Mexican Fiesta Casserole Recipe Recipe 425

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MEXICAN FIESTA CASSEROLE



Mexican Fiesta Casserole image

I adopted this recipe in February 2005. While I'm not much of a casserole person, this one looks to be pretty good.

Provided by - Carla -

Categories     One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

1 lb lean ground beef
salt and pepper, to taste
1 teaspoon chili powder
1 cup shredded cheddar cheese
1 cup sour cream
2/3 cup mayonnaise
1/4 medium onion, finely chopped
2 cups Bisquick baking mix
1/2 cup water
2 medium tomatoes, thinly sliced
1/2 cup chopped green bell pepper
1 (6 ounce) can sliced black olives, drained

Steps:

  • Preheat the oven to 375F.
  • Cook the ground beef in a large skillet until browned; drain off the excess fat.
  • Season the meat with the salt and pepper; set aside.
  • Mix together the cheese, sour cream, mayonnaise and onion; set this mixture aside.
  • Stir the biscuit mix and water together until a soft dough forms.
  • With floured fingers, pat the dough into the bottom of a greased 13 X 9 X 2-inch baking pan, pressing the dough about 1/2-inch up the sides of the pan.
  • Layer the browned ground beef, tomato slices, green pepper, and sliced olives over the dough layer.
  • Spoon the sour cream and cheese mixture over the top.
  • Bake, uncovered, until the edges of the dough are light brown, 25 to 30 minutes.
  • Cool 5 minutes and then cut into squares to serve.

Nutrition Facts : Calories 511.1, Fat 31.1, SaturatedFat 13.6, Cholesterol 89.7, Sodium 848.3, Carbohydrate 33, Fiber 2.7, Sugar 8, Protein 24.8

MEXICAN FIESTA CASSEROLE RECIPE RECIPE - (4.2/5)



Mexican Fiesta Casserole Recipe Recipe - (4.2/5) image

Provided by HotDishHomemaker

Number Of Ingredients 15

◾1 Pound Ground Beef or Turkey
◾1 Small Onion, Diced
◾1 Red Pepper, diced
◾3 Jalapenos, diced (with or without seeds)
◾1 (16 oz.) Package Frozen Corn
◾1 (10 oz.) Can Campbells Fiesta Nacho Cheese Soup
◾1 Cup Sour Cream
◾2 & 1/2 Cups Mexican Cheese Blend, shredded (if you can't find it you can use Cheddar)
◾3 Cups Cooked White Rice
◾1 (2.25 oz.) Can Sliced Black Olives
◾1 & 1/4 Cups Sliced Grape Tomatoes or Cherry Tomatoes
◾5 Tablespoons Fresh Cilantro, chopped
◾1 Package Taco Seasoning Mix
◾3/4 Cup Water
◾1 Tablespoon Canola Oil

Steps:

  • 1. Preheat oven to 375 degrees. 2. In a large sauté pan, add the Red Pepper, Jalapeno Pepper, Onion and the oil. Sauté just until the veggies are tender, then transfer them to a large bowl. 3. Now add the Ground Beef or Turkey to the sauté pan and brown the meat. Drain then add the Taco Mix and the Water and heat until thickened. Remove the pan from the heat and cool slightly. 4. In a small bowl combine the Sour Cream and the Fiesta Nacho Cheese Soup, set aside. 5. Add the Corn and the Rice to the bowl with the Peppers and Onion. 6. Now stir the Soup mixture in with the Corn and Rice mixture. Add 1 Tablespoon of the Chopped Cilantro into the mixture as well. 7. Spray a 9 x 13 baking dish with nonstick cooking spray. Transfer the Rice and Corn mixture into the bottom of the pan and spread into an even layer. 8. Next spread the Ground Beef or Ground Turkey mixture evenly over the first layer. 9. Cover the baking dish with foil and pop it into the preheated oven and bake for 30-40 minutes. All ovens cook differently so check at 20 minutes. You want the Casserole to be heated through and slightly bubbly. 10. When the Casserole is done remove it from the oven, remove the foil and evenly spread the Cheese on top of the Casserole. 11. Bake an additional 10-15 minutes or until the Cheese is melted. 12. Remove the Casserole from the Oven and sprinkle the Cilantro, Black Olives and Tomatoes on top. 13. Wait 5-8 minutes before serving. If you cut into the Casserole right away, it can fall apart, just like lasagna! ~ Serve this Casserole with a side of Sour Cream.

MEXICAN FIESTA CASSEROLE



Mexican Fiesta Casserole image

Provided by Bobby Deen

Categories     turkey     Kid-Friendly     Quick & Easy     Dinner     Casserole/Gratin     Healthy     Potluck     Small Plates

Yield Serves 8

Number Of Ingredients 12

2 teaspoons canola oil
1/2 pound lean ground turkey
1 cup finely chopped onions
1 cup finely chopped zucchini
1 envelope (1 1/4 ounces) low-sodium taco seasoning
2/3 cup frozen corn kernels
1 cup canned black beans, rinsed and drained
2 cups jarred salsa
8 (6-inch) corn tortillas
1 1/2 cups shredded reduced-fat Mexican cheese blend
1/4 cup sliced scallions (white and light green parts only)
1/2 cup fat-free sour cream (or use low-fat; optional), for serving

Steps:

  • 1. Preheat the oven to 350°F. Spray a 9 by 13-inch baking dish with cooking spray.
  • 2. In a large skillet, heat the oil over medium-high heat. Add the turkey and cook until browned, 5 to 7 minutes. Stir in the onions and zucchini and cook until tender, about 5 minutes. Stir in the taco seasoning, 2/3 cup water, and the corn. Simmer until thickened, about 2 minutes, then stir in the black beans.
  • 3. Spread 1/2 cup of the salsa in the bottom of the baking dish. Lay 4 tortillas over the salsa, and spoon half of the meat mixture on top. Cover with 3/4 cup of the salsa and 1 cup of the shredded cheese. Top with 4 more tortillas and the remaining 3/4 cup salsa. Scatter the remaining 1/2 cup shredded cheese over the top.
  • 4. Bake the casserole until the cheese is melted and bubbling, about 25 minutes. Slice and serve, topped with scallions and sour cream.

MEXICAN FIESTA PASTA SALAD



Mexican Fiesta Pasta Salad image

Your family and friends will love this zesty pasta salad. A surprising change from traditional pasta salads. Ole!

Provided by JOSLYN H.

Categories     Salad     100+ Pasta Salad Recipes     Rotini Pasta Salad Recipes

Time 2h30m

Yield 16

Number Of Ingredients 14

1 (16 ounce) package dried rotini pasta
1 ½ cups medium chunky salsa
1 cup mayonnaise
½ cup sour cream
1 (16 ounce) can black beans, rinsed and drained
1 (11 ounce) can Mexican-style corn with red and green peppers, drained
½ cup chopped red bell pepper
2 green onions, sliced thin
1 (4.25 ounce) can sliced black olives, drained
½ teaspoon garlic powder
½ teaspoon ground cumin, or to taste
½ teaspoon dried cilantro, or to taste
1 teaspoon salt
ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a rolling boil; cook the rotini in the boiling water until the pasta is cooked through yet firm to the bite, about 8 minutes. Drain. Rinse under cold running water until completely cooled; drain thoroughly.
  • Whisk the salsa, mayonnaise, sour cream, black beans, Mexican-style corn, red bell pepper, green onions, black olives, garlic powder, cumin, cilantro, salt, and pepper together in a large bowl; add the cooled pasta and stir to coat evenly. Cover the bowl with plastic wrap and refrigerate 2 hours to overnight before serving.

Nutrition Facts : Calories 272.4 calories, Carbohydrate 31.6 g, Cholesterol 8.4 mg, Fat 14 g, Fiber 4.1 g, Protein 6.5 g, SaturatedFat 2.8 g, Sodium 615.1 mg, Sugar 2.1 g

FIESTA TACO CASSEROLE



Fiesta Taco Casserole image

Have a flavor fiesta with taco fixin's baked into a casserole.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 4

Number Of Ingredients 10

1 lb lean (at least 80%) ground beef
1 can (15 to 16 oz) spicy chili beans in sauce, undrained
1 cup Old El Paso™ Thick 'n Chunky salsa
2 cups coarsely broken tortilla chips
4 medium green onions, sliced (1/4 cup)
1 medium tomato, chopped (3/4 cup)
1 cup shredded Cheddar or Monterey Jack cheese (4 oz)
Tortilla chips, if desired
Shredded lettuce, if desired
Additional Old El Paso™ Thick 'n Chunky salsa, if desired

Steps:

  • Heat oven to 350°F. In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Stir in beans and 1 cup salsa. Heat to boiling, stirring occasionally.
  • In ungreased 2-quart casserole, place broken tortilla chips. Top with beef mixture. Sprinkle with onions, tomato and cheese.
  • Bake uncovered 20 to 30 minutes or until hot and bubbly. Arrange tortilla chips around edge of casserole. Serve with lettuce and additional salsa.

Nutrition Facts : Calories 530, Carbohydrate 36 g, Cholesterol 100 mg, Fat 1, Fiber 7 g, Protein 35 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1540 mg, Sugar 7 g, TransFat 1 g

CHEESY FIESTA BEEF CASSEROLE



Cheesy Fiesta Beef Casserole image

Over the years I've tweaked this recipe to end up with a wonderful, quick weeknight meal. Feel free to spice it up with jalapenos, if you prefer a little more heat. -Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 12

1 pound ground beef
1 medium onion, chopped
1 can (15 ounces) black beans, rinsed and drained
1 cup picante sauce
1/2 teaspoon chili powder
1 can (10-1/2 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1 can (10 ounces) diced tomatoes and green chiles, undrained
1 can (4 ounces) chopped green chiles
1 package (9-3/4 ounces) nacho-flavored tortilla chips or plain tortilla chips, crushed
1 cup shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
Optional: Cubed avocado and sour cream

Steps:

  • In a large skillet, cook beef and onion over medium heat until beef is no longer pink, 6-8 minutes, breaking up beef into crumbles; drain. Stir in beans, picante sauce and chili powder., In a bowl, combine soup, tomatoes and green chiles. In a lightly greased 2-1/2-qt. baking dish, layer half the chips, beef mixture, soup mixture and cheeses. Repeat layers., Microwave on medium-high, uncovered, until heated through and cheese is melted, about 12 minutes. If desired, top with avocado and sour cream.

Nutrition Facts : Calories 477 calories, Fat 26g fat (9g saturated fat), Cholesterol 63mg cholesterol, Sodium 1119mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 5g fiber), Protein 23g protein.

MEXICAN FIESTA BREAKFAST CASSEROLE



Mexican Fiesta Breakfast Casserole image

We ate this Mexican-inspired breakfast casserole once at a buffet brunch when we were on an organizing group for the church fiestas, and we both liked it so much that I came home and worked on recreating the recipe for our family.

Provided by rlt11_NMC

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h20m

Yield 8

Number Of Ingredients 15

nonstick cooking spray
¼ pound chorizo sausage
1 cup warm water
¾ cup instant dry milk
3 (6 inch) corn tortillas, cut into bite-size pieces
2 cups beaten eggs
1 (15 ounce) can pinto beans (such as Bush's®), rinsed and drained
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®), drained
1 cup frozen whole kernel corn
½ cup chopped green chile pepper
½ cup shredded pepper Jack cheese
½ green bell pepper, chopped
4 green onions, chopped
2 tablespoons light sour cream, or to taste
½ cup grated Mexican cheese blend

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Spray an 8-inch square glass baking dish with cooking spray.
  • Heat a medium skillet over medium-high heat. Add chorizo; cook and stir until browned and crumbly, 3 to 5 minutes. Remove from the skillet and drain on paper towels.
  • Mix water and dry milk together in a large bowl. Add chorizo, tortillas, eggs, pinto beans, diced tomatoes with green chiles, corn, green chile, pepper Jack cheese, bell pepper, and green onions. Mix well. Pour into the prepared dish.
  • Bake in the preheated oven until golden brown and the middle is set, 55 to 60 minutes. Remove from the oven; spread sour cream on top and sprinkle with Mexican cheese. Return to the oven to melt cheese, about 1 minute. Let cool slightly before serving.

Nutrition Facts : Calories 352 calories, Carbohydrate 23.4 g, Cholesterol 265.9 mg, Fat 20.2 g, Fiber 3.6 g, Protein 20.9 g, SaturatedFat 9.3 g, Sodium 642.6 mg, Sugar 6.8 g

MEXICAN FIESTA BAKE



Mexican Fiesta Bake image

This recipe is a favorite of my whole family; even the child who hates meat. I like to experiment with different cheeses or different salsas. I think there are supposed to be 6 servings in this dish but because everyone has seconds it serves 5 with no leftovers. For more servings increase to 1 1/2 lb beef and increase corn bread to 2 boxes and cheese accordingly. Bake in 9x9 or larger casserole dish.

Provided by vicki winchester

Categories     One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 lb ground beef
1 package taco seasoning
3/4 cup water
1/2 cup salsa
1 package cornbread mix
2/3 cup shredded cheddar cheese

Steps:

  • Brown ground beef, and drain excess fat.
  • Add water, taco seasoning, and salsa.
  • Cook for 15 minutes or until water is reduced.
  • Place beef in small casserole dish.
  • Sprinkle with 1/3 cup of cheese.
  • Mix corn bread according to package directions and add remaining cheese.
  • Mix.
  • Spread corn bread on top of beef.
  • Bake at 400 degree for 20 minutes or until corn bread is golden brown on top.

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Top Asked Questions

What is in a Mexican baked casserole?
This cheesy baked casserole is packed with Mexican flavor, from the spice of the taco seasoning and tomato salsa right on down to the creamy black beans and sweet corn tortillas. It's seriously tasty, seriously easy, and seriously, it's good for you. 1/2 cup fat-free sour cream (or use low-fat; optional), for serving 1. Preheat the oven to 350°F.
What do you put in a taco casserole?
This taco casserole recipe tastes like a taco salad and is a breeze to assemble. I crush tortilla chips to form a bottom layer, then spread on refried beans, a spicy meat mixture and cheese. —Rhonda McKee, Greensburg, Kansas My husband likes Mexican food and casseroles, so I combined the two.
How long does it take to make a Tex-Mex casserole?
This is a rich and surprisingly tasty rendition of all the Tex-Mex dishes molded into one packed, beautiful casserole. Best of all, it’s ready in only half an hour! —Janet McCormick, Proctorville, Ohio Here’s something a little different to shake up taco night.
Are Mexican casserole recipes too good to be true?
From burrito bakes for breakfast to tamale casseroles for dinner, these Mexican casserole recipes are almost too good to be true. A short list of ingredients packs full flavor in this easy-to-assemble casserole. Serve it as the star of your next southwestern meal.

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