Cabin Mexican Casserole Recipes

CABIN MEXICAN CASSEROLE

Cabin Mexican Casserole image

I found this delicious recipe in a Southern Living Cookbook that I made a few minor tweaks to. This is a crowd pleaser that is very filling. You can use Spicy Enchilada Sauce if you want to make it really spicy though we find the mild sauce gives it enough kick.

Provided by Rebelgirl23

Categories One Dish Meal

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs lean ground beef
1 yellow onion, chopped
2 teaspoons garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1 (10 3/4 ounce) can cream of mushroom soup
1 (10 3/4 ounce) can cream of chicken soup
1 (10 ounce) can enchilada sauce
1 (5 ounce) can evaporated milk
1 (8 ounce) package monterey jack cheese or 1 (8 ounce) package mexican cheese
1 (6 1/2 ounce) package corn tortillas, cut into fourths

Steps:

Cook the first five ingredients in a large skillet. Drain grease and return to skillet.
Add both the cans of soup, enchilada sauce and evaporated milk.
Cook over low heat until mixture is warm and add the entire package of cheese stirring until the cheese melts.
Remove from heat.
Place 2 cups of the beef mixture in a lightly greased 13 X 9 baking dish.
Top with 1/3 of the tortilla pieces.
Repeat layers twice ending with the tortilla pieces on top.
Bake uncovered at 350 degrees for 25 to 30 minutes or until bubbly around edges.
Top each serving with sour cream if desired.
Enjoy!

Nutrition Facts : Calories 472.2, Fat 27.4, SaturatedFat 12.4, Cholesterol 108.6, Sodium 1141.5, Carbohydrate 21.2, Fiber 2, Sugar 2.2, Protein 34.5

27 EASY MEXICAN CASSEROLES

27 Easy Mexican Casseroles image

Make a family feast in no time with these fantastic Mexican casserole recipes. Loaded with plenty of Tex-Mex goodness, they're quick and kid-approved.

Provided by insanelygood

Categories Dinner Recipe Roundup

Number Of Ingredients 27

Ingredients

Easy Taco Casserole
Mexican Mac and Cheese (Baked Macaroni and Cheese)
Carnitas Pulled Pork Enchiladas
Walking Taco Casserole
One-Pot Cheesy Rice Chile Relleno Casserole
Beefy Cheesy Green Chile Bake
LOADED Chicken Taco Casserole
Tamale Pie
Mexican Ground Beef Casserole with Rice
Salsa Verde Chicken Casserole
Cheesy Baked Chilaquiles
Mexican Lasagna
Sopa Seca de Fideo
Breakfast Enchilada Overnight Bake
Baked Burrito Casserole
Mexican Green Chile Rice Casserole
One Skillet Mexican Rice Casserole
Dorito Casserole
Taco Stuffed Pepper Casserole
Tater Taco Casserole
Beef u0026amp; Black-Eyed Pea Burrito Casserole
Delicious Fiesta Chicken Casserole
Chicken Fajitas Casserole
The Best Mexican Chorizo Egg Bake
Quesadilla Casserole
Mexican Street Corn Casserole
Creamy Chicken Enchilada Casserole

Steps:

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

Nutrition Facts :

MEXICAN PARTY CASSEROLE

Mexican Party Casserole image

This casserole is one of my favorite potluck contributions, as it's easy to make lots of it fast, and folks love it.

Provided by Geri by the Sea

Categories Beans

Time 1h

Yield 2 pans, 24 serving(s)

Number Of Ingredients 9

Ingredients

48 ounces refried beans
20 ounces tortilla chips
1 bunch fresh cilantro
1 (15 ounce) can olives (black)
1 (15 ounce) can corn
1 package cherry tomatoes
2 yellow bell peppers (or any color really)
32 ounces mild salsa
3 avocados (black skinned kind, ripe)

Steps:

Equipment: 2 deep lasagne pans.
On the bottom of each pan, spread a layer or two of chips, flattening as needed.
I used about 5 oz of the chips in each pan.
Drop spoonfuls of refried beans atop the chips layer, using 16 oz in each pan.
Once you've got all of the spoonful drops down, use the back of the spoon to spread the refried beans around more evenly.
Pour 8 oz salsa over each pan, and spread about.
Over each pan, crumble 2.5 oz of chips.
Layer 7.5 oz of the corn in each pan.
Chop up the bell peppers, and layer them evenly in the 2 pans.
Chop up the avocadoes and olives, and layer them evenly in the pans.
Chop up the cilantro, and sprinkle it over the pans.
Using the remaining refried beans, drop spoonfuls atop the pans, and spread them around.
(They won't cover the whole surface; that's ok).
Spread the remaining salsa in a thin layer across the top of each pan.
Chop the cherry tomatoes, and sprinkle those over the top of each pan.
Crumble the rest of the chips, and sprinkle those over the top.
Bake at 450 degrees for about 1/2 hour, maybe more (keep an eye on it after the first 20 minutes as ovens can vary); I turn the oven off once the top layer of chips is lightly browned and a forkful swiped out of the bottom of the pan is hot.
(Note- Don't worry too much about the quantities of ingredients; this is not a recipe where precision matters. If you have more or less of something, it'll still taste good).
Enjoy!

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