Southwest Casserole Food

SOUTHWESTERN CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees F. Coat a large, nonstick skillet with cooking spray.
• In a medium bowl, combine chicken, garlic and chili powder. Add to skillet and cook over medium-high heat for 4-6 minutes, or until chicken is cooked through and no longer pink, stirring frequently. Remove chicken from skillet; set aside.
• Add oil to hot skillet. Add onion and pepper; cook over medium heat about 5 minutes or until tender, stirring occasionally. Stir in spinach.
• Coat a 2-qt. baking dish with cooking spray. Spread about 1/2 cup salsa in bottom of dish. Top with half the tortilla pieces, half of chicken mixture, and half of vegetable mixture. Pour half of remaining salsa over vegetables and top with half the cheese. Repeat layers once, except cheese.
• Bake, covered, for 30-35 minutes, or until heated through. Sprinkle with remaining cheese. Let stand for 5 minutes before serving. Garnish with cherry tomatoes, chopped avocado, and fresh cilantro.

SOUTHWESTERN CHICKEN CASSEROLE

Steps:

• Preheat oven to 375°F and spray a large casserole dish with nonstick cooking spray.
• Add all of the ingredients (minus the shredded cheese) into the casserole dish and mix together with a wooden spoon making sure that everything is well mixed and submerged in liquid.
• Then, cover with aluminum foil and bake at 375ºF for about 50 minutes.
• Uncover and top with shredded cheese. Bake, uncovered, for an additional 10 minutes.
• Once fully cooked, let rest for 10 minutes before serving. Top with Greek yogurt, more shredded cheese, salsa, and green onions.

SOUTHWESTERN BAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium skillet over medium heat, brown the ground beef with the garlic and onion; drain.
• In a large mixing bowl, combine the meat mixture, chili powder, black beans, corn, sour cream and salsa. Stir until well blended.
• Into a 9x13 inch baking dish, spoon enough of the beef mixture to cover the bottom. Arrange half of the crushed tortilla chips on top of the meat mixture and layer with 1 cup of Cheddar cheese. Spoon another layer of the meat mixture on top of the cheese layer, cover with remaining chips and layer with 1 cup of cheese. Spread final layer of meat mixture on top and sprinkle the remaining 1 cup of cheese on top. Top with diced tomato and green onions.
• Bake in the preheated oven for 40 minutes. Let cool for 10 minutes before serving.

SOUTHWEST BEEF CASSEROLE

Steps:

• Preheat oven to 400ºF and lightly grease a 9x13 baking dish; set aside.
• Cook the egg noodles in salted boiling water, according to the directions, about 10 minutes. Drain and set aside.
• In a large deep skillet over medium heat, add oil. When it gets hot, add onions and sauté until translucent, about 3 minutes.
• Add red and orange peppers; cook for 2 minutes. Add jalapeño peppers and sauté for another 2 minutes. Stir in garlic and sauté for 1 minute.
• Add ground beef and cook until no longer pink, breaking it up into small pieces. Halfway thru cooking, season with chili powder, taco seasoning, ground rosemary, Worcestershire sauce, cayenne pepper and garlic salt. Stir and cook until the beef is done.
• Season the beef mixture with ground sea salt, freshly ground black pepper before adding corn kernels; stir well. Add crushed tomatoes, cream of tomato soup and diced green chilies; combine well. Add brown sugar to the mixture and cook for 2 minutes.
• Add ½ cup sharp Cheddar cheese and ½ cup Monterey Jack; blend cheeses with the ingredients. Add cooked al dente egg noodles, stir and transfer the beef mixture to the prepared baking dish.
• Sprinkle the remaining cheese on top and transfer to the preheated oven. Bake for 10 minutes or until the cheese is melted.
• Remove from the heat and sprinkle with parsley.

SOUTHWEST VEGGIE AND RICE CASSEROLE

Steps:

• Preheat the oven to 375°F. Coat an 8-by-8-inch casserole dish with nonstick cooking spray.
• In a large skillet, heat the vegetable oil over medium-low heat. Add the onion and garlic and cook for about 5 minutes, or until the onions have softened. Add the jalapeño and bell peppers, zucchini, chili powder, and salt to the skillet and stir to combine. Raise the heat to medium and continue to sauté until the vegetables are soft and no liquid remains on the bottom of the skillet, about 10 minutes.
• In a large bowl, combine the corn kernels, diced tomatoes and chiles, and black beans. Add the sautéed vegetables, Taco Rice, and shredded cheddar cheese to the bowl and stir until evenly mixed.
• Pour the rice and vegetable mixture into the prepared casserole dish and bake for 20 minutes.
• Sprinkle the green onions over the casserole and serve.

SOUTHWESTERN CASSEROLE

Steps:

• Cook macaroni according to package directions. Meanwhile, in a large saucepan, cook beef and onion over medium heat, crumbling beef, until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in next 8 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Drain macaroni; stir into beef mixture., Preheat oven to 375°. Transfer macaroni mixture to 2 greased 2-qt. baking dishes. Top with cheese and jalapenos. Cover and bake at 375° for 30 minutes. Uncover; bake until bubbly and heated through, about 10 minutes longer. Serve 1 casserole. Cool the second; cover and freeze up to 3 months., To use frozen casserole: Thaw in refrigerator 8 hours. Preheat oven to 375°. Remove from refrigerator 30 minutes before baking. Cover and bake, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°, 20-25 minutes.

SOUTHWEST BEEF CASSEROLE

Steps:

• 1. Preheat oven to 400ºF and lightly greased a 9x13" baking dish. Cook egg noodles in salted boiling water, according to directions, about 10 minutes. Drain and set aside.
• 2. In a large deep skillet over medium heat, add oil. When hot, add onion and sauté until translucent, about 3 minutes. Add red and orange peppers; cook for 2 minutes. Add jalapeño pepper and sauté for another 2 minutes. Stir in garlic and sauté for 1 minute.
• 3. Add ground beef and cook until no longer pink, breaking it up into small pieces. Half way thru cooking, season with chili powder, taco seasoning, ground rosemary, Worcestershire sauce, cayenne pepper and garlic salt. Stir and cook until the beef is done.
• 4. Season beef mixture with ground sea salt, freshly ground black pepper before adding corn kernels; stir well. Add crushed tomatoes, cream of tomato soup and diced green chiles; combine well. Add brown sugar to the mixture and cook for 2 minutes.
• 5. Add ½ cup sharp Cheddar cheese and ½ cup Monterey Jack; blend cheeses with the ingredients. Add cooked al dente egg noodles, stir and transfer to the prepared baking dish.
• 6. Sprinkle the remaining cheese on top and transfer to preheated oven; bake for 10 minutes or until cheese is melted. Remove from heat and sprinkle with parsley. Makes 8 servings
• 7. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=Q58o1sRT-kU

SOUTHWEST HASH BROWN CASSEROLE

Steps:

• Heat oven to 375ºF.
• Whisk soup, sour cream and chiles in large bowl until blended.
• Stir in potatoes and 1-1/4 cups cheese; mix lightly.
• Spoon into 13x9-inch baking dish sprayed with cooking spray; top with remaining cheese.
• Bake 40 to 45 min. or until heated through.

SOUTHWESTERN CASSEROLE

Steps:

• Cook chicken breasts and shred or cube then set aside. Preheat oven to 400 degrees.
• Blend can of stewed tomatoes and enchilada sauce in a blender until smooth. In a large pot, heat olive oil and saute red onion and bell pepper until tender. Add the enchilada sauce, corn and spinach then simmer for 3-4 minutes. Drain and rinse beans. Then add seasonings, chicken, and beans. Simmer for about 5 minutes. Finally, add about 2 hand fulls of cheese.
• Have a casserole dish ready and begin assembling. First lay down a layer of tortillas, then a layer of the mixture. Continue this ending with a layer of tortillas on top. Put a generous layer of cheese on top.
• Place casserole in the oven for 20 minutes or until cheese is golen brown.

SOUTHWEST CHICKEN CASSEROLE

Steps:

• In a large bowl, combine the chicken, chiles, soup, cheese, onions, salt, pepper and water and pour the mixture into a microwave safe 9x13 inch casserole dish.
• Add the rice. The mixture should be the consistency of soupy pancake batter.
• Cover the dish with a lid or plastic wrap and microwave for about 15 minutes (depending on the microwave). Serve with mexicorn and green salad if desired.

SOUTHWEST CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees and coat a 9x13 baking dish with cooking spray.
• In a small bowl, combine chili powder through dried oregano, stir and set aside.
• In a large bowl, combine rice through black beans. Stir to combine and then add spice blend, stirring to combine again.
• Line the bottom of the baking dish with chicken strips in a single layer. Pour rice and vegetable mixture over chicken. It is important to place the chicken on the bottom against the baking dish and near the heating element of the oven to make sure it is cooked all the way through.
• Cover with aluminum foil, tightly sealing around the edges to create a steamer for rice.
• Bake, covered, for 50 minutes. Remove, uncover and fluff rice with a fork before returning to the oven for an additional 10 minutes.
• Remove and serve. Top with avocado, sour cream and Mexican cheese blend, if desired.
• If you've tried this recipe, come back and let us know how it was!

SOUTHWEST CHICKEN CASSEROLE

Steps:

• Preheat the oven to 350 degrees.
• In a large casserole dish, lay down white rice, minced garlic, onion and chicken broth. Stir until combined.
• Add chicken breasts, black beans, corn, salsa, chili powder and paprika on top. Try to keep the rice on the bottom and covered so it can cook correctly.
• Top with cheddar cheese.
• Cover and bake for 45 minutes.
• Bake uncovered for an additional 10 minutes or until the cheese is melted.

SOUTHWEST CASSEROLE

Steps:

• In 12 inch skillet, cook beef, celery and onion until beef is done, drain.
• Stir in taco seasoning, water, beans and green chilis.
• Mix well.
• Pour into 9x13 baking pan.
• Bake, uncovered at 350° for 35 minutes.
• Top with cheese, green onion, tomato, olives and chips.

SOUTHWESTERN VEGETARIAN CASSEROLE

Steps:

• Heat the oven: Preheat the oven to 450°F and grease a 9x13-inch casserole dish with cooking spray.

SOUTHWEST BREAKFAST CASSEROLE

Steps:

• 1.Combine potatoes, cheese, and seasonings in 13" X 9" X 2" baking dish, sprayed with non-stick cooking spray. Arrange pepper rings over top of potato mixture.
• 2.Crack one egg into each pepper ring, brush eggs with melted butter. Bake at 400°F for 20 minutes or until egg whites are set and potatoes are tender.

SOUTHWEST GROUND TURKEY CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Spray a 2-quart casserole dish with nonstick cooking spray and set aside.
• Heat olive oil in a large, oven-safe skillet over medium heat. Add the ground turkey and diced onions and cook, breaking apart with a spatula, until no longer pink.
• Stir in garlic and seasonings and cook for a minute. Stir in tomatoes, tomato sauce, black beans, corn and green chiles. Add rice and stir to combine.
• Stir in a packed cup of pepper jack cheese. Sprinkle the rest of the cheese evenly on top of the casserole.
• Bake uncovered at 350 degrees F for 20 minutes. Let cool for 5 minutes. Garnish with fresh diced tomatoes, sliced green onions and minced parsley. Serve immediately.