Mexican Redneck Casserole Recipes

Steps:

• Set your oven to 450.
• Dump your can of baked beans (we use Bush's vegetarian) into a casserole dish. (We use a medium sized glass bowlish looking -- thing). Set the dish aside.
• Cut up your hotdogs into bite sized pieces and throw those into your casserole dish and mix until dogs are well coated with baked bean sauce.
• Cover the bean and dog mixture with tatertots. We usually use a couple handfuls. Use as many as you'd like. Just make sure to cover the mixture completely.
• Place the casserole dish in the oven for 1/2 an hour or until tater tots are golden brown. When Redneck Casserole is all cooked up, turn off the oven and sprinkle the top with cheese.
• Redneck Casserole is completely done when cheese is melted and you just can't take it anymore -- dig in! (You can mix pretty much anything with this dish. Sour cream, ketchup, mustard, hot sauce, etc.).

Steps:

• 1. Brown the beef and cook macaroni.
• 2. In saucepan saute the onion, green pepper, garlic, and jalapeno in a little oil until tender
• 3. Add remaining ingredients except cheese. Place in large baking pan. Bake at 350 degrees for 30 minutes. Top with cheese and return to oven until cheese is melted.

Steps:

• 1. Preheat oven to 375°. Cook macaroni according to directions, drain and set aside.
• 2. In large bowl mix cream of mushroom soup w/ 1/2 cup milk.
• 3. Save some grated cheese for the top. Except Ritz crackers, macaroni, and cheese for top, add all other ingredients. Mix well by hand.
• 4. Add cooked macaroni.
• 5. Lightly stir until all macaroni is coated.
• 6. Pour into 9 x 13 casserole dish.
• 7. Sprinkle remaining cheese on top.
• 8. Add Ritz cracker crumbs if you wish. (Makes it really good!)
• 9. Cook at 375° till it bubbles about 25-35 minutes.

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 12-inch nonstick skillet, cook beef and onions over medium-high heat, stirring frequently, until brown; drain. Stir in seasoning mix and water. Heat to boiling. Reduce heat to medium; simmer uncovered 3 to 4 minutes or until thickened. Stir in enchilada sauce and black beans; cook 1 to 2 minutes or until heated through.
• Place 4 cups of the corn chips in single layer in baking dish. Top with 1 cup of the cheese; spoon beef mixture over cheese, then top with remaining 1 cup cheese.
• Bake 18 to 20 minutes or until cheese is melted and edges are bubbly. Top with remaining corn chips and the green onions. Serve with sour cream and guacamole.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet over medium-high heat, cook ground beef until no longer pink. Stir in salsa, reduce heat, and simmer 20 minutes, or until liquid is absorbed. Stir in beans, and heat through.
• Spray a 9x13 baking dish with cooking spray. Spread crushed tortilla chips in dish, and then spoon beef mixture over chips. Spread sour cream over beef, and sprinkle olives, green onion, and tomato over the sour cream. Top with Cheddar cheese.
• Bake in preheated oven for 30 minutes, or until hot and bubbly.

Steps:

• In a large saucepan, cook pasta according to package directions.
• In a medium sized skillet over medium heat add oil when oil is hot, add Spam, carrots and onion. Stir until Spam is brown and onion and carrots are softened, about 10 to 15 minutes.
• Remove from heat, in same skillet add pasta and peas mix well. In a lightly sprayed 8 by 11 inch dish, add pasta and Spam mixture. In a medium saucepan over medium heat add milk, Velveeta and flour. With wire whisk, whisk until smooth and slightly thickened. Pour over the pasta and Spam mixture, salt and pepper to taste then mix well. Evenly sprinkle shredded cheese over the top bake at 350­° until top is golden brown, about 25 to 30 minutes.