Chaco Canyon Casserole Recipes

CINCO DE MAYO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer ground beef to a 9x13-inch casserole dish.
• Heat oil in a skillet over medium heat; cook and stir onion and garlic in the hot oil until onion is translucent, about 10 minutes. Spoon onion mixture over ground beef.
• Mix tomatoes with green chile peppers, salsa, corn, sour cream, 1 cup Cheddar cheese, salt, and black pepper into ground beef mixture; top with remaining 2 cups Cheddar cheese.
• Bake in the preheated oven until cooked through and cheese is melted, about 45 minutes. Let stand for 10 minutes before serving.

CHAYOTE CASSEROLE

Steps:

• Preheat oven to 375°F. Place chayotes and epazote in saucepan. Add enough water to cover. Bring to boil on high heat, stirring occasionally. Reduce heat to medium-low; simmer 10 min. Drain; discard epazote. Set aside. Heat oil in small heavy-bottomed skillet on medium heat. Add poblano chiles and onions; cook 5 min. or until tender, stirring occasionally. Stir in jalapeño peppers.
• Layer half each of the tomatoes, poblano mixture and chayotes in 2-qt. baking dish; sprinkle with half of the cheese. Repeat all layers.
• Bake 20 to 25 min. or until mixture is heated through and cheese is melted.

CHACO CANYON CASSEROLE

Steps:

• In a large skillet over medium high heat, brown beef with onion and garlic and drain grease.
• Add soup, corn, and green chilies and mix well.
• Layer meat mixture, tortilla chips, and enchilada sauce in a 3-quart baking dish.
• Top with cheese.
• Bake for 30 minutes.

27 EASY MEXICAN CASSEROLES

Steps:

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

SOUTHERN CORN CASSEROLE

Steps:

• Preheat the oven to 375 degrees. Also spray a 9 x 11 cooking dish with cooking spray.
• In a large bowl, beat 3 eggs. Add 1 stick melted butter and sour cream. Blend well. Add mexican cornbread mix and blend well. Next add cream corn and whole corn and blend well. Finally add bag of shredded cheese and mix well.
• Once all is blended in, pour mixture into cooking dish and place in the oven for 30 minutes. Can check with a toothpick to make sure the center is cooked.
• Enjoy!

AMISH COUNTRY CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine ground beef, onion, and bell pepper in a large skillet over medium heat. Cook and stir until vegetables are tender and beef is browned and cooked through, 10 to 15 minutes. Season mixture with salt and pepper while cooking.
• Meanwhile, fill a 5-quart Dutch oven or other oven-safe pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain noodles and return to the pot.
• Add diced tomatoes, condensed soup, cottage cheese, sour cream, and Worcestershire sauce to the egg noodles; stir to blend. Stir in ground beef mixture until evenly combined. Taste and adjust seasonings. Sprinkle Cheddar cheese over the top.
• Bake uncovered in the preheated oven until heated through and cheese is melted and golden, 25 to 30 minutes. Serve immediately.