Spicy Mexican Casserole Food

SPICY ENCHILADA CASSEROLE

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the water, chili powder, salt, pepper and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Place 1/4 cup salsa in each of two greased 8-in. square baking dishes. Top each with a fourth of the tortillas and 1/4 cup salsa. , Divide the meat mixture, sour cream and corn between the two casseroles. Top with remaining tortillas, salsa and cheese. , Cover and freeze one casserole for up to 1 month. Cover and bake second casserole at 350° for 35 minutes. Uncover; bake 5-10 minutes longer or until heated through. , To use frozen casserole: Thaw in the refrigerator for 24 hours. Remove from the refrigerator 30 minutes before baking. Bake as directed above.

SPICY MEXICAN CHEESY RICE CASSEROLE

Steps:

• Preheat oven to 375°F.
• In a medium bowl, combine cooked rice with cheese, chilies, and green onions.
• Mix together.
• In a small bowl, stir together sour cream, Recaito, cumin, chili powder, salt and pepper.
• Add to rice mixture and stir thoroughly.
• Spray an oven-proof casserole dish with vegetable oil spray.
• Spread rice mixture in casserole bake uncovered for approximately 30–40 minutes until cheese melts.
• Top with additional cheese, if desired.

SPICY MEXICAN CASSEROLE

Steps:

• Preheat oven to 350° F and grease a 2 1/2 quart glass baking dish.
• Heat oil and saute onions & garlic over medium-high heat for 1 minute.
• Add jalapeños. Cook & stir 2 minutes.
• Add drained tomatoes, salt & pepper. Cover and simmer for 5 minutes.
• Tear or cut each tortilla into 5 or 6 rough pieces.
• Make 3 layers in this order: tortillas, beans, tomatoes & cheese.
• Bake, uncovered, for 15 minutes. Serve with sour cream.

SPICY MEXICAN QUINOA CASSEROLE

Steps:

• Cook quinoa in chicken broth according to package directions.
• In a large flatbottom skillet sauté onions, garlic, bell peppers and jalapenos.
• Add rest of ingredients and cook until warmed through.
• Fluff quinoa when it's done and add to skillet with everything else.
• Transfer to a stone bakeware pan sprayed lightly with cooking spray.
• Bake at 350 degrees for 30 minutes.
• Serve with additional salsa & top with shredded cheese, if desired.

SPICY CHICKEN-TORTILLA CHIP CASSEROLE

Steps:

• Position a rack in the upper third of the oven; preheat to 400 degrees F. Melt the butter in a large pot over medium heat. Add the scallions and garlic and cook until softened, about 2 minutes. Sprinkle in the flour, cumin, oregano and cayenne and stir until coated. Add the chicken broth and heavy cream and bring to a simmer. Cook until slightly thickened, about 2 minutes. Stir in the salsa and remove from the heat. Stir in the chicken, white beans and 1 cup cilantro.
• Butter a 3-quart baking dish. Spread one-third of the crushed tortilla chips in the bottom. Top with half of the chicken mixture. Spread another layer of tortilla chips on top and sprinkle with half of the cheese. Top with the remaining chicken mixture, tortilla chips and cheese. Cover with foil and bake 30 minutes. Uncover and bake until lightly browned and bubbling, about 10 minutes. Top with more cilantro.

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).

EASY MEXICAN CHICKEN CASSEROLE RECIPE - (3.6/5)

Steps:

• Cook and chop/shred the chicken or use Traditional rotisserie chicken. (*I pan cooked 7 chicken tenders). Lightly grease or spray a 2-qt. baking dish. (I used an 11x7") Set aside. Preheat oven to 350° F. In a medium skillet or saucepan, combine the soup, Rotel tomatoes, sour cream, green chiles, and taco seasoning and heat on medium setting just until mixture is heated through (not bubbling). Stir in the chicken and 1 cup of the cheese until melted. Put a generous layer of tortilla chips in the bottom of the baking dish, overlapping the edges. Spoon half the chicken mixture over the chips. Repeat layers one more time, ending with chicken mixture on top. Sprinkle top with the remaining 1 cup cheese. Bake for 15-20 minutes, just until heated through and cheese is melted. Serve hot over Mexican rice and additional sour cream, taco sauce, and green onions on top, if desired. *Notes I pan cooked 7 frozen (thawed) chicken tenders by spraying them lightly with cooking oil and seasoning with a little homemade chili seasoning (recipe follows) then cooked, covered, about 3 minutes on each side. Then removed from skillet and roughly chopped. To the little pan drippings left in the skillet, I added the other ingredients as stated above and proceeded with the recipe. I used cheddar cheese on one casserole and Mexican Blend on the other one. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Homemade Chili Seasoning 2 Tbls. plus 1 tsp. paprika 2 tsp. ground oregano 2 tsp. ground cumin 1 1/2 tsp. garlic powder 1 1/4 tsp. onion salt (or 3/4 tsp. onion powder plus 1/2 tsp. salt) 1/4 t. ground hot pepper, optional Stir all ingredients together and store in an airtight bottle.

SPICY MEXICAN CASSEROLE

Steps:

• 1. Spray a 2qt glass casserole dish with Pam cooking spray.
• 2. Mix together package of rice mix, can of chicken, Rotel, and cream of chicken soup in the casserole dish.
• 3. Place covered dish in the microwave and heat on full power for 5 minutes. Take out and stir.
• 4. Place covered dish back in the microwave for another 5 minutes. Takeout and stir again. Check to make sure the casserole isn't drying out. If it is getting too dry, add a little bit of water and stir.(You want it to start to dry a little or it will be too soupy)
• 5. Replace cover and heat for 5 more minutes. Remove from the microwave and top with shredded cheese. At this point you can replace the lid for about 5 minutes and let the cheese melt, then top with the crushed Doritos, jalapeno slices and enjoy or top with the cheese, Doritos and jalapenos and place under the broiler in your oven to crisp the Doritos and jalapenos.