Egg Noodle Mexican Casserole Recipes

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MEXICAN EGG CASSEROLE



Mexican Egg Casserole image

Tomatoes and green chilies add color to this dish. This cheesy egg dish has a zip to it. It makes a great breakfast, brunch or even lunch or casual dinner dish.

Provided by keen5

Categories     Breakfast

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 14

1/2 cup all-purpose flour
1 teaspoon baking powder
12 eggs, lightly beaten
4 cups shredded monterey jack cheese, divided (16 ounces)
2 cups small curd cottage cheese
2 plum tomatoes, seeded and diced (I don't bother to seed and it is fine.)
1 (4 ounce) can chopped green chilies, drained
4 green onions, sliced
1/2 teaspoon hot pepper sauce
1 teaspoon dried oregano
2 tablespoons minced fresh cilantro or 2 tablespoons parsley
1/2 teaspoon salt
1/2 teaspoon pepper
salsa, for topping (optional)

Steps:

  • In a large bowl, combine the flour and baking powder.
  • Add the eggs, 3-1/2 cups Monterey Jack cheese, cottage cheese, tomatoes, chillies, onions, hot pepper sauce, oregano, cilantro, salt and pepper.
  • Pour into a greased 13x9x2-inch baking dish.
  • Sprinkle with remaining Monterey Jack cheese.
  • Bake uncovered at 400 degrees for 15 minutes.
  • Reduce heat to 350 degrees and bake 30 minutes longer, or until a knife inserted near the center comes out clean.
  • Let stand for 5 minutes before cutting into squares.
  • Serve with salsa if desired.

Nutrition Facts : Calories 413.5, Fat 26.8, SaturatedFat 14.1, Cholesterol 338.9, Sodium 815.9, Carbohydrate 11.6, Fiber 0.9, Sugar 3.4, Protein 30.9

MEXICAN EGG CASSEROLE



Mexican Egg Casserole image

Tomatoes and green chiles give color and zip to this extra-cheesy egg bake. It's a favorite for breakfast or brunch but it can be enjoyed for lunch or supper, too. -Mary Steiner, West Bend, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 8 servings.

Number Of Ingredients 14

1/2 cup all-purpose flour
1 teaspoon baking powder
12 large eggs, lightly beaten
4 cups shredded Monterey Jack cheese, divided
2 cups 4% cottage cheese
2 plum tomatoes, seeded and diced
1 can (4 ounces) chopped green chiles, drained
4 green onions, sliced
1/2 teaspoon hot pepper sauce
1 teaspoon dried oregano
2 tablespoons minced fresh cilantro
1/2 teaspoon salt
1/2 teaspoon pepper
Salsa, optional

Steps:

  • In a large bowl, combine the flour and baking powder. Add the eggs, 3-1/2 cups Monterey Jack cheese, cottage cheese, tomatoes, chiles, onions, hot pepper sauce, oregano, cilantro, salt and pepper. Pour into a greased 13x9-in. baking dish. Sprinkle with the remaining Monterey Jack cheese., Bake, uncovered, at 400° for 15 minutes. Reduce heat to 350°; bake 30 minutes longer or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting. Serve with salsa if desired.

Nutrition Facts : Calories 421 calories, Fat 27g fat (15g saturated fat), Cholesterol 382mg cholesterol, Sodium 856mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 1g fiber), Protein 31g protein.

EGG NOODLE MEXICAN CASSEROLE



Egg Noodle Mexican Casserole image

Make and share this Egg Noodle Mexican Casserole recipe from Food.com.

Provided by bmcnichol

Categories     One Dish Meal

Time 45m

Yield 8 serving(s)

Number Of Ingredients 9

1 lb ground beef
1 (15 ounce) can sweet corn, drained
1 cup mild chunky salsa
3 1/2 cups cooked egg noodles
1 (15 1/4 ounce) can kidney beans, drained and rinsed
1/4 cup taco sauce
1 (1 1/4 ounce) package taco seasoning mix
1/2 cup tomato sauce
2 cups shredded cheddar cheese

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • In a skillet over medium heat, cook the ground beef until brown; drain.
  • In a 9x13 inch baking dish combine the beef, corn, salsa, cooked noodles, beans, taco sauce, seasoning mix and tomato sauce.
  • Bake in the oven for 30 minutes, or until cooked through. Add cheddar cheese to top and brown 5 minutes or until cheese is melted.

MEXICAN PASTA BAKE



Mexican Pasta Bake image

This casserole makes a delicious change of pace from ordinary pasta casseroles. The corkscrew noodles? They make it fun! -Joy Smith, Bigfork, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 9

1 pound ground beef
1 envelope taco seasoning
1 can (15 ounces) tomato sauce
1/4 cup chopped green pepper
1 teaspoon garlic powder
1 teaspoon dried oregano
8 ounces uncooked spiral pasta, cooked and drained
1 cup shredded cheddar cheese, divided
1/2 cup sour cream

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the taco seasoning, tomato sauce, green pepper and spices. Bring to a boil; remove from the heat. , Meanwhile, combine the pasta, 1/2 cup cheese and sour cream. Spoon into a greased 2-qt. baking dish. Top with meat mixture and remaining cheese. Bake, uncovered, at 350° for 30 minutes or until heated through.

Nutrition Facts : Calories 434 calories, Fat 20g fat (9g saturated fat), Cholesterol 70mg cholesterol, Sodium 1034mg sodium, Carbohydrate 39g carbohydrate (3g sugars, Fiber 3g fiber), Protein 25g protein.

THROW TOGETHER MEXICAN CASSEROLE



Throw Together Mexican Casserole image

Ground beef, olives, egg noodles, corn, taco sauce and seasoning give this throw together casserole it's South-of-the-border flavor.

Provided by sal

Categories     World Cuisine Recipes     Latin American     Mexican

Time 35m

Yield 4

Number Of Ingredients 9

1 pound ground beef
1 (15 ounce) can sweet corn, drained
1 cup mild, chunky salsa
¼ cup sliced black olives
3 ½ cups cooked egg noodles
1 (15.25 ounce) can kidney beans, drained and rinsed
¼ cup taco sauce
1 (1.25 ounce) package taco seasoning mix
½ cup tomato sauce

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • In a skillet over medium heat, cook the ground beef until evenly brown; drain.
  • In a 9x13 inch baking dish combine the beef, corn, salsa, olives, cooked noodles, beans, taco sauce, seasoning mix and tomato sauce.
  • Bake in the preheated oven for 1/2 hour, or until cooked through.

Nutrition Facts : Calories 663.5 calories, Carbohydrate 84.7 g, Cholesterol 108.7 mg, Fat 21.8 g, Fiber 12 g, Protein 34.4 g, SaturatedFat 7.4 g, Sodium 1960.2 mg, Sugar 8.5 g

BEEF TACO NOODLE CASSEROLE



Beef Taco Noodle Casserole image

Egg noodle casserole recipe with seasoned ground beef, Southwest vegetables, tomatoes and cheese.

Provided by Pam Cooking Spray

Categories     Trusted Brands: Recipes and Tips

Time 45m

Yield 6

Number Of Ingredients 10

1 serving PAM® Original No-Stick Cooking Spray
6 ounces dry extra-wide egg noodles, uncooked
1 pound ground chuck beef (80% lean)
2 cups frozen Southwest mixed vegetables (corn, black beans, red peppers)
1 (10 ounce) can Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
1 (10 ounce) can red enchilada sauce
1 ¼ cups water
1 ¼ cups shredded Mexican blend cheese
¼ cup thinly sliced green onions
1 teaspoon Sour cream

Steps:

  • Preheat oven to 400 degrees F. Spray 13x9-inch glass baking dish with cooking spray. Place uncooked noodles in baking dish.
  • Heat large skillet over medium-high heat. Add beef; cook 5 to 7 minutes or until crumbled and no longer pink. Drain. Add vegetables, undrained tomatoes, enchilada sauce and water to skillet; stir. Bring to a boil. Pour mixture over noodles.
  • Cover dish tightly with foil; bake 15 minutes. Stir; sprinkle with cheese and cover with foil. Bake 10 minutes more or until noodles are tender. Sprinkle with green onions. Serve with sour cream, if desired.

Nutrition Facts : Calories 489.7 calories, Carbohydrate 38 g, Cholesterol 101.5 mg, Fat 25.1 g, Fiber 5.9 g, Protein 26.8 g, SaturatedFat 11.9 g, Sodium 519.7 mg, Sugar 2 g

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