Aaron Tippins Mexican Casserole Recipes

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.
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MEXICAN CASSEROLE

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.

AARON TIPPIN'S MEXICAN CASSEROLE

Steps:

• Preheat oven to 350.
• Brown the meat and onion in a skillet.
• Add the taco seasoning and water, and let simmer for 5 minutes.
• In a baking dish (8 or 9 inch square), put one layer of tortillas, then 1/3 meat mixture on top, followed by layer of beans and layer of cheese.
• Repeat two more times, ending with cheese.
• Bake for 30 minutes, or until cheese is melted and beginning to brown.

MEXICAN CASSEROLE

Steps:

• Boil 1/2 cup of water.
• Mix with stuffing.
• Spoon some salsa into bottom of baking dish, then place stuffing on top.
• Cut uncooked chicken into bite size pieces.
• Spoon 3/4 of the jar of salsa on top of the stuffing.
• Place uncooked chicken pieces on top of salsa and stuffing.
• Add remaining salsa on top of chicken.
• Spread sharp cheddar on top of casserole.
• Add optional jalanpeno peppers and/or black olives on top of cheese if desired.
• Bake at 350 degrees for about 30 minutes.
• *Please note that the stuffing will soak up the extra juices, so you can omit the 1/2 cup of water and just put the dry stuffing in the baking dish.*
• **Keep in mind, the more salsa you use, the juicier the casserole will be.
• **Top with sour cream if desired**