Seven Layer Mexican Casserole Recipes

Steps:

• 1. Reserve 1/2 cup drained tomatoes; set aside. Blend remaining tomatoes and reserved liquid with beans in medium bowl.
• 2. Spread bean mixture in 8x8-inch glass baking dish or round casserole dish. Top with guacamole.
• 3. Blend together sour cream and seasoning mix in small bowl. Spread over guacamole. Top evenly with layers of cheese, olives, green onions and reserved tomatoes. Chill 2 hours prior to serving. Serve with tortilla chips, if desired.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large bowl, mash pinto beans. Stir in 3/4 cup salsa and garlic.
• In a separate bowl, mix together 1/4 cup salsa, cilantro, black beans and tomatoes.
• Place 1 tortilla in a pie plate or tart dish. Spread 3/4 cup pinto bean mixture over tortilla to within 1/2 inch of edge. Top with 1/4 cup cheese, and cover with another tortilla. Spread with 2/3 cup black bean mixture, and top with 1/4 cup cheese. Repeat layering twice. Cover with remaining tortilla, and spread with remaining pinto bean mixture and cheese.
• Cover with foil, and bake in preheated oven for about 40 minutes. Cut into wedges, and serve with salsa and sour cream.

Steps:

• Heat oven to 350°F. Spray 11x7-inch (2-quart) baking dish with cooking spray. In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in 1 cup of the salsa; heat about 2 minutes or until hot.
• Line baking dish with 4 tortillas, overlapping to fit. In medium bowl, stir together refried beans and remaining salsa; spoon over tortillas, and spread evenly. Top with half of the meat mixture and 3/4 cup of the cheese. Layer 4 more tortillas over cheese. Spoon and spread Spanish rice over tortillas. Top with remaining meat mixture and cheese. Top with tortilla chips.
• Bake 30 to 40 minutes or until hot in center and bubbling along sides.

Steps:

• Preheat oven to 350 degrees F.
• Grease casserole dish.
• Place all ingredients in casserole dish, one at a time, in the order they are listed in.
• (Seven layers, starting with rice and ending with bacon.) Bake, covered, for 1 hour.
• Uncover and bake 30 minutes longer.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a lightly greased 9x13 inch baking dish layer the rice, potatoes, onion, carrots, peas, tomato soup with water, and sausage. Salt and pepper to taste.
• Bake covered at 350 degrees F (175 degrees C) for 45 minutes, or until fork tender. Remove cover for last 5 minutes of baking.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Layer potatoes, carrots and onions in a large buttered casserole dish. Sprinkle the uncooked rice over the vegetables. Then add the peas (with liquid) and arrange the pork sausage on top of that. Dilute tomato soup with a can of water and pour over the sausage. Season with salt and pepper.
• Bake covered in a preheated oven for 1 hour, then uncovered for an additional hour.

Steps:

• Add ingredients in order as listed above.
• Cover and bake at 350 for an hour.
• Uncover and bake 30 mins longer.
• May need to bake a few minutes longer, especially if doubling recipe. Mix up and cover and cook until rice is tender.
• *Optional* Can add red pepper flakes for more of a bite or better yet, add diced fresh banana peppers. Can top with cheese.
• *Optional* Can use leftovers as stuffed pepper filling. Boil peppers in water, drain. Add leftover casserole to skillet, add a bit more tomato sauce and water to moisten and heat. Place peppers in casserole dish, add casserole/stuffing to peppers, top with more sauce and cheese. Heat through in oven.

Steps:

• Spread beef on the bottom of a greased casserole dish.
• Sprinkle with a bit of pepper and onion soup mix.
• Spread rice over beef.
• Spread onions over rice.
• Spread potatoes over onions.
• Spread carrots over potatoes.
• Place corn over carrots and sprinkle with salt and pepper.
• Pour tomatoes, with juice, over the entire casserole- chopping the tomatoes if necessary.
• Cover and cook at 350 for about 60 minutes.

Steps:

• Preheat oven to 350°.
• In a 2 Qt casserole, layer the rice and the corn and the salt and pepper.
• Pour 1 8 oz can of tomato sauce and half of the water over the first two layers.
• Now, add the onions and green pepper; then the ground beef.
• Pour over the second can of tomato sauce and 1 can of water.
• Cover with the bacon.
• Cover & bake for 1 hour.
• Uncover and bake for 30 minutes more.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Coat a 9x13-inch baking pan with nonstick spray.
• Heat oil in a frying pan over medium-high heat. Saute beef until no longer pink in the center, 5 to 10 minutes. Add onion and cook until transparent, about 2 minutes more. Add black beans, enchilada sauce, and green chiles. Simmer until slightly thickened, about 10 minutes.
• Cover the bottom of the prepared pan with a third the beef mixture. Place several tortillas over the meat to cover. Spread half the sour cream. Add another third the meat mixture, cover with tortillas, and spread remaining sour cream on top. Cover with remaining meat mixture.
• Top casserole with crushed corn chips and Cheddar cheese, in that order. Sprinkle olives and tomatoes on top of the Cheddar cheese.
• Bake in the preheated oven until bubbling, about 35 minutes.

Steps:

• Preheat oven to 375°F.
• In a large, deep casserole layer ingredients in order given.
• Bake covered for 1 hour.
• Turn sausage.
• Leave casserole uncovered for another hour of baking.