Best Baked Mexican Casserole Recipes

BAKED MEXICAN CHILI MAC CASSEROLE

Steps:

• 1. Fry the hamburger drain and pour into large stock pot. In the same fry pan add 1 to 2 tablespoons of oil of your choice. Fry the peppers and onions together. Add the peppers and onions to pot.
• 2. Add the rest of the ingredients except for the cornstarch, macaroni and cheese.
• 3. Bring ingredients to a boil on stove while stirring well. Remove from heat. Mix in Uncooked macaroni. sprinkle with cornstarch and stir to combine well.
• 4. Pour into a 2 1/2 quarts or larger casserole dish. you may also use a 9 x 13" baking pan and cover with foil. Bake about 20-30 minutes, or until macaroni is tender. Bake at 350° covered. Uncover casserole. Sprinkle with Mexican cheese. Bake casserole in oven until cheese melts. Remove from oven and serve. This taste even better the second day after it sits. If you wish you can bake this ahead of time and reheat. If you are planning on reheating this. Do not top with cheese until you reheated and let cheese melt.

SMOKY CHICKEN AND CHORIZO MEXICAN ENCHILADA BAKED CASSEROLE

Steps:

• Pre-heat oven to 175C/350°F Grease an 8" square or an oval baking dish.
• Mix the cooked chicken and chopped chorizo sausage together, and then set aside.
• Empty the salsa into a large mixing bowl, add the water (if using), garlic powder, chipotle chilli powder, salt, and pepper to taste. Mix well. Adjust seasonings if necessary.
• Pour 1/4 of the salsa mixture over the base of the greased baking dish and then layer 1/4 of the flour tortilla strips over the top. Scatter some of the chopped olives and sweet corn over and then add some of the chopped chicken and chorizo. Top with more salsa and continue to layer in this pattern, until the last layer. For the last layer, spoon the sour cream over the top before finishing with the salsa mixture and then scatter the grated/shredded cheese over the top. (Can be frozen at this stage, cover and freeze for up to 2 months.).
• Cover the casserole with aluminium foil and bake for 35 minutes; take the foil off and finish baking for 5 to 10 minutes longer or until the topping is bubbling and the cheese is melted and golden.
• Serve immediately with sour cream, jalapeño peppers and chopped cilantro or parsley. I find that a green salad is the perfect accompaniment to this, but rice would also be good.
• To cook from the freezer: Thaw the casserole in the fridge for 24 hours before removing for 30 minutes, before baking as instructed before.

BAKED MEXICAN CASSEROLE

Steps:

• In a large skillet, cook turkey and onion over medium heat until meat is no longer pink; drain. Add tomatoes and taco seasoning; cook and stir until thickened, about 5 minutes., Layer 4 tortillas, overlapping slightly, on the bottom and up the sides of a greased 13x9-in. baking dish. Top with meat mixture and remaining tortillas. combine the eggs, cottage cheese and 3/4 cup cheddar cheese; pour over tortillas., Cover and bake at 350° for 45-55 minutes or until a knife inserted in the center comes out clean. Sprinkle with remaining cheese. Serve with tomatoes, lettuce and sour cream if desired.

MEXICAN BAKED RICE CASSEROLE

Steps:

• 1. Char chiles over gas flame or in broiler until blackened on all sides, turning occasionally.
• 2. Wrap in plastic and cool 10 minutes. Peel, seed and chop chiles.
• 3. Bring 2 cups water, butter and salt to boil in heavy medium saucepan. Add rice, return to boil.
• 4. Cover, reduce heat to low, and simmer until all liquid is absorbed and rice is tender, about 16 minutes.
• 5. Transfer rice to large bowl; cool rice, stirring occasionally with fork.
• 6. Butter 2-quart shallow baking dish.
• 7. Heat oil in medium skillet over medium heat.
• 8. Add 1/4 cup onion and garlic, sauté until translucent, about 3 minutes.
• 9. Add chopped chiles; sauté 1 minute.
• 10. Add chile mixture and corn to rice in bowl.
• 11. Whisk sour cream, cilantro and 2 tablespoons chopped onion in small bowl.
• 12. Add sour cream mixture and cheese to rice, stir.
• 13. Transfer rice mixture to prepared dish.
• 14. (Can be made 1 day ahead. Cover and chill. Let stand 2 hours at room temperature before continuing).
• 15. Preheat oven to 325°F Bake rice until sides are light brown and mixture is heated through, about 25 minutes.

VEGAN OVEN-BAKED MEXICAN QUINOA CASSEROLE

Steps:

• Preheat oven to 350F. Heat 1 tbsp olive oil in a medium frying pan (or stove-top-safe 2.8 liter/3 quart casserole dish). Add onion and garlic, and saute until translucent, about 8 minutes. Remove from heat; and transfer to oven-safe casserole dish if not already using one. Add quinoa, diced tomatoes (with juice), water, tomato paste (or ketchup), and spices. Season with salt and pepper and stir to combine. COVER and place in oven and set timer for 30 minutes. Carefully remove casserole from oven and stir in drained beans and corn (with liquid). If the mixture looks dry, add a half cup of water. Return to oven WITH LID and set timer for another 30 minutes. Carefully remove casserole from oven and stir in spinach. It will wilt from the heat. Top with desired toppics and serve. IF FREEZING: Make full recipe but leave-out the spinach and toppings. Let cool and freeze in airtight container(s). To serve: defrost fully, lightly reheat (in microwave or on stovetop), stir in spinach and add toppings of choice.