Best Darn Mexican Hot Dish Recipes

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MEXICAN HOTDISH



Mexican Hotdish image

This is a Midwestern version of Mexican lasagna. It's easy to prepare and even easier to tailor to your taste. Alter this by using different types of Doritos®, chiles, and by adding additional seasoning to spice it up. Serve with pico de gallo and sour cream.

Provided by Cornpop

Categories     World Cuisine Recipes     Latin American     Mexican

Time 40m

Yield 4

Number Of Ingredients 9

1 pound ground beef
1 small onion, diced
1 (10.75 ounce) can condensed cream of mushroom soup
½ (10 ounce) can enchilada sauce
1 (4 ounce) can diced green chiles
½ teaspoon ground cumin
1 (12 ounce) bag nacho cheese-flavored corn chips (such as Doritos®), crushed
2 cups shredded Cheddar cheese
aluminum foil

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat a large nonstick skillet over medium-high heat. Add ground beef and onion to the hot skillet; cook and stir until beef is browned and crumbly and onions are translucent, 5 to 7 minutes. Drain and discard grease. Add condensed soup, enchilada sauce, chiles, and cumin until combined. Remove from the heat.
  • Place crushed chips in the bottom of an 8-inch square baking pan. Pour beef mixture onto the chips and top with shredded Cheddar cheese. Cover with aluminum foil.
  • Bake in the preheated oven until filling is bubbly and cheese is melted, about 20 minutes.

Nutrition Facts : Calories 982.6 calories, Carbohydrate 62.3 g, Cholesterol 129 mg, Fat 65.6 g, Fiber 4 g, Protein 41 g, SaturatedFat 24.5 g, Sodium 1867.3 mg, Sugar 6.2 g

MEXICAN HOT DISH



Mexican Hot Dish image

This is very easy to make. It doesn't take much time and anyone who likes tacos will love this dish.

Provided by sherri H

Categories     Mexican

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 7

2 lbs hamburger
1 medium onion
2 (1 1/4 ounce) packages taco seasoning mix
2 cups water
1 (6 ounce) can tomato paste
12 -16 ounces shredded cheddar cheese
1 (8 ounce) bag taco chips (crushed)

Steps:

  • Brown hamburger with onion; drain.
  • Add seasonings, water and paste; simmer uncovered 10 minutes.
  • Place meat mixture in a 9x13-inch pan.
  • Cover with cheese and top with crushed taco chips.
  • Bake at 350° for 25-30 minutes.
  • We garnish with tomatoes, lettuce, taco sauce sour cream, etc. (but is also very good without).

Nutrition Facts : Calories 411.2, Fat 27.1, SaturatedFat 13.9, Cholesterol 120.8, Sodium 510.2, Carbohydrate 6, Fiber 1.2, Sugar 3.4, Protein 35.1

TACO HOTDISH



Taco Hotdish image

Provided by Molly Yeh

Categories     main-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 16

2 tablespoons canola or vegetable oil
1 bell pepper, chopped
1 jalapeno, seeded and chopped
1/2 yellow onion, chopped
Kosher salt
One 1-ounce packet taco seasoning
2 pounds ground beef
One 14-ounce can black beans, rinsed and drained
9 ounces corn kernels (frozen, canned or fresh)
3 cups mild salsa
One 9-ounce bag corn chips, such as Fritos
5 ounces queso fresco, crumbled
Chopped fresh cilantro, for serving
Sliced radishes, for serving
Lime wedges, for serving
Salsa verde, for serving

Steps:

  • Preheat the oven to 375 degrees F.
  • In a large skillet, heat the oil over medium-high heat. Add the bell pepper, jalapeno, onion and a pinch of salt and cook until softened, 7 to 10 minutes. Add the taco seasoning and cook for another minute. Add the ground beef and cook, breaking it up with a spoon or spatula, until browned, 8 to 10 minutes. Stir in the beans, corn and mild salsa. Transfer to a casserole dish and cover with the corn chips.
  • Bake until the casserole is heated through and the corn chips are lightly toasted, about 20 minutes. Top with the queso fresco, cilantro, radishes and a squeeze of lime. Serve with salsa verde.

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