Bigbatchcrockpotmexicancasserole Recipes

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.

CROCK POT MEXICAN CASSEROLE

Steps:

• Brown ground beef and onion in nonstick skillet.
• Combine all ingredients in slow cooker, except rice and cheese.
• Cook on low for 4-8 hours.
• Stir in rice, cover, and cook until tender.
• Sprinkle with cheese.
• Cover and cook until cheese is melted.

BIG BATCH CROCK POT MEXICAN CASSEROLE

Steps:

• In a large (5 qt) pan, brown the ground beef and drain the fat.
• Add the seasonings, plus salt and pepper to taste.
• Drain the beans and add to the meat.
• Add the corn, tomato sauce, rotel tomatoes (drained), and diced green chilies; mix together.
• Cover the bottom of a 6 or 7 quart crock pot with a layer of corn tortillas.
• Add a layer of one-third of the rice followed by a layer of one-third of the meat, bean, and corn mixture.
• Top with one cup of grated cheddar.
• Repeat layers two more times, ending with cheese.
• Cook on low 2-4 hours or until warmed through.

27 EASY MEXICAN CASSEROLES

Steps:

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

25 EASY MEXICAN CROCKPOT RECIPE COLLECTION

Steps:

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

MEXICAN BREAKFAST CASSEROLE

Steps:

• Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, about 7 to 10 minutes. (Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.) Place the blackened peppers in a plastic or paper bag, and let rest until cool enough to handle, about 15 minutes. Peel the peppers, split in half lengthwise, and remove the seeds and the stems.
• Butter a 9 by 13-inch baking dish. Spread the chiles in a flat layer across the bottom of the dish.
• In a large skillet, cook the sausage over medium-high heat, stirring to break up the meat, until browned. Add the onions and bell peppers, and cook, stirring, for 4 minutes. Add the garlic and chili powder, and cook, stirring, for 1 minute. Remove from the heat.
• In a large bowl, whisk the eggs and half-and-half with the hot sauce, salt and black pepper.
• In another bowl, combine the green onions, cilantro, jack, and cheddar, and mix well.
• Spoon 1/3 of the sausage mixture over the chiles in the dish, top with 1/3 of the tortilla quarters, and 1/3 of the cheese mixture. Repeat layering, ending with a cheese layer. Pour the egg mixture over the ingredients. Let rest, covered, in the refrigerator for at least 6 hours, or overnight.
• Preheat the oven to 350 degrees F.
• Bake until bubbly and golden brown, and a knife inserted into the custard comes out clean, about 1 hour and 10 minutes to 1 hour and 15 minutes. Remove from the oven and let rest 10 minutes before serving. Serve with sour cream and picante sauce.