Mexicancheesesnacks Recipes

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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

BAKED MEXICAN CHEESE STICKS



Baked Mexican Cheese Sticks image

Provided by Marcela Valladolid

Time 4h27m

Yield 12 sticks

Number Of Ingredients 8

1/2 cup all-purpose flour
1 egg
1 1/2 cups panko breadcrumbs
2 tablespoons chopped fresh cilantro
1 teaspoon salt
Pinch freshly ground black pepper
1 (12-count) package mozzarella string cheese
Nonstick cooking spray

Steps:

  • Place the flour in a shallow bowl or plate. In a separate bowl, whisk together the egg and 1 tablespoon water. In another shallow bowl or plate, combine the panko, cilantro, salt and pepper.
  • Begin by coating the mozzarella sticks in batches of 2, first dredging in the flour mixture and shaking off excess. Then dip in the egg mixture, letting any excess drip off. Finish by dredging in the panko crumb mixture and shaking any off excess. Transfer the breaded cheese sticks to a sheet pan greased with nonstick cooking spray. Cover and freeze until frozen, about 4 hours and up to 2 days (this will lessen the oozing of the cheese).
  • Preheat the oven to 400 degrees F.
  • Lightly spray the cheese sticks with nonstick cooking spray. Bake until the cheese is soft and the sticks are lightly browned, about 12 minutes.

MEXICAN CHEESE SNACKS



Mexican Cheese Snacks image

Number Of Ingredients 5

1 1/2 cups Original Bisquick®
1/4 cup sour cream
1 egg
1 (4-ounce) can chopped green chili, drained
1 cup shredded Cheddar cheese (4 ounces)

Steps:

  • 1. Heat oven to 400°. Grease cookie sheet. Stir Bisquick, sour cream, egg and chilies until blended. Stir in cheese. 2. Drop dough by rounded teaspoonfuls about 2 inches apart onto cookie sheet. 3. Bake 10 to 12 minutes or until golden brown. Serve warm. HIGH ALTITUDE (3500 to 6500 feet): Heat oven to 425°. Bake 8 to 10 minutes.NUTRITION FACTS: 1 Appetizer: Calories 30 (Calories from Fat 20) Fat 2g (Saturated 1g) Cholesterol 5mg Sodium 75mg Carbohydrate 2g (Dietary Fiber 0g) Protein 1g % DAILY VALUE: Vitamin A 0% Vitamin C 0% Calcium 0% Iron 0% DIET EXCHANGES: 1/2 FatBETTY'S TIP: These little bites are the perfect do-ahead appetizer. Spoon the dough onto a greased cookie sheet and refrigerate up to 4 hours. Pop them in the oven about 10 minutes before your guests arrive.From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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