MEXICAN VEGETARIAN CASSEROLE
Make and share this Mexican Vegetarian Casserole recipe from Food.com.
Provided by Merlot
Categories One Dish Meal
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine the first 9 ingredients.
- Spoon into a lightly greased 9 x 11 inch baking dish.
- Sprinkle with the sliced black olives and shredded Monterey Jack Cheese.
- Bake at 350 degrees F.
- for about 50 minutes.
EASY MEXICAN CASSEROLE
This is an easy and very tasty dish. I often substitute ground turkey and low fat dairy products and it is still delicious! Serve with chips, salsa and green salad.
Provided by ANDREALF63
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 631.9 calories, Carbohydrate 32.8 g, Cholesterol 119.2 mg, Fat 43.7 g, Fiber 6.2 g, Protein 31.7 g, SaturatedFat 22.5 g, Sodium 1308.3 mg, Sugar 6 g
SOUTHWEST VEGETARIAN BAKE
This veggie-packed casserole hits the spot on chilly nights. It's a healthy canned vegetable recipe that's great for any time I have a taste for Mexican food with all the fixings. -Patricia Gale, Monticello, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a small saucepan, bring rice and water to a boil. Reduce heat; simmer, covered, until rice is tender, 35-40 minutes., Preheat oven to 350°. Place beans, corn, tomatoes, cheddar cheese and rice in a large bowl; stir in salsa, sour cream and pepper. Transfer to a shallow 2-1/2-qt. baking dish coated with cooking spray. Sprinkle with onion and olives. , Bake, uncovered, 30 minutes. Sprinkle with Mexican cheese; bake, uncovered, until heated through and cheese is melted, 5-10 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 285 calories, Fat 10g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 759mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 4g fiber), Protein 15g protein. Diabetic exchanges
VEGETABLE MEXICAN BREAKFAST CASSEROLE
An irresistible Hash Brown Casserole with a golden crusty potato crust and tender layers of eggs, cheese, tortilla, peppers and chiles.
Categories Breakfast
Time 1h5m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 325°F. Spray a large 9 x 13 inch baking dish with non-stick cooking spray and set aside.
- Cut the tortillas in to 1/2 inch by 1 inch strips. Whisk the eggs thoroughly in a large bowl. Then mix in the shredded cheese, chopped bell pepper, chiles, 1 cup chopped green onions, salt and tortillas. Pour the mixture into the baking dish.
- In a separate bowl, mix the shredded potato with the Old El Paso™ Taco Seasoning. Then drizzle the butter over the top of the potatoes and toss to coat.
- Sprinkle the shredded potatoes over the egg mixture in an even layer. Then place in the oven and bake for 50-60 minutes until the center is puffed up and the hash brown top is crispy. Serve warm, drizzled with crema and sprinkled with green onions if desired.
Nutrition Facts : ServingSize 1 Serving
MEXICAN VEGETABLE CASSEROLE
Green, Gooey, Good. So many veggies, you'll have your daily servings done in one hit! Try adding more bell peppers in different colors for a nice presentation.
Provided by LilPinkieJ
Categories Vegetable
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Cook ziti according to package directions without salt; drain well.
- Preheat oven to 375°F.
- Coat a Dutch oven or large pot with cooking spray. Add onions, garlic, carrots, green pepper, and zucchini. Saute over medium heat for 10 minutes, stirring often.
- Stir in tomatoes, tomato sauce, and oregano. Bring to a boil; reduce heat to low, simmering 15 minutes.
- Stir in beans, corn, and chilies. Cook for 5 minutes.
- Remove from heat; add pasta and cheeses, tossing gently.
- Coat 9-inch square baking dish with cooking spray. Spoon mixture into dish.
- Bake for 30 minutes or until heated through. Let stand 5 minutes before serving.
Nutrition Facts : Calories 354.3, Fat 7.5, SaturatedFat 4.1, Cholesterol 17.8, Sodium 493.6, Carbohydrate 58, Fiber 11.8, Sugar 8.6, Protein 17.8
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