Mrs Js Mexican Casserole Food

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.

MEXICAN CASSEROLE

Steps:

• Cook the brown rice: Place the rice in a fine mesh strainer and rinse under cold running water. Set aside. Pour 6 cups water into a medium saucepan or pot that has a tight-fitting lid. Bring to a boil and then stir in the rice. Reduce the heat to a low boil and cook, uncovered, for 30 minutes. Then drain the rice into a colander for 10 seconds, immediately return it to the hot pot, cover with the lid, and let it rest for 10 minutes.
• Roast the sweet potatoes: Preheat oven to 425° F. Line a rimmed baking sheet with parchment paper. Peel the sweet potato and chop it into ½-inch cubes. Place on the baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with salt and pepper. Toss to coat. Bake for 20-25 minutes, until sweet potatoes are soft and lightly browned on the edges.
• Reduce oven temperature to 350° F. Lightly grease a 13x9-inch baking dish with cooking spray.
• Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and corn and cook, stirring often, for 5 minutes.
• Add the ground beef to the pan and cook, crumbling, until browned. Drain off any excess grease. Then stir in the garlic and cook for 30 seconds. Turn off the heat.
• Add the enchilada sauce, black beans, rice, roasted sweet potatoes, cilantro and 1 cup of the shredded cheese. Stir to combine.
• Transfer the contents of the skillet to the baking dish. Sprinkle on the remaining shredded cheese. Bake, uncovered, for 15-20 minutes, until casserole is hot and bubbly and cheese is melted.
• Serve casserole with toppings, as desired, such as chopped cilantro, avocado and sour cream.

MEXICAN CASSEROLE

Steps:

• Prepare the pasta however the box tells you to. If this step messes you up please don't go any further - if you can't boil water and cook pasta... eeep.... Preheat your oven for 350 F.
• Get a skillet nice and heated up, sprinkle a little salt on the pan and then dump in the onions, garlic, and peppers and mix around till they get a bit translucent and stuff. Once that happens toss in the beans and heat them up too. Toss the spices on and get everything coated nicely and then add the tomato sauce and salsa. Mix that up till it's nice and combined. Turn off the heat and set aside for a beat.
• Take your tofu, drain it and squeeze the hell out of it and break it up with your hands into small pieces in a medium bowl till it's all mushy and crumbly and looking like ricotta or cottage cheese. Add the nutritional yeast and mix it all up till combined.
• Get a casserole dish (9 x 13 is ideal), and spread a little tomato sauce over the bottom to help everything from sticking. Pour in half the pasta followed by half the sauce mixture and spread it all out. Layer the tofu mixture on top of that and spread it out evenly. Add the rest of the pasta, spread it out and follow that with the rest of the sauce. Sprinkle your cheese shreds over everything and then cover it up and pop that baby into the oven for 30 minutes!
• Pull it out and let it sit for at least 5 minutes so everything can cool and settle. Top with cilantro or parsley. Scoop that onto a plate and SMASH IT INTO YOUR MOUTH!

MEXICAN TORTILLA CASSEROLE

Steps:

• In a large skillet over medium-high heat, heat 1 tablespoon of the olive oil. Add the tomatoes, onion and garlic, stir and cook for a minute or two to soften the onion. Add 2 teaspoons of the chili powder, 1 teaspoon of the paprika and 1 teaspoon of the cumin. Stir and cook the mixture for another minute or two to release the flavors of the spices. Remove the mixture to a bowl and set aside.
• In the same skillet, heat the remaining 1 tablespoon olive oil. Add the chicken along with the remaining 2 teaspoons chili powder, 1 teaspoon paprika, 1 teaspoon cumin and 1/2 teaspoon salt. Saute the chicken until it's deep golden brown and done in the middle, about 4 to 5 minutes. Add 1 cup water and stir to make a sauce. Bring the sauce to a boil and cook until it's reduced by half, about 3 to 4 minutes. Stir in the beans and set aside.
• To assemble the casserole, pour half a jar (about 1 cup) of salsa verde into the bottom of a 9-by-13-inch casserole dish or disposable foil baking pan. Add a layer of half the tortillas on top of the salsa verde, overlapping the edges. Spoon the rice over the tortillas, spread the tomato mixture over the rice, then sprinkle the corn over the tomatoes. Next, add the chicken and bean mixture, then sprinkle on half the cheese and pour over half the enchilada sauce. Next, add the rest of the tortillas, then pour on the rest of the salsa verde and the rest of the enchilada sauce and sprinkle on the rest of the cheese.
• If you're baking the casserole right away, preheat the oven to 375 degrees F and bake, covered with foil, for 20 minutes. Then remove the foil and continue baking for 15 to 20 minutes, or until hot and bubbly. Serve with sour cream and cilantro.
• Find this recipe and more in Ree's new book, The Pioneer Woman Cooks: Dinnertime ($30, William Morrow Cookbooks).

MEXICAN TORTILLA CASSEROLE

Steps:

• Preheat oven at 350 degrees F.
• Spray a spring form cake pan or casserole dish with cooking spray.
• Brown ground beef and onion and then drain the grease.
• Add taco seasonings and cook according to package directions. Heat refried beans to make for easier spreading.
• Lay 1 tortilla in bottom of baking dish and spread 1/3 of the refried beans on it. Top with 1/3 of the meat and sprinkle on some cheese.
• Add the 2nd tortilla and spread 1/2 the rice, 1/2 salsa, 1/2 the corn and a little cheese.
• Add the 3rd tortilla and spread 1/3 beans ,1/3meat, and a little cheese.
• Add the 4th tortilla and layer the remaining beans ,meat, corn, rice, salsa and cheese.
• Bake, covered with foil, for about 40 minutes. Uncover and bake 10-15 minutes longer. Let sit 5 minutes before cutting.
• After baking, top with sour cream, diced white onion and shredded lettuce, if desired.