Queso Casserole Recipes

SMOTHERED CHICKEN QUESO CASSEROLE

Steps:

• Heat oven to 350°F. Spray 13x9-inch baking dish or 2 1/2-quart casserole with cooking spray.
• In 12-inch skillet, heat oil over medium heat. Sprinkle chicken with taco seasoning mix. Cook chicken in oil 6 to 8 minutes, turning once, until golden brown on both sides. Depending on thickness of chicken, it may not be cooked all the way through at this point but will finish baking in the oven.
• In large bowl, stir together salsa con queso, half-and-half and chopped green chiles; stir in bell pepper. Reserve 1 cup of the sauce mixture. Stir rice into remaining sauce mixture.
• Place rice mixture in casserole; top with chicken. Top with reserved sauce mixture, then shredded cheese. Cover with foil.
• Bake 20 minutes; uncover and bake 10 to 15 minutes longer or until sauce bubbles and juice of chicken is clear when center of thickest part is cut (at least 165°F).
• Cool 10 minutes. Garnish with tomatoes and cilantro.

QUESO CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Pour a little enchilada sauce in the bottom of a casserole dish just to coat the bottom and keep the tortillas from sticking. Place a layer of tortillas on top. Tear them in pieces to make them fit if need be.
• In saucepan, combine whatever leftover meat & veggies you have. Add in a couple tablespoons of enchilada sauce to make it saucy - and to allow it to mix a little better. Now, let's layer. Spread some of your meat/veggie mixture on top of the tortillas.
• Pour on a little queso. Then drizzle on some enchilada sauce.
• Top with tortillas, and then began the whole layering process again - and repeat until everything is used up.
• Throw the mixture into the oven for about 10-15 minutes at 350 degrees - just to heat thru. Top with green onions, if desired.

QUESO BEEF AND RICE CASSEROLE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 5-quart Dutch oven, cook beef, onions, bell pepper and jalapeño chile over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain. Add flour, taco seasoning mix and salt; cook and stir 2 minutes. Gradually stir in milk, scraping bottom of pan. Heat to boiling; cook and stir 2 to 3 minutes or until slightly thickened. Remove from heat; add Velveeta™ cheese and 2 cups of the Cheddar cheese; stir until melted. Stir in rice and green chiles.
• Pour rice mixture into baking dish; spread evenly. Bake 20 to 25 minutes or until heated through. Sprinkle with remaining 1 cup cheese; bake 5 to 10 minutes or until cheese is melted. Let stand 10 minutes before serving.

TATER TOT TACO CASSEROLE WITH QUESO

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place potato nuggets in the bottom of a glass baking dish. Bake in the preheated oven until cooked through and crisp, about 20 minutes.
• Cook ground beef in a large skillet over medium heat until no longer pink, 10 to 12 minutes. Drain off fat and discard. Stir in taco seasoning and water. Reduce heat to low and simmer until sauce is reduced and thick, about 10 minutes.
• Spoon cooked beef mixture over the potato nuggets. Pour nacho cheese dip evenly over the beef. Top with canned tomatoes, olives, 1/2 cup shredded Cheddar cheese, and taco sauce. Bake in the oven until cheese is melted and the casserole is warmed through, about 10 minutes. Remove from oven and top with 1/2 cup shredded Cheddar cheese. Serve atop shredded lettuce and garnished with sour cream.

CHILI CON QUESO CASSEROLE

Steps:

• Heat oven to 375°F. Spray 2-quart casserole or 8-inch square pan with cooking spray. Sprinkle chiles and tomatoes evenly in casserole.
• In medium bowl, beat remaining ingredients except salsa with wire whisk until blended. Pour over chiles and tomatoes.
• Bake uncovered 35 to 40 minutes or until knife inserted in center comes out clean. Serve with salsa.

SMOTHERED CHICKEN QUESO CASSEROLE RECIPE - (4.1/5)

Steps:

• Heat oven to 350°F. Spray 13 x 9-inch baking dish or 2 1/2-quart casserole with cooking spray. In 12-inch skillet, heat oil over medium-high heat. Sprinkle chicken with taco seasoning mix. Cook chicken in oil 6 to 8 minutes, turning once, until golden brown on both sides. Depending on thickness of chicken, it may not be cooked all the way through at this point but will finish baking in the oven. In large bowl, stir together salsa con queso, half-and-half and chopped green chiles; stir in bell pepper. Reserve one-fourth of the sauce mixture. Stir rice into remaining sauce mixture. Place rice mixture in casserole; top with chicken. Top with reserved sauce mixture, then shredded cheese. Cover with foil. Bake 20 minutes; uncover and bake 10 to 15 minutes longer or until sauce bubbles and juice of chicken is clear when center of thickest part is cut (at least 165°F). Cool 10 minutes. Garnish with tomatoes and cilantro.