~ CINCO DE MAYO BURRITO BAKE ~
My family has always loved this tasty casserole, with Cinco de Mayo right around the corner, I thought we'd have this tasty meal a little early. They didn't want to wait until the 5th...LOL Enjoy!
Provided by Cassie *
Categories Casseroles
Time 1h
Number Of Ingredients 11
Steps:
- 1. In a large skillet, over medium heat, add 1 tablespoon oil. To this, crumble in the ground beef, onion and garlic. Cook until beef is no longer pink and onion is tender. Drain and return to skillet.
- 2. Next stir in the taco seasoning, green chiles and re fried beans. Heat through and set aside.
- 3. Preheat oven to 350 degree F. Spray a 4 quart casserole with non stick cooking spray. In a bowl, mix the sour cream and soup. Spread half of the mixture evenly into the bottom of the dish.
- 4. Next, cut 2 flour tortilla's into pieces and spread evenly over sauce. Spread half of the meat mixture evenly over the tortillas. Sprinkle a layer of half the cheese and drizzle evenly with half of the taco sauce.
- 5. Repeat layers one more time, ending with cheese. Place in oven and bake for 40 - 45 minutes or until golden and bubbly.
- 6. Once removed from oven I let it set up for at least 20 minutes before serving. Serve with sour cream and green onions if desired.
- 7. Enjoy!
CINCO DE MAYO MEXICAN CASSEROLE
Just in time for Cinco de mayo, this is a very easy dish.
Provided by April Alvarez
Categories Casseroles
Time 30m
Number Of Ingredients 11
Steps:
- 1. Brown meat with onions, add seasoning to taste Heat soup,rotel and water in saucepan.
- 2. In large casserole alternate begining with half each of chips,hamburger, olives soup mixture and cheese and then repeat, LAST FIVE MINUTES OF BAKING ADD FRESH TOMATO' AND A FEW BLACK OLIVES.
- 3. Bake at 375 degrees for 30 minutes. Can serve with sour cream,guacamole, salsa.
CINCO DE MAYO CHICKEN CASSEROLE
When I wasn't able to get to the market for Cinco de Mayo, I came up with this recipe. You can use fresh corn and bell peppers. There is certainly room for improvements, but I was impressed with the flavors. Serve with a great salad with Salsa Ranch dressing.
Provided by ReneeT
Categories Mexican
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 350°F Lightly coat a 13x9 in baking dish with cooking spray.
- In a medium bowl combine cumin, onion powder, paprika, salt, and chili powder. Add chicken and toss to coat. Set aside.
- Heat a 12 inch saute pan over medium high heat and add 2 tbls oil. Saute red onion for 3 minutes. Add corn and bell peppers saute 5 minutes then add garlic. Saute until lightly browned, about 3 minutes more. Remove from pan and set aside.
- In same pan over medium low heat add chipotle pepper, adobo sauce, remaining olive oil, and rice. Saute rice until sauce and oil are absorbed.
- Add chicken broth, cream cheese, sour cream, and salsa. Heat to a simmer then add veggie mix. Cook for 5 minutes or until heat through and the cream cheese is incorporated.
- Prepare corn bread as directed on package. Add 1/4 cup shredded cheese.
- Add chicken to rice mixture and gently stir. Spoon chicken and rice into baking dish and top with remaining cheese. Spoon corn bread mix over the top of the cheese and spread evenly.
- Place in oven for 35 minutes or until corn bread, tested with a toothpick comes out clean.
Nutrition Facts : Calories 443.5, Fat 24, SaturatedFat 9.8, Cholesterol 81.6, Sodium 1991.8, Carbohydrate 29.7, Fiber 3.8, Sugar 8, Protein 27.9
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love