Mexican Style Green Bean Casserole Food

MEXICAN STYLE GREEN BEAN CASSEROLE

Steps:

• Prep time: 10 minutes, Cook time: 35 minutes
• Preheat your oven to 350 degrees.
• In a large mixing bowl, combine the beans, soup, corn, tomatoes, chiles, chicken broth and spices.
• Mix well.
• Pour the mixture into a 9 x 13 baking dish.
• Sprinkle with the Pepper Jack Cheese, and then top with Crispy Jalapenos or Crispy Onions.
• Bake for 30-35 minutes or until the casserole is nice and bubbly.
• Remove from the oven and let sit for 10 minutes.
• Garnish with fresh cilantro and serve hot.
• *To Make Ahead: prepare the casserole and bake as usual. Cool completely, cover and store in the refrigerator until the day you want to serve it. Reheat, uncovered in the oven.
• Enjoy!

MEXICAN GREEN BEANS

Steps:

• Wash, trim and cut beans. Cut tomato in half and squeeze gently over the trash can to remove seeds, then dice. Chop onion and mince garlic and fresh oregano (if using).
• Heat 1 tbsp of oil in a large frying pan over medium heat. When hot, add the onion, garlic, tomato, and bay leaf until the onion begins to soften. Add the chicken base, water, other tablespoon of oil, oregano, cumin and green beans. Stir to coat the beans and loosely cover with a piece of foil or a lid. Cook for 4 minutes or until the beans are cooked to your preference.
• Add butter adjust seasoning by adding salt, pepper, or more oregano and cumin. Serve.

MEXICAN BEAN CASSEROLE

Steps:

• Set oven to 350 degrees.
• Grease a 13 x 9-inch baking dish.
• Sprinkle the crushed tortilla chips evenly on the bottom of the dish.
• In a large bowl combine the cubed cooked chicken, beans, corn, tomato sauce, salsa, onion, bell pepper, garlic, salt and pepper; mix well to combine.
• Spoon HALF of the mixture over top of the tortilla chips in the baking dish.
• Sprinkle with 2 cups (or more if desired) shredded cheese.
• Cover with remaining half of the chicken/bean mixture, then top with remaining shredded cheese.
• Bake uncovered for 30-35 minutes.
• Let stand for 5-6 minutes before serving.
• Spoon onto plates and top with sour cream and chopped tomatoes.

TEX-MEX GREEN BEAN CASSEROLE

Steps:

• Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil. Add the green beans and cook until crisp-tender, about 6 minutes. Drain, rinse under cold water and blot dry with paper towels.
• Melt the butter in a large pot or Dutch oven over medium heat. Add the poblanos and onion, season with salt and cook, stirring occasionally, until tender, about 7 minutes. Add the garlic and cook 1 minute. Add the flour and cook, stirring, until the vegetables are coated, about 1 minute.
• Whisk in the half-and-half, chicken broth, cayenne and 1/2 teaspoon salt. Increase the heat to medium high and bring to a boil, then reduce the heat to medium low and simmer, whisking occasionally, until thickened, about 5 minutes. Add the pepper jack and stir until melted, then add the green beans and stir to coat. Transfer to a 3-quart baking dish. (You can refrigerate the casserole, covered, for up to 4 hours.)
• Bake the casserole until bubbling, about 20 minutes. Meanwhile, pulse the tortilla chips with the chile powder in a food processor until coarsely ground. Sprinkle the Cotija cheese and ground tortilla chips over the casserole; bake until golden, about 5 more minutes.

CHEESY ZUCCHINI TORTILLA CASSEROLE

Steps:

• Sprinkle the zucchini slices all over with 1/2 teaspoon salt. Set aside. Stir together the beans, pico de gallo and oregano in a medium bowl.
• Arrange the following in layers in a 9-inch deep-dish pie pan or 10-inch round microwave-safe dish: 4 of the tortilla halves, one-third of the bean mixture, one-third of the zucchini and 1/4 cup of the cheese. Repeat twice, while packing down the layers. Sprinkle with additional salt and the remaining 1/4 cup cheese.
• Microwave on high until the zucchini is fully cooked, about 10 minutes. Remove from the microwave and loosely cover with foil to finish the cooking process, about 5 minutes. (Alternatively, preheat the oven to 375 degrees F, cover the baking dish with aluminum foil and cook until heated through and the cheese is melted, 15 to 20 minutes.)
• Sprinkle with the cilantro, slice into 4 wedges and serve.

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.

MEXICAN-STYLE GREEN CHILE CHICKEN CASSEROLE

Steps:

• Set oven to 350 degrees.
• Grease a 13 x 9-inch baking dish.
• In a medium heavy pot or saucepan, heat 2-3 tablespoons butter over medium heat; add in chopped onion, garlic and jalapeno pepper, saute for about 3-4 minutes.
• Add in the chicken broth, green chiles, cumin and chicken soup, season with salt and pepper; bring to a boil and simmer for about 3 minutes or until heated through and combined; remove from heat.
• Spread about 1 cup of the soup mixture into the bottom of the prepared baking dish.
• Arrange 5-6 tortillas over the soup mixture, then top with about 1 cup chicken, then about 1/2 cup shredded cheese (or to taste).
• Repeat the layers (ENDING with the cheese).
• Spread the remaining soup mixture over the cheese.
• Bake uncovered for about 25 minutes or until hot and bubbly.

MEXICAN CHICKEN & BEAN CASSEROLE

Steps:

• Heat oven to 375F(190C). Cook chicken in skillet over medium heat until fully cooked.
• In 2L casserole dish, mix chicken with all ingredients except cheese. Cover and bake 40-45 minutes.
• Sprinkle with cheese. Bake uncovered until cheese is melted.
• Cook to an internal temperature of 175F (80C).

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).