Of Ingredients 9
Steps:
- Place pinto beans into a large pot and pour in enough water to cover by 2 to 3 inches. Let beans soak overnight.
- Drain beans, return to pot, and pour in fresh water to cover; add diced tomatoes, bacon, onion, chili powder, cumin, and garlic powder. Bring to a boil, reduce heat to low, and simmer for 3 hours.
- Stir cilantro and salt into bean mixture; simmer until beans are soft, about 1 more hour.
Nutrition Facts : Calories 267 calories, Carbohydrate 40.9 g, Cholesterol 10.2 mg, Fat 5.2 g, Fiber 13.5 g, Protein 16.4 g, SaturatedFat 1.5 g, Sodium 509.8 mg, Sugar 1.9 g
MEXICAN PINTO BEAN DIP
Make and share this Mexican Pinto Bean Dip recipe from Food.com.
Provided by Dreamgoddess
Categories Beans
Time 20m
Yield 3 cups of dip, 4 serving(s)
Number Of Ingredients 5
Steps:
- Puree the beans to a coarse paste in a blender or food processor or mash by hand.
- Place the bean paste in a sauce pan with the water and heat.
- Mix in all the other ingredients, blending well, and simmer until the cheese is melted, about 5 minutes.
- Put in chafing dish and serve hot.
- SUGGESTED DIPPERS: Tortilla Chips, Black Cocktail Rye Bread, Bell Peppers, Celery, Monterey Jack Cheese Cubes or Sticks.
PINTO BEAN DIP
Just like the bean dip you buy in the store but a lot less expensive. The heat can be easily controlled.
Provided by PRESIDENTJIM
Categories Appetizers and Snacks Dips and Spreads Recipes Bean Dip Recipes
Time 5m
Yield 6
Number Of Ingredients 9
Steps:
- Place pinto beans, vinegar, jalapeno pepper, salt, sugar, paprika, onion powder, garlic powder, and cayenne pepper in a food processor; blend until smooth.
Nutrition Facts : Calories 44.2 calories, Carbohydrate 7.9 g, Fat 0.4 g, Fiber 2.4 g, Protein 2.5 g, SaturatedFat 0.1 g, Sodium 567.1 mg, Sugar 0.2 g
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