EASY MEXICAN CASSEROLE
This is an easy and very tasty dish. I often substitute ground turkey and low fat dairy products and it is still delicious! Serve with chips, salsa and green salad.
Provided by ANDREALF63
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 631.9 calories, Carbohydrate 32.8 g, Cholesterol 119.2 mg, Fat 43.7 g, Fiber 6.2 g, Protein 31.7 g, SaturatedFat 22.5 g, Sodium 1308.3 mg, Sugar 6 g
MEXICAN TAMALES
30 years ago my ex invited a couple over for a BBQ. It was actually to teach me to make authentic tamales. t was one of the good things he had done--ok,probably the only good thing! LOL Time is very difficult to judge. I do the crock pot prep over night, so cooking time is steaming time.
Provided by katie in the UP
Categories Pork
Time 1h45m
Yield 18 serving(s)
Number Of Ingredients 14
Steps:
- Place all filling ingredients into a crock pot and cook on low 8 to 10 hours. (I usually do this procedure overnight).
- When meat is done, remove meat from sauce and shred in bowl this give you the opportunity to remove the fat out of the meat.
- Run sauce through sieve to remove skins of chiles, garlic and etc. Your sauce should be thick and a beautiful deep red color! Reserve 1 cup of meat sauce for the tamale dough.
- While meat mixture is cooling, place husks in warm water to soften.
- Mix all the ingredients of tamale dough plus 1 cup reserved meat sauce together (I do this in my kitchen aid -- makes the job much easier!).
- Take approx 3 tbsp of dough and place in the middle of corn husk. Spread thinly place filling in the middle with an olive and wrap until dough meets, the Woman who taught me how to make these -- says an olive in the middle brings good luck!
- Fold ends and roll package so that corn husk has covered all of filling.
- Place in steamer. Steam for 40 minutes.
- Spoon sauce over tamales on plate.
- These freeze very well. I freeze after they are steamed so the prep of dinner is quick, I do know those who freeze before they are steamed and it seems to work as well.
BEST DARN MEXICAN HOT-DISH!
A guy at the pool was talking about his wonderful Mexican rice recipe, I eavesdropped and came up with this one-dish meal! You can omit the ground turkey to make this more of a side dish. Or use beef, or use chicken, or...
Provided by Carolyn Haas
Categories Casseroles
Time 40m
Number Of Ingredients 17
Steps:
- 1. Heat oil in large skillet or dutch oven. Sauté onion until it starts to soften, add red pepper, garlic and cook for another minute. Add ground turkey, breaking it up with wooden spoon while browning. Continue to stir until turkey is no longer pink. About 5 minutes.
- 2. Stir in zucchini and corn stirring until warmed, about 2 minutes.
- 3. Add tomatoes, rice, seasonings and water. Bring to boil, cover and simmer until water is absorbed, about 15 -18 minutes.
- 4. Stir in cheese until melted, about 1-2 minutes. (On my electric stove, I just turn the heat off, cover and let sit for a couple minutes to melt the cheese)
- 5. Serve, garnish with cilantro and/or avocado, if desired.
TACO CASSEROLE
Make this taco casserole recipe for the ultimate taco party and quick Mexican dinner. Mixed with corn tortilla chips and pinto beans, this easy taco casserole takes only 10 minutes to make. Taste all of the zesty, hearty flavors of tacos in one delicious dish.
Provided by McCormick
Categories Entrees,
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Brown meat in large skillet on medium-high heat. Drain fat.
- Stir in Seasoning Mix, beans, tomato sauce and corn. Bring to boil. Reduce heat to low; simmer 5 minutes. Spoon into 2-quart baking dish. Sprinkle with cheese and tortilla chips.
- Bake 5 to 10 minutes or until cheese is melted. Serve with assorted toppings, if desired.
Nutrition Facts : Calories 418 Calories
MEXICAN HAMBURGER CASSEROLE
A quick meal to throw together, easy to tweak to your spice level -- try adding green chilies or using hot taco seasoning! Best served with tortilla chips (almost like a taco salad!)
Provided by iewe7726
Categories Meat
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Brown ground beef; drain off fat. Add taco seasoning and 1/2 cup water. Cook over low heat about 15 minutes or until liquid has been absorbed.
- Spread meat mixture into greased 9 x 13" baking pan. Spread beans over meat.
- Sprinkle with cheeses, then with chopped onion.
- Bake at 325°F for 20 minutes or until hot.
- Makes 8 Serving suggestion: Serve over tortilla chips and top with sour cream, chopped lettuce and tomato.
Nutrition Facts : Calories 606.7, Fat 36.9, SaturatedFat 19.3, Cholesterol 167.3, Sodium 908.6, Carbohydrate 14.7, Fiber 4.2, Sugar 1.8, Protein 52.2
MEXICAN HOTDISH
This is a Midwestern version of Mexican lasagna. It's easy to prepare and even easier to tailor to your taste. Alter this by using different types of Doritos®, chiles, and by adding additional seasoning to spice it up. Serve with pico de gallo and sour cream.
Provided by Cornpop
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat a large nonstick skillet over medium-high heat. Add ground beef and onion to the hot skillet; cook and stir until beef is browned and crumbly and onions are translucent, 5 to 7 minutes. Drain and discard grease. Add condensed soup, enchilada sauce, chiles, and cumin until combined. Remove from the heat.
- Place crushed chips in the bottom of an 8-inch square baking pan. Pour beef mixture onto the chips and top with shredded Cheddar cheese. Cover with aluminum foil.
- Bake in the preheated oven until filling is bubbly and cheese is melted, about 20 minutes.
Nutrition Facts : Calories 982.6 calories, Carbohydrate 62.3 g, Cholesterol 129 mg, Fat 65.6 g, Fiber 4 g, Protein 41 g, SaturatedFat 24.5 g, Sodium 1867.3 mg, Sugar 6.2 g
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
25 EASY MEXICAN CROCKPOT RECIPE COLLECTION
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Mexican meal in 30 minutes or less!
Nutrition Facts :
MEXICAN HOT DOGS
If you've ever walked through the streets of Los Angeles late at night, you may have been lucky enough to happen upon a street vendor selling bacon-wrapped hot dogs piled high with caramelized onions, sautéed peppers, pico de gallo, avocado, ketchup, mustard and mayonnaise. This version of Mexican hot dogs, also known as street dogs or Los Angeles hot dogs, is believed to be a riff on a similar recipe that originated in Sonora, Mexico. In Los Angeles, they're sometimes fried on a mobile D.I.Y. griddle made with a wheeled cart, a large sheet pan and a heat source underneath, but we don't recommend trying that at home. For this recipe, a standard sheet pan and an oven will do.
Provided by Kiera Wright-Ruiz
Categories dinner, quick, weekday, barbecues, main course
Time 45m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Heat oven to 400 degrees. Tightly wrap each hot dog with a strip of bacon until most of the hot dog is covered. Transfer hot dogs to an aluminum foil-lined baking sheet. If using jalapeños, place them skin-side down on a separate aluminum foil-lined baking sheet and lightly drizzle with oil. Roast jalapeños until skin starts to blister, about 25 minutes. Roast hot dogs until bacon is browned and starts to ripple, about 30 minutes.
- Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high. Add the yellow onion and cook, stirring frequently, until it begins to brown and shrinks by half, about 10 minutes. Stir in bell pepper and the remaining 1 tablespoon oil; season to taste with salt. Remove from heat when onions are caramelized and peppers are soft, about 20 minutes.
- Make the pico de gallo with avocado: Combine tomatoes, avocado, red onion, cilantro and lime juice in a medium bowl. Season to taste with salt and set aside.
- Toast buns, if desired. Blot excess oil from the hot dogs with a paper towel and transfer to buns. Top with onions, peppers and pico de gallo. Drizzle with ketchup, mustard and mayonnaise. Finish with roasted jalapeños, if desired.
MEXICAN HOT DISH
This is very easy to make. It doesn't take much time and anyone who likes tacos will love this dish.
Provided by sherri H
Categories Mexican
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Brown hamburger with onion; drain.
- Add seasonings, water and paste; simmer uncovered 10 minutes.
- Place meat mixture in a 9x13-inch pan.
- Cover with cheese and top with crushed taco chips.
- Bake at 350° for 25-30 minutes.
- We garnish with tomatoes, lettuce, taco sauce sour cream, etc. (but is also very good without).
Nutrition Facts : Calories 411.2, Fat 27.1, SaturatedFat 13.9, Cholesterol 120.8, Sodium 510.2, Carbohydrate 6, Fiber 1.2, Sugar 3.4, Protein 35.1
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