Best Cheesy Mexican Buckwheat Casserole Recipes

CHEESY MEXICAN BUCKWHEAT CASSEROLE

Cheesy Mexican Buckwheat Casserole image

For those of you looking for a twist on your Mexican dishes and one that's healthier, give this a try. Buckwheat is a good source of vitamin b, zinc, and iron.

Provided by Chef Mean Green

Categories One Dish Meal

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

4 cups cooked cream of buckwheat
1 1/2 cups of chopped onions
1/8 cup butter
1 cup sour cream
1 cup cottage cheese
1 teaspoon salt
1/2 teaspoon pepper
2 cups shredded mexican cheese
8 ounces green chilies, chopped
16 ounces refried beans
1 lb ground beef or 1 lb shredded chicken, cooked and seasoned
2 1/2 teaspoons cumin
1 tablespoon hot sauce
2 garlic cloves
1 cup of chopped green pepper

Steps:

Prepare cream of buckwheat using either milk, water, or broth.
Sauté onion, green pepper, garlic, butter and ground beef (or chicken) in pan along with a taco seasoning.
Combine buckwheat, sour cream, cottage cheese, refried beans, hot sauce, cumin, salt, and pepper.
In at least a 3 quart casserole dish, layer buckwheat mixture, meat and vegetable mixture, shredded cheese, and green chillies then repeat layers.
Bake uncovered at 375° for approximately 60 minutes or until bubbly and golden.
Let stand for 10 minutes before serving dish.

Nutrition Facts : Calories 444.1, Fat 29.5, SaturatedFat 16.2, Cholesterol 102, Sodium 1064.2, Carbohydrate 19.5, Fiber 4.3, Sugar 5, Protein 26.1

CHEESY MEXICAN CASSEROLE

Cheesy Mexican Casserole image

Chicken, cheese, and spices. You can substitute Cheddar cheese for the Mexican-style cheese blend, if desired.

Provided by Texasgal60

Categories World Cuisine Recipes Latin American Mexican

Time 1h

Yield 8

Number Of Ingredients 10

Ingredients

cooking spray
1 (10.75 ounce) can condensed cream of chicken soup
1 (8 ounce) container fat-free sour cream
1 (4.5 ounce) can chopped green chilies
½ cup low-fat milk
2 ½ cups cooked, shredded chicken breast meat
8 (6 inch) yellow corn tortillas, torn into bite-size pieces
1 teaspoon taco seasoning mix, or more to taste
1 large tomato, chopped
1 ½ cups shredded Mexican-style cheese blend, divided

Steps:

Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
Stir condensed soup, sour cream, green chilies, and milk together in a large bowl. Add chicken, tortilla pieces, and taco seasoning; stir. Mix tomato and 1 cup Mexican-style cheese blend into chicken mixture.
Spread chicken mixture out into the prepared baking dish and cover the dish with aluminum foil.
Bake casserole in the preheated oven for 40 minutes. Discard aluminum foil. Sprinkle remaining cheese over the top of the casserole and continue baking until cheese melts and casserole is bubbling, 5 to 10 minutes more. Let rest for 5 minutes.

Nutrition Facts : Calories 286.9 calories, Carbohydrate 21.8 g, Cholesterol 60.2 mg, Fat 12.4 g, Fiber 2.1 g, Protein 21.7 g, SaturatedFat 6.2 g, Sodium 689.9 mg, Sugar 4.6 g

CHEESY CHICKEN MEXICAN CASSEROLE

Cheesy Chicken Mexican Casserole image

Easy week night dinner - adapted from a recipe taken from Australian Good Taste Magazine. I used mild salsa to make it kid friendly but go as hot and spicy as you like .

Provided by katew

Categories Mexican

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 tablespoon olive oil
500 g diced chicken fillets
1 (420 g) can kidney beans, drained
1 (420 g) can Mexican chili beans
1 (420 g) can corn kernels, drained
1 (300 g) jar mild salsa
1 cup grated cheese