Layered Mexican Casserole Recipes

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VEGGIE MEXICAN LAYERED CASSEROLE



Veggie Mexican Layered Casserole image

I meant to make burritos one night but I was in a hurry, so I layered everything together in a casserole dish to save time. The result was this Mexican layered casserole and a yummy go-to dish that is easily customizable for things I usually have on hand. You could add chicken or beef if you'd like, but we eat it as-is! Top with chopped cilantro and chopped green onions.

Provided by Jamie Justice Yost

Categories     Main Dish Recipes     Casserole Recipes

Time 1h15m

Yield 8

Number Of Ingredients 16

1 tablespoon olive oil
2 Roma tomatoes, chopped
½ cup roasted pasilla chile sauce (such as Herdez®)
½ cup frozen corn
½ yellow bell pepper, chopped
½ green bell pepper, chopped
½ white onion, chopped
½ red onion, chopped
1 jalapeno pepper, seeded and chopped
1 teaspoon ground cumin
1 (16 ounce) can refried beans
1 (15.5 ounce) can pinto beans, drained and rinsed
1 ½ cups shredded Cheddar cheese, divided
1 cup cottage cheese
1 cup sour cream
5 (7 inch) whole wheat tortillas, or as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat oil in a skillet over medium heat. Add Roma tomatoes, chile sauce, corn, yellow bell pepper, green bell pepper, white onion, red onion, jalapeno pepper, and cumin. Cook and stir until tender, 5 to 7 minutes. Add refried beans and pinto beans; stir to combine. Remove bean mixture from heat.
  • Mix 1 cup Cheddar cheese, cottage cheese, and sour cream together in a bowl.
  • Cover the bottom of a 9x13-inch casserole dish with 1/3 of the bean mixture. Top with a third of the cheese mixture and a thin layer of tortillas. Repeat with another third of the beans, another third of the cheese mixture, and tortillas. Repeat again with remaining beans, remaining cheese mixture, and a final layer of tortillas. Sprinkle remaining 1/2 cup shredded Cheddar cheese on top. Cover with aluminum foil.
  • Bake in the preheated oven for 20 minutes. Remove aluminum foil and bake until bubbling, 8 to 10 minutes more.
  • Remove from oven and let stand for 10 minutes before serving.

Nutrition Facts : Calories 383.7 calories, Carbohydrate 43.2 g, Cholesterol 43.6 mg, Fat 17.8 g, Fiber 8 g, Protein 18.8 g, SaturatedFat 9.7 g, Sodium 948.8 mg, Sugar 3.9 g

MEXICAN TORTILLA-LAYERED CASSEROLE



Mexican Tortilla-Layered Casserole image

This recipe is converted from one my mom used to make called Santa Fe Chicken. All my friends ask for Mexican Lasagna when they come over. It's one of my favorites and it is delicious, especially if you like tacos.

Provided by charliegirl928

Categories     Chicken

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 8

6 inches corn tortillas
1 lb ground turkey (or 1 lb ground beef)
1 (15 ounce) can sweet whole kernel corn, drained
1 (15 ounce) can black beans, drained
1 (15 ounce) jar salsa, medium heat
1 (1 1/4 ounce) package taco seasoning (or you can throw in your own seasonings for a bit of personal preference, ie cumin, chili pepper fla)
1 (8 ounce) package sour cream
1 (8 ounce) package Mexican blend cheese

Steps:

  • Preheat oven 350 degrees.
  • Grease a 13 x 9 in pan.
  • Lay 6 corn tortillas so they cover the bottom of the pan.
  • In a large skillet, brown the turkey over medium-high heat and drain any grease off.
  • Reduce to medium heat.
  • Mix in salsa, black beans, corn, and taco seasoning. Stir continually.
  • When all is mixed thoroughly, put 1/2 of meat mixture on top of the tortillas in the pan.
  • Add 6 dollops of sour cream on top of meat mixture in pan. Spread as evenly as possible.
  • Lay another 6 tortillas over sour cream layer.
  • Add remaining meat mixture.
  • Add 6 more dollops of sour cream. Spread evenly.
  • Use entire pkg of shredded cheese on top of all layers.
  • Cover pan with lid or aluminum foil.
  • Bake for 30 minutes.
  • Uncover pan and bake for another 5 minutes.

Nutrition Facts : Calories 483.5, Fat 26.2, SaturatedFat 13.6, Cholesterol 112.7, Sodium 1185, Carbohydrate 34.7, Fiber 7.2, Sugar 7.7, Protein 31.6

LAYERED MEXICAN TORTILLA CASSEROLE



Layered Mexican Tortilla Casserole image

There are all sorts of casserole recipes out there, but this one is a little different. This Mexican casserole with tortillas will tantalize your taste buds and have you coming back for more.

Provided by Laura

Categories     30-Minute Meals     Casseroles     Mains

Time 57m

Number Of Ingredients 10

1 ½ lbs. ground beef 80/20
1 diced onion
1 pack taco seasoning mix
2 cups shredded cheddar cheese
1 can refried beans
1 cup prepared spanish rice
1 cup mexican blended corn-peppers (produce fresh ready made)
4-5 large flour tortillas
8 oz of thick chunky salsa
Cilantro to garnish

Steps:

  • Preheat the oven to 375 degrees.
  • Spray a baking dish with non-stick cooking spray
  • In a large skillet add the ground beef ,onion, and taco seasonings, cook until browned and crumbly.
  • Turn the heat down to warm and have the ground beef mixture saute for 10 minutes.
  • Lay 2 tortilla's in the bottom of the baking dish.
  • Spread 1/3 of the refried beans on it , 1/3 of the meat, and ⅓ of the cheddar cheese.
  • Add the 2nd layer, 1 large tortilla, 1/2 the rice, 1/2 salsa, 1/2 the corn mixture, and cheddar cheese
  • Add the 3rd layer, 1 large tortilla, ⅓ refried beans ,⅓ meat, and cheddar cheese.
  • Add the 4th layer, 1 large tortilla . beans , meat, corn, rice, salsa and cheese.
  • Top with 1 last large tortilla.
  • Bake covered with foil for 40 minutes.
  • Remove from the oven and uncover the casserole, top with cheddar cheese, and bake for 10 minutes.
  • Garnish and enjoy!

Nutrition Facts : Calories 746 kcal, Carbohydrate 51 g, Protein 49 g, Fat 38 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 138 mg, Sodium 1258 mg, Fiber 6 g, Sugar 5 g, UnsaturatedFat 17 g, ServingSize 1 serving

MEXICAN LAYERED CASSEROLE



Mexican Layered Casserole image

Great Mexican-style layered casserole. My brother is one of the pickiest eaters I have ever seen, and he loved it. Serve with salsa or sour cream.

Provided by Caleb J. Bowey

Categories     Main Dish Recipes     Casserole Recipes

Time 1h20m

Yield 10

Number Of Ingredients 13

nonstick cooking spray
2 tablespoons vegetable oil
1 pound ground beef
1 medium onion
1 (15 ounce) can black beans, drained
1 (14 ounce) can green enchilada sauce
1 (4 ounce) can chopped green chiles
1 (12 ounce) package white corn tortillas
1 cup sour cream
1 cup crumbled corn chips
2 cups shredded Cheddar cheese
1 (6 ounce) can sliced black olives
1 tomato, chopped

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Coat a 9x13-inch baking pan with nonstick spray.
  • Heat oil in a frying pan over medium-high heat. Saute beef until no longer pink in the center, 5 to 10 minutes. Add onion and cook until transparent, about 2 minutes more. Add black beans, enchilada sauce, and green chiles. Simmer until slightly thickened, about 10 minutes.
  • Cover the bottom of the prepared pan with a third the beef mixture. Place several tortillas over the meat to cover. Spread half the sour cream. Add another third the meat mixture, cover with tortillas, and spread remaining sour cream on top. Cover with remaining meat mixture.
  • Top casserole with crushed corn chips and Cheddar cheese, in that order. Sprinkle olives and tomatoes on top of the Cheddar cheese.
  • Bake in the preheated oven until bubbling, about 35 minutes.

Nutrition Facts : Calories 546 calories, Carbohydrate 40.7 g, Cholesterol 69.1 mg, Fat 33.8 g, Fiber 7.5 g, Protein 21.2 g, SaturatedFat 13 g, Sodium 778.9 mg, Sugar 2.5 g

LAYERED MEXICAN CASSEROLE RECIPE



Layered Mexican Casserole Recipe image

Enjoy all of your favorite Tex-Mex tastes with our Layered Mexican Casserole Recipe. Our Layered Mexican Casserole Recipe is packed with great flavors.

Provided by My Food and Family

Categories     Home

Time 1h

Yield 6 servings

Number Of Ingredients 7

1/2 lb. ground beef
1 can (11 oz.) corn, drained
1-1/2 cups TACO BELL® Thick & Chunky Salsa
1 cup BREAKSTONE'S or KNUDSEN Cottage Cheese
1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
5 cups tortilla chips, divided
1-1/2 cups KRAFT Shredded Cheddar Cheese, divided

Steps:

  • Heat oven to 350°F.
  • Brown meat in large skillet; drain. Add corn and salsa; cook 5 min. or until heated through, stirring occasionally. Mix cottage cheese and sour cream in small bowl.
  • Layer 2 cups chips, half the meat mixture, 3/4 cup cheddar and half the cottage cheese mixture in 2-qt. casserole. Repeat layers of chips, meat mixture and cottage cheese mixture.
  • Bake 35 min. Insert remaining chips around edge of casserole; top with remaining cheddar. Bake 10 min. or until cheese is melted.

Nutrition Facts : Calories 580, Fat 35 g, SaturatedFat 15 g, TransFat 0 g, Cholesterol 85 mg, Sodium 1080 mg, Carbohydrate 46 g, Fiber 5 g, Sugar 6 g, Protein 23 g

LAYERED MEXICAN BAKE



Layered Mexican Bake image

What's not to like about this cheesy layered tortilla dish with ground beef and salsa?

Provided by My Food and Family

Categories     Home

Time 55m

Yield 8 servings

Number Of Ingredients 9

1-1/2 lb. extra-lean ground beef
2 green pepper s, chopped
1 large onion, chopped
4 tsp. chili powder
2-1/2 cups chunky red salsa
2 pkg. (10 oz. each) frozen corn
6 high-fiber whole wheat tortilla s (8 inch)
1 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1-1/2 cups KRAFT 2% Milk Shredded Sharp Cheddar Cheese, divided

Steps:

  • Heat oven to 375ºF.
  • Brown meat with peppers and onions in large skillet on medium-high heat. Stir in chili powder; cook 1 min. Add salsa and corn; mix well. Simmer 5 min.
  • Spread 2 cups meat sauce onto bottom of 13x9-inch baking dish; top with layers of 2 tortillas, 1 cup meat sauce, sour cream and 1/2 cup cheese. Cover with 2 tortillas, 2 cups meat sauce and 1/2 cup cheese; top with remaining tortillas and meat sauce. Cover.
  • Bake 30 min. or until casserole is heated through. Top with remaining cheese; bake, uncovered, 5 min. or until melted.

Nutrition Facts : Calories 390, Fat 15 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 80 mg, Sodium 1010 mg, Carbohydrate 41 g, Fiber 13 g, Sugar 9 g, Protein 33 g

MEXICAN GROUND BEEF TORTILLA LAYER CASSEROLE



Mexican Ground Beef Tortilla Layer Casserole image

This has all the flavors of enchiladas but this is easier to make as there is no filling and rolling! --- all ingredient amounts can be adjusted to taste and toppings are only optional --- canned enchilada sauce works great or see recipe#168653

Provided by Kittencalrecipezazz

Categories     Beans

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 16

1 1/2 lbs ground beef
1 onion, chopped
1 green bell pepper, seeded and diced
1 -2 tablespoon fresh minced garlic
1 large jalapeno pepper, seeded and finely chopped (optional)
2 -4 teaspoons cumin (or to taste)
salt and black pepper
2 (10 ounce) cans red enchilada sauce
1 (15 ounce) can black beans (rinsed and well drained)
2 cups frozen corn
9 corn tortillas
2 cups shredded Mexican blend cheese, divided (can use more or less)
2 plum tomatoes, finely chopped
sour cream
green onion
coarsley crushed tortilla chips

Steps:

  • Set oven to 350 degrees.
  • Grease an 11 x 7-inch baking dish.
  • In a large skillet brown the ground beef with onion, garlic, green bell pepper and jalapeno (if using) until the beef is no longer pink; drain any fat then return to skillet and add in one can of enchilada sauce, black beans, corn and cumin.
  • Bring the ground beef mixture to a boil; reduce heat to medium-low and simmer for 20-25 minutes stirring occasionally, then season with salt and lots of black pepper.
  • Arrange 3 corn tortillas in the bottom of the baking dish, cutting as needed to cover bottom of the dish.
  • Spread 1/4 cup canned enchilada sauce over the tortillas in the baking dish.
  • Cover the sauce with 1/3 of the cooked ground beef mixture, then about 1/3 of the shredded cheese.
  • Repeat the layers twice but omitting the final cheese layer on top.
  • Drizzle any remaining canned enchilada sauce (from the second can) on top.
  • Cover with foil and bake in a 350 degree F oven for 25 minutes.
  • Remove foil and sprinkle with more cheese (any amount desired) then return to oven and bake for another 5 minutes or until the cheese has melted.
  • Let stand 10-15 minutes before slicing.
  • Top with sour cream and/or tomatoes, green onions and crushed tortilla chips if desired.
  • Delicious!

LAYERED MEXICAN CASSEROLE



Layered Mexican Casserole image

Dig into family-pleasing casserole packed with ground beef, tortillas, refried beans and rice. Olé!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients 7

1 lb lean (at least 80%) ground beef
1 jar (16 oz) Old El Paso™ Thick 'n Chunky salsa
8 corn tortillas (6 inch)
1 can (16 oz) Old El Paso™ refried beans
1 1/2 cups shredded Mexican cheese blend (6 oz)
1 can (15 oz) Spanish rice
1 cup coarsely crushed tortilla chips

Steps:

  • Heat oven to 350°F. Spray 11x7-inch (2-quart) baking dish with cooking spray. In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in 1 cup of the salsa; heat about 2 minutes or until hot.
  • Line baking dish with 4 tortillas, overlapping to fit. In medium bowl, stir together refried beans and remaining salsa; spoon over tortillas, and spread evenly. Top with half of the meat mixture and 3/4 cup of the cheese. Layer 4 more tortillas over cheese. Spoon and spread Spanish rice over tortillas. Top with remaining meat mixture and cheese. Top with tortilla chips.
  • Bake 30 to 40 minutes or until hot in center and bubbling along sides.

Nutrition Facts : Calories 470, Carbohydrate 48 g, Cholesterol 80 mg, Fat 1, Fiber 7 g, Protein 26 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1150 mg, Sugar 6 g, TransFat 1 g

CHEESY LAYERED MEXICAN BAKE



Cheesy Layered Mexican Bake image

Enjoy this cheesy Mexican lasagna that's made with sausage, beef and beans - a hearty dinner. Use 2 cups thawed Make-Ahead Seasoned Ground Beef and Sausage to save time in the kitchen.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 8

Number Of Ingredients 19

1/2 lb bulk spicy pork sausage
1/2 lb ground beef round
1 can (15 oz) ranch-style pinto beans, drained
1 can (10 oz) diced tomatoes with green chiles, drained
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1 can (10 3/4 oz) condensed cream of celery soup
1 can (10 3/4 oz) condensed cream of mushroom soup
1 can (10 oz) Old El Paso™ enchilada sauce
9 soft corn tortillas (6 inch)
2 cups shredded sharp Cheddar cheese (8 oz)
2 cups shredded Monterey Jack or pepper Jack cheese (8 oz)
1 medium tomato, chopped (3/4 cup)
4 medium green onions, chopped (1/4 cup)
1 medium avocado, chopped
Sour cream, if desired
Fresh cilantro leaves, if desired

Steps:

  • Heat oven to 350°F. Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In 12-inch nonstick skillet, cook sausage and beef over medium-high heat 5 to 7 minutes, stirring often, until thoroughly cooked; drain. Stir in beans, diced tomatoes, garlic powder, cumin, salt and pepper. Cook 2 minutes or until thoroughly heated.
  • In 2-quart saucepan, stir together soups and enchilada sauce. Cook over medium heat 3 minutes, stirring constantly, until thoroughly heated.
  • Spoon one-third of the sauce into baking dish; top with 3 of the tortillas. Spoon half of the meat mixture over tortillas; top with another one-third of the sauce and 1 cup of the Cheddar cheese. Top with 3 tortillas. Repeat layers with remaining meat mixture, sauce, Cheddar cheese and tortillas. Sprinkle with 1 cup of the Monterey Jack cheese.
  • Cover loosely with foil. Bake 20 minutes. Uncover; sprinkle with remaining 1 cup Monterey Jack cheese. Bake 10 minutes longer. Let stand 10 minutes before serving. Top with tomato, onions, avocado and dollop of sour cream. Garnish with cilantro.

Nutrition Facts : Calories 556, Carbohydrate 31 g, Fat 2 1/2, Fiber 7 1/2 g, Protein 27 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 1637 mg

MEXICAN CASSEROLE



Mexican Casserole image

Born out of a need to rid the fridge of extras, this Mexican casserole recipe is flexible. Add more corn to make it sweeter, if you like. You can also spice it up as hot or mild as you want. -David Mills, Indianapolis, Indiana

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 9

1-1/2 pounds ground beef
1 envelope taco seasoning
3/4 cup water
1 can (16 ounces) refried beans
1/2 cup salsa
6 flour tortillas (6 inches)
2 cups frozen corn, thawed
2 cups shredded cheddar cheese
Optional: Shredded lettuce, chopped tomatoes, sliced ripe olives and sour cream

Steps:

  • Preheat oven to 350°. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. , Meanwhile, in a microwave-safe bowl, combine beans and salsa. Cover and microwave 1-2 minutes or until spreadable., Place three tortillas in a greased round 2-1/2-qt. baking dish. Layer with half the beef, bean mixture, corn and cheese; repeat layers. , Bake, uncovered, until cheese is melted, 40-45 minutes. Let stand 5 minutes. If desired, serve with lettuce, tomatoes, olives and sour cream.

Nutrition Facts : Calories 546 calories, Fat 25g fat (13g saturated fat), Cholesterol 102mg cholesterol, Sodium 1368mg sodium, Carbohydrate 44g carbohydrate (2g sugars, Fiber 5g fiber), Protein 37g protein.

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THE BEST MEXICAN TORTILLA CASSEROLE RECIPE - SAVORY SIMPLE
2019-04-28 Preheat the oven to 400 degrees F. Spray an 8×11 or 9×9 inch baking dish (or a similar sized pan) with cooking spray. . Heat the olive oil in a large skillet over medium low heat and add the onion, garlic, cumin and chili powder.
From savorysimple.net


THE BEST MEXICAN CASSEROLE RECIPE - EATING ON A DIME
2021-11-15 Spread with half the tortillas and sprinkle with half the cheese. Place another layer of tortillas on top. Pour the remainder of the meat mixture over the tortillas, spread the sour cream over the top and sprinkle with the rest of the cheese. Bake at 350 for 20 minutes or until cheese is nice and bubbly.
From eatingonadime.com


MEXICAN LAYERED CHICKEN CASSEROLE - FEELS LIKE HOME™
2022-07-05 Preheat oven to 350º. Boil chicken in a medium saucepan until cooked through, usually 10 to 15 minutes. Drain, cool. Cut into one-inch chunks. In a large bowl, combine cubed chicken, beans, garlic, Greek yogurt, salsa, one cup of shredded cheese, peppers, cumin, and pepper. Mix well.
From feelslikehomeblog.com


LAYERED MEXICAN CASSEROLE - MEXICAN RECIPES
Instructions. Heat oven to 350°F. Spray 11x7-inch (2-quart) baking dish with cooking spray. In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in 1 cup of the salsa; heat about 2 minutes or until hot.
From fooddiez.com


LAYERED MEXICAN CHICKEN CASSEROLE RECIPE - BACK TO THE CUTTING …
2013-06-13 Place chicken in a medium saucepan and fill with enough cold water to cover the chicken. Set over high heat and bring to a boil. Reduce heat to medium and simmer, covered, until chicken is cooked through, about 10 or 15 minutes. Transfer chicken to a cutting board to cool for a few minutes. Use two forks to shred chicken.
From backtothecuttingboard.com


7 LAYER TACO CASSEROLE · EASY FAMILY RECIPES
Drain any fat or excess liquid. Add taco seasoning and salsa and simmer for about 5 minutes, or until it starts to thicken. Spread refried beans in the bottom of a 9×13 casserole dish. Top with taco meat and cheese. Wrap tightly and freeze. When ready to …
From easyfamilyrecipes.com


LAYERED MEXICAN CASSEROLE RECIPE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


KETO MEXICAN LAYERED CASSEROLE - KETO MEALS AND RECIPES
2017-05-04 2. In a large bowl, combine cheddar cheese, onion, sour cream, coconut oil (unscented, or sub with MCT, avocado or grapeseed oil) cumin and jalapeno pepper. Mix to combine. 3. Take one third of the salsa and spread over the entire bottom of a parchment-lined or oiled pan. Place your first tortilla on top of the salsa.
From ketomealsandrecipes.com


LAYERED MEXICAN CHICKEN CASSEROLE RECIPE - RECIPETIPS.COM
1. 5 hrs. Preheat oven to 350 degrees. Coat 13x9 pan with cooking spray. Place chicken in saucepan and fill with enough water to just cover. Bring to boil. Reduce heat and simmer 10-15 minutes. Drain the chicken and cut into 1-inch pieces.
From recipetips.com


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