Best Mexican Bean Casserole Recipes

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MEXICAN RICE AND BEAN CASSEROLE



Mexican Rice and Bean Casserole image

This is tasty rice dish with a kick to it. Of coarse all the spices may be adjusted to suit taste. I have even added cooked ground beef to this to make it into a main dish.

Provided by Kittencalrecipezazz

Categories     Rice

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

3 -4 tablespoons oil
3/4 cup water
1 1/2-2 cups sliced fresh mushrooms (can use canned also)
2 green bell peppers, chopped
1 large onion, chopped
2 -3 fresh minced garlic cloves (or more if desired, I use 1 Tbsp)
1 (28 ounce) can undrained canned tomatoes
1 (19 ounce) can red kidney beans, drained
3/4 cup long grain rice (uncooked)
1 tablespoon chili powder (or to taste)
2 teaspoons cumin (or to taste)
1/8-1/4 teaspoon cayenne pepper (use 1/8 tsp for less spicy taste)
1 -2 cup shredded mozzarella cheese

Steps:

  • Set oven to 350 degrees.
  • In a large skillet or Dutch oven, heat the oil with water over medium heat.
  • Add in the sliced mushrooms, green bell peppers, onion and garlic; simmer stirring often until onion is tender (about 10 minutes).
  • Add in the tomatoes (with juice, and break up slightly with a fork), beans, rice, chili powder, cumin and cayenne; mix to combine.
  • Simmer covered for about 25 minutes, or until rice is tender, and the liquid is absorbed.
  • Transfer to a large greased baking dish.
  • Sprinkle with mozza cheese over top.
  • Bake in oven for 15 minutes, or until the cheese is melted (also, can microwave at HIGH power for 2 minutes).

MEXICAN LAYERED BEEF AND BEAN CASSEROLE



Mexican Layered Beef and Bean Casserole image

This is delicious creamy ground beef, bean and corn mixture layered between crushed tortilla chips and cheddar cheese then topped off with more cheese, tomatoes and green onions, if you like extreme spice then add in some cayenne pepper and use spicy salsa as well as the jalapeno peppers :)

Provided by Kittencalrecipezazz

Categories     Meat

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 15

1 lb ground beef
1 -2 tablespoon minced fresh garlic
1 medium onion, chopped
1 green bell pepper, seeded and chopped
1 -2 jalapeno pepper, seeded and chopped (optional)
1 -2 tablespoon taco seasoning mix (or to taste, can use chili powder in place of taco seasoning mix I use Kittencal's Taco Seasoning Mix)
salt and black pepper
2 (15 ounce) cans black beans, rinsed and drained
2 (8 ounce) cans whole kernel corn, drained
1 (16 ounce) container sour cream
2 cups salsa (medium or mild)
6 cups crushed plain tortilla chips
3 cups shredded Mexican blend cheese (can use more or less cheese if desired) or 3 cups cheddar cheese (can use more or less cheese if desired)
2 plum tomatoes, finely chopped
3 -4 green onions, chopped

Steps:

  • Grease a 13 x 9-inch baking dish.
  • In a skillet over medium heat brown the ground beef with garlic, onion, green bell pepper and jalapenos (if using) drain fat then add in taco seasoning, salt and black pepper to taste; heat stirring for 1-2 minutes; transfer the mixture into a large mixing bowl.
  • Add in black beans, corn, sour cream and salsa; mix until well combined.
  • Spoon 1/3 of the ground beef mixture or enough to cover the bottom of the dish.
  • Arrange HALF (3 cups) of the crushed tortillas on top of the ground beef mixture, then sprinkle about 1 cup shredded cheese.
  • Spoon another 1/3 of meat mixture on top of the cheese.
  • Cover with remaining half (3 cups) of crushed chips then sprinkle with 1 cup shredded cheese.
  • Spread the final layer of meat mixture on top then sprinkle with 1 cup cheese.
  • Top the casserole with green onions and then chopped tomatoes.
  • Bake at 350 degrees for about 40 minutes.
  • Let sit for 15-20 minutes before slicing and serving.

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



Easy Chicken and Black Bean Enchilada Casserole - Mexican Recipes - Old El Paso image

This flavorful chicken enchilada casserole has layers of corn tortillas, shredded chicken, black beans, corn, cheese and Old El Paso™ Mild Red Enchilada Sauce. With only 15 minutes of prep time, Easy Chicken and Black Bean Enchilada Casserole is an easy-to-assemble, hearty family favorite with classic Old El Paso™ flavors.

Provided by @MakeItYours

Number Of Ingredients 8

2 cans (10 oz each) Old El Paso™ Mild Red Enchilada Sauce
2 1/2 cups shredded deli rotisserie chicken
1 package (1 oz) Old El Paso™ Original Taco Seasoning Mix
1 can (15 oz) black beans, drained, rinsed
1 cup frozen corn
8 corn tortillas (6 inch), cut in half
2 cups Old El Paso™ Shredded Mexican Style 4 Cheese Blend (8 oz)
Sliced green onions, chopped fresh cilantro leaves and Old El Paso™ Crema Mexicana, if desired

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.

MEXICAN BEEF AND BEAN CASSEROLE



Mexican Beef and Bean Casserole image

Add something spicy to your family's Mexican cuisine night. Enjoy this ground beef casserole packed with pinto beans and salsa - a cheesy meal!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 4

Number Of Ingredients 6

1 pound ground beef
2 cans (15 to 16 ounces each) pinto beans
1 can (8 ounces) tomato sauce
1/2 cup mild chunky-style salsa
1 teaspoon chili powder
1 cup shredded Monterey Jack cheese (4 ounces)

Steps:

  • Heat the oven to 375°.
  • Cook the beef in the skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.
  • Rinse and drain the beans in a strainer. Mix the beef, beans, tomato sauce, salsa and chili powder in the ungreased baking pan.
  • Cover with lid or aluminum foil and bake 40 to 45 minutes, stirring once or twice, until hot and bubbly. Carefully remove the lid, and sprinkle cheese over the top. Continue baking uncovered about 5 minutes or until the cheese is melted.

Nutrition Facts : Calories 520, Carbohydrate 45 g, Cholesterol 90 mg, Fiber 14 g, Protein 41 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1020 mg

MEXICAN BEAN CASSEROLE



Mexican Bean Casserole image

The tortilla chips on the bottom form a crispy crust, I sprinkle grated Parmesan cheese on top of the casserole before topping with the remaining shredded cheese, but that is only optional. Sour cream and chopped tomatoes are a must served with this casserole.

Provided by Kittencalrecipezazz

Categories     Cheese

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 14

2 1/2 cups crushed tortilla chips
2 -3 cups cooked chicken breasts, cubed (can use cooked cubed turkey also)
1 (15 ounce) can black beans, washed and drained (can use garbonzo beans in place of black beans)
1 (15 ounce) can red kidney beans, washed and drained
2 cups canned corn kernels, drained (or use one 15 ounce)
1 (8 ounce) can tomato sauce
1 1/2 cups salsa (I use spicy!)
1 onion, chopped
1 tablespoon chopped fresh garlic
1 green bell pepper, chopped
salt and pepper
3 -4 cups monterey jack cheese, shredded (or cheddar cheese)
1 -2 large firm tomatoes, chopped
2 cups sour cream (or to taste)

Steps:

  • Set oven to 350 degrees.
  • Grease a 13 x 9-inch baking dish.
  • Sprinkle the crushed tortilla chips evenly on the bottom of the dish.
  • In a large bowl combine the cubed cooked chicken, beans, corn, tomato sauce, salsa, onion, bell pepper, garlic, salt and pepper; mix well to combine.
  • Spoon HALF of the mixture over top of the tortilla chips in the baking dish.
  • Sprinkle with 2 cups (or more if desired) shredded cheese.
  • Cover with remaining half of the chicken/bean mixture, then top with remaining shredded cheese.
  • Bake uncovered for 30-35 minutes.
  • Let stand for 5-6 minutes before serving.
  • Spoon onto plates and top with sour cream and chopped tomatoes.

Nutrition Facts : Calories 717.6, Fat 38.3, SaturatedFat 22.1, Cholesterol 123.2, Sodium 1146.2, Carbohydrate 53.4, Fiber 13.4, Sugar 7.6, Protein 44.5

MEXICAN CHICKEN & BEAN CASSEROLE



Mexican Chicken & Bean Casserole image

Make and share this Mexican Chicken & Bean Casserole recipe from Food.com.

Provided by Chef 313014

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb lean ground chicken
2 (440 ml) cans kidney beans, rinsed and drained
1 (250 ml) can tomato sauce
1/2 cup salsa
1 teaspoon chili powder, and
cayenne pepper
1 garlic clove, minced
1 cup cheese, shredded

Steps:

  • Heat oven to 375F(190C). Cook chicken in skillet over medium heat until fully cooked.
  • In 2L casserole dish, mix chicken with all ingredients except cheese. Cover and bake 40-45 minutes.
  • Sprinkle with cheese. Bake uncovered until cheese is melted.
  • Cook to an internal temperature of 175F (80C).

FIVE-STAR MEXICAN BEAN DIP OR CASSEROLE



Five-Star Mexican Bean Dip or Casserole image

At a loss about what to make for dinner or as a snack, and you don't want to go to the store? This is super quick and delicious, and you can eat it as a meal or a bean dip. This is a great way to use up the bottoms of all the tortilla chip bags. If you don't have taco seasoning mix, there are lots of recipes on zaar to make your own. I didn't have enough pinto beans so I also used butter beans, great northern beans, and red beans. Recipe courtesy of Richard Mann/The Bean Bible.com

Provided by AmyZoe

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

9 ounces tortilla chips
62 ounces pinto beans (drained and rinsed if using canned, 4 cans)
15 ounces whole kernel corn (drain if canned)
14 1/2 ounces diced tomatoes (drain if canned)
8 ounces tomato sauce
1 1/4 ounces taco seasoning
8 ounces cheddar cheese, shredded
lettuce
onion, chopped
sour cream
salsa
jalapeno pepper

Steps:

  • Preheat oven to 350.
  • Crush tortilla chips and sprinkle into a greased 13x9x2" baking dish.
  • In a large bowl, combine pinto beans, corn, tomatoes, tomato sauce, and taco seasoning.
  • Mix well and pour over tortilla chips.
  • Sprinkle with shredded cheese evenly over top.
  • Bake for 25 to 30 minutes.
  • Serve with your choice of optional garnishes.

Nutrition Facts : Calories 865.9, Fat 25.4, SaturatedFat 9.5, Cholesterol 39.7, Sodium 1004.7, Carbohydrate 125.3, Fiber 31.4, Sugar 7.5, Protein 41.9

MEXICAN BEAN & CORN CASSEROLE



Mexican Bean & Corn Casserole image

Delicious polenta recipe from Feeding the Whole Family. To make this recipe fun for kids, serve the bean-vegetable part in a bowl and cut some strips of polenta to use as dippers.

Provided by sammos

Categories     Beans

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 19

1 cup dried pinto bean, soaked
1 garlic clove
1 teaspoon cumin seed
3 cups water
1 teaspoon extra virgin olive oil
1 onion, chopped
1/2 teaspoon sea salt
1 garlic clove, minced
1/2 red bell peppers or 1/2 green bell pepper, chopped
1 cup chopped zucchini or 1 cup shredded green cabbage
2 teaspoons ground cumin
1 teaspoon oregano
1/2 cup organic tomato sauce
1/4 cup water
3 cups water
1 teaspoon sea salt
1 tablespoon extra virgin olive oil (or butter)
1 cup polenta
1 tablespoon parmesan cheese (optional)

Steps:

  • Beans: Drain soaking water off the beans and place beans in a large pot with garlic, cumin and 3 c water. Bring to boil, then simmer over low heat, covered, for 50-60 minutes. Or pressure-cook in 2 c of water for 45 minutes.
  • Vegetables: Heat oil in large skillet. Add onion, salt and garlic; saute until soft.
  • Add pepper, zucchini, cumin and oregano and saute 5 more minutes.
  • Add cooked beans to the vegetables with tomato sauce and 1/4 cup water. Check taste and add salt if needed.
  • Polenta: In separate pot, bring 3 c water to a boil. Add salt an boil. Slowly add polenta, stirring continuously with a whisk. Lower heat and continue stirring in clockwise motion with a wooden spoon for 10-15 minutes or until mixture can hold the spoon upright on its own.
  • Preheat oven to 350. In a lightly oiled casserole dish, spread the bean & vegetable mixture across the bottom. Spread the polenta on top. Sprinkle with parmesan cheese.
  • Bake, covered, for 25 minutes at 350. Remove coer and bake 5 minutes more at 400.

SANTA ANNA'S BLACK BEAN CASSEROLE - AUTHENTIC MEXICAN!



Santa Anna's Black Bean Casserole - Authentic Mexican! image

Make and share this Santa Anna's Black Bean Casserole - Authentic Mexican! recipe from Food.com.

Provided by Um Safia

Categories     One Dish Meal

Time 1h

Yield 4 dishes full, 4 serving(s)

Number Of Ingredients 10

2 cups chopped onions
1 1/3 cups chopped green bell peppers
14 ounces chopped plum tomatoes
3/4 cup favorite salsa
1/2 teaspoon garlic
2 teaspoons cumin
2 (15 ounce) cans black beans, drained
8 corn tortillas
1 1/2 cups grated cheddar cheese
1 cup sliced avocados or 1 cup guacamole, to serve

Steps:

  • In a large skillet over medium heat, combine first 6 ingredients, bringing the mixture to a boil. Reduce heat and simmer uncovered for 5 minutes. Stir in beans.
  • Spread 1/3 of the bean mixture over the bottom of a 13x9-inch pan. Top that with half of the tortillas, overlapping as necessary and half of the cheese. Add another 1/3 of the bean mixture, then remaining tortillas and bean mixture.
  • Cover and bake at 350°F for 30 minutes or until heated through. Sprinkle with remaining cheese and let stand for 10 minutes. Garnish with shredded lettuce and chopped tomatoes.
  • Serve by topping with the sliced avocado or guacamole.

Nutrition Facts : Calories 615.6, Fat 22.4, SaturatedFat 10.3, Cholesterol 44.5, Sodium 591.8, Carbohydrate 78.9, Fiber 23.2, Sugar 9.6, Protein 30.8

MEXICAN BEEF AND BEAN CASSEROLE



Mexican Beef and Bean Casserole image

Number Of Ingredients 6

1 pound lean ground beef
2 (15-ounce) cans pinto beans, drained
1 (8-ounce) can tomato sauce
1/2 cup mild chunky salsa
1 teaspoon chili powder
1 cup shredded Monterey Jack cheese (4 ounces)

Steps:

  • 1. Heat oven to 375°.2. Cook beef in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown drain.3. Mix beef, beans, tomato sauce, salsa and chili powder in ungreased 2-quart casserole.4. Cover and bake 40 to 45 minutes, stirring once or twice, until hot and bubbly. Sprinkle with cheese. Bake uncovered about 5 minutes or until cheese is melted.1 SERVING: Calories 565 (Calories from Fat 235 Fat 26g (Saturated 12g) Cholesterol 90mg Sodium 1230mg Carbohydrates 54g (Dietary Fiber 15g) Protein 44g.

Nutrition Facts : Nutritional Facts Serves

MEXICAN RICE AND BEAN CASSEROLE



MEXICAN RICE AND BEAN CASSEROLE image

Yield 6

Number Of Ingredients 13

1 tsp vegetable oil
1⁄2 cup water
1 onion, chopped
2 cloves garlic, minced
1 1⁄2 cups mushrooms, sliced
2 green peppers, chopped
3⁄4 cup long-grain rice
1 (19oz/540mL) can kidney beans, drained
1 (28oz/796mL) can tomatoes
1 tbsp chili powder
2 tsp cumin
1⁄4 tsp cayenne pepper
1 cup shredded low-fat mozzarella cheese

Steps:

  • In large skillet, heat oil with water over medium heat. Add onion, garlic, mushrooms and green peppers. Simmer, stirring often, until onion is tender, about 10 minutes. Add rice, beans, tomatoes, chili powder, cumin and cayenne pepper, cover and simmer for about 25 minutes or until rice is tender and most of the liquid is absorbed. Transfer to baking dish and sprinkle with cheese. Bake in 350°F oven for 15 minutes or microwave at high (100%) power for 1 to 2 minutes or until cheese melts.

MEXICAN CHICKEN/BEAN CASSEROLE



Mexican Chicken/Bean Casserole image

Provided by My Food and Family

Categories     Home

Time 1h

Number Of Ingredients 8

1 lb boneless chicken breasts
1 pkg taco seasoning
1 can (15 oz.) tomato sauce
2 cups tortilla chips
1 can refried black beans
1 can mild or hot chili beans
1 small can green, mild, sliced chili peppers
1 pkg Mexican grated cheese

Steps:

  • Spray a 9" x 13" glass dish with olive oil spray. Cook chicken breasts until cooked. Chop cooked chicken and put in frying pan with taco seasoning mix and tomato sauce. Cook until tender, about 8-10 minutes.
  • Spread broken tortilla chips in glass dish. Top with chicken mixture. Mix refried beans, chili beans and chili peppers together and spread over chicken mixture.
  • Bake, uncovered for 25 minutes. Remove from oven and top with grated cheese. Bake 5 minutes more and serve with chopped tomatoes and shredded lettuce.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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