MEXICAN CHICKEN TACO CASSEROLE
This is flavorful way to deconstruct your tacos and make serving them up a little easier on you! Serve tacos casserole-style, and top them with your favorite toppings - shredded lettuce, diced tomatoes, salsa, sour cream, etc. as desired! Adjust the seasonings to your preference - you can start with less than called for and add more if you're worried it will be too strong of a flavor profile. Add your favorite taco toppings such as shredded lettuce, diced tomatoes, sour cream, salsa, etc. if desired to serve!
Provided by Rebekah Rose Hills
Categories World Cuisine Latin American Mexican Main Dishes Casserole
Time 1h15m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with nonstick cooking spray and set aside.
- Heat oil in a large nonstick skillet over medium to medium-high heat. Add ground chicken and onion. Cook, stirring occasionally to break up the meat, until onion is mostly tender and meat is cooked through, about 5 minutes. Season with chili powder, cumin, garlic powder, and salt. Add black beans, corn, tomatoes, and tomato sauce; stir until well combined.
- Bring mixture to a low simmer and cook for about 10 minutes. Taste mixture and adjust the seasonings as desired.
- Spoon a couple of good-sized scoops of meat mixture onto the bottom of the prepared casserole dish, and spread into a thin layer. Lay about half of the tortillas over the sauce, breaking them in half as needed to make a fairly even layer without too much overlap. Add remaining meat mixture over the tortilla layer. Top with remaining tortillas, again breaking into pieces as necessary to evenly cover the surface.
- Cover with shredded cheese. Spray a piece of foil with nonstick cooking spray, and set the sprayed side against the cheese to cover the casserole dish (this helps prevent "cheese loss" when you remove the foil).
- Bake in the preheated oven until casserole is bubbly and cheese is nicely melted, about 30 minutes. Allow to cool for 10 to 15 minutes before cutting into wedges or scooping out to serve.
Nutrition Facts : Calories 416.6 calories, Carbohydrate 41.1 g, Cholesterol 65.2 mg, Fat 16.4 g, Fiber 7.3 g, Protein 29 g, SaturatedFat 8.7 g, Sodium 1461.2 mg, Sugar 4.9 g
MEXICAN-STYLE CHICKEN TACO CASSEROLE
All the flavors you love in a chicken taco come together in this handy casserole. Since most tortilla chips are loaded with salt, there is no added salt in this recipe. Serve with your favorite taco toppings on the completed casserole, and a simple salad of lettuce, topped with salsa, on the side.
Provided by Bibi
Categories Main Dishes Casserole Recipes Chicken
Time 1h25m
Yield 6
Number Of Ingredients 20
Steps:
- Combine chili powder, ground cumin, onion powder, paprika, pepper, and garlic in a small bowl and set aside.
- Preheat oven to 350 degrees F (175 degrees C) and spray an 11x7-inch baking dish with cooking spray.
- Place water and bouillon cube in a microwave-safe container and microwave on high for 2 minutes; stir until bouillon cube is dissolved. Cool slightly, add milk, and set aside.
- Melt butter in a small saucepan over medium heat until bubbly, about 2 minutes. Stir in flour and cook, stirring constantly, about 2 minutes. When flour and butter are bubbly and thickened, gradually stir in milk-bouillon mixture. Cook, stirring, until the mixture boils and thickens, 3 to 5 minutes. Remove from heat and stir in 1 1/2 cups Cheddar cheese.
- Combine chicken, black beans, corn, tomatoes, and spice mixture in a bowl; mix well. Pour in cheese sauce and stir again. Pour casserole ingredients into the prepared baking dish.
- Bake in the preheated oven for 25 minutes. Sprinkle crumbled tortilla chips over the casserole, return to the oven, and bake until casserole is bubbly and set, about 10 more minutes.
- Remove from the oven and allow to cool, about 10 minutes. Sprinkle reserved Cheddar cheese and chopped tomatoes evenly on top of the casserole, then add dollops of sour cream.
Nutrition Facts : Calories 507.5 calories, Carbohydrate 42.8 g, Cholesterol 88.7 mg, Fat 24.3 g, Fiber 8.9 g, Protein 32.5 g, SaturatedFat 12.7 g, Sodium 1257.5 mg, Sugar 6.4 g
TACO CASSEROLE (MEXICAN LASAGNA)
Delicious tex mex flavors without the mess of making burritos, tacos, or cooking lasagna noodles. It is also very hearty - one recipe lasts for three meals with my family of three. I can't eat a lot of tomatoes so I don't add many to the recipe - you could certainly use a second jar of salsa if you like. If you don't have the cooking creme you can substitute 1 pack of cream cheese, softened, with 1/4 cup salsa and 1 tsp cumin mixed well. I make my own taco seasoning using cumin, garlic, salt, and pepper.
Provided by Random Rachel
Categories < 60 Mins
Time 55m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in skillet over medium heat. Add onion and saute for a few minutes until soft. Add ground beef and brown. Drain fat and return skillet to heat, add taco seasoning 1/4 cup salsa (you can use more salsa if you like.).
- While the beef is cooking, prepare the other ingredients: Preheat the oven to 350*F; Grease your 9"x13" glass baking dish; cut the corn tortillas in half; and open all the canned beans.
- After the beef is done, layer the corn tortilla halves around your baking dish. I put two on each long side, one on each short side, and three in the center - it is ok if there are a few gaps. Spread the ground beef over top of the tortillas.
- Make another layer of tortilla halves, followed by the remaining salsa. (If you want to omit most of the tomatoes you could substitute 2 sauted onions and 1/2 cup salsa on this layer.).
- Add another layer of tortillas halves, and then a layer of black beans. I drained the beans but left a little liquid. If you want a finer layer you can pulse them in your food processor.
- Add another layer of tortilla halves, followed by the cooking creme (see the description for a substitution.) Sprinkle 1 1/2 cups of cheese over the cooking creme.
- Add a final layer of tortilla halves. Spread the refried beans over the top of the dish, and coat with remaining cheese.
- Bake at 350*F for 25-30 minutes until the cheese is golden and bubbly. Allow the dish to set for 5 minutes before serving. Serve with a large dollop of sour cream and sprinkle with diced tomato and sliced olives.
- I serve this as a meal by itself - you could certainly add rice, corn, or chips as a side dish if desired.
Nutrition Facts : Calories 469.7, Fat 20, SaturatedFat 8.7, Cholesterol 52.5, Sodium 795.6, Carbohydrate 48.1, Fiber 11.3, Sugar 2.2, Protein 26.2
AMAZING MEXICAN TACO PIE - CASSEROLE
Make and share this Amazing Mexican Taco Pie - Casserole recipe from Food.com.
Provided by aneunayme
Categories Beans
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Brown ground beef with onions, garlic, cumin, salt and pepper.
- You can also add a ccan of Rotel or diced tomatoes with the meat for more color and flavor, but it is delicious with or without them.
- While meat is cooking, lightly spray 9x13 baking pan with non-stick spray.
- Crush plenty of corn chips and thoroughly cover the bottom of dish.
- Mix together the corn and your choice of 2 cans of the beans, drained (except the Ranch Style Texas beans if you use those) in a medium mixing bowl.
- Layer the bean mixture evenly over the corn chips.
- Layer the meat evenly over the beans.
- Add the cheese evenly on top of the meat.
- Place in oven about 20 minutes or until cheese is thoroughly melted.
- Serve with chips, salsa, and guacamole or spanish rice.
- Garnish with olives and sour cream if you like.
Nutrition Facts : Calories 420, Fat 22.5, SaturatedFat 9.8, Cholesterol 91.9, Sodium 284.1, Carbohydrate 23.4, Fiber 5.6, Sugar 1.7, Protein 31.3
MEXICAN TACO CASSEROLE
This recipe my sister and me came up with since we love casseroles and were eager to try something new. Instead of pasta or rice it uses Mexican taco crisps. It has a great texture (soft at the bottom and crisp at the top) and is so delicious.
Provided by Lalaloula
Categories Mexican
Time 1h
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- Chop the onion into small cubes, slice the carrots and the green chillies into thin pieces. Mix with sweet corn and beans.
- Place one layer of crisps in a casserole dish, cover it with half the vegetables and add half of the sauce.
- Cover with another layer of crisps. Then add the rest of the veggies and the sauce.
- Cover with a last layer of crisps and sprinkle with the cheese.
- Bake in the preheated oven at 180°C for 30-40 minutes (the cheese should be golden-brown).
CROCK POT MEXICAN TACO CASSEROLE RECIPE
How to make Crock Pot Mexican Taco Casserole Recipe
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
- First brown your ground turkey or ground beef.
- Add in chopped onions, taco seasoning, tomatoes, beans and corn.
- Stir to combine and set aside
- Spray the inside of your crock pot casserole dish with non-stick cooking spray.
- Spread the cooked rice in the bottom of the crock pot.
- Sprinkle with garlic salt.
- Spoon the meat mixture over the rice.
- Top with cheddar cheese
- Place the lid on top and cook on high for 2-3 hours.
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