Quick And Easy Mexican Casserole Food

QUICK AND EASY MEXICAN CASSEROLE

Steps:

• In a large skillet, heat oil, then add chopped onion. Cook just until onion begins to turn translucent, then add minced garlic.
• In a large pot, cook pasta in salted, boiling water until just done (about 9 minutes. It will cook a little more in the oven). This can be going on while you're assembling the ingredients in the skillet.
• Returning to the skillet, add beef and taco seasoning. Once the beef is cooked through, then add tomatoes, corn, beans, and sour cream. Stir until well combined. Add shredded cheese. Then add drained, cooked pasta.
• Transfer to a lightly greased 9x13 baking dish. If desired, sprinkle more shredded cheese over the top. Bake in a 350 degree oven for about 20-25 minutes, or until bubbly and cheese is golden.
• Serve with tortilla chips, sour cream, and salsa, if you like. Enjoy! =).

QUICK AND EASY MEXICAN CASSEROLE

Steps:

• Preheat oven to 350. Spray 8x8 pan with nonstick spray.
• Begin browning ground beef. Add taco seasoning.
• After beef is mostly cooked, add diced onion.
• When onion is slightly browned, add salsa and tomatoes. Remove mixture from heat.
• Separate crescent rolls and put half in bottom of 8x8 pan.
• Spoon beef mixture on top of crescent rolls. Top with cheeses.
• Arrange other half of crescent rolls on top. If desired, sprinkle some cheese on top.
• Bake for 15-20 minutes.

27 EASY MEXICAN CASSEROLES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!

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.

EASY QUICK MEXICAN STOVE TOP CASSEROLE

Steps:

• Combine the first 4 ingredients. If using chicken bring to a boil and then lower the temp, cover and simmer for 15 minutes. Bring back to a boil.
• If using the hamburger, brown it first before adding the other 3 ingredients. Once added bring to a boil, no need to simmer.
• From there the rest is the same for both versions.
• Add the instant rice, black beans, and corn. Mix together well. If I have any on hand I also usually add green onions.
• Adjust heat to low, cover with desired amount of shredded cheese. I use about 2 cups but that is a lot. We love cheese. I think originally it called for 1 cup.
• Once cheese is added cover and let cook on low for 5-10 minutes or until the rice is done.
• Serve and enjoy. This usually only takes about 30 minutes total. Quick and easy.

QUICK AND EASY MEXICAN CHICKEN CASSEROLE

Steps:

• Broil chicken until tender.
• Remove, reserving broth.
• Remove skin and ones from chicken and cut into bite sized pieces.
• Grate Cheese and mash Tomatoes.
• Combine chicken, Onions, Cheese, Garlic Salt, Chili powder and Tomatoes.
• Drop tortillas into boiling chicken broth until softened.
• Line large baking dish with softened tortillas.
• Add chicken mixture.
• Pour the 2 cans of soup over the chicken.
• Bake at 350 degrees for 35 minutes or until bubbly and hot.

CHEESY MEXICAN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Stir condensed soup, sour cream, green chilies, and milk together in a large bowl. Add chicken, tortilla pieces, and taco seasoning; stir. Mix tomato and 1 cup Mexican-style cheese blend into chicken mixture.
• Spread chicken mixture out into the prepared baking dish and cover the dish with aluminum foil.
• Bake casserole in the preheated oven for 40 minutes. Discard aluminum foil. Sprinkle remaining cheese over the top of the casserole and continue baking until cheese melts and casserole is bubbling, 5 to 10 minutes more. Let rest for 5 minutes.

MEXICAN CASSEROLE - FAST AND EASY

Steps:

• Brown beef with onion and drain.
• Add to beef the enchilada sauce, cream of mushroom soup, rotels, and ranch style beans.
• Pour mixture over crushed tortilla chips in 9X13" pan.
• Mix together and cover with cheese.
• Bake for 30 minutes at 350.

EASY, MEATY MEXICAN CASSEROLE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Heat a 12-inch skillet over medium heat. Cook and crumble pork and black pepper in the hot pan until browned, 5 to 7 minutes. Drain and discard grease.
• Stir kidney beans, corn, water, and taco seasoning into the skillet with the pork. Bring to a boil.
• Combine corn muffin mix, milk, and egg in a bowl for the corn bread mixture.
• Spoon pork mixture into a 9x13-inch baking dish. Top with Colby cheese. Pour and carefully spread corn bread mixture on top.
• Bake in the preheated oven until corn bread is golden brown, 20 to 25 minutes. Let stand for 5 minutes before serving.