Best Monterey Ole Mexican Casserole Recipes

EGG NOODLE MEXICAN CASSEROLE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a skillet over medium heat, cook the ground beef until brown; drain.
• In a 9x13 inch baking dish combine the beef, corn, salsa, cooked noodles, beans, taco sauce, seasoning mix and tomato sauce.
• Bake in the oven for 30 minutes, or until cooked through. Add cheddar cheese to top and brown 5 minutes or until cheese is melted.

EGGS OLE MEXICAN BREAKFAST CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Heat oil in large skillet over medium high heat. Place tortillas, one at a time, in the skillet. Cook 30 seconds and then turn and cook the other side of each tortilla 15 seconds. Using a wide spatula transfer the tortillas to a paper towel as you cook them.
• Brown chorizo in a the same pan, remove to paper towels and set aside.
• Spray a 9x13 casserole dish with Pam.
• Line bottom of the casserole dish with tortillas. Cut each tortilla in half so they'll fit for an even layer.
• Top the corn tortillas with the chorizo and grated cheddar and Monterey Jack.
• Mix eggs, sour cream and salsa together until well blended; pour this mixture over the shredded cheeses.
• Bake uncovered at 350 for 30 - 40 minutes or until set.
• Make the Velveeta Queso Topping Sauce: While the casserole is baking, prepare the queso topping. Simply add Velveeta, milk and Salsa to a microwave safe bowl. Microwave in 30 second increments, stirring each 30 seconds, until mixture is hot and smooth.
• Serve with Velveeta Queso Sauce. Garnish with chopped chives, cilantro and even black olives for color. A slice of avocado is nice here.

MEXICAN EGG CASSEROLE

Steps:

• In a large bowl, combine the flour and baking powder. Add the eggs, 3-1/2 cups Monterey Jack cheese, cottage cheese, tomatoes, chiles, onions, hot pepper sauce, oregano, cilantro, salt and pepper. Pour into a greased 13x9-in. baking dish. Sprinkle with the remaining Monterey Jack cheese., Bake, uncovered, at 400° for 15 minutes. Reduce heat to 350°; bake 30 minutes longer or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting. Serve with salsa if desired.

MONTEREY CASSEROLE

Steps:

• Cook macaroni according to package directions.
• Brown ground beef.
• Add pepper, onion, chili powder, salt, and pepper.
• Add tomato soup and kidney beans.
• Add cooked macaroni.
• Stir all ingredients, serve, and enjoy.

MONTEREY CHICKEN CASSEROLE

Steps:

• Heat oven to 375 degrees.
• Mix chicken, corn, soup, and cheese in an 9 x 13 baking dish.
• Mix Bisquick and milk into soft dough.
• Turn dough onto surface dusted with Bisquick.
• Knead 10 times.
• Roll 1/2" thick.
• Cut with 2 1/2" cutter.
• Place biscuits on chicken mixture.
• Bake 20-25 minutes until biscuits are golden.

MEXICAN CASSEROLE

Steps:

• Preheat oven to 350°. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. , Meanwhile, in a microwave-safe bowl, combine beans and salsa. Cover and microwave 1-2 minutes or until spreadable., Place three tortillas in a greased round 2-1/2-qt. baking dish. Layer with half the beef, bean mixture, corn and cheese; repeat layers. , Bake, uncovered, until cheese is melted, 40-45 minutes. Let stand 5 minutes. If desired, serve with lettuce, tomatoes, olives and sour cream.

QUICK AND EASY MEXICAN CASSEROLE

Steps:

• Preheat oven to 350. Spray 8x8 pan with nonstick spray.
• Begin browning ground beef. Add taco seasoning.
• After beef is mostly cooked, add diced onion.
• When onion is slightly browned, add salsa and tomatoes. Remove mixture from heat.
• Separate crescent rolls and put half in bottom of 8x8 pan.
• Spoon beef mixture on top of crescent rolls. Top with cheeses.
• Arrange other half of crescent rolls on top. If desired, sprinkle some cheese on top.
• Bake for 15-20 minutes.

MEXICAN ENCHILADA CASSEROLE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Spray a 3-quart casserole dish with cooking spray.
• Combine tomato sauce with chili powder and 1/2 cup water or as desired in a small saucepan over medium heat; bring to a simmer and stir to make a pourable sauce. Remove from heat and set enchilada sauce aside.
• Cook and stir ground turkey, onion, and 1 envelope of taco seasoning mix in a large skillet over medium heat, chopping turkey as you cook, until meat is crumbly and no longer pink, about 10 minutes. Stir in 2/3 cup water and remaining envelope of taco seasoning mix and cook, stirring often, until moisture has evaporated from turkey mixture. Mix 1 cup of enchilada sauce into turkey mixture and remove skillet from heat.
• To layer the casserole, spread 8 tortilla halves into the bottom of the prepared baking dish, overlapping as necessary to fit. Toss sharp Cheddar cheese and Monterey Jack cheese together in a bowl and spread 1/4 of the cheese mixture over the tortillas in an even layer. Top with 1/3 the turkey mixture, 1/3 the lettuce, 1/3 the chopped tomatoes, and about 1/3 cup of the remaining sauce. Repeat layers twice more. Place 8 tortilla halves on top of the casserole and spread with remaining 1 1/4 cup shredded cheese mixture.
• Bake in the preheated oven until cheese on top of casserole is melted and browned, 20 to 30 minutes.

MONTEREY CHICKEN CASSEROLE

Steps:

• Preheat oven to 375.
• In a large bowl combine chicken cubes, taco sauce, onion, chilies, corn, rice, water and olives.
• Spoon into ungreased 13x9-inch baking dish.
• In a medium bowl, combine taco shell pieces and cheese.
• Sprinkle over chicken mixture.
• Bake 40-45 minutes, or until top is golden brown.