Tex Mex Zucchini Corn Casserole Recipes

TEX-MEX ZUCCHINI CORN CASSEROLE

Tex-Mex Zucchini Corn Casserole image

Make and share this Tex-Mex Zucchini Corn Casserole recipe from Food.com.

Provided by Millereg

Categories One Dish Meal

Time 28m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

3 cups sliced zucchini, steamed
1 cup corn, drained
2 cups no-salt-added tomato sauce
1 1/2 teaspoons chili powder
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1 teaspoon vinegar
6 tortillas, fried and quartered
1 (4 ounce) can diced green chilies
1 1/2 cups grated cheddar cheese
6 fluid ounces sour cream
green onion, chopped

Steps:

Steam the zucchini until it is soft.
Preheat oven to 350°F.
Mix the cooked zucchini, corn, tomato sauce, chili powder, cayenne, cumin, vinegar, fried tortilla quarters and chiles together.
Place in greased ovenproof baking dish.
Top with cheese and bake for about 12 minutes or until it is well heated and the cheese has melted.
To serve, top with sour cream and sprinkle with green onions on top.

Nutrition Facts : Calories 695.6, Fat 31, SaturatedFat 15.8, Cholesterol 60.4, Sodium 991.9, Carbohydrate 81.8, Fiber 8.1, Sugar 11.9, Protein 25.2

MEXICAN ZUCCHINI CASSEROLE

Mexican Zucchini Casserole image

Use some of your garden bounty to whip up this zesty quiche-like casserole that teams zucchini with cheese, onion, egg and jalapeno pepper. Dolores Kitzinger of Appleton, Wisconsin sent in the recipe. "You could serve it as a meatless main dish for breakfast, lunch or dinner," she notes.

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 2 servings.

Number Of Ingredients 9

Ingredients

1 egg
1 tablespoon canola oil
1/8 teaspoon salt
1/8 teaspoon pepper
1 cup shredded zucchini
1 tablespoon chopped seeded jalapeno pepper
1 tablespoon finely chopped onion
1/3 cup biscuit/baking mix
2 tablespoons shredded cheddar cheese

Steps:

In a small bowl, beat the egg, oil, salt and pepper. Add the zucchini, jalapeno and onion; stir to coat. Stir in biscuit mix and cheese. , Pour into a 15-oz. baking dish coated with cooking spray. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 185 calories, Fat 10g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 489mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 7g protein.

TEX-MEX CASSEROLE

Tex-Mex Casserole image

Provided by Food Network Kitchen

Time 4h45m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

2 15-ounce cans refried pinto beans
2 cups frozen corn (preferably fire-roasted)
2 poblano chile peppers, seeded and chopped
1/2 cup chopped fresh cilantro, plus more for topping
2 teaspoons ground cumin
1 teaspoon ancho chile powder
1 16-ounce jar salsa
1 10-ounce can diced tomatoes and green chiles
1 10-ounce can diced tomatoes and green chiles
2 cups shredded cheddar cheese (about 8 ounces)
2 cups shredded muenster cheese (about 8 ounces)
18 to 20 corn tostada shells
2 avocados, sliced
Sour cream and pickled jalapenos, for topping (optional)

Steps:

Combine the refried beans, frozen corn, poblanos, 1/4 cup cilantro, the cumin and chile powder in a medium bowl. Combine the salsa, tomatoes and the remaining 1/4 cup cilantro in a separate medium bowl. Toss the cheddar and muenster cheese in a third bowl; set aside.
Spread about 1/2 cup of the salsa mixture in a thin layer in a 6-quart slow cooker. Top with about 6 tostada shells, breaking them as needed to cover the bottom. Spread half of the bean mixture over the tostada shells, then sprinkle with 1 1/2 cups of the cheese mixture and 1 cup of the salsa mixture. Repeat the layers (tostada shells, bean mixture, cheese, salsa mixture), then top with the remaining tostadas, cheese and salsa.
Cover and cook on low, 4 hours. Uncover and let rest 15 minutes. Serve with the sliced avocados, sour cream, cilantro and pickled jalapenos.

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