Mexican Fiesta Bake Food

MEXICAN FIESTA BISCUIT BAKE

Steps:

• Heat oven to 375°F. Melt margarine in oven in 13x9-inch (3-quart) glass baking dish or non-aluminum baking pan. Tilt to evenly coat dish.
• Separate dough into 13 biscuits; cut each biscuit into eighths. Place biscuit pieces in large bowl; toss with 1 3/4 cups salsa. Spoon evenly into margarine-coated dish. Sprinkle with cheese, bell pepper, onions and olives.
• Bake at 375°F. for 35 to 45 minutes or until edges are deep golden brown and center is set. Let stand 15 minutes. Cut into squares; serve with additional 1 cup salsa.

FIESTA MAC AND CHEESE

Steps:

• Bring a pot of water to a boil. Cook the macaroni in the boiling water until just undercooked. Drain and set aside.
• Meanwhile, heat the olive oil in a large cast-iron skillet over medium-high heat. Add the red onion and corn and season with salt and pepper. Cook, stirring, until the onion turns golden brown and the corn begins to blister, 4 to 5 minutes. Stir in the green chiles to combine. Set aside.
• To make the sauce, melt the butter in a large pot over medium heat. Sprinkle in the flour, whisking to combine. Let the roux cook for a minute or so, whisking constantly. Pour in the milk, whisking constantly, followed by 2 teaspoons salt and 1 teaspoon pepper. Cook the white sauce until thick and bubbly, 3 to 5 minutes. Add the half-and-half and adobo sauce. Add the processed cheese, 1 cup of the Monterey Jack and 1 cup of the pepper jack and continue to cook, stirring, until the cheese all melts. Add the cooked macaroni and stir to coat. Fold in the diced tomatoes and chiles.
• Butter a 9-by-13-inch disposable foil pan. Layer with half of the macaroni mixture, then half the corn mixture. Repeat the layers, ending with the corn mixture. Sprinkle the remaining 1 cup Monterey Jack and 1 cup pepper jack over the top. Sprinkle the crushed tortilla chips all over the cheese, then sprinkle with chili powder.
• To bake immediately, preheat the oven to 375 degrees F. Bake until bubbly and hot, 20 to 25 minutes. Sprinkle over the chopped cilantro and serve.
• To freeze the casserole for later, let cool completely, then cover with aluminum foil, fold over the edges to seal and freeze.
• If cooking from frozen, preheat the oven to 375 degrees F.
• Cook, covered, for 50 minutes, then uncover and bake until light brown and bubbly, about another 20 minutes. Sprinkle over the chopped cilantro and serve.

MEXICAN FIESTA CASSEROLE

Steps:

• 1. Preheat the oven to 350°F. Spray a 9 by 13-inch baking dish with cooking spray.
• 2. In a large skillet, heat the oil over medium-high heat. Add the turkey and cook until browned, 5 to 7 minutes. Stir in the onions and zucchini and cook until tender, about 5 minutes. Stir in the taco seasoning, 2/3 cup water, and the corn. Simmer until thickened, about 2 minutes, then stir in the black beans.
• 3. Spread 1/2 cup of the salsa in the bottom of the baking dish. Lay 4 tortillas over the salsa, and spoon half of the meat mixture on top. Cover with 3/4 cup of the salsa and 1 cup of the shredded cheese. Top with 4 more tortillas and the remaining 3/4 cup salsa. Scatter the remaining 1/2 cup shredded cheese over the top.
• 4. Bake the casserole until the cheese is melted and bubbling, about 25 minutes. Slice and serve, topped with scallions and sour cream.

MEXICAN FIESTA BITES

Steps:

• Heat oven to 350°F.
• Place 1 won ton wrapper in each of 24 mini muffin pan cups sprayed with cooking spray, with edges of wrappers extending over tops of cups. Bake 5 min. Meanwhile, combine sausage and salsa.
• Spoon sausage mixture into won ton cups. Bake 10 min. or until filling is heated through and edges of cups are golden brown. Top with cheese; bake 1 to 2 min. or until melted.
• Top with sour cream and cilantro.

LAYERED FIESTA CASSEROLE

Steps:

• Heat oven to 375°F.
• Brown meat with peppers in large skillet; drain. Return to skillet. Stir in salsa, tomatoes and corn.
• Spread 1 cup meat mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with 6 tortillas, overlapping as necessary. Cover with layers of half each of the remaining meat mixture and cheese; top with remaining tortillas and meat mixture. Cover.
• Bake 25 to 30 min. or until heated through. Top with remaining cheese; let stand, uncovered, 5 min. or until melted.

MEXICAN FIESTA CASSEROLE

Steps:

• Preheat the oven to 375F.
• Cook the ground beef in a large skillet until browned; drain off the excess fat.
• Season the meat with the salt and pepper; set aside.
• Mix together the cheese, sour cream, mayonnaise and onion; set this mixture aside.
• Stir the biscuit mix and water together until a soft dough forms.
• With floured fingers, pat the dough into the bottom of a greased 13 X 9 X 2-inch baking pan, pressing the dough about 1/2-inch up the sides of the pan.
• Layer the browned ground beef, tomato slices, green pepper, and sliced olives over the dough layer.
• Spoon the sour cream and cheese mixture over the top.
• Bake, uncovered, until the edges of the dough are light brown, 25 to 30 minutes.
• Cool 5 minutes and then cut into squares to serve.

FIESTA BREAKFAST BAKE

Steps:

• Preheat oven to 350°. Cut biscuits into quarters; arrange evenly in a greased 13x9-in. baking dish. Layer with vegetables and shredded cheese. Whisk together eggs, milk and seasonings; pour evenly over layers. Top with salsa., Bake, uncovered, until casserole is browned and middle is set, 35-45 minutes. Let stand 10 minutes before serving. Top servings with fresh cilantro leaves and additional salsa.

MEXICAN FIESTA BAKE

Steps:

• Brown ground beef, and drain excess fat.
• Add water, taco seasoning, and salsa.
• Cook for 15 minutes or until water is reduced.
• Place beef in small casserole dish.
• Sprinkle with 1/3 cup of cheese.
• Mix corn bread according to package directions and add remaining cheese.
• Mix.
• Spread corn bread on top of beef.
• Bake at 400 degree for 20 minutes or until corn bread is golden brown on top.

MEXICAN FIESTA BITES

Steps:

• Smooth about a teaspoon of refried beans over the top of the Snack Factory® Pretzel Crisps®. Sprinkle lightly with taco seasoning.
• Add a layer of guacamole, then salsa, and a dollop of sour cream.
• Top with some chopped tomatoes, a sprinkle of chopped cilantro, and Cheddar cheese. Place an olive slice on the top.

MEXICAN FIESTA PLATTER

Steps:

• In a Dutch oven, cook beef over medium heat until it is no longer pink, 5 to 7 minutes; crumbling beef; drain. Add the beans, tomato sauce and chili seasoning; simmer for 30 minutes, stirring occasionally. , On 2 serving platters with sides, layer the corn chips, rice, onions, meat mixture, cheese, lettuce, tomato and olives. Sprinkle with hot sauce if desired.

TACO FIESTA BAKE

Steps:

• Preheat oven to 350. Grease/spray a 13" x 9" casserole dish; set aside.
• In a bowl, stir together the cottage cheese, sour cream and chopped green onions.
• In a large skillet, brown/crumble ground beef with onion, green pepper and garlic. Drain and return to the skillet.
• Add to the skillet, tomatoes, Black beans, tomato paste, water and seasonings. Simmer for about 10-12 minutes, stirring occassionally.
• Scatter HALF of the coarsely crushed chips on the bottom of the prepared casserole dish.
• Top with HALF of the beef/bean mixture.
• Top with HALF of the cottage cheese/sour cream mixture.
• Sprinkle with HALF of the shredded cheese.
• Repeat all the layers again, ending with the last of the shredded cheese. Sprinkle top with black olives (optional) and reserved chopped dark green onion parts (optional).
• Bake at 350 for 25-30 minutes or until heated through.
• Divide shredded lettuce on plates and spoon casserole over top to serve.

MEXICAN FIESTA BREAKFAST CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray an 8-inch square glass baking dish with cooking spray.
• Heat a medium skillet over medium-high heat. Add chorizo; cook and stir until browned and crumbly, 3 to 5 minutes. Remove from the skillet and drain on paper towels.
• Mix water and dry milk together in a large bowl. Add chorizo, tortillas, eggs, pinto beans, diced tomatoes with green chiles, corn, green chile, pepper Jack cheese, bell pepper, and green onions. Mix well. Pour into the prepared dish.
• Bake in the preheated oven until golden brown and the middle is set, 55 to 60 minutes. Remove from the oven; spread sour cream on top and sprinkle with Mexican cheese. Return to the oven to melt cheese, about 1 minute. Let cool slightly before serving.

TEX-MEX FIESTA CASSEROLE

Steps:

• Preheat oven to 375 degrees.
• Spray an 8-by-8-inch baking dish with cooking spray.
• In a large skillet sprayed with cooking spray, brown meat, garlic, onion and green pepper.
• Add salsa, chili seasoning, tomato sauce and ketchup.
• Mix well to combine.
• Stir in corn, rice and cheddar cheese.
• Pour mixture into prepared baking dish.
• Bake for 20 minutes.
• Place baking dish on a wire rack and let set for 5 minutes.
• Divide into 6 servings.
• HINT: 1 1/3 cups uncooked rice usually cooks to about 2 cups.