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
MUCHO GUSTO TACO SEASONING MIX
This recipe has been going through constant revisions in my private recipe files for more than a year. It is now ready for its debut.
Provided by Pot Scrubber
Categories Mexican
Time 5m
Yield 1 serving(s)
Number Of Ingredients 11
Steps:
- Combine all the ingredients in a small container.
- Brown one pound of ground beef or turkey and drain fat away. (I prefer ground turkey. There is no fat to drain away and it crumbles into tiny pieces very easily.).
- Throw in seasoning mix and 3/4 cup of water and mix well with your ground meat.
- Simmer until thick --
- Note: combine your taco meat with about half of a can of refried beans for a delicious burrito or chimichanga filling.
Nutrition Facts : Calories 95.7, Fat 1.4, SaturatedFat 0.2, Sodium 65.8, Carbohydrate 20, Fiber 2.8, Sugar 0.7, Protein 2.6
MEXICAN CASSEROLE
Born out of a need to rid the fridge of extras, this Mexican casserole recipe is flexible. Add more corn to make it sweeter, if you like. You can also spice it up as hot or mild as you want. -David Mills, Indianapolis, Indiana
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. , Meanwhile, in a microwave-safe bowl, combine beans and salsa. Cover and microwave 1-2 minutes or until spreadable., Place three tortillas in a greased round 2-1/2-qt. baking dish. Layer with half the beef, bean mixture, corn and cheese; repeat layers. , Bake, uncovered, until cheese is melted, 40-45 minutes. Let stand 5 minutes. If desired, serve with lettuce, tomatoes, olives and sour cream.
Nutrition Facts : Calories 546 calories, Fat 25g fat (13g saturated fat), Cholesterol 102mg cholesterol, Sodium 1368mg sodium, Carbohydrate 44g carbohydrate (2g sugars, Fiber 5g fiber), Protein 37g protein.
MUCHO NACHOS
Make and share this Mucho Nachos recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Brown beef; drain. Add taco mix and water to beef. Bring to boil, stir, until liquid evaporates. Place in serving bowl.
- Place tortilla chips into a large bowl. Place cheese, onions, tomato, avocado, lettuce, sour cream, olives and jalapenos in smaller serving bowls.
- Each serve his own.
Nutrition Facts : Calories 675.7, Fat 47.2, SaturatedFat 17.9, Cholesterol 121.7, Sodium 838.2, Carbohydrate 32.3, Fiber 6.6, Sugar 4.1, Protein 32.8
MUCHO GUSTO MEXICAN CASSEROLE
Steps:
- Preheat oven to 375 degrees F. Melt butter in 10 inch skillet. Add rice, stir often until golden brown and fragrant. Add seasoning from rice, green chiles, onion and tomatoes. Substitute broth/stock for water that rice calls for. Bring to boil stirring often. Reduce heat to simmer, cover, and cook according to directions on box until tender.
- Meanwhile brown ground beef and drain. Add onion powder, garlic powder, ground cumin, and black beans. Add meat to the rice mixture stirring gently so beans hold their shape.
- Spray 13x9x2 pan with Pam. Add 1/2 of rice mixture. Sprinkle half of shredded cheese over casserole. Add remaining rice mixture. Sprinkle remaining shredded cheese and olives on top.
- Bake for 15-20 minutes or until cheese is bubbly. Serve with hot flour tortillas, and salsa if desired.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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