Best Mexican Hotdish Recipes

CLARA & MARGUERITE HOLLENBECK'S MEXICAN HOTDISH RECIPE - (3.6/5)

Clara & Marguerite Hollenbeck's Mexican Hotdish Recipe - (3.6/5) image

Provided by jolofson

Number Of Ingredients 13

Ingredients

4 ounce can Ortega diced green chilies (with the juice)
2 cups shredded Jack cheese (approximately 8 ounces)
2 cans (14 ounces each) diced tomatoes (with the juice)
1 medium onion, chopped
2 ounce can sliced black olives (with the juice)
1 large green bell pepper, seeded and chopped
2 cups uncooked white rice
2 packages (approximnately 1 ounce each) Taco seasoning
3 cups cubed cooked chicken'
1 can (14.5 ounce) chicken broth
1/2 cup butter
2 cups Fritos corn chips
2 cups (approximately 8 ounces) shredded Mexican cheese

Steps:

Spray a 6 quart roaster pan with non-stick spray. In the bottom of the pan or roaster, mix together the diced green chilies, Jack cheese, two cans diced tomatoes, chopped onion, sliced black olives, chopped bell pepper and the uncooked white rice. Sprinkle the Taco seasoning over the top, add the chicken cubes and mix well. Add the chicken broth and stir everything up with a wooden spoon. Cut the butter into 8 pieces and out the pieces on top of the casserole. Cover the pan with heavy duty foil and turn down the edges to seal them. Bake 350 for 1 1/2 hour. Remove the pan from the oven and carefully remove the foil. Sprinkle the Fritos on top of the dish. Sprinkle the cheese on top. Do not cover. Return the dish to the oven and bake 10 minutes until the cheese has melted. Remove from the oven and let sit for 10 minutes before serving. Servie with sour cream and guacamole on the side if desired.

MEXICAN HOTDISH

Mexican Hotdish image

This is a Midwestern version of Mexican lasagna. It's easy to prepare and even easier to tailor to your taste. Alter this by using different types of Doritos®, chiles, and by adding additional seasoning to spice it up. Serve with pico de gallo and sour cream.

Provided by Cornpop

Categories World Cuisine Recipes Latin American Mexican

Time 40m

Yield 4

Number Of Ingredients 9

Ingredients

1 pound ground beef
1 small onion, diced
1 (10.75 ounce) can condensed cream of mushroom soup
½ (10 ounce) can enchilada sauce
1 (4 ounce) can diced green chiles
½ teaspoon ground cumin
1 (12 ounce) bag nacho cheese-flavored corn chips (such as Doritos®), crushed
2 cups shredded Cheddar cheese
aluminum foil

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Heat a large nonstick skillet over medium-high heat. Add ground beef and onion to the hot skillet; cook and stir until beef is browned and crumbly and onions are translucent, 5 to 7 minutes. Drain and discard grease. Add condensed soup, enchilada sauce, chiles, and cumin until combined. Remove from the heat.
Place crushed chips in the bottom of an 8-inch square baking pan. Pour beef mixture onto the chips and top with shredded Cheddar cheese. Cover with aluminum foil.
Bake in the preheated oven until filling is bubbly and cheese is melted, about 20 minutes.

Nutrition Facts : Calories 982.6 calories, Carbohydrate 62.3 g, Cholesterol 129 mg, Fat 65.6 g, Fiber 4 g, Protein 41 g, SaturatedFat 24.5 g, Sodium 1867.3 mg, Sugar 6.2 g