Cinco De Mayo Mexican Casserole Recipes
CINCO DE MAYO CASSEROLE
A simple, satisfying main dish that our family enjoys. You can use reduced-fat cheeses and sour cream, but don't use the fat-free choices. Serve with a dollop of sour cream, sliced black olives, more salsa, and warmed tortillas.
Provided by midwestchef
Categories World Cuisine Recipes Latin American Mexican
Time 1h25m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 527.5 calories, Carbohydrate 16.7 g, Cholesterol 123.1 mg, Fat 38.6 g, Fiber 2.5 g, Protein 30.1 g, SaturatedFat 21.3 g, Sodium 1171.1 mg, Sugar 3.3 g
CINCO DE MAYO CHICKEN CASSEROLE
When I wasn't able to get to the market for Cinco de Mayo, I came up with this recipe. You can use fresh corn and bell peppers. There is certainly room for improvements, but I was impressed with the flavors. Serve with a great salad with Salsa Ranch dressing.
Provided by ReneeT
Categories Mexican
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 350°F Lightly coat a 13x9 in baking dish with cooking spray.
- In a medium bowl combine cumin, onion powder, paprika, salt, and chili powder. Add chicken and toss to coat. Set aside.
- Heat a 12 inch saute pan over medium high heat and add 2 tbls oil. Saute red onion for 3 minutes. Add corn and bell peppers saute 5 minutes then add garlic. Saute until lightly browned, about 3 minutes more. Remove from pan and set aside.
- In same pan over medium low heat add chipotle pepper, adobo sauce, remaining olive oil, and rice. Saute rice until sauce and oil are absorbed.
- Add chicken broth, cream cheese, sour cream, and salsa. Heat to a simmer then add veggie mix. Cook for 5 minutes or until heat through and the cream cheese is incorporated.
- Prepare corn bread as directed on package. Add 1/4 cup shredded cheese.
- Add chicken to rice mixture and gently stir. Spoon chicken and rice into baking dish and top with remaining cheese. Spoon corn bread mix over the top of the cheese and spread evenly.
- Place in oven for 35 minutes or until corn bread, tested with a toothpick comes out clean.
Nutrition Facts : Calories 443.5, Fat 24, SaturatedFat 9.8, Cholesterol 81.6, Sodium 1991.8, Carbohydrate 29.7, Fiber 3.8, Sugar 8, Protein 27.9
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