Best Easy Mexican Brunch Casserole Recipes

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EASY MEXICAN CASSEROLE



Easy Mexican Casserole image

This is an easy and very tasty dish. I often substitute ground turkey and low fat dairy products and it is still delicious! Serve with chips, salsa and green salad.

Provided by ANDREALF63

Categories     World Cuisine Recipes     Latin American     Mexican

Time 50m

Yield 6

Number Of Ingredients 9

1 pound lean ground beef
2 cups salsa
1 (16 ounce) can chili beans, drained
3 cups tortilla chips, crushed
2 cups sour cream
1 (2 ounce) can sliced black olives, drained
½ cup chopped green onion
½ cup chopped fresh tomato
2 cups shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large skillet over medium-high heat, cook ground beef until no longer pink. Stir in salsa, reduce heat, and simmer 20 minutes, or until liquid is absorbed. Stir in beans, and heat through.
  • Spray a 9x13 baking dish with cooking spray. Spread crushed tortilla chips in dish, and then spoon beef mixture over chips. Spread sour cream over beef, and sprinkle olives, green onion, and tomato over the sour cream. Top with Cheddar cheese.
  • Bake in preheated oven for 30 minutes, or until hot and bubbly.

Nutrition Facts : Calories 631.9 calories, Carbohydrate 32.8 g, Cholesterol 119.2 mg, Fat 43.7 g, Fiber 6.2 g, Protein 31.7 g, SaturatedFat 22.5 g, Sodium 1308.3 mg, Sugar 6 g

27 EASY MEXICAN CASSEROLES



27 Easy Mexican Casseroles image

Make a family feast in no time with these fantastic Mexican casserole recipes. Loaded with plenty of Tex-Mex goodness, they're quick and kid-approved.

Provided by insanelygood

Categories     Dinner     Recipe Roundup

Number Of Ingredients 27

Easy Taco Casserole
Mexican Mac and Cheese (Baked Macaroni and Cheese)
Carnitas Pulled Pork Enchiladas
Walking Taco Casserole
One-Pot Cheesy Rice Chile Relleno Casserole
Beefy Cheesy Green Chile Bake
LOADED Chicken Taco Casserole
Tamale Pie
Mexican Ground Beef Casserole with Rice
Salsa Verde Chicken Casserole
Cheesy Baked Chilaquiles
Mexican Lasagna
Sopa Seca de Fideo
Breakfast Enchilada Overnight Bake
Baked Burrito Casserole
Mexican Green Chile Rice Casserole
One Skillet Mexican Rice Casserole
Dorito Casserole
Taco Stuffed Pepper Casserole
Tater Taco Casserole
Beef u0026amp; Black-Eyed Pea Burrito Casserole
Delicious Fiesta Chicken Casserole
Chicken Fajitas Casserole
The Best Mexican Chorizo Egg Bake
Quesadilla Casserole
Mexican Street Corn Casserole
Creamy Chicken Enchilada Casserole

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a delicious recipe in 30 minutes or less!

Nutrition Facts :

EASY MEXICAN BRUNCH CASSEROLE



Easy Mexican Brunch Casserole image

Spice up your brunch with easy Mexican-style casserole from My Food and Family. Make it this weekend for a fun and savory breakfast entrée!

Provided by My Food and Family

Categories     Dairy

Time 55m

Yield 12 servings

Number Of Ingredients 11

1 pkg. (32-oz.) ORE-IDA TATER TOTS
1 doz. eggs
1 cup milk
1 clove garlic, minced
1-1/2 tsp. dried oregano leaves, crushed
1-1/2 tsp. ground cumin
1/4 tsp. ground red pepper (cayenne)
1 pkg. (8 oz.) KRAFT Mexican Style Finely Shredded Four Cheese
1 jar (16 oz.) TACO BELL® Thick & Chunky Salsa
1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
2 Tbsp. chopped fresh cilantro

Steps:

  • Heat oven to 375°F.
  • Spread TATER TOTS onto bottom of 13x9-inch baking dish sprayed with cooking spray.
  • Whisk eggs, milk, garlic and seasonings until blended; pour over TATER TOTS.
  • Bake 35 to 40 min. or until knife inserted in center comes out clean. Sprinkle with cheese; bake 3 min. or until melted.
  • Top with remaining ingredients.

Nutrition Facts : Calories 340, Fat 21 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 215 mg, Sodium 840 mg, Carbohydrate 24 g, Fiber 3 g, Sugar 4 g, Protein 14 g

MEXICAN BREAKFAST CASSEROLE



Mexican Breakfast Casserole image

Provided by Food Network

Categories     main-dish

Time 2h21m

Yield 10 servings

Number Of Ingredients 19

1 1/2 cups grated pepper jack
1 1/2 cups grated medium cheddar
Sour Cream, garnish
Picante Sauce (store bought), garnish
6 poblano chile peppers, about 1 1/2 pounds
1 teaspoon unsalted butter
1 1/2 pounds Mexican chorizo, or other hot sausage, removed from casings and crumbled
1 cup chopped yellow onions
1/2 cup chopped red bell peppers
4 teaspoons minced garlic
4 teaspoons chili powder
5 corn tortillas, quartered
10 large eggs
3 cups half-and-half
1/2 teaspoon hot red pepper sauce
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup chopped green onions, green tops only
1/4 cup chopped fresh cilantro

Steps:

  • Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, about 7 to 10 minutes. (Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.) Place the blackened peppers in a plastic or paper bag, and let rest until cool enough to handle, about 15 minutes. Peel the peppers, split in half lengthwise, and remove the seeds and the stems.
  • Butter a 9 by 13-inch baking dish. Spread the chiles in a flat layer across the bottom of the dish.
  • In a large skillet, cook the sausage over medium-high heat, stirring to break up the meat, until browned. Add the onions and bell peppers, and cook, stirring, for 4 minutes. Add the garlic and chili powder, and cook, stirring, for 1 minute. Remove from the heat.
  • In a large bowl, whisk the eggs and half-and-half with the hot sauce, salt and black pepper.
  • In another bowl, combine the green onions, cilantro, jack, and cheddar, and mix well.
  • Spoon 1/3 of the sausage mixture over the chiles in the dish, top with 1/3 of the tortilla quarters, and 1/3 of the cheese mixture. Repeat layering, ending with a cheese layer. Pour the egg mixture over the ingredients. Let rest, covered, in the refrigerator for at least 6 hours, or overnight.
  • Preheat the oven to 350 degrees F.
  • Bake until bubbly and golden brown, and a knife inserted into the custard comes out clean, about 1 hour and 10 minutes to 1 hour and 15 minutes. Remove from the oven and let rest 10 minutes before serving. Serve with sour cream and picante sauce.

MEXICAN-STYLE BREAKFAST CASSEROLE



Mexican-Style Breakfast Casserole image

I love Mexican food and can eat it for breakfast, lunch, and dinner! Here's an easy, yummy breakfast casserole recipe. Cut and serve with a slice of avocado, a dollop of sour cream, a spoonful of salsa, and a sprinkling of chopped fresh cilantro.

Provided by kcjovigirl

Categories     100+ Breakfast and Brunch Recipes     Breakfast Casserole Recipes

Time 1h15m

Yield 8

Number Of Ingredients 11

cooking spray
1 medium onion, chopped
5 cups shredded hash brown potatoes
3 cups diced ham
2 cups shredded taco-flavored cheese
1 (7 ounce) can diced green chile peppers
8 large eggs
1 cup milk
1 cup sour cream
1 teaspoon taco seasoning mix, or more to taste
1 cup shredded Mexican blend cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray.
  • Spray a small pan with cooking spray and heat over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
  • Transfer onions to a large bowl and mix in hash browns, ham, taco-flavored cheese, and chile peppers. Layer in the bottom of the prepared pan.
  • Whisk eggs, milk, sour cream, and taco seasoning together in a bowl. Pour on top of the hash brown layer.
  • Bake in the preheated oven until a knife inserted into the center comes out clean, 45 to 60 minutes; check every 5 minutes toward the end.
  • Remove from the oven and spread Mexican cheese on top. Return to the oven and bake until cheese is melted, about 3 minutes. Let casserole stand for 5 minutes to set before serving.

Nutrition Facts : Calories 527.5 calories, Carbohydrate 24.7 g, Cholesterol 270.6 mg, Fat 40.4 g, Fiber 2 g, Protein 29.7 g, SaturatedFat 21.2 g, Sodium 1393.3 mg, Sugar 3.3 g

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