Mexicali Casserole Recipes

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MEXICALI CASSEROLE



Mexicali Casserole image

I like this recipe because it is not only low-fat but tasty. It is excellent warmed over but can eaten cold-very versatile dish for people on the go.

Provided by cbrangel

Categories     One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 lb ground turkey
1 (16 ounce) bag shredded fat free cheese (your choice)
1 onion, chopped
1 green pepper, chopped
1 (15 1/4 ounce) can whole kernel corn
1 (1 1/4 ounce) package taco seasoning mix
1 (16 ounce) jar picante sauce (I prefer pace's)
1 (16 ounce) container fat free sour cream
1 (6 1/2 ounce) package Mexican cornbread mix
2/3 cup skim milk

Steps:

  • Start browning meat in a large skillet adding the chopped onion and green pepper-drain excess fat.
  • After browning meat, stir in taco seasoning mix, corn (non-drained), and entire jar of picante sauce.
  • Simmer mixture on med heat approximately 10 minutes, stirring occasionally.
  • While meat is simmering, preheat oven to 375°F.
  • Mix Mexican cornbread mix and your 2/3 cup milk in a medium mixing bowl; set aside. Pour about 1/2 of mixture into 9-inch casserole dish then cover with 1/2 bag of shredded cheese. Repeat-layering the two cover top with cornbread mixture-spreading over entire casserole.
  • Bake in oven for approximately 25 minutes or until brown.
  • Cool for 5 minutes then serve.
  • Add sour cream to taste.

Nutrition Facts : Calories 443.4, Fat 11.7, SaturatedFat 3.5, Cholesterol 89.3, Sodium 1932.3, Carbohydrate 56.4, Fiber 6.7, Sugar 17.9, Protein 34.5

EASY MEXICAN CASSEROLE



Easy Mexican Casserole image

This is an easy and very tasty dish. I often substitute ground turkey and low fat dairy products and it is still delicious! Serve with chips, salsa and green salad.

Provided by ANDREALF63

Categories     World Cuisine Recipes     Latin American     Mexican

Time 50m

Yield 6

Number Of Ingredients 9

1 pound lean ground beef
2 cups salsa
1 (16 ounce) can chili beans, drained
3 cups tortilla chips, crushed
2 cups sour cream
1 (2 ounce) can sliced black olives, drained
½ cup chopped green onion
½ cup chopped fresh tomato
2 cups shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large skillet over medium-high heat, cook ground beef until no longer pink. Stir in salsa, reduce heat, and simmer 20 minutes, or until liquid is absorbed. Stir in beans, and heat through.
  • Spray a 9x13 baking dish with cooking spray. Spread crushed tortilla chips in dish, and then spoon beef mixture over chips. Spread sour cream over beef, and sprinkle olives, green onion, and tomato over the sour cream. Top with Cheddar cheese.
  • Bake in preheated oven for 30 minutes, or until hot and bubbly.

Nutrition Facts : Calories 631.9 calories, Carbohydrate 32.8 g, Cholesterol 119.2 mg, Fat 43.7 g, Fiber 6.2 g, Protein 31.7 g, SaturatedFat 22.5 g, Sodium 1308.3 mg, Sugar 6 g

MEXICALI CASSEROLE



Mexicali Casserole image

If you like Mexican food but are watching your diet, try this tasty bake. It takes advantage of ground turkey and reduced-fat cheese without sacrificing flavor. -Gertrudis C. Miller, Evansville, Indiana

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 12

1 pound lean ground turkey
2 medium onions, chopped
1 small green pepper, chopped
1 garlic clove, minced
1 can (16 ounces) kidney beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup water
2/3 cup uncooked long grain rice
1/3 cup sliced ripe olives
1 teaspoon chili powder
1/2 teaspoon salt
1/2 cup shredded reduced-fat cheddar cheese

Steps:

  • Preheat oven to 375°. In a large skillet coated with cooking spray, cook turkey, onions and pepper over medium heat until meat is no longer pink and vegetables are tender, breaking up turkey into crumbles, 6-8 minutes. Add garlic; cook 1 minute longer. Drain. Stir in beans, tomatoes, water, rice, olives, chili powder and salt., Transfer to an 11x7-in. baking dish coated with cooking spray. Bake, covered, until rice is tender, 50-55 minutes. Sprinkle with cheese. Bake, uncovered, until cheese is melted, about 5 minutes longer.

Nutrition Facts : Calories 331 calories, Fat 9g fat (3g saturated fat), Cholesterol 59mg cholesterol, Sodium 604mg sodium, Carbohydrate 38g carbohydrate (5g sugars, Fiber 6g fiber), Protein 25g protein. Diabetic Exchanges

MEXI-CALI HASHBROWN TACO CASSEROLE RECIPE - (3.8/5)



Mexi-Cali Hashbrown Taco Casserole Recipe - (3.8/5) image

Provided by á-46109

Number Of Ingredients 12

1-pound 90% lean ground beef
1/2 cup green bell pepper, diced, divided
1/2 cup red bell pepper, diced, divided
1/2 cup corn
1 (1.25 or 1.4-ounce) package taco seasoning
1 (10.5-ounce) can tomato soup
1 (3-ounce) package low-fat cream cheese*
1/2 cup onion, chopped, divided
2 cups Mexican-style shredded cheese, divided
1 teaspoon salt
1/2 teaspoon black pepper
1/2 (30-ounce) bag frozen hash brown potatoes, thawed

Steps:

  • Preheat oven to 350°F. Lightly grease or spray a 2 or 2 1/2-quart oblong casserole dish. Brown ground beef and onion in a heavy skillet over medium-high heat. Drain fat from pan, reduce heat to low. Add the undiluted tomato soup, corn, and the cream cheese. Stir until well combined and no chunks of cream cheese are visible. Stir in taco seasoning and 1 cup of the shredded cheese. Turn mixture into prepared pan, spreading mixture evenly across the bottom. In a separate bowl, combine the defrosted hash browns, the red and green bell peppers, salt, black pepper, and remaining 1 cup shredded cheese. Top ground beef with potato mixture, pressing it down slightly. Bake for about 20 to 25 minutes or until the casserole is cooked through and the top is brown and bubbly. Let cool for about 10 minutes before slicing and serving.

MEXICALI CASSEROLE



Mexicali Casserole image

This is a recipe cut out from Snowdrift shortening. It is really pretty good. I think it should have sour cream served on the side, but I like sour cream on most "mexican" type dishes.

Provided by Laceys mom

Categories     Pork

Time 1h5m

Yield 10-12 serving(s)

Number Of Ingredients 15

1 lb link sausage, cut in 1/2 inch pieces
1 1/2 lbs ground beef
1 large onion, chopped
4 teaspoons chili powder
salt
1 (16 ounce) can whole kernel corn, drained
1 (15 ounce) can tomato sauce
1/2 cup all-purpose flour
3/4 cup cornmeal
1 (1 1/2 ounce) envelope cheese sauce mix
1 teaspoon baking powder
1/4 cup shortening
1 egg
3/4 cup milk
3 tablespoons chopped ripe olives

Steps:

  • Brown sausages, beef, and onion in large skillet.
  • Cook and stir until beef loses redness.
  • Drain fat.
  • Add chili powder, 1/2 tsp salt, corn, and tomato sauce.
  • Simmer 10 minutes.
  • In the mean time, combine flour, corn meal, sauce mix, baking powder, and 1/2 tsp.
  • salt in medium bowl.
  • Add shortening and cut through mixture 8-10 times.
  • Stir in remaining ingredients to form a soft dough.
  • Pour meat mixture into a 9x13x2 inch pan.
  • Spread topping over meat mixture.
  • Bake at 400 degrees for 30-35 minutes.

Nutrition Facts : Calories 436, Fat 26.3, SaturatedFat 8.3, Cholesterol 103.1, Sodium 740.8, Carbohydrate 27, Fiber 3.1, Sugar 3.8, Protein 24.1

5-INGREDIENT MEXICAN CASSEROLE



5-Ingredient Mexican Casserole image

Small dinner pie made with salsa, tortillas, refried beans, cheese, and onions.

Provided by Annie Ellis

Categories     World Cuisine Recipes     Latin American     Mexican

Time 30m

Yield 4

Number Of Ingredients 5

1 (16 ounce) can refried beans
¾ onion, diced
5 (10 inch) flour tortillas
1 cup salsa
2 cups shredded Cheddar or Colby Jack cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Spray a 9-inch pie pan with non-stick cooking spray.
  • In a saucepan, cook refried beans and onions (to soften them) on medium-high heat for about 5 minutes.
  • Place one tortilla in the bottom of the greased pan. Spread about 1/3 cup of the bean mixture over it. Layer a few tablespoons of salsa over this. Then, place another tortilla over the salsa, and add more of the bean mixture. Follow the beans with a big handful of cheese, spreading evenly. repeat layers, spreading the ingredients evenly over the tortillas. On the top layer, make sure to use lots of salsa and cheese!
  • Bake until the cheese is melted, approximately 15 to 20 minutes.

Nutrition Facts : Calories 650.7 calories, Carbohydrate 74 g, Cholesterol 68.3 mg, Fat 20.3 g, Fiber 10.3 g, Protein 29.3 g, SaturatedFat 12.5 g, Sodium 1505.1 mg, Sugar 3.8 g

MEXICALI CASSEROLE



Mexicali Casserole image

I adopted this recipe from Recipezaar and changed the ingredients up a bit to accomodate my families taste. This is so quick and easy! Perfect for a busy weekday meal.

Provided by Kim D.

Categories     Mexican

Time 50m

Yield 2-4 serving(s)

Number Of Ingredients 6

1 (15 ounce) can tamales
1 (10 ounce) can enchilada sauce
1 cup shredded cheddar cheese, divided
1/2 cup frozen corn
2 cups coarsly crushed tortilla chips, divided
1 jalapeno, seeded, diced

Steps:

  • Pre-heat oven to 350°F.
  • Spray a 7X11-inch baking dish with non-stick cooking spray.
  • Remove wrappers from the canned tamales.
  • Slice tamales into 1-inch pieces.
  • In a mixing bowl, combine sliced tamales, enchilada sauce, 1/2 cup cheddar cheese, corn, and 1 cup tortilla chips.
  • Pour mixture into prepared baking dish.
  • Sprinkle remaining tortilla chips and cheese on top.
  • Sprinkle the top with chopped jalapeno.
  • Bake, uncovered, for 35 to 40 minutes.
  • You can eat this dish as is, or top with hot sauce or sour cream if desired.

Nutrition Facts : Calories 775.2, Fat 38.1, SaturatedFat 17.8, Cholesterol 95.5, Sodium 2598.7, Carbohydrate 77.2, Fiber 11.6, Sugar 12.4, Protein 33.1

MEXICALI SPOON BREAD CASSEROLE



Mexicali Spoon Bread Casserole image

In the mood for something Mexican and/or cornbread?! This is a delicious combination of both and a real family-pleaser!

Provided by SilentCricket

Categories     Oven

Time 1h10m

Yield 1 casserole, 6-8 serving(s)

Number Of Ingredients 15

1 1/2 lbs ground beef
1 large onion, chopped
1/4 cup chopped green pepper
1 clove garlic, finely chopped
1 (15 ounce) can tomato sauce
1 (12 ounce) can vacuum packed corn, don't drain
1 1/2 teaspoons salt
1 tablespoon chili powder
1/8 teaspoon pepper
1/4 cup sliced ripe olives (optional)
1 1/2 cups milk
1/2 cup yellow cornmeal
1/2 teaspoon salt
3/4 cup shredded cheddar cheese
2 eggs, beaten

Steps:

  • Brown beef, onions, green pepper, and garlic over medium heat.
  • Drain off any fat.
  • Add remaining ingredients.
  • Heat through.
  • Pour meat mixture into baking dish; I use a 13"x 9" pan.
  • Make Cornmeal Topping: Mix milk, cornmeal, and salt in saucepan.
  • Cook and stir over medium heat until mixture thickens.
  • Remove from heat and stir in cheese and eggs; mix well.
  • Immediately pour onto beef mixture and spread evenly.
  • Bake at 375 for about 40 minutes, until golden.
  • Serve with sour cream and any other of your favorite Mexican garnishes!

Nutrition Facts : Calories 501.7, Fat 27.1, SaturatedFat 11.8, Cholesterol 171, Sodium 1392.1, Carbohydrate 34.2, Fiber 4.3, Sugar 6.4, Protein 32.8

MEXICALI BAKE



Mexicali Bake image

This savory casserole of ground beef, kidney beans, taco sauce and green chilies is covered with a cheesy rice polenta then baked for a hearty meal.

Provided by My Food and Family

Categories     Home

Time 46m

Yield 6 servings, about 1 cup each

Number Of Ingredients 11

1 lb. ground beef
1 cup chopped onion
1 can (19 oz.) red kidney beans, drained
1 jar (8 oz.) TACO BELL® Taco Sauce
1 can (4.25 oz.) chopped green chiles, drained
2 tsp. chili powder
1 tsp. salt
1 tsp. dried oregano leaves
2 cups milk
1/2 cup creamy rice hot cereal, uncooked
1 cup KRAFT Shredded Sharp Cheddar Cheese

Steps:

  • Preheat oven to 375°F. Brown meat with onion in large skillet; drain. Stir in beans, taco sauce, green chilies, chili powder, salt and oregano. Spoon into 2-quart shallow baking dish; set aside.
  • Bring milk just to boil in medium saucepan. Gradually add cereal, stirring constantly. Cook on medium heat 30 seconds, stirring constantly. Remove from heat. Cover; let stand 5 minutes. Add cheese; stir until melted. Spread over meat mixture in baking dish.
  • Bake 25 to 30 minutes or until heated through.

Nutrition Facts : Calories 420, Fat 17 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 70 mg, Sodium 810 mg, Carbohydrate 38 g, Fiber 6 g, Sugar 9 g, Protein 28 g

MEXICALI CHICKEN CASSEROLE



Mexicali Chicken Casserole image

Make and share this Mexicali Chicken Casserole recipe from Food.com.

Provided by Sean and Janel

Categories     One Dish Meal

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 13

3 cups cubed cooked chicken
2 cups monterey jack cheese, shredded
1 (11 ounce) can corn, drained
1 (10 3/4 ounce) can cream of chicken soup
1 cup flour
1/4 cup cornmeal
1 3/4 teaspoons baking powder
1 teaspoon seasoning salt or 1/2 teaspoon chili powder (I use both)
1 1/2 cups milk
3 eggs, beaten
1/4 cup chopped onion
1 (4 ounce) can chopped green chilies, drained
1 (2 ounce) jar chopped pimiento, drained

Steps:

  • Combine first 4 ingredients in 3 qt casserole or dutch oven.
  • In large bowl combine all dry ingredients and then add milk, margarine and eggs.
  • Stir in onion, chilies and pimento.
  • Pour over chicken mixture.
  • Bake at 350 degrees for about 50-60 minutes.

QUICK MEXICALI CHICKEN CASSEROLE



Quick Mexicali Chicken Casserole image

This was an "accidental" recipe because I had to come up with something quick for dinner--my family absolutely flipped over it! This yummy, cheesy, gooey, Mexican-inspired chicken casserole is warm and comforting and perfect served with rice. You and your family will love it... try it and let me know what you think!

Provided by Mo

Categories     World Cuisine Recipes     Latin American     Mexican

Time 55m

Yield 6

Number Of Ingredients 9

1 (10.5 ounce) can condensed cream of chicken soup, undiluted
1 (10 ounce) can diced tomatoes with green chiles (such as RO*TEL® Original), drained
½ cup sour cream
2 tablespoons milk
1 ½ tablespoons taco seasoning mix
¼ teaspoon cayenne pepper
3 cups cubed cooked chicken
2 cups shredded Cheddar cheese, or more to taste
1 cup crushed tortilla chips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine soup, diced tomatoes with chiles, sour cream, milk, taco seasoning, and cayenne pepper in a bowl. Add chicken and 1/2 of the cheese. Just before baking in the oven, add crushed tortilla chips and combine evenly. Put in a baking dish and sprinkle with the remaining cheese.
  • Bake, uncovered, in the preheated oven until hot, bubbly, and cheese is melted, about 40 minutes.

Nutrition Facts : Calories 438.4 calories, Carbohydrate 11.3 g, Cholesterol 113.6 mg, Fat 28.5 g, Fiber 0.7 g, Protein 33.2 g, SaturatedFat 14.6 g, Sodium 1036.1 mg, Sugar 1.2 g

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