Veggie Mexican Layered Casserole Recipes

MEXICAN VEGETARIAN CASSEROLE

Steps:

• Combine the first 9 ingredients.
• Spoon into a lightly greased 9 x 11 inch baking dish.
• Sprinkle with the sliced black olives and shredded Monterey Jack Cheese.
• Bake at 350 degrees F.
• for about 50 minutes.

LAYERED MEXICAN CASSEROLE

Steps:

• Heat oven to 350°F. Spray 11x7-inch (2-quart) baking dish with cooking spray. In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in 1 cup of the salsa; heat about 2 minutes or until hot.
• Line baking dish with 4 tortillas, overlapping to fit. In medium bowl, stir together refried beans and remaining salsa; spoon over tortillas, and spread evenly. Top with half of the meat mixture and 3/4 cup of the cheese. Layer 4 more tortillas over cheese. Spoon and spread Spanish rice over tortillas. Top with remaining meat mixture and cheese. Top with tortilla chips.
• Bake 30 to 40 minutes or until hot in center and bubbling along sides.

VEGETARIAN MEXICAN CASSEROLE WITH BLACK BEANS

Steps:

• Gather the ingredients.
• Preheat oven to 350 F. Combine onion, pepper, garlic, salsa, cumin, and black beans in large skillet and bring to simmer over medium heat. Cook, frequently stirring, for 3 minutes.
• Arrange 6 tortillas in bottom of 9 x 13-inch baking dish, overlapping them as necessary.
• Spread half of bean mixture over tortillas and sprinkle with half of cheese. Repeat layering process with remaining tortillas, bean mixture, and cheese.
• Cover dish with foil and bake 15 minutes. Carefully remove foil and serve warm. Garnish with tomatoes, sour cream, and olives.

VEGGIE MEXICAN LAYERED CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat oil in a skillet over medium heat. Add Roma tomatoes, chile sauce, corn, yellow bell pepper, green bell pepper, white onion, red onion, jalapeno pepper, and cumin. Cook and stir until tender, 5 to 7 minutes. Add refried beans and pinto beans; stir to combine. Remove bean mixture from heat.
• Mix 1 cup Cheddar cheese, cottage cheese, and sour cream together in a bowl.
• Cover the bottom of a 9x13-inch casserole dish with 1/3 of the bean mixture. Top with a third of the cheese mixture and a thin layer of tortillas. Repeat with another third of the beans, another third of the cheese mixture, and tortillas. Repeat again with remaining beans, remaining cheese mixture, and a final layer of tortillas. Sprinkle remaining 1/2 cup shredded Cheddar cheese on top. Cover with aluminum foil.
• Bake in the preheated oven for 20 minutes. Remove aluminum foil and bake until bubbling, 8 to 10 minutes more.
• Remove from oven and let stand for 10 minutes before serving.

MEXICAN LAYERED CASSEROLE VEGAN(3.5 POINTS)

Steps:

• Place the water in a large pan with the onion, green pepper, and garlic. Cook over medium heat, stirring frequently, until softened, about 5 minutes. Add the beans, corn, rice, tomato sauce, chilies, chili powder, and cumin. Stir to mix, then cook over low heat until warmed through, about 10 minutes. Remove from the heat and set aside.
• Preheat the oven to 350º. Pour about 1/2 cup of the enchilada sauce into the bottom of a 13 x 9-inch casserole dish and spread evenly over the bottom. Pour the rest of the enchilada sauce into a bowl. Dip 4 of the tortillas, one at a time, into the enchilada sauce, then layer them in the bottom of the casserole dish.
• Spread half of the bean mixture over the tortillas. Repeat with the next 4 tortillas and the remaining mixture. Finish with the last 4 tortillas. Pour the remaining enchilada sauce over the top and spread evenly. Sprinkle with the chopped green onion.
• Cover and bake for 40 minutes. Remove from the oven and let rest 5 minutes before serving. Serve with salsa to spoon over the top, if desired.
• Serving Size : 8.

SOUTHWEST VEGETARIAN BAKE

Steps:

• In a small saucepan, bring rice and water to a boil. Reduce heat; simmer, covered, until rice is tender, 35-40 minutes., Preheat oven to 350°. Place beans, corn, tomatoes, cheddar cheese and rice in a large bowl; stir in salsa, sour cream and pepper. Transfer to a shallow 2-1/2-qt. baking dish coated with cooking spray. Sprinkle with onion and olives. , Bake, uncovered, 30 minutes. Sprinkle with Mexican cheese; bake, uncovered, until heated through and cheese is melted, 5-10 minutes. Let stand 10 minutes before serving.