Mexican Layered Bean Casserole Food

7 LAYER TACO CASSEROLE RECIPE

Steps:

• In a large skillet, brown the ground beef over medium high heat until no longer pink. Drain any fat or excess liquid. Add taco seasoning and salsa and simmer for about 5 minutes, or until it starts to thicken.
• Spread refried beans in the bottom of a 9x13 casserole dish. Top with taco meat and cheese. Then place a single layer of Tostitos Bite Sizes Round Chips over the cheese.
• Bake at 400˚F for 15-20 min, or until the cheese is melted, the chips are extra crispy and the casserole is heated through.
• Top with shredded lettuce, tomatoes and sour cream to finish it off. Serve immediately. Enjoy!

5-INGREDIENT MEXICAN CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a 9-inch pie pan with non-stick cooking spray.
• In a saucepan, cook refried beans and onions (to soften them) on medium-high heat for about 5 minutes.
• Place one tortilla in the bottom of the greased pan. Spread about 1/3 cup of the bean mixture over it. Layer a few tablespoons of salsa over this. Then, place another tortilla over the salsa, and add more of the bean mixture. Follow the beans with a big handful of cheese, spreading evenly. repeat layers, spreading the ingredients evenly over the tortillas. On the top layer, make sure to use lots of salsa and cheese!
• Bake until the cheese is melted, approximately 15 to 20 minutes.

MEXICAN LAYERED BEEF AND BEAN CASSEROLE

Steps:

• Grease a 13 x 9-inch baking dish.
• In a skillet over medium heat brown the ground beef with garlic, onion, green bell pepper and jalapenos (if using) drain fat then add in taco seasoning, salt and black pepper to taste; heat stirring for 1-2 minutes; transfer the mixture into a large mixing bowl.
• Add in black beans, corn, sour cream and salsa; mix until well combined.
• Spoon 1/3 of the ground beef mixture or enough to cover the bottom of the dish.
• Arrange HALF (3 cups) of the crushed tortillas on top of the ground beef mixture, then sprinkle about 1 cup shredded cheese.
• Spoon another 1/3 of meat mixture on top of the cheese.
• Cover with remaining half (3 cups) of crushed chips then sprinkle with 1 cup shredded cheese.
• Spread the final layer of meat mixture on top then sprinkle with 1 cup cheese.
• Top the casserole with green onions and then chopped tomatoes.
• Bake at 350 degrees for about 40 minutes.
• Let sit for 15-20 minutes before slicing and serving.

VEGGIE MEXICAN LAYERED CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat oil in a skillet over medium heat. Add Roma tomatoes, chile sauce, corn, yellow bell pepper, green bell pepper, white onion, red onion, jalapeno pepper, and cumin. Cook and stir until tender, 5 to 7 minutes. Add refried beans and pinto beans; stir to combine. Remove bean mixture from heat.
• Mix 1 cup Cheddar cheese, cottage cheese, and sour cream together in a bowl.
• Cover the bottom of a 9x13-inch casserole dish with 1/3 of the bean mixture. Top with a third of the cheese mixture and a thin layer of tortillas. Repeat with another third of the beans, another third of the cheese mixture, and tortillas. Repeat again with remaining beans, remaining cheese mixture, and a final layer of tortillas. Sprinkle remaining 1/2 cup shredded Cheddar cheese on top. Cover with aluminum foil.
• Bake in the preheated oven for 20 minutes. Remove aluminum foil and bake until bubbling, 8 to 10 minutes more.
• Remove from oven and let stand for 10 minutes before serving.

MEXICAN LAYERED BEAN CASSEROLE

Steps:

• Place sliced zucchini, in batches, in a medium hot pan with olive oil and season with southwest seasoning, or to preference. Zucchini can be fried before or during assembly of the casserole, I prefer during.
• Spoon 4 Tbls Green Enchilada sauce in a casserole dish and cover with 2-3 corn tortillas.
• Place 1/3 of pinto beans on top and season with cumin, pepper and smoked paprika. Add first batch of fried zucchini on top of beans. Then add 1/3 of the Pico de Gallo or salsa. Spanish rice can also be added as an additional layer. Top layer with another 2-3 corn tortillas and repeat layers starting with the green Enchilada sauce.
• Turn oven to 375 while you add the last layer of corn tortillas. You can make 2 or3 layers, depending on the size of your casserole dish. Spoon more Enchilada sauce on the corn tortillas, then spread sour cream on top. Sprinkle shredded cheese generously over the entire dish. Place in preheated oven and let bake through for 20 minutes until it is bubbly and cheese is slightly browned.

BLACK BEAN TORTILLA CASSEROLE

Steps:

• In a large saucepan, combine the onions, peppers, tomatoes, picante sauce, garlic and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in the beans. , Spread a third of the mixture in a 13x9-in. baking dish coated with cooking spray. Layer with four tortillas and 2/3 cup cheese. Repeat layers; top with remaining beans., Cover and bake at 350° for 30-35 minutes or until heated through. Sprinkle with remaining cheese. Let stand for 5 minutes or until cheese is melted. Serve with toppings.

LAYERED MEXICAN CASSEROLE

Steps:

• Heat oven to 350°F. Spray 11x7-inch (2-quart) baking dish with cooking spray. In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in 1 cup of the salsa; heat about 2 minutes or until hot.
• Line baking dish with 4 tortillas, overlapping to fit. In medium bowl, stir together refried beans and remaining salsa; spoon over tortillas, and spread evenly. Top with half of the meat mixture and 3/4 cup of the cheese. Layer 4 more tortillas over cheese. Spoon and spread Spanish rice over tortillas. Top with remaining meat mixture and cheese. Top with tortilla chips.
• Bake 30 to 40 minutes or until hot in center and bubbling along sides.

MEXICAN LAYERED CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Coat a 9x13-inch baking pan with nonstick spray.
• Heat oil in a frying pan over medium-high heat. Saute beef until no longer pink in the center, 5 to 10 minutes. Add onion and cook until transparent, about 2 minutes more. Add black beans, enchilada sauce, and green chiles. Simmer until slightly thickened, about 10 minutes.
• Cover the bottom of the prepared pan with a third the beef mixture. Place several tortillas over the meat to cover. Spread half the sour cream. Add another third the meat mixture, cover with tortillas, and spread remaining sour cream on top. Cover with remaining meat mixture.
• Top casserole with crushed corn chips and Cheddar cheese, in that order. Sprinkle olives and tomatoes on top of the Cheddar cheese.
• Bake in the preheated oven until bubbling, about 35 minutes.

LAYERED MEXICAN CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• Brown meat in large skillet; drain.
• Add corn and salsa; mix well.
• Cook until heated through, stirring occasionally. Set aside.
• Mix cottage cheese and sour cream.
• Layer 2 cups of the chips, 1/2 of the meat mixture, 3/4 cup of the Cheddar cheese and 1/2 of the cottage cheese mixture in 2-quart casserole dish.
• Repeat layers of chips, meat mixture and cottage cheese mixture.
• Bake 35 minutes.
• Insert remaining chips around edge of casserole; top with remaining 3/4 cup cheddar cheese.
• Bake an additional 10 minutes or until cheese is melted.

LAYERED MEXICAN CASSEROLE

Steps:

• Preheat oven to 350.
• Grease 13x9 casserole dish.
• Tear tortillas into small squares.
• Arrange at the bottom of dish, to form layer.
• Pour can of beans on top, add cooked rice to top of beans, another layer of torn tortillas.
• Mix sour cream and rotel together.
• Pour on top of torn tortillas, top with desired amount of cheese.
• Bake for 45 minutes covered.

MEXICAN RICE AND BEAN CASSEROLE

Steps:

• Set oven to 350 degrees.
• In a large skillet or Dutch oven, heat the oil with water over medium heat.
• Add in the sliced mushrooms, green bell peppers, onion and garlic; simmer stirring often until onion is tender (about 10 minutes).
• Add in the tomatoes (with juice, and break up slightly with a fork), beans, rice, chili powder, cumin and cayenne; mix to combine.
• Simmer covered for about 25 minutes, or until rice is tender, and the liquid is absorbed.
• Transfer to a large greased baking dish.
• Sprinkle with mozza cheese over top.
• Bake in oven for 15 minutes, or until the cheese is melted (also, can microwave at HIGH power for 2 minutes).

MEXICAN TORTILLA-LAYERED CASSEROLE

Steps:

• Preheat oven 350 degrees.
• Grease a 13 x 9 in pan.
• Lay 6 corn tortillas so they cover the bottom of the pan.
• In a large skillet, brown the turkey over medium-high heat and drain any grease off.
• Reduce to medium heat.
• Mix in salsa, black beans, corn, and taco seasoning. Stir continually.
• When all is mixed thoroughly, put 1/2 of meat mixture on top of the tortillas in the pan.
• Add 6 dollops of sour cream on top of meat mixture in pan. Spread as evenly as possible.
• Lay another 6 tortillas over sour cream layer.
• Add remaining meat mixture.
• Add 6 more dollops of sour cream. Spread evenly.
• Use entire pkg of shredded cheese on top of all layers.
• Cover pan with lid or aluminum foil.
• Bake for 30 minutes.
• Uncover pan and bake for another 5 minutes.

MEXICAN LAYERED CASSEROLE

Steps:

• Saute the onion, bell pepper, and garlic in the olive oil over medium heat until softened.
• Add the beans, corn, rice, tomato sauce, chilies, chili powder, and cumin. Mix well and cook on low until thoroughly heated, about 10 minutes. Remove from heat and set aside.
• Preheat the oven to 350.
• Spread about 1/2 c enchilada sauce over the bottom of a 13 x 9-inch pan. Pour the rest of the enchilada sauce into a bowl.
• Dip 4 of the tortillas into the enchilada sauce and layer them in the bottom of the pan. Spread with half the bean mixture. Repeat layers, ending with tortillas. Spread the remaining enchilada sauce over the top.
• Cover and bake for 40 minutes. Let it sit for 5 minutes before serving.
• Garnish with chopped green onion and/or sour cream.