OT-Mexican casserole recipe

[cjnix29]

Ok, I volunteered to make a friend of mine a meal after having a baby. Can't find my good recipe, and I know she likes Mexican food. I want to make a good casserole for her, anyone have a great, not too difficult, nor too expensive to make recipe?!

 

[DawnM]

I make enchilada casserole about twice a month.

It freezes well too.

http://www.cooks.com/rec/view/0,1724,132189-248199,00.html

You can used any chicken....I sometimes used canned if I am in a huge hurry....or you can use ground turkey or beef.

Dawn

 

[DisneyCowgirl]

King Ranch Chicken! Add extra broth (use the whole can) if you're going to freeze it as it dries out a little.

1 chicken, cooked and cut up (I get a rotisserie chicken and just pull it all off the bone, but you can just use whatever you have)
1 can cream mushroom soup
1 can cream chicken soup
1/2 can chicken broth
1 can Rotel
1 can Ranch Style Beans (these are pinto beans I think with some chili flavoring; you can substitute pinto beans or omit if you want)
12 corn tortillas, torn into pieces
Shredded Cheese--cheddar, colby-jack, or mexican blend

Mix soups, broth, Rotel, beans and chicken. Put a layer of half the tortillas in bottom of casserole dish (the rectangle pyrex). Top with half the soup mixture and sprinkle with half the cheese. Put another layer of the rest of the tortillas, top with soup mixture and the rest of the cheese. Cook at 350 for about 45 mins.

Some people say to use tortilla chips instead of tortillas, but I think it comes out too salty.

Also, this serves a bunch of people. I often make it and put it in square foil pans and freeze one.

 

[branv]

This is an article from Dallas Morning News that I've saved. It has 2 recipes, but then at the bottom has some suggestions for building your own Tex-Mex casseroles. I tried the Chicken Tortilla with Salsa Verde, and MMMMMMM (though I skipped the onions due to a persnickity husband). We especially like these as they don't include a bunch of preservative-filled sauces. It really, really makes a difference if you follow the directions and toast (or less healthy: fry) the corn tortillas first. Makes them less soggy.

Comfort in a casserole
Tortilla casseroles are more than just a way to use leftovers
By TINA DANZE / Special Contributor to The Dallas Morning News

CHICKEN TORTILLA CASSEROLE WITH SALSA VERDE

4 (7-ounce) cans of Herdez salsa verde (divided use, see note)

1 cup light sour cream

1 ½ cups canned chicken broth

16 tortillas

3 ½ to 4 cups shredded cooked chicken

½ white onion, grated

3 ½ cups Monterey Jack cheese, or any Mexican melting cheese

Sliced red onion, for garnish

In a large bowl, combine 21/2 cups of the salsa verde with sour cream and chicken broth. Set aside.

Preheat oven to 350 F. Spread tortillas out on 2 large baking sheets sprayed with nonstick cooking spray. Spray tortillas lightly with nonstick cooking spray, and bake for 10 minutes. Flip tortillas over, and bake for 3 more minutes.

Break tortillas into halves. Spread a thin layer of sauce on the bottom of a 9x13-inch baking dish. In a single layer, cover with 8 tortilla halves. Spread 1/3 of the chicken over the tortillas. Spread 1/3 of the grated onion over chicken. Cover evenly with about 11/2 cups of the sauce. Top with 1/3 of the cheese.

Repeat layers, ending with cheese. Cover tightly with foil, and bake for 30 minutes. Remove foil and bake until bubbly, 5 to 10 minutes longer. Let sit a few minutes before cutting.

Drizzle lightly with some of the remaining salsa verde (and reserve some to pass at the table). Garnish with sliced red onion. May be prepared a day ahead of time, for a firmer casserole. Makes 6 to 8 servings.

Note: Sold at Hispanic markets and some mainstream supermarkets.

PER SERVING: Calories 593 (43% fat) Fat 28 g (13 g sat) Chol 115 mg Sodium 1,322 mg Fiber 2 g Carbohydrates 46 g Protein 36 g

TAMAL AZTECA
1 (28-ounce) can plum tomatoes, undrained (preferably Muir brand or other fire-roasted tomatoes)

1 chipotle chile in adobo sauce (canned), plus 2 to 2 ½ teaspoons of adobo sauce

½ tablespoon vegetable oil

1 cup white onion, finely chopped

2 garlic cloves, minced

1 ¼ cups canned chicken broth

Salt to taste

8 corn tortillas

1 cup zucchini cut in ¼ -inch dice

1 (16-ounce) package frozen chopped spinach, defrosted and squeezed dry

3 cups grated Monterey Jack, or any Mexican melting cheese (divided use)

1 cup frozen corn, thawed

Chopped cilantro, for garnish (optional)

Combine the tomatoes and chile in a blender and process to a coarse purée.
Heat the oil in a large skillet or Dutch oven over medium heat. Add onion and cook until lightly browned. Increase heat to medium-high, add garlic and cook 1 minute. Add tomato mixture and cook, stirring frequently, until reduced and thickened, about 8 minutes. Add broth; reduce heat to low and simmer, uncovered, stirring occasionally for 20 minutes. Stir in salt to taste, and remove from heat.

While sauce is cooking, preheat oven to 350 F. Spread tortillas out onto 2 baking sheets that have been sprayed with nonstick cooking spray. Lightly spray tortillas with nonstick cooking spray, then bake for 10 minutes. Turn tortillas over and bake for 3 more minutes. Remove, but leave oven set at 350 F.
Steam diced zucchini until tender, about 2 minutes (may be cooked in the microwave, covered with 2 tablespoons water).
Lightly coat a 9x9-inch baking dish with nonstick cooking spray. Spread a thin layer of sauce evenly over the bottom. Cover sauce with 2 toasted tortillas, broken into fourths. Evenly spread the chopped spinach over the top of the tortillas. Top with one-fourth of the remaining sauce and one-fourth of the cheese.
Distribute 2 more quartered tortillas over the top and press down. Spread the corn on top, and cover with 1/3 of the remaining sauce and cheese. Top with 2 more quartered tortillas, again pressing down. Top with zucchini, half of the remaining sauce and half of the remaining cheese.
Quarter the remaining 2 tortillas and distribute over the top, followed by remaining sauce and cheese. Cover with foil and bake 25 minutes. Uncover, and bake for an additional 10 minutes, until bubbling and lightly browned. Let stand a few minutes before cutting into squares. Garnish with chopped cilantro, if desired. Makes 4 servings.
PER SERVING: Calories 649 (42% fat) Fat 32 g (16 g sat) Cholesterol 90 mg Sodium 1,572 mg Fiber 12 g Carbohydrates 65 g Protein 35 g


DESIGN YOUR OWN TORTILLA CASSEROLE
Once you understand how to assemble the basic tortilla casserole, it's easy to create your own version using leftovers. Here are some guidelines.
BASIC AMOUNTS
For a 9x13-inch casserole, use 15 to 16 tortillas, 5 to 6 cups sauce (depending on thickness), 3 to 4 cups meat or vegetable filling and 3 to 4 cups cheese.
TOAST FIRST
Always toast the tortillas first, or your casserole will be mushy. (Some recipes call for frying in oil, but we found toasting to be easier and less greasy.)
To toast, preheat the oven to 350 F and spread the tortillas on baking sheets sprayed with nonstick cooking spray. Spray the tortillas lightly, then bake for about 10 minutes; turn and bake 3 minutes on the other side.
SUGGESTED FILLINGS
Cooked ground beef, leftover meats such as pulled pork or brisket, chorizo, black or pinto beans, shrimp, Swiss chard, mushrooms, canned green chiles. Feel free to combine ingredients for a more interesting casserole.
SUGGESTED CHEESES
Smoked mozzarella, queso Oaxaca, queso Chihuahua, cheddar mixed with Monterey Jack, pepper jack, mozzarella topped with goat cheese.
SUGGESTED SAUCES
Bottled or canned salsas lightened with chicken stock, cream or sour cream; canned enchilada sauce; Alfredo sauce spiked with green chiles or chipotle chiles.
SUGGESTED GARNISHES
Crumbled añejo cheese, sliced red onions, roasted poblano chiles, chopped cilantro.
PANS
Use a smaller pan for a thicker casserole; adjust baking time accordingly. For a pie, bake in a springform pan (as shown on the cover).

 

[christyhud]

Quick, easy, cheap, and tasty!

Mexican Lasagna
Serves 6-8 people

1 lb ground beef
1 can cream of chicken soup
1 can ro-tel
1 can ranch style beans
Six 6 inch flour tortillas
½ lb cheddar cheese

Brown beef, add soup, rotel, and beans. Simmer for 15 minutes. Layer torn tortillas, meat mixture and cheese, then repeat. Bake for 30 minutes at 350.

 

[Bren's Mom]

I love Mexican, but would not love a Mexican casserole. If my friend asked for Mexican post baby I'd make some fajita chicken or steak, grill and slice it and deliver it with fajita size tortillas, homemade salsa and guacamole, maybe some chips, sauteed peppers and onions (or one or the other) and some yellow rice.

 

[FarmDisney]

I always get rave reviews when I make Family Fun's stacked burrito pie. It's easy and inexpensive to make.

Stacked Burrito Pie

How sure are we that your family will love this Southwest-inspired pie? Let's just say the odds are stacked in our favor. That's because we've taken the classic rolled burrito and reinvented it as a layered comfort dish filled with crowd-pleasing flavor. Along with the taste, young cooks will like the easy assembly -- simple enough for them to do on their own. Bake it in a springform pan, and slicing this dinner is easy as pie.

RECIPE INGREDIENTS:
2 tablespoons vegetable oil
1 medium onion, finely chopped
2 cloves garlic, minced
3/4 pound lean ground beef
2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon salt
3/4 cup water
1 (15 1/2-ounce) can black beans, drained and rinsed
1 1/2 cups frozen corn kernels
4 (10-inch) flour tortillas
1/2 cup sour cream
1 cup salsa
8 ounces Cheddar or Monterey Jack, grated

1. In a large skillet over medium-low heat, warm the oil. Add the onion and sauté for 5 minutes, stirring often. Add the garlic and sauté another minute.

2. Increase the heat to medium, then add the ground beef, chili powder, and cumin. Cook the mixture until the beef is browned and no longer pink, stirring often, about 3 minutes. Add the salt, water, black beans, and corn, and bring the mixture to a boil. Allow it to continue boiling, stirring occasionally, until the liquid evaporates, about 20 minutes. Remove the mixture from the heat and let it cool for 10 minutes.

3. Heat the oven to 350°. Using the rim of a 9-inch springform pan (see "Tools of the Trade" above) as a template, trim 3 of the tortillas to the size of the pan. Leave the fourth tortilla untrimmed. Note: You can also bake this dish in a 9-inch round cake pan and serve it like a lasagna.

4. Butter the bottom and the sides of the pan. Press the untrimmed tortilla evenly into the pan's bottom. Spread 2 tablespoons of the sour cream over the tortilla, followed by 1/4 cup of the salsa. Spoon and spread a quarter of the beef mixture over the salsa, then sprinkle a quarter of the grated cheese evenly over the top.

5. Place one of the trimmed tortillas on top of the cheese, then repeat the layering of the sour cream, salsa, beef, and cheese. Continue this way until the ingredients and tortillas are used up. You should end up with four layers, topped with the final sprinkling of cheese.

6. Bake the pie until heated through, about 30 minutes. Allow it to cool for 10 minutes, then remove the rim from the springform pan, if you used one. Slice the pie into wedges using a sharp knife. Serves 10.

Nutritional Information
Per serving (10 servings per pie):
Calories 363
Total Fat 18 g (28% DV)
Saturated Fat 8 g (40% DV)
Cholesterol 48 mg (16% DV)
Sodium 766 mg (32% DV)
Total Carbohydrate 31 g (10% DV)
Fiber 4 g (17% DV)
Sugars 4 g
Protein 19 g (37% DV)
Calcium (21% DV)

Percent daily values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

 

[czycropper]

I make a Mexican Lasagna that even my DH likes and he dislikes black beans and it's a bit similar to several posted!

2 lb 92% ground beef
1/2 bag of taco seasoning
1 sm. can of green chilies
1 can of black beans
8 oz. sour cream
1 jar of salsa (I usually do medium for a li'l bit of bite but not too much)
tortilla - burrito size
Mexican Blend shreaded cheese

-Brown the ground beef, drain.
-add taco seasoning, green chilies, salsa & black beans
-line a 9 x 13 baking pan with tortillas
-spread some of the ground beef mixture on top, spread 1/2 of the sourcream, top with some of the cheese - repeat this a couple of times then top with more cheese
-cover with foil and bake at 350 deg oven for 30 minutes
-take foil off and bake for an additional 5 minutes until all the cheese on top is melted

Serve with a corn salad or regular salad.

ENJOY!

 

[The Moonk's Mom]

All the recipes look sooo good I want to try...

but to th OP...be careful making something too spicey for the new mom if she is BF...don't want a new baby with a hurting tummy...I learned the hard way. When we brought baby #2 home, all I wanted was spaghetti...I paid for it and so did he! I use lots of onions and sausage in mine and it was a little too spicey for us.

How nice of you to do this for your friend!

 

[nena]

I think it is very nice of you to make your friend a meal. Its also very thoughtful to make her something she likes. Traditionally though, there arent any mexican caseroles that my family makes. Good to see that mexican cuisine is adapting into other cooking styles.

 

[margiemc]

What a nice thing to do for your friend!

This is a super easy casserole, that can be made ahead of time and is not very spicy.

TACO BAKE

1 lb gr.beef or turkey 1 15oz can tomato sauce
1 onion, chopped 1 lb shell macaroni, cooked & drained
¾ c. water 2 c. shredded cheddar cheese
1 pk taco seasoning mix

Brown ground beef and onion over medium heat. Drain. Add water, taco seasoning, and tomato sauce. Mix and bring to boil. Reduce heat and simmer for 20 minutes. Stir in macaroni and 1 ½ c. of cheese. Pour into a greased 1 ½ qt baking dish. Sprinkle with remaining cheese. Bake at 350° for 30 minutes.

I will sometimes add salsa and sour cream to a serving.