CHEESY LAYERED MEXICAN BAKE
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
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
CHEESY MEXICAN CORN BAKE
Classic corn bake? Not! Peppers and Mexican cheese give this bake a kick in flavor.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h5m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook corn as directed on bag.
- Meanwhile, in 12-inch skillet, melt butter over medium-high heat. Stir in poblano chile, bell pepper and onion; cook 3 to 5 minutes, stirring frequently, until crisp-tender. Stir in corn. Remove from heat.
- In large bowl, beat eggs, sour cream, cornmeal, sugar and salt with wire whisk until well blended. Stir in corn mixture and cheese. Pour into baking dish.
- Bake 20 minutes. Sprinkle with French-fried onions. Bake about 10 minutes longer or until knife inserted in center comes out clean. Cool 5 minutes.
Nutrition Facts : Calories 320, Carbohydrate 19 g, Cholesterol 95 mg, Fat 3, Fiber 2 g, Protein 8 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 5 g, TransFat 1 1/2 g
CHEESY MEXICAN RICE BAKE
This is easy and inexpensive to make.A good quick week night meal that the kids will love.
Provided by pamela peake
Time 1h20m
Number Of Ingredients 15
Steps:
- 1. Brown ground beef in skillet
- 2. Add in onions, peppers, and seasonings and saute until vegetables are just soft
- 3. Pour in water,add Bovril,salsa and rice and heat just until liquid is just starting to boil.
- 4. Place mixture in a 6 cup, greased casserole dish and bake in 350 degree oven for 30 minutes.
- 5. Place cheese on top of casserole and continue to bake until melted and golden.
- 6. Remove from oven and let sit 5 minutes before serving.
- 7. Top with all of your favorite Taco toppings and enjoy.
CHEESY MEXICAN CORN BAKE
To make things more convenient, Steps #1 - #4 can be done a day in advance, and then cover the dish and store in refrigerator until you're ready to bake and serve it (though it might require a few extra minutes of baking time).
Provided by Vickie Parks
Categories Side Casseroles
Time 50m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350°F. Spray a 13x9-inch (3-quart) glass baking dish with cooking spray; set aside.
- 2. Steam or cook corn as directed on bag.
- 3. Meanwhile, in 12-inch skillet, melt butter over medium-high heat. Stir in bell pepper, poblano chile, and onion; cook 3 to 5 minutes, stirring frequently, until crisp-tender. Stir in corn. Remove from heat.
- 4. In a large bowl, beat eggs, sour cream, cornmeal, sugar and salt with wire whisk until well blended. Stir in corn mixture and cheese. Pour into prepared baking dish.
- 5. Bake 20 minutes. Sprinkle the top with French-fried onions, and return baking to oven, and bake about 10 minutes longer or until knife inserted in center comes out clean. Cool 5 minutes before serving.
CHEESY MEXICAN CORN BAKE
Classic corn bake? Not! Peppers and Mexican cheese give this bake a kick in flavor.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h5m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook corn as directed on bag.
- Meanwhile, in 12-inch skillet, melt butter over medium-high heat. Stir in poblano chile, bell pepper and onion; cook 3 to 5 minutes, stirring frequently, until crisp-tender. Stir in corn. Remove from heat.
- In large bowl, beat eggs, sour cream, cornmeal, sugar and salt with wire whisk until well blended. Stir in corn mixture and cheese. Pour into baking dish.
- Bake 20 minutes. Sprinkle with French-fried onions. Bake about 10 minutes longer or until knife inserted in center comes out clean. Cool 5 minutes.
Nutrition Facts : Calories 320, Carbohydrate 19 g, Cholesterol 95 mg, Fat 3, Fiber 2 g, Protein 8 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 5 g, TransFat 1 1/2 g
CHEESY MEXICAN BAKE
This cheesy Mexican-style veggie bake attracts attention at potlucks. (Maybe it's the way the zucchini peeps out through the layer of melted cheddar?)
Provided by My Food and Family
Categories Recipes
Time 55m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F. Mix salsa, corn, zucchini and chili powder.
- Layer 1/3 of the salsa mixture, 1/2 of the tortilla chips and 1/2 of the cottage cheese in 13x9-inch baking dish. Repeat layers. Top with remaining salsa mixture. Sprinkle with cheddar cheese.
- Bake 40 minutes or until heated through.
Nutrition Facts : Calories 360, Fat 17 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 35 mg, Sodium 970 mg, Carbohydrate 38 g, Fiber 5 g, Sugar 7 g, Protein 16 g
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