MEXICAN PASTA BAKE
This casserole makes a delicious change of pace from ordinary pasta casseroles. The corkscrew noodles? They make it fun! -Joy Smith, Bigfork, Minnesota
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the taco seasoning, tomato sauce, green pepper and spices. Bring to a boil; remove from the heat. , Meanwhile, combine the pasta, 1/2 cup cheese and sour cream. Spoon into a greased 2-qt. baking dish. Top with meat mixture and remaining cheese. Bake, uncovered, at 350° for 30 minutes or until heated through.
Nutrition Facts : Calories 434 calories, Fat 20g fat (9g saturated fat), Cholesterol 70mg cholesterol, Sodium 1034mg sodium, Carbohydrate 39g carbohydrate (3g sugars, Fiber 3g fiber), Protein 25g protein.
DASH DIET MEXICAN BAKE
Mexican flavors will make this chicken casserole a family favorite.
Provided by Ben S.
Categories World Cuisine Recipes Latin American Mexican
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees. Spread rice in a shallow 3-quart casserole. Top with chicken. In a bowl, combine tomatoes, beans, corn, peppers, seasonings and garlic; pour over chicken. Top with cheese and optional jalapeno. Bake 45 minutes.
Nutrition Facts : Calories 324.7 calories, Carbohydrate 36.9 g, Cholesterol 56.5 mg, Fat 7.1 g, Fiber 7.9 g, Protein 28.4 g, SaturatedFat 3.1 g, Sodium 355.8 mg, Sugar 6 g
HEALTHY MEXICAN CHICKEN BAKE
A high-protein, low-calorie meal that leaves you FULL. It's so flavorful. Goes great with cornbread and/or a side of refried beans. You can use whatever Mexican spices you want. We love cumin!
Provided by Joy Mason
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat vegetable oil in a large skillet over medium heat. Season one side of chicken breasts with half the cumin, half the garlic powder, salt, and black pepper; arrange chicken breasts with seasoned sides down in the hot oil. Fry until chicken is lightly browned on the bottom, 4 to 5 minutes.
- Season the top of each chicken breast with the remaining cumin, remaining garlic powder, salt, and black pepper; flip chicken and cook until other side is lightly browned, 4 to 5 minutes. If the skillet gets dry, pour in just enough juice from the salsa to keep it from burning.
- Transfer chicken breasts to a 9x9-inch baking dish; sprinkle with Mexican cheese blend. Loosen all the drippings from the skillet with a little more juice from the salsa and pour on top of chicken breasts. Spoon salsa over cheese layer.
- Bake chicken breasts until no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 320.7 calories, Carbohydrate 5.7 g, Cholesterol 94.2 mg, Fat 18.9 g, Fiber 1.2 g, Protein 32 g, SaturatedFat 8.2 g, Sodium 703.6 mg, Sugar 2.2 g
MEXICAN STREET CORN BAKE
We discovered Mexican street corn at a festival. This easy one-pan version saves on prep and cleanup. Every August, I freeze a lot of our own fresh sweet corn, and I use that in this recipe, but store-bought corn works just as well. -Erin Wright, Wallace, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Mix the first 5 ingredients and 4 tablespoons green onions; transfer to a greased 1-1/2-qt. baking dish. Sprinkle with cheese., Bake, covered, 20 minutes. Uncover; bake until bubbly and lightly browned, 15-20 minutes longer. Sprinkle with remaining green onions. If desired, serve with lime wedges.
Nutrition Facts : Calories 391 calories, Fat 30g fat (5g saturated fat), Cholesterol 8mg cholesterol, Sodium 423mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 3g fiber), Protein 6g protein.
IMPOSSIBLY EASY MEXICAN CHORIZO BREAKFAST BAKE (WITH MAKE-AHEAD DIRECTIONS)
This skillet bake is big on flavor without the fuss! Please hungry family and friends with this easy bake filled with chorizo, cheese and black beans.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. In 10-inch cast-iron skillet, cook chorizo, onion and garlic over medium-high heat, stirring occasionally, until chorizo is no longer pink and onion is tender; drain.
- Reserve 3/4 cup of the black beans; stir remaining black beans into chorizo mixture in skillet along with 1 cup of the cheese.
- In medium bowl, stir Bisquick mix, milk and eggs until blended. Pour over mixture in skillet. Top with reserved black beans and remaining 1 cup cheese.
- Bake 25 to 30 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Top with chopped cilantro. Serve with remaining ingredients.
- Make-Ahead Directions: Make as directed through step 3. Cover and refrigerate up to 12 hours. Uncover, and bake as directed in step 4.
Nutrition Facts : Calories 690, Carbohydrate 30 g, Cholesterol 200 mg, Fat 4 1/2, Fiber 6 g, Protein 38 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 1590 mg, Sugar 7 g, TransFat 1 g
MEXICAN CHICKEN BAKE
A cozy comforting home-cooked meal doesn't have to take hours to make, writes Linda Humphreys of Buchanan, Michigan. "I've had this recipe for 30 years. Since my kids, grandkids and guests of all ages request it often and it takes only about 30 minutes to make, I have it at least once every other month!"
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8-10 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute the onion, green pepper and jalapeno peppers in butter until tender. In a large bowl, combine soup and milk. Stir in the rice, chicken, 2 cups cheese and onion mixture., Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 25 minutes. Sprinkle with the remaining cheese. Bake 5-10 minutes longer or until heated through and the cheese is melted.
Nutrition Facts : Calories 401 calories, Fat 21g fat (13g saturated fat), Cholesterol 93mg cholesterol, Sodium 551mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 1g fiber), Protein 24g protein.
CHEESY LAYERED MEXICAN BAKE
Enjoy this cheesy Mexican lasagna that's made with sausage, beef and beans - a hearty dinner. Use 2 cups thawed Make-Ahead Seasoned Ground Beef and Sausage to save time in the kitchen.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 8
Number Of Ingredients 19
Steps:
- Heat oven to 350°F. Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In 12-inch nonstick skillet, cook sausage and beef over medium-high heat 5 to 7 minutes, stirring often, until thoroughly cooked; drain. Stir in beans, diced tomatoes, garlic powder, cumin, salt and pepper. Cook 2 minutes or until thoroughly heated.
- In 2-quart saucepan, stir together soups and enchilada sauce. Cook over medium heat 3 minutes, stirring constantly, until thoroughly heated.
- Spoon one-third of the sauce into baking dish; top with 3 of the tortillas. Spoon half of the meat mixture over tortillas; top with another one-third of the sauce and 1 cup of the Cheddar cheese. Top with 3 tortillas. Repeat layers with remaining meat mixture, sauce, Cheddar cheese and tortillas. Sprinkle with 1 cup of the Monterey Jack cheese.
- Cover loosely with foil. Bake 20 minutes. Uncover; sprinkle with remaining 1 cup Monterey Jack cheese. Bake 10 minutes longer. Let stand 10 minutes before serving. Top with tomato, onions, avocado and dollop of sour cream. Garnish with cilantro.
Nutrition Facts : Calories 556, Carbohydrate 31 g, Fat 2 1/2, Fiber 7 1/2 g, Protein 27 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 1637 mg
MEXICAN FIESTA BISCUIT BAKE
Yield 12 servings
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Melt margarine in oven in 13x9-inch (3-quart) glass baking dish or non-aluminum baking pan. Tilt to evenly coat dish. 2.Separate dough into 13 biscuits; cut each biscuit into eighths. Place biscuit pieces in large bowl; toss with 1 3/4 cups salsa. Spoon evenly into margarine-coated dish. Sprinkle with cheese, bell pepper, onions and olives. 3. Bake at 375°F. for 35 to 45 minutes or until edges are deep golden brown and center is set. Let stand 15 minutes. Cut into squares; serve with additional 1 cup salsa, if desired
MEXICAN PASTA BAKE
Sprinkle this hearty tomato- and cheese-topped casserole with chopped fresh cilantro for bright color and fresh flavor.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Grease 4-quart casserole.
- Cook beef in 10-inch nonstick skillet over medium heat 5 minutes, stirring occasionally, until brown; drain.
- Cook and drain pasta in 4-quart Dutch oven as directed on package. Return pasta to Dutch oven. Stir in beef, corn, salsa and beans. Spoon half of the pasta mixture into casserole. Sprinkle with 2/3 cup of the cheese. Spoon remaining pasta mixture into casserole. Place tomato slices on top. Sprinkle with remaining cheese.
- Cover and bake 35 to 40 minutes or until hot and cheese is melted.
Nutrition Facts : Calories 435, Carbohydrate 59 g, Cholesterol 45 mg, Fiber 8 g, Protein 27 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 700 mg
MEXICAN EGG BAKE
A zesty Mexican flavored casserole that is easy to prepare. Baked eggs, corn tortillas, and vegetables are smothered in a hearty enchilada sauce.
Provided by MOMMYMACHINE
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 55m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. Layer tortillas in bottom of pan so that edges overlap.
- In a large bowl, beat together eggs and milk. Stir in cheeses, red pepper and green chiles. Pour egg mixture over tortillas.
- Bake in preheated oven until eggs are set, about 25 to 35 minutes. Meanwhile, heat oil in a skillet or frying pan over medium heat. Add mushrooms and green pepper; saute until tender. Stir in enchilada sauce and heat until warmed through. Spoon enchilada sauce over baked eggs and serve.
Nutrition Facts : Calories 335.9 calories, Carbohydrate 13.6 g, Cholesterol 320.4 mg, Fat 23.4 g, Fiber 2 g, Protein 18.8 g, SaturatedFat 10.9 g, Sodium 493.6 mg, Sugar 2.7 g
MEXICAN TURKEY HASH BROWN BAKE
Here's a hearty, easy dinner casserole that really delivers on nutrition and flavor! -Tim Ash, Salem, Indiana
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook the turkey, onion and garlic over medium heat until meat is no longer pink. Add the hash browns, enchilada sauce, tomato sauce, chiles and taco seasoning; heat through., Transfer to a 13x9-in. baking dish coated with cooking spray., Cover and bake at 375° for 30 minutes. Sprinkle with cheese; bake, uncovered, 5-10 minutes longer or until cheese is melted. Serve with sour cream if desired.
Nutrition Facts : Calories 330 calories, Fat 12g fat (6g saturated fat), Cholesterol 80mg cholesterol, Sodium 799mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 4g fiber), Protein 23g protein. Diabetic Exchanges
MEXICAN CHORIZO BREAKFAST BAKE
Mexican chorizo breakfast casserole in a skillet. Serve with sliced avocado, fresh tomato, salsa, hot sauce, guacamole, and lime wedges on the side for toppings.
Provided by Cvavricka
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Heat a 10-inch cast iron or oven-safe skillet over medium-high heat. Cook and stir chorizo, garlic, onion, and red chile in the hot skillet until chorizo is browned and crumbly, 5 to 7 minutes. Add salt and pepper to taste. Stir in chili powder, followed by green chiles and 1/2 of the black beans. Stir in 1 cup Mexican cheese blend.
- Mix eggs, milk, and baking mix together in a medium bowl. Pour into the skillet. Top with remaining beans and Mexican cheese. Sprinkle cilantro on top.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Remove from the oven and let cool, at least 5 minutes.
Nutrition Facts : Calories 591.2 calories, Carbohydrate 31.1 g, Cholesterol 205.7 mg, Fat 37.7 g, Fiber 6.1 g, Protein 32.9 g, SaturatedFat 12.3 g, Sodium 1929.8 mg, Sugar 5.2 g
EASY MEXICAN CHICKEN BAKE
I got this recipe from my mother, and it is delicious. Even my picky three year old loves it! It uses tortilla chips to make it crunchy. It's very Mexican style, and quite cheesy!
Provided by Trisha
Categories World Cuisine Recipes Latin American Mexican
Time 1h10m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine the chicken, mushroom soup, chicken soup, nacho cheese soup, process cheese food and chili powder to taste.
- Spread a layer of tortilla chips in the bottom of a 9x13 inch baking dish. Spread the mixture over the chips and top with the remaining chips.
- Bake at 350 degrees F (175 degrees C) for 30 to 45 minutes, or until all the cheese is melted and bubbly.
Nutrition Facts : Calories 946.2 calories, Carbohydrate 59.3 g, Cholesterol 155.2 mg, Fat 54.1 g, Fiber 4 g, Protein 53.6 g, SaturatedFat 19.4 g, Sodium 2432.3 mg, Sugar 10 g
MEXICAN SWEET CORN PUDDING BAKE
This is a *delicious* sweet Mexican pudding, you may reduce the amount of sugar but I prefer it sweet -- do not subsitiute the masa harina (Mexican corn flour) using anything else will change the texture and it will not be the same, masa harina is easily found in the Mexican section and baking sections of you grocery store, Walmart also carries it --- you will love this!
Provided by Kittencalrecipezazz
Categories Corn
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Set oven to 350 degrees F.
- Prepare a 13 x 9-inch pan and grease an 8 x 8 -inch baking pan.
- In a bowl beat the butter until creamy.
- Add in the corn flour and water; beat until well combined.
- Using a food processor process the thawed frozen corn (do not process until smooth, leave bit chunky) then stir into the creamed mixture.
- In another bowl combine the cornmeal, sugar, whipping cream, salt and baking powder; add to the creamed mixture and stir with a wooden spoon to combine.
- Transfer the batter to the greased 8 x 8-inch baking pan, smooth out the batter, then cover with foil.
- Place the pan into the 13 x 9-inch pan, then fill one-third up of the pan full of water.
- Bake for about 50-60 minutes.
- Allow to cool for about 15 minutes.
- Scoop out with an ice cream scoop.
Nutrition Facts : Calories 293.9, Fat 19, SaturatedFat 11.6, Cholesterol 51, Sodium 257.8, Carbohydrate 31.1, Fiber 1.4, Sugar 11.1, Protein 2.9
CHILI TORTILLA BAKE ....AKA MEXICAN LASAGNA
My family loves this recipe. I usually do not add the green chiles. Frequently we have this as a vegatarian meal with out the meat. I found it on a McCormick recipe card many years ago.
Provided by loverofmyfamily
Categories One Dish Meal
Time 55m
Yield 2 quart baking pan, 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F In a large skillet, brown ground beef over medium high heat, drain. Add tomato sauce, beans, corn and green chiles. Stir in next 5 seasonings. Bring to a boil and reduce heat. Simmer, uncovered for 15 minutes. In a 2 quart baking dish, coated with cooking spray, place 3 flour tortillas to cover bottom. Overlap as needed. Layer with half of chili mixture and half of cheese. Top with remaining tortillas, meat mixture and cheese. Bake for 30 minutes. Serves 8.
Nutrition Facts : Calories 491.9, Fat 14.3, SaturatedFat 4.5, Cholesterol 38.6, Sodium 1221.1, Carbohydrate 73.6, Fiber 10.6, Sugar 10.6, Protein 24.3
GROUND CHICKEN MEXICAN SOFT TACO BAKE (LOW FAT)
I just put this together tonight since I decided to buy ground chicken and had no clue what to do with it, haha! I used low fat/low carb/low calorie whole wheat tortillas by La Tortilla Factory. But you could use whatever you wish :)
Provided by TwinsPlus2
Categories One Dish Meal
Time 1h5m
Yield 1 casserole, 4-8 serving(s)
Number Of Ingredients 10
Steps:
- Brown the Ground Chicken, until no longer pink.
- Add the Garlic or Garlic Powder & Lawrys Seasoning Salt to meat.
- **could even add a taco/burrito seasoning packet**.
- Once Chicken is pretty much done, add the salsa and refried beans. (and corn if adding it).
- You can add the onions & bell pepper now or wait until you start layering the dish and let them cook that way.
- Spray the Casserole Dish w/ non-stick cooking spray.
- Lay 1st Tortilla Shell on bottom.
- Sprinkle some Cheese all over Tortilla.
- Then on top of that add the ground chicken mixture.
- If you didn't add the onion & pepper to meat mixture then sprinkle some on top of meat.
- Put 2nd Tortilla Shell on top.
- Repeat Cheese, Meat, etc until entire casserole is full.
- Bake at 375 Degrees for about 35 minutes until heated through and cheese is melted.
Nutrition Facts : Calories 349.8, Fat 9.1, SaturatedFat 3.6, Cholesterol 9, Sodium 1322.2, Carbohydrate 53.3, Fiber 9.5, Sugar 5.8, Protein 14.8
MEXICAN PASTA BAKE
Sprinkle this hearty tomato and cheese topped casserole with chopped fresh cilantro for bright color and fresh flavor.
Provided by - Carla -
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350ºF.
- Grease 4-quart casserole dish.
- Cook beef in 10-inch nonstick skillet over medium heat 5 minutes, stirring occasionally, until brown; drain.
- Cook rigatoni pasta according to package directions; drain and return pasta to the pot.
- Stir in the ground beef, corn, salsa and beans.
- Spoon half of the pasta mixture into casserole dish and sprinkle with 2/3 cup of the cheese.
- Spoon remaining pasta mixture into the casserole dish and place tomato slices on top; sprinkle with remaining cheese.
- Cover and bake 35 to 40 minutes or until hot and cheese is melted.
MEXICAN FIESTA BAKE
This recipe is a favorite of my whole family; even the child who hates meat. I like to experiment with different cheeses or different salsas. I think there are supposed to be 6 servings in this dish but because everyone has seconds it serves 5 with no leftovers. For more servings increase to 1 1/2 lb beef and increase corn bread to 2 boxes and cheese accordingly. Bake in 9x9 or larger casserole dish.
Provided by vicki winchester
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Brown ground beef, and drain excess fat.
- Add water, taco seasoning, and salsa.
- Cook for 15 minutes or until water is reduced.
- Place beef in small casserole dish.
- Sprinkle with 1/3 cup of cheese.
- Mix corn bread according to package directions and add remaining cheese.
- Mix.
- Spread corn bread on top of beef.
- Bake at 400 degree for 20 minutes or until corn bread is golden brown on top.
MEXICAN CHICKEN BAKE (EASY CHILAQUILES)
I made this recipe for my in-laws and husband who are from Mexico. I was thinking it would be too "americanized" for their tastes, but they LOVED it. They told me that it tasted just like "chilaquiles", which is a dish that they make in a skillet and serve with eggs. Of course my versoin uses more practical ingredients, it's a true Mexican flavor. I serve it with a side of mexican rice, it's YUMMY!
Provided by chef_cmontes
Categories < 4 Hours
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a skillet, heat oil, then add onion bell pepper and garlic, Saute until onions are almost translucent (this is especially delicious if you cook this in the same skillet that you cooked your chicken in). Set aside.
- In a bowl combine, soups, onion.bell pepper, chicken, salsa, chili powder, cayenne, (optional) couple dashes of hot sauce (I use Tapatio) & 1 1/2 cups of cheese; Mix well.
- In a baking dish (I used a square 9 x 9), grease with a little cooking spray, then lay out four tortillas overlapping. Pour 1/3 of mixture from bowl on top of tortillas. Repeat steps, finally ending with putting the last 1/2 cup of cheese on top.
- Bake at 350 for 30-45 minutes or until bubbly. This is a great "freezer-meal", just wrap it up in a freezer dish, pop it in the freezer and thaw before you want to cook it, use the same cooking temp and time.
Nutrition Facts : Calories 270.6, Fat 15.5, SaturatedFat 7.2, Cholesterol 31.9, Sodium 661.5, Carbohydrate 23.6, Fiber 3, Sugar 2.4, Protein 10.8
MEXICAN TACO CORNBREAD BAKE
Mexican night I made this easy cornbread bake. The cornbread really gave it alot of extra flavor.
Provided by Betty Graves
Categories Tacos & Burritos
Time 30m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 400 degrees. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the water and taco seasoning. Simmer for 5 minutes.
- 2. Stir in 1/2 cup cheese, Rotel tomatoes and black beans. Prepare cornbread according to package and mix with hamburger mixture. Spoon into a greased 8x8 baking dish. Bake uncovered for 20 minutes.
- 3. Sprinkle with remaining cheese. Bake 3 to 5 minutes longer or until cheese is melted. Serve with sour cream and salsa. Or just salsa on top.
- 4. Enjoy......
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