Cheesy Mexican Mushroom Skillet Recipes

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CHEESY MEXICAN CASSEROLE



Cheesy Mexican Casserole image

Cheesy Mexican Casserole is a quick and easy Main Dish recipe that your family will love.

Provided by Amy

Categories     Main Dishes

Time 1h

Number Of Ingredients 11

1 pound ground beef (browned)
1/2 cup chopped onion or 2 Tablespoons dried
1 clove garlic, minced
1 (16 oz.) can refried beans
1 (10 oz.) can cream of mushroom soup
1 (8 oz.) can tomato sauce
1 ( 4 oz. ) can green chilies, chopped
1 (9 3/4 oz.) package Doritos Nacho Cheese Chips
1 1/2 cups Cheddar or Colby cheese, grated
1 1/2 cups Monterrey Jack cheese, grated
1 (10 oz.) can tomatoes with green chilies

Steps:

  • Brown ground beef, onion and garlic in a large skillet; drain well.
  • Add beans, soup, tomato sauce, and green chilies, stir together and set this aside.
  • In a 9" X 13" greased pan, cover bottom with one layer of crushed chips.
  • Add several large spoonfuls of bean and hamburger mixture, then sprinkle with cheese (both kinds).
  • Continue layering in same way one more time; making two layers.
  • If desired, top with one can tomatoes with green chilies. spreading to cover.
  • Top with more cheese.
  • Bake at 350 degrees for 40 minutes.

Nutrition Facts : Calories 407 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 91 milligrams cholesterol, Fat 28 grams fat, Fiber 2 grams fiber, Protein 26 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 817 grams sodium, Sugar 2 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 11 grams unsaturated fat

CHEESY MEXICAN MUSHROOM SKILLET



Cheesy Mexican Mushroom Skillet image

Take 25 minutes to turn out a pleasing pasta dish with a bit of a kick.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 10

1 1/2 teaspoons olive or vegetable oil
4 oz uncooked vermicelli, broken into 1-inch pieces
1 medium onion, sliced (about 1 cup)
1 package (8 oz) sliced fresh mushrooms (about 3 cups)
1 can (14.5 oz) diced tomatoes, undrained
2 medium jalapeño chiles, seeded, finely chopped
1/2 cup water
2 teaspoons ground cumin
1/2 teaspoon salt
1 cup shredded Monterey Jack cheese (4 oz)

Steps:

  • In 12-inch nonstick skillet, heat oil over high heat. Add vermicelli; cook about 2 minutes, stirring frequently, until golden brown.
  • Reduce heat to medium. Stir in onion and mushrooms. Cook 2 minutes, stirring occasionally.
  • Stir in tomatoes, chiles, water, cumin and salt. Reduce heat to medium-low; cover and cook 10 minutes, stirring occasionally.
  • Remove from heat. Sprinkle with cheese. Cover; let stand about 2 minutes to melt cheese.

Nutrition Facts : Calories 300, Carbohydrate 35 g, Cholesterol 25 mg, Fat 1, Fiber 4 g, Protein 14 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 6 g, TransFat 0 g

CHEESY STUFFED MUSHROOMS



Cheesy Stuffed Mushrooms image

These are delicious mushrooms my boyfriend's father made that I tweaked into my own. You can play with different cheeses and sauces including salad dressings. I have found these to be my favorites. I have taken the stems, put them in a food processor and then combined them with some butter and flour to make a steak sauce that is delicious! Nothing goes to waste!

Provided by Jennifer

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 20m

Yield 20

Number Of Ingredients 3

20 crimini mushrooms, stems removed
3 tablespoons steak sauce (such as A.1.™)
1 (8 ounce) wedge Brie cheese

Steps:

  • Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil.
  • Broil the mushrooms on the baking sheet stem-side-down for 5 minutes to soften. Remove from the oven, and turn the mushroom caps over. Place a dab of the steak sauce into each cap, then place a piece of brie on top. Return to the oven, and broil until the cheese is bubbly and golden brown, about 5 minutes more.

Nutrition Facts : Calories 45.3 calories, Carbohydrate 1 g, Cholesterol 11.4 mg, Fat 3.1 g, Fiber 0.4 g, Protein 3.2 g, SaturatedFat 2 g, Sodium 112 mg, Sugar 0.1 g

SKILLET PORK WITH MUSHROOMS



Skillet Pork with Mushrooms image

This pork recipe is a family favorite at my house. Serve over egg noodles or rice, with warm naan bread. Top with crumbles of feta cheese.

Provided by Robert M

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 55m

Yield 10

Number Of Ingredients 19

2 ½ pounds pork tenderloin, cut into 1-inch pieces
2 large onions, chopped
1 red bell pepper, diced
1 yellow bell pepper, diced
2 (15 ounce) cans diced tomatoes
1 (15 ounce) can chicken broth
2 cloves garlic, minced
1 tablespoon apple cider vinegar
1 tablespoon garam masala
1 tablespoon curry powder
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
½ teaspoon dry mustard
½ teaspoon dried basil
½ teaspoon dried oregano
1 (16 ounce) package sliced fresh mushrooms
2 tablespoons water
1 tablespoon cornstarch

Steps:

  • Heat a large skillet over medium-high heat. Add pork; saute until golden brown, 6 to 7 minutes. Remove to a plate. Add onions and peppers to the skillet and saute until browned, 6 to 8 minutes. Stir in pork, diced tomatoes, chicken broth, and garlic. Add vinegar, garam masala, curry, salt, black pepper, cumin, mustard, basil, and oregano. Simmer for 10 minutes.
  • Add mushrooms and simmer for 10 minutes more. Stir water and cornstarch together in a small bowl and pour into the skillet. Cook and stir until thickened, 2 to 3 minutes. Season to taste.

Nutrition Facts : Calories 156.7 calories, Carbohydrate 10.8 g, Cholesterol 50.1 mg, Fat 3 g, Fiber 2.6 g, Protein 20.8 g, SaturatedFat 0.9 g, Sodium 847.5 mg, Sugar 5.2 g

EASY MEXICAN TVP SKILLET DINNER



Easy Mexican Tvp Skillet Dinner image

This is an easy meatless alternative that is fast and easy to prepare. It makes a lot and it is inexpensive to make. Think of it as a healthy, meatless version of hamburger helper!! Enjoy!

Provided by Kimmer22

Categories     One Dish Meal

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 24

1 1/2 cups whole wheat macaroni
1 cup textured vegetable protein (TVP)
3 tablespoons dried onion flakes
2 tablespoons dried parsley flakes
1 tablespoon chili powder
1/2-1 teaspoon cumin
1 teaspoon dried oregano
1 teaspoon dried basil
1 pinch dried chili pepper flakes
1/2 teaspoon salt (optional, I don't usually add this)
1 tablespoon olive oil
1 cup onion, Chopped
1 cup red pepper, Chopped
1 cup green pepper, Chopped
1 cup mushroom, Chopped
1 -3 garlic clove, minced (l like loads of garlic)
1 (28 ounce) can tomatoes (I prefer stewed)
2 cups water (beef or chicken or vegetable) or 2 cups broth (beef or chicken or vegetable)
1 cup frozen peas or 1 cup frozen corn
2 -5 dashes hot sauce (optional) or 1 tablespoon jalapeno, chopped (optional)
2 cups Baby Spinach
1/2 cup fresh cilantro, chopped (corriander)
1 cup salsa
1 cup cheese, Grated (optional)

Steps:

  • Combine the first 10 ingredients (dry ingredients), (This can be done ahead of time for use at a later date and store in an air-tight jar or plastic bag.).
  • To prepare, sauté onion, mushrooms, garlic, and red and green peppers in olive oil for 5 minutes in a large skillet or saucepan. Add tomatoes with juice and broth or water, crushing the tomatoes, and bring to a boil.
  • Stir in Macaroni and TVP dry mix to skillet.
  • Simmer, covered, for 10 minutes, stirring occasionally to prevent sticking.
  • Mix in frozen peas or corn, hot sauce, spinach and cilantro and cook for another 5 minutes, or until macaroni is tender.
  • Mix in the Salsa and sprinkle with Cheese.

Nutrition Facts : Calories 209.2, Fat 3.6, SaturatedFat 0.6, Sodium 516.8, Carbohydrate 40.5, Fiber 8.1, Sugar 10.2, Protein 8.9

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