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.
SOUR CREAM NOODLE BAKE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Brown the ground chuck in a large skillet. Drain the fat, and then add the tomato sauce, 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, and then simmer while you prepare the other ingredients.
- Cook the egg noodles until al dente. Drain and set aside.
- In a medium bowl, combine the sour cream and cottage cheese. Add plenty of freshly ground black pepper and a pinch of red pepper flakes. Add to the noodles and stir. Add the green onions and stir.
- To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, and then sprinkle on half the grated Cheddar. Repeat with noodles, meat and then a final layer of cheese. Bake until all the cheese is melted, about 20 minutes.
- Serve with crusty French bread.
- To freeze: Assemble the Sour Cream Noodle Bake in a disposable aluminum oven-proof pan and seal the top of the container with the lid or heavy foil. Seal the edges to prevent freezer burn and place in the freezer.
- To cook from frozen: Place directly in a 375-degree F oven and bake, covered, for 45 minutes. Remove the lid and bake until lightly brown and bubbly, about 20 minutes more.
ENCHILADA CASSER-OLE!
My husband loves this casserole, but it never lasts too long. Packed with black beans, cheese, tomatoes and plenty of Southwest flavor, it's an impressive entree that's as simple as it is simply delicious. -Marsha Wills, Homosassa, Florida
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the salsa, beans, dressing, taco seasoning and cumin. Place 3 tortillas in an 11x7-in. baking dish coated with cooking spray. Layer with half of the meat mixture, sour cream and cheese. Repeat layers., Cover and bake at 400° for 25 minutes. Uncover; bake until heated through, 5-10 minutes longer. Let stand for 5 minutes; top with lettuce, tomato and cilantro.
Nutrition Facts : Calories 357 calories, Fat 12g fat (5g saturated fat), Cholesterol 45mg cholesterol, Sodium 864mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges
SOPA SECA: MEXICAN NOODLE CASSEROLE
Made by lightly frying vermicelli noodles and then cooking them in a rich broth flavored with spices, chipotle and tomatoes, sopa seca is considered comfort food in Mexico. We added smoked turkey to the mix, topped the noodles with grated Cheddar, and finished cooking in the oven for a cheesy, bubbly finish.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F. Brush a 9-inch square baking dish with oil. Heat the extra-virgin olive oil in a large skillet over medium heat. Add the fideos and cook, turning them with tongs, until golden brown on both sides, about 5 minutes. Transfer the bundles and any broken pieces to a plate. Add the onion to the skillet and cook over medium heat, stirring occasionally, until golden brown, about 8 minutes. Stir in the garlic, coriander, oregano, chili powder, and bay leaf, and cook until fragrant, about 30 seconds. Crush the tomatoes over the pot with your hand and add them to the pot along with their juices. Add the chipotles, increase the heat to high, and cook until thickened, about 2 minutes. Stir in the broth, the toasted fideos, salt, and pepper, to taste. Bring mixture to a boil, reduce heat, and simmer gently, uncovered, breaking up the fideos with a spoon, for about 5 minutes. Stir in the turkey. Remove the bay leaf. Transfer the mixture to the prepared baking dish, sprinkle the grated cheese over the top, and cover loosely with foil. Bake until the cheese melts and the casserole is hot through and through, about 20 minutes. If desired, serve with some crema drizzled over the top. Copyright (c) 2003 Television Food Network, G.P., All Rights Reserved
MEXICAN NOODLE BAKE (MEATLESS)
I got this recipe from a cooking group on freezer meals. It comes from the book Frozen Assets Lite & Easy by Deborah Taylor Hough. My family loves this, and bonus, if you make it ahead and freeze it, it is a very fast meal on a night you don't feel like cooking! This recipe makes a lot, so I usually freeze half and bake half when I make it. We had this again last night for dinner and I wanted to post it so everyone else could enjoy it too! This is good served with sour cream and salad.
Provided by Quiltingqueen
Categories Beans
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook macaroni according to package directions, drain and rinse in cold water, set aside.
- In a large skillet, saute onion, pepper and celery in oil until softened.
- Stir in taco seasoning, beans, tomatoes and tomato sauce.
- Simmer for 10 minutes.
- Remove from heat and stir in cooked noodles.
- Spread mixture in a 9 x 13 pan. (or, put in gallon ziploc bag and freeze--write baking instructions on the bag, then when you are ready to eat it, thaw in warm water for about 10 minutes, put in pan and bake).
- Bake, uncovered at 375 for 45 minutes.
- Sprinkle cheese on top and bake five more minutes or until cheese is melted.
MONTEREY OLE' MEXICAN CASSEROLE
Make and share this Monterey Ole' Mexican Casserole recipe from Food.com.
Provided by True Texas
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook ground meat with onion and garlic. Add remaining ingredients, except Monterey and Cheddar cheese and chips.
- Layer the ingredients starting with the Doritos on bottom of 13 x 9 casserole dish, ending with the cheese.
- Bake at 375 degrees for about 30 minutes, or until hot and bubbly.
Nutrition Facts : Calories 731.4, Fat 53.4, SaturatedFat 22.8, Cholesterol 130.7, Sodium 1032.6, Carbohydrate 33.5, Fiber 4.5, Sugar 5.9, Protein 31
EGG NOODLE MEXICAN CASSEROLE
Make and share this Egg Noodle Mexican Casserole recipe from Food.com.
Provided by bmcnichol
Categories One Dish Meal
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
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.
THROW TOGETHER MEXICAN CASSEROLE
Ground beef, olives, egg noodles, corn, taco sauce and seasoning give this throw together casserole it's South-of-the-border flavor.
Provided by sal
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a skillet over medium heat, cook the ground beef until evenly brown; drain.
- In a 9x13 inch baking dish combine the beef, corn, salsa, olives, cooked noodles, beans, taco sauce, seasoning mix and tomato sauce.
- Bake in the preheated oven for 1/2 hour, or until cooked through.
Nutrition Facts : Calories 663.5 calories, Carbohydrate 84.7 g, Cholesterol 108.7 mg, Fat 21.8 g, Fiber 12 g, Protein 34.4 g, SaturatedFat 7.4 g, Sodium 1960.2 mg, Sugar 8.5 g
OLE! MEXICAN BEEF PIE
My recipe for a Mexican-inspired tender-chunk beef pie with a cornbread crust is a bit labor-intensive, but so worth it. This is kid-friendly as far as its heat -- for a spicier pie simply replace a portion of the bell peppers with jalapeno or serrano peppers, or with diced canned chipotle chiles in adobo sauce.
Provided by The Spice Guru
Categories Pot Pie
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 27
Steps:
- PREHEAT oven to 375°F; SPRAY a 2 quart deep baking dish with non-stick cooking spray and set aside; CUT potato, onion, bell peppers and garlic to specifications; THAW 1/2 cup frozen corn; KNEAD and juice enough limes to yield a total of 2 tablespoons juice if using fresh (bottled lime juice is okay); SHRED 1 cup Colby-Jack cheese; DRAIN two 12-ounce cans chunk roast beef.
- HEAT 1 tablespoon oil in a nonstick 2 quart skillet over medium heat; ADD the potatoes and cook, scraping and stirring often, until softened; ADD the yellow onion and bell peppers; COOK until softened; STIR in the black beans, corn, green onion, cilantro and garlic; COOK for 1 minute longer.
- SPRINKLE 3 tablespoons flour over mixture; TOSS mixture well until all flour has absorbed; STIR in 2 cups enchilada sauce, 2 teaspoons lime juice, 1 teaspoon cumin, 1/2 teaspoon coriander, and 1/2 teaspoon oregano.
- BRING to a gentle boil; REDUCE the heat and simmer until fully thickened, about 5 minutes; SEASON to taste with salt (if needed) and freshly cracked black pepper; REMOVE from heat; FOLD in the drained roast beef and 2/3 cup of the cheese (don't over-stir!).
- POUR meat mixture levelly into prepared baking dish; PLACE baking dish onto a baking sheet.
- INTO a medium bowl, add the cornbread mix, 1 egg, 1/3 cup water, 4 teaspoons lime juice, and 1/8 teaspoon table salt; STIR just until blended; SPREAD batter carefully and evenly over the meat mixture; TOP with the remaining cheese.
- BAKE dish on baking sheet for 15 minutes (keep oven ON); REMOVE tray with pie; SPLASH with 8-12 dashes red hot sauce; DECORATE with sliced black olives or snipped green onion tops (or both, or whatever you find festive!).
- BAKE for 10 additional minutes; ALLOW to set and cool 10 minutes before cutting.
- SERVE with desired garnishes and condiments (I like sour cream and salsa).
- SNAP your fingers and shout,"OLE!".
Nutrition Facts : Calories 597.9, Fat 23.6, SaturatedFat 8.9, Cholesterol 137, Sodium 1328.6, Carbohydrate 54.2, Fiber 7.4, Sugar 16.5, Protein 43.6
OLE! MEXICAN NOODLE BAKE
Make and share this Ole! Mexican Noodle Bake recipe from Food.com.
Provided by The Spice Guru
Categories Cheese
Time 1h
Yield 9 serving(s)
Number Of Ingredients 12
Steps:
- SET oven rack in center position; PREHEAT oven to 350°F ; SPRAY a 13 x 9 baking dish with non-stick cooking spray and set aside; GET all ingredients needed for recipe and place in work station; OPEN ingredient containers and have ready for when needed; BRING 3 quarts salted water to a boil.
- BROWN 1 lb. lean ground beef in a skillet over medium heat.
- COOK one 12 ounce package extra-wide egg noodles in rapidly boiling salted water until just slightly al dente; DRAIN noodles well without rinsing; RETURN noodles into the same cooking pot without heat; GENTLY stir in the remaining CREAMY-CHEESY NOODLES ingredients (one 16 ounce container sour cream, one 16 ounce container small curd cottage cheese, one 7 ounce can diced green chilies, and 1 tablespoon chives or snipped green onion tops; MIX gently until thoroughly blended.
- DRAIN ground beef when browned; RETURN skillet over medium heat; DRAIN one (10 ounce) can Ro-Tel brand diced tomatoes and green chiles; STIR in Ro-Tel, one 6 ounce can sliced olives (reserve 12 slices for the GARNISH), and one (1 1/4 ounce) package taco seasoning mix (or prepare my Recipe #364778 as instructed); SIMMER for 10 minutes or until most liquid is absorbed; REMOVE from heat.
- ADD 1/3 of the CREAMY-CHEESY NOODLES mixture into the bottom of greased baking dish.
- SPREAD 1/3 of the SEASONED GROUND BEEF mixture evenly in baking dish over the CREAMY-CHEESY NOODLES.
- SPRINKLE 1/3 of the MEXICAN BLEND CHEESE evenly over the SEASONED GROUND BEEF mixture.
- REPEAT layers in the same order and portions until all ingredients are used, finishing with the remaining MEXICAN BLEND CHEESE.
- GARNISH casserole with chives or sliced green onion tops and remaining 12 black olive slices.
- BAKE uncovered for 25 minutes at 350 F; ALLOW casserole to cool and set for 5-7 minutes before cutting and serving; SERVE; SNAP your fingers and shout,"OLE!".
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4.6/5 (66)Category Entrées,Side DishesCuisine Mexican
- 1. Place the tomatoes, onion and garlic in a blender and puree until smooth, for about 2 minutes, adding a litter water if needed. Set aside.
- 2. In a saucepan, heat the oil over medium heat and add the fideo or vermicelli noodles. Cook the pasta, stirring frequently, until it is toasted and golden, about 5 to 7 minutes, being careful not to burn the noodles. Add the reserved tomato puree, and stir to combine well. Increase heat slightly and cook until the puree becomes darker, 3 to 4 minutes. Add 2 1/2 cups of water. Stir, bring to a boil, then reduce heat and allow to simmer, uncovered, until the pasta is cooked and all of the liquid is gone, about 15 minutes. Season with salt to taste.
- 3. To serve, divide the pasta among plates and garnish with avocado, queso, Mexican crema and diced Serrano chile.
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