Best Easy Mexican Casserole Recipes

EASY MEXICAN CHICKEN CASSEROLE RECIPE - (3.6/5)

Steps:

• Cook and chop/shred the chicken or use Traditional rotisserie chicken. (*I pan cooked 7 chicken tenders). Lightly grease or spray a 2-qt. baking dish. (I used an 11x7") Set aside. Preheat oven to 350° F. In a medium skillet or saucepan, combine the soup, Rotel tomatoes, sour cream, green chiles, and taco seasoning and heat on medium setting just until mixture is heated through (not bubbling). Stir in the chicken and 1 cup of the cheese until melted. Put a generous layer of tortilla chips in the bottom of the baking dish, overlapping the edges. Spoon half the chicken mixture over the chips. Repeat layers one more time, ending with chicken mixture on top. Sprinkle top with the remaining 1 cup cheese. Bake for 15-20 minutes, just until heated through and cheese is melted. Serve hot over Mexican rice and additional sour cream, taco sauce, and green onions on top, if desired. *Notes I pan cooked 7 frozen (thawed) chicken tenders by spraying them lightly with cooking oil and seasoning with a little homemade chili seasoning (recipe follows) then cooked, covered, about 3 minutes on each side. Then removed from skillet and roughly chopped. To the little pan drippings left in the skillet, I added the other ingredients as stated above and proceeded with the recipe. I used cheddar cheese on one casserole and Mexican Blend on the other one. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Homemade Chili Seasoning 2 Tbls. plus 1 tsp. paprika 2 tsp. ground oregano 2 tsp. ground cumin 1 1/2 tsp. garlic powder 1 1/4 tsp. onion salt (or 3/4 tsp. onion powder plus 1/2 tsp. salt) 1/4 t. ground hot pepper, optional Stir all ingredients together and store in an airtight bottle.

EASY MEXICAN CASSEROLE

Steps:

• Preheat oven to 350°F (175°C). Spray a 9x13 baking dish with nonstick cooking spray; set aside.
• 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 corn, and cook just until heated through.
• Spread crushed tortilla chips in bottom of prepared baking dish, and then spoon beef mixture over chips. Spread sour cream over the beef layer, and then sprinkle olives, green onion, and tomato over the sour cream layer.
• Bake in preheated 350° oven for 25 to 30 minutes. Top with cheddar cheese and return to oven to bake another 5 minutes or just until the cheese starts to melt.

QUICK AND EASY MEXICAN CHICKEN CASSEROLE

Steps:

• Broil chicken until tender.
• Remove, reserving broth.
• Remove skin and ones from chicken and cut into bite sized pieces.
• Grate Cheese and mash Tomatoes.
• Combine chicken, Onions, Cheese, Garlic Salt, Chili powder and Tomatoes.
• Drop tortillas into boiling chicken broth until softened.
• Line large baking dish with softened tortillas.
• Add chicken mixture.
• Pour the 2 cans of soup over the chicken.
• Bake at 350 degrees for 35 minutes or until bubbly and hot.

CROCK POT CHICKEN ENCHILADA CASSEROLE-QUICK AND EASY MEXICAN RECIPE

Steps:

• Boil chicken until cooked through. Shred using a stand-up or hand mixer.
• Slice corn tortillas into quarters each using a large knife or pizza cutter. They will be in triangles. You can skip this step but it makes cutting into the casserole easier.
• In a larg bowl combine your chicken with the taco seasoning and rotel and mix well. Set aside.
• Spray the inside of yourcrock pot casserole dish with non-stick cooking spray.
• Pour a little enchilada sauce on the bottom of your pan, then start your layering.
• Cover the bottom of the pan with tortillas (you don't have to cover every single gap). Top the tortillas with the shredded chicken mixture. Pour enchilada sauce over the chicken.
• Top with shredded cheese.
• Continue layering tortillas, chicken, sauce, and cheese.
• You should have enough chicken for about 3 full layers. Finish the casserole off with a layer of tortillas, the rest of the enchilada sauce and cheese.
• Place the lid on the casserole and cook on low for 2-3 hours.
• Cut and serve with sour cream, tomatoes, cilantro and onions.

EASY CHICKEN AND BLACK BEAN ENCHILADA CASSEROLE - MEXICAN RECIPES - OLD EL PASO

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• Spread 1/2 cup of the enchilada sauce evenly in bottom of baking dish. In medium bowl, stir together chicken, 3/4 cup of the sauce, the taco seasoning mix, beans and frozen corn.
• Place 8 tortilla halves in bottom of baking dish on top of sauce. Spread half of the chicken mixture evenly over tops of tortilla halves; sprinkle with 1 cup of the cheese. Top with remaining tortilla halves, chicken mixture and enchilada sauce.
• Cover baking dish with foil. Bake 30 to 35 minutes or until bubbly around edges. Sprinkle with remaining cheese.
• Bake uncovered 5 to 7 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Top with green onions, cilantro and crema.

EASY MEXICAN CASSEROLE

Steps:

• 1. Preheat oven to 350°F (175°C). Spray a 9x13 baking dish with nonstick cooking spray; set aside.
• 2. 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 corn, and cook just until heated through.
• 3. Spread crushed tortilla chips in bottom of prepared baking dish, and then spoon beef mixture over chips. Spread sour cream over the beef layer, and then sprinkle olives, green onion, and tomato over the sour cream layer.
• 4. Bake in preheated 350° oven for 25 to 30 minutes. Top with cheddar cheese and return to oven to bake another 5 minutes or just until the cheese starts to melt.

EASY MEXICAN CASSEROLE

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.

EASY MEXICAN EGGPLANT CASSEROLE

Steps:

• Preheat oven to 450 degrees Cut unpeeled eggplant into 1/2 inch slices and brush all sides with oil (or spray will olive oil) Arrange in a single layer on a rimmed baking sheet. Roast, uncovered in 450 degree oven until soft, about 20 minutes. Turn down oven to 350 degrees after you remove eggplant. In bowl, combine tomato sauce, Rotel tomatoes, green onions, garlic salt & olives. Salt eggplant more, if desired. Spread a few Tablespoons of sauce on bottom of 1- 1/2 quart casserole dish. Line bottom with half of eggplant, overlapping slightly. Spoon on half the sauce and half the cheese. Repeat, ending with cheese on top. Bake, uncovered, at 350 degrees until hot and bubbly, about 25 minutes. Pass sour cream to spoon over individual servings.

EASY MEXICAN CASSEROLE RECIPE - (3.9/5)

Steps:

• Preheat oven to 325°F. In a large skillet, brown meat and drain off fat. Stir in beans, tomatoes, onion, taco seasoning, soup and water. Simmer over medium-low heat until everything is well combined and heated through. Grease a 9×13-inch casserole dish. Put down a layer of crushed tortilla chips, followed by a layer of the meat/bean mixture, then half of the cheddar cheese. Repeat layers. Cover with foil and bake for 20-30 minutes, or until bubbly. Let sit for 5-10 minutes before serving. Top with sour cream and salsa.

EASY CHEESY MEXICAN CASSEROLE

Steps:

• Brown ground beef and onions; add chili powder, cumin, tomatoes and jalapenos. Heat through.
• Meanwhile line bottom and sides of a 13 x 9" pan with tortillas. Line bottom with refried beans.
• Add ½ of ground beef mixture. Cover with ½ of the cheese. Top with beans. Add the rest of the ground beef mixture. Top with the rest of the cheese.
• Mix Bisquick, milk and egg together; add chilies. Pour over casserole; top with crushed Doritos.
• Bake in 350° oven for 50 - 60 minutes until top is browned and toothpick inserted in crust comes out dry. Let stand for 10 minutes before cutting.

EASY MEXICAN CHICKEN CASSEROLE

Steps:

• Preheat oven to 450 degrees.
• Place chicken tenders in the bottom of a standard casserole dish.
• Sprinkle taco seasoning over tenders. Layer ingredients in order from black beans to doritos.
• Bake in oven for 30-40 minutes. Enjoy!

EASY QUICK MEXICAN STOVE TOP CASSEROLE

Steps:

• Combine the first 4 ingredients. If using chicken bring to a boil and then lower the temp, cover and simmer for 15 minutes. Bring back to a boil.
• If using the hamburger, brown it first before adding the other 3 ingredients. Once added bring to a boil, no need to simmer.
• From there the rest is the same for both versions.
• Add the instant rice, black beans, and corn. Mix together well. If I have any on hand I also usually add green onions.
• Adjust heat to low, cover with desired amount of shredded cheese. I use about 2 cups but that is a lot. We love cheese. I think originally it called for 1 cup.
• Once cheese is added cover and let cook on low for 5-10 minutes or until the rice is done.
• Serve and enjoy. This usually only takes about 30 minutes total. Quick and easy.

EASY MEXICAN CHEESE POTATO CASSEROLE

Steps:

• Heat oven to 350°F.
• Combine ingredients.
• Spoon into 2-qt. casserole sprayed with cooking spray.
• Bake 50 min. or until heated through.

QUICK AND EASY MEXICAN CASSEROLE

Steps:

• In a large skillet, heat oil, then add chopped onion. Cook just until onion begins to turn translucent, then add minced garlic.
• In a large pot, cook pasta in salted, boiling water until just done (about 9 minutes. It will cook a little more in the oven). This can be going on while you're assembling the ingredients in the skillet.
• Returning to the skillet, add beef and taco seasoning. Once the beef is cooked through, then add tomatoes, corn, beans, and sour cream. Stir until well combined. Add shredded cheese. Then add drained, cooked pasta.
• Transfer to a lightly greased 9x13 baking dish. If desired, sprinkle more shredded cheese over the top. Bake in a 350 degree oven for about 20-25 minutes, or until bubbly and cheese is golden.
• Serve with tortilla chips, sour cream, and salsa, if you like. Enjoy! =).

EASY, MEATY MEXICAN CASSEROLE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Heat a 12-inch skillet over medium heat. Cook and crumble pork and black pepper in the hot pan until browned, 5 to 7 minutes. Drain and discard grease.
• Stir kidney beans, corn, water, and taco seasoning into the skillet with the pork. Bring to a boil.
• Combine corn muffin mix, milk, and egg in a bowl for the corn bread mixture.
• Spoon pork mixture into a 9x13-inch baking dish. Top with Colby cheese. Pour and carefully spread corn bread mixture on top.
• Bake in the preheated oven until corn bread is golden brown, 20 to 25 minutes. Let stand for 5 minutes before serving.

CREAMY DREAMY EASY MEXICAN CHICKEN CASSEROLE

Steps:

• Pull apart chicken into bits and/or tiny strips into a large bowl.
• Over medium heat sauté onions to desired texture.
• Mix together chicken, taco seasoning, refried beans and Rotel tomatoes (with juices) and onions.
• Mix together Southwest style condensed soup & sour cream in medium bowl.
• In a medium casserole dish spread half the sour cream mixture on the bottom.
• Then tear 1 tortilla into pieces on top of sour cream mixture.
• Add 1/2 chicken mixture on top of that & then a layer of cheese.
• Repeat layers and sprinkle cheese on top.(For an extra crunchy top, add an extra layer of torn tortilla between 2 cheese layers).
• Bake at 350°F for 20 minutes or until heated through.
• Both the chicken mixture & sour cream mixture can be mixed ahead of time & stored in the fridge.

MEXICAN CASSEROLE - FAST AND EASY

Steps:

• Brown beef with onion and drain.
• Add to beef the enchilada sauce, cream of mushroom soup, rotels, and ranch style beans.
• Pour mixture over crushed tortilla chips in 9X13" pan.
• Mix together and cover with cheese.
• Bake for 30 minutes at 350.

EASY MEXICAN BRUNCH CASSEROLE

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.

EASY MEXICAN CASSEROLE RECIPE - (4.3/5)

Steps:

• Preheat oven to 325°F. In a large skillet, brown meat and drain off fat. Stir in beans, tomatoes, onion, taco seasoning, soup and water. Simmer over medium-low heat until everything is well combined and heated through. Grease a 9×13 casserole dish. Put down a layer of crushed tortilla chips, followed by a layer of the meat/bean mixture, then half of the cheddar cheese. Repeat layers. Cover with foil and bake for 20 to 30 minutes, or until bubbly. Let sit for 5 to 10 minutes before serving. Top with sour cream and salsa.

EASY MEXICAN CASSEROLE

Steps:

• 1. Preheat oven to 350 F.
• 2. 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.
• 3. Spray a 9 X 13-inch baking dish with cooking spray; spread crushed tortilla chips in dish; spoon beef mixture over chips.
• 4. Spread sour cream over beef; sprinkle olives, green onion and tomato over sour cream; top with Cheddar cheese.
• 5. Bake in preheated oven for 30 minutes or until hot and bubbly.