Best Delish Mexican Casserole Recipes

Skinny Mexican Casserole image

Provided by Chungah Rhee

Yield 8 servings

Number Of Ingredients 16

1 tablespoon olive oil
2 cloves garlic, minced
1 onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 (15-ounce) can black beans, drained and rinsed
1 cup corn kernels, frozen, canned or roasted
1 teaspoon chili powder
1/2 teaspoon cumin
Kosher salt and freshly ground black pepper, to taste
1 (4.5-ounce) can Old El Paso™ chopped green chiles, drained
2 tablespoons chopped fresh cilantro leaves
4 (8-inch) whole wheat tortillas, chopped
1 (16-ounce) can Old El Paso™ fat free refried beans, warmed
1 (10-ounce) can Old El Paso™ mild enchilada sauce
1 1/2 cups reduced fat shredded Mexican blend cheese

Steps:

Preheat oven to 375 degrees F. Lightly coat a 9×13 baking dish with nonstick spray. Heat olive oil in a large skillet over medium high heat. Add garlic, onion and bell peppers. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in black beans, corn, chili powder and cumin until heated through, about 1-2 minutes; season with salt and pepper, to taste. Stir in green chiles and cilantro; set aside. Place tortillas evenly on the bottom of the baking dish. Spread refried beans evenly over the tortillas, followed by the onion mixture and enchilada sauce. Sprinkle with cheese. Place into oven and bake for 15-20 minutes, or until bubbly. Serve immediately, garnished with cilantro, if desired.

Delish Mexican Casserole image

Provided by SpicyGirl

Time 40m

Yield 5-6 serving(s)

Number Of Ingredients 11

1 small onion (diced)
1 teaspoon cumin (coarsely grounded)
1 (5 ounce) can Rotel tomatoes & chilies (mild works best)
1 (15 ounce) can black beans
2 garlic cloves (grated or minced)
2 -3 tablespoons salsa
4 slices pickled jalapeno peppers
4 teaspoons oil (i prefer corn or vegetable)
1 ounce sazon goya with coriander and annatto
10 soft tortillas (small size)
1 (8 ounce) package shredded Mexican blend cheese (2 packs if you love cheese)

Steps:

Heat oil in a pan and saute onions for 2-3 minutes.
Add cumin and saute for another 2 minutes.
Drain SOME of the extra liquid from Rotel tomatoes and Black Beans.
Add salsa, Rotel, and garlic.
Let it all simmer for about 4 minutes.
Add jalapenos and Sazon spice. Simmer for another minute.
Then add beans and simmer for 4 more minutes.
Let it cool down for 1/2 hour.
Make sure you reserve some of that sauce/liquid.
In a casserole dish or aluminum pan spread some the liquid so that your tortillas do not stick or burn.
Next make a layer of tortillas (usually only 2 will fit side by side).
The next layer will be the bean mixture.
Then spread some of the cheese.
Continue layering tortillas, bean mix, cheese until your last layer is tortillas.
Then spread the remaining liquid from the bean mix so that your tortillas remain soft during baking and spread the remainder of the cheese on top.
Bake at 350 degrees for 25 minutes.
Let it cool for 10 minutes before cutting. Enjoy.