Mexican Fiesta Casserole Food

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.

EASY MEXICAN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet over medium-high heat, cook ground beef until no longer pink. Stir in salsa, reduce heat, and simmer 20 minutes, or until liquid is absorbed. Stir in beans, and heat through.
• Spray a 9x13 baking dish with cooking spray. Spread crushed tortilla chips in dish, and then spoon beef mixture over chips. Spread sour cream over beef, and sprinkle olives, green onion, and tomato over the sour cream. Top with Cheddar cheese.
• Bake in preheated oven for 30 minutes, or until hot and bubbly.

EASY MEXICAN CASSEROLE

Steps:

• Preheat oven to 350°F (175°C). Spray a 9x13 baking dish with nonstick cooking spray; set aside.
• In a large skillet over medium-high heat, cook ground beef until no longer pink. Stir in salsa, reduce heat, and simmer 20 minutes, or until liquid is absorbed. Stir in beans and corn, and cook just until heated through.
• Spread crushed tortilla chips in bottom of prepared baking dish, and then spoon beef mixture over chips. Spread sour cream over the beef layer, and then sprinkle olives, green onion, and tomato over the sour cream layer.
• Bake in preheated 350° oven for 25 to 30 minutes. Top with cheddar cheese and return to oven to bake another 5 minutes or just until the cheese starts to melt.

FIESTA CHICKEN CASSEROLE

Steps:

• Let the pie crusts stand at room temperature for 15 minutes or until they're easy to handle.
• Stir the salsa, soup, sour cream, cheese, corn, chicken and beans in a large bowl. Spoon the chicken mixture into a 13 x 9 x 2-inch baking dish.
• Unfold the pie crusts on a lightly floured surface. Lay the crusts side-by-side so that they overlap by about 3 inches in the center. Press the seam to seal. Roll the pie crust into a 14 x 10-inch rectangle. Place the pie crust over the chicken mixture. Trim the excess crust from the edge. Cut several slits in the crust.
• Bake at 400 degrees F for 40 minutes or until the crust is golden brown.

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.

MEXICAN FIESTA CASSEROLE RECIPE RECIPE - (4.2/5)

Steps:

• 1. Preheat oven to 375 degrees. 2. In a large sauté pan, add the Red Pepper, Jalapeno Pepper, Onion and the oil. Sauté just until the veggies are tender, then transfer them to a large bowl. 3. Now add the Ground Beef or Turkey to the sauté pan and brown the meat. Drain then add the Taco Mix and the Water and heat until thickened. Remove the pan from the heat and cool slightly. 4. In a small bowl combine the Sour Cream and the Fiesta Nacho Cheese Soup, set aside. 5. Add the Corn and the Rice to the bowl with the Peppers and Onion. 6. Now stir the Soup mixture in with the Corn and Rice mixture. Add 1 Tablespoon of the Chopped Cilantro into the mixture as well. 7. Spray a 9 x 13 baking dish with nonstick cooking spray. Transfer the Rice and Corn mixture into the bottom of the pan and spread into an even layer. 8. Next spread the Ground Beef or Ground Turkey mixture evenly over the first layer. 9. Cover the baking dish with foil and pop it into the preheated oven and bake for 30-40 minutes. All ovens cook differently so check at 20 minutes. You want the Casserole to be heated through and slightly bubbly. 10. When the Casserole is done remove it from the oven, remove the foil and evenly spread the Cheese on top of the Casserole. 11. Bake an additional 10-15 minutes or until the Cheese is melted. 12. Remove the Casserole from the Oven and sprinkle the Cilantro, Black Olives and Tomatoes on top. 13. Wait 5-8 minutes before serving. If you cut into the Casserole right away, it can fall apart, just like lasagna! ~ Serve this Casserole with a side of Sour Cream.

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 CASSEROLE

Steps:

• In a skillet, brown beef, onionand bell pepper and cook, stirring occasionally for 10 minutes. Drain well.
• Stir in chili powder, cumin, and salt.
• Spoon meat mixture into a greased 9x13 inch baking dish.
• Make layers of beans, corn, half the tortilla strips, and half the cheese.
• Continuer the layers with remainingtortilla strips and remaining cheese.
• In a medium saucepan, combine tomatoes, and chilies with fiesta nacho cheese soup, heat just enough that it mixes well. Do not overheat.
• Spoon mixture over top of cheese.
• Cover & bake at 350 degrees for 20 minutes.
• Remove from oven and sprinkle crushed tortilla chips over top of the casserole.
• Return to oven for 20 minutes, at 350 degrees.

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.

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.

MEXICAN CORNBREAD CASSEROLE

Steps:

• Preheat oven to 400 degrees. Spray a 9x13 casserole dish with nonstick cooking spray and set aside. In a large skillet sauté ground beef and season with taco seasoning until no longer pink, add in diced onions, corn, black beans, and diced green chilies and sauté an additional 3 minutes, pour into prepared casserole pan.
• Prepare cornbread according to package directions and add in grated cheddar cheese. Mix to combine and pour over the top of the beef mixture.
• Bake for 15-20 minutes until cornbread is golden brown, drizzle with sour cream and chopped cilantro and serve.
• Garnish with fresh chopped cilantro, sour cream, and jalapenos (optional)

MEXICAN RICE CASSEROLE

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.