Best Mexican Ole Vegie Casserole Recipes

VEGGIE MEXICAN LAYERED CASSEROLE

Veggie Mexican Layered Casserole image

I meant to make burritos one night but I was in a hurry, so I layered everything together in a casserole dish to save time. The result was this Mexican layered casserole and a yummy go-to dish that is easily customizable for things I usually have on hand. You could add chicken or beef if you'd like, but we eat it as-is! Top with chopped cilantro and chopped green onions.

Provided by Jamie Justice Yost

Categories Main Dish Recipes Casserole Recipes

Time 1h15m

Yield 8

Number Of Ingredients 16

Ingredients

1 tablespoon olive oil
2 Roma tomatoes, chopped
½ cup roasted pasilla chile sauce (such as Herdez®)
½ cup frozen corn
½ yellow bell pepper, chopped
½ green bell pepper, chopped
½ white onion, chopped
½ red onion, chopped
1 jalapeno pepper, seeded and chopped
1 teaspoon ground cumin
1 (16 ounce) can refried beans
1 (15.5 ounce) can pinto beans, drained and rinsed
1 ½ cups shredded Cheddar cheese, divided
1 cup cottage cheese
1 cup sour cream
5 (7 inch) whole wheat tortillas, or as needed

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Heat oil in a skillet over medium heat. Add Roma tomatoes, chile sauce, corn, yellow bell pepper, green bell pepper, white onion, red onion, jalapeno pepper, and cumin. Cook and stir until tender, 5 to 7 minutes. Add refried beans and pinto beans; stir to combine. Remove bean mixture from heat.
Mix 1 cup Cheddar cheese, cottage cheese, and sour cream together in a bowl.
Cover the bottom of a 9x13-inch casserole dish with 1/3 of the bean mixture. Top with a third of the cheese mixture and a thin layer of tortillas. Repeat with another third of the beans, another third of the cheese mixture, and tortillas. Repeat again with remaining beans, remaining cheese mixture, and a final layer of tortillas. Sprinkle remaining 1/2 cup shredded Cheddar cheese on top. Cover with aluminum foil.
Bake in the preheated oven for 20 minutes. Remove aluminum foil and bake until bubbling, 8 to 10 minutes more.
Remove from oven and let stand for 10 minutes before serving.

Nutrition Facts : Calories 383.7 calories, Carbohydrate 43.2 g, Cholesterol 43.6 mg, Fat 17.8 g, Fiber 8 g, Protein 18.8 g, SaturatedFat 9.7 g, Sodium 948.8 mg, Sugar 3.9 g

HEALTHY VEGETARIAN MEXICAN CASSEROLE WITH RICE & BEANS

Healthy Vegetarian Mexican Casserole with Rice & Beans image

Healthy Vegetarian Mexican Rice and Bean Casserole is easy to make and filled with cheesy goodness, along with brown rice and lots of veggies. This is an easy gluten free & vegetarian casserole for a weeknight dinner or your next party!

Provided by Meeta Arora

Categories Main Course Side Dish

Time 40m

Number Of Ingredients 19

Ingredients

1 tablespoon Olive Oil
1.5 cup Red Onion (chopped )
1.5 cup Red Bell Peppers (chopped )
1.5 cup Green Bell Peppers (chopped )
2 Jalapeños (1 sliced + 1 diced, divided (adjust to taste))
2 cups Corn kernels (frozen)
1 can Black Beans (14oz, drained and rinsed)
1 can Diced Tomatoes (14oz, I used fire-roasted)
2 tablespoon Lime juice
4 cups Cooked Brown Rice
1 3/4 cup Cheddar Cheese (shredded)
1/4 cup Mexican blend cheese (shredded, for topping)
1/4 cup Cilantro (chopped )
1 teaspoon Garlic powder
2 teaspoon Ground Cumin (Jeera powder)
1 teaspoon Oregano
1 teaspoon Paprika
1/2 teaspoon Cayenne (adjust to taste )
1 teaspoon Salt (adjust to taste )

Steps:

Heat a large skillet with oil. Add onions, peppers and diced jalapeño. Sauté for about 4 minutes mins or until they start to brown sightly. Add the corn and saute for couple more minutes. Add the black beans, fire-roasted tomatoes, lime juice and then the spices. Stir to combine. Remove from heat. Taste and adjust salt.
Add the cooked brown rice and mix well. Then add 1 cup shredded cheddar cheese and mix it.
Preheat oven to 400º F. Grease the baking dish.
Transfer the rice and veggies mixture in the baking dish. Sprinkle the remaining cheddar cheese and Mexican blend cheese on the top.
Bake in the center of the oven for 12-15 minutes, until the cheese is bubbling.
(optional) Leave a few minutes under broil if desired until lightly golden.
Garnish with cilantro and sliced jalapeños. Cut into squares and serve!

Nutrition Facts : Calories 391 kcal, Carbohydrate 64 g, Protein 12 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 19 mg, Sodium 418 mg, Fiber 6 g, Sugar 4 g, ServingSize 1 serving

MEXICAN OLE! VEGIE CASSEROLE

Mexican Ole! Vegie Casserole image

I was craving Mexican flavors yesterday PLUS I had a bounty of tomatoes, zucchini and yellow squash from my garden. After researching several recipes for squash casseroles, I created this one which is a little more healthy, fed the cravings for that South of the border flavor, and used my favorite summer time vegies!

Provided by Carol Kroesche

Time 55m

Number Of Ingredients 13

Ingredients

1 Tbsp olive oil, extra virgin
1 1/2 lb yellow squash and zucchini, 1/8 inch sliced
1 onion, chopped
1 green or red bell pepper, chopped
1 can(s) chopped green chiles
2 large ripe tomato, thinly sliced
salt to taste
2 c low fat sour cream
2 Tbsp flour
3/4 tsp ground cumin
1/2 tsp garlic powder
3 1/2 c fat free cheese (monterey jack, cheddar or combination)
whole wheat tortillas

Steps:

1. Preheat oven to 350 degrees. Heat olive oil in a large skillet. Add chopped onion and green pepper and saute until tenter. Set aside. Add squash and saute until tender, turning once or twice. Carefully combine squash with onions and peppers, green chiles, and seasonings.
2. Combine sour cream with flour.
3. Shred tortillas into large chunks. Please half the tortillas in a single layer in the bottom of a very lightly oiled 9x13 casserole dish. Spread half of the squash mixture over the tortillas, followed by half of the sour cream, a layer of sliced tomatoes, and half the grated cheese. Repeat layers. Bake for 30 minutes.