Mexi Itali Casserole Recipes

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MEXICALI CASSEROLE



Mexicali Casserole image

I like this recipe because it is not only low-fat but tasty. It is excellent warmed over but can eaten cold-very versatile dish for people on the go.

Provided by cbrangel

Categories     One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 lb ground turkey
1 (16 ounce) bag shredded fat free cheese (your choice)
1 onion, chopped
1 green pepper, chopped
1 (15 1/4 ounce) can whole kernel corn
1 (1 1/4 ounce) package taco seasoning mix
1 (16 ounce) jar picante sauce (I prefer pace's)
1 (16 ounce) container fat free sour cream
1 (6 1/2 ounce) package Mexican cornbread mix
2/3 cup skim milk

Steps:

  • Start browning meat in a large skillet adding the chopped onion and green pepper-drain excess fat.
  • After browning meat, stir in taco seasoning mix, corn (non-drained), and entire jar of picante sauce.
  • Simmer mixture on med heat approximately 10 minutes, stirring occasionally.
  • While meat is simmering, preheat oven to 375°F.
  • Mix Mexican cornbread mix and your 2/3 cup milk in a medium mixing bowl; set aside. Pour about 1/2 of mixture into 9-inch casserole dish then cover with 1/2 bag of shredded cheese. Repeat-layering the two cover top with cornbread mixture-spreading over entire casserole.
  • Bake in oven for approximately 25 minutes or until brown.
  • Cool for 5 minutes then serve.
  • Add sour cream to taste.

Nutrition Facts : Calories 443.4, Fat 11.7, SaturatedFat 3.5, Cholesterol 89.3, Sodium 1932.3, Carbohydrate 56.4, Fiber 6.7, Sugar 17.9, Protein 34.5

MEXICALI SPOON BREAD CASSEROLE



Mexicali Spoon Bread Casserole image

This casserole was a hit. Krissi and I are kind of the faint of stomach as far as heat goes. so we kind of questioned the cayenne AND the chili powder. But the men in the house loved it. If you are among the faint of stomach like us, you can certainly reduce the amount of heat. It would still be delicious.

Provided by Tonya Young

Categories     Casseroles

Time 1h10m

Number Of Ingredients 17

1 1/2 lb lean ground beef
1 c chopped onion
1/4 c green bell pepper, chopped
1 clove garlic, minced
15 oz tomato sauce
1 tsp cayenne pepper, optional
1 1/2 tsp salt
1 tsp chili powder to taste
1/8 tsp pepper
1/2 c ripe olives, sliced
1 can(s) corn
TOPPING INGREDIENTS
1 1/2 c milk
1/2 c yellow cornmeal
1/2 tsp salt
3/4 c cheddar cheese, shredded
2 large eggs, beaten

Steps:

  • 1. Heat the oven to 375 degrees. Cook and stir the meat, onion, green pepper and garlic in a large skillet until the onion is tender and the meat is browned. Drain off the excess fat.
  • 2. Stir in the tomato sauce, UNDRAINED corn, 1 1/2 teaspoon salt, the chili powder, cayenne, if using, pepper and olives. Heat to boiling then reduce the heat and simmer, uncovered, while preparing the cornmeal topping.
  • 3. Mix the milk, cornmeal and 1/2 teaspoon salt. Cook and stir over medium heat just until the mixture boils. Remove from the heat and stir in the cheese and eggs.
  • 4. Turn the hot meat mixture into an ungreased 2 1/2 to 3-quart casserole.
  • 5. Immediately pour the topping onto the meat mixture.
  • 6. Bake, uncovered, until a knife inserted in the topping comes out clean, about 40 minutes. Serve hot.

SARCIE'S CHICKEN MEXICALI



Sarcie's Chicken Mexicali image

This is my sister's favorite dish that my mom makes. It's a wonderful mexican-inspired casserole of layers of corn tortillas, cheese, and a creamy chicken, black bean, and green chili mixture. A great use for leftover chicken.*Edited per reviewers suggestions that it was too runny. Should set up fine now. Saucy but not runny.*

Provided by akgrown

Categories     Chicken

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 12

12 corn tortillas, cut into fourths
4 cups cooked chicken, cut into chunks
1 (10 1/2 ounce) can cream of mushroom soup
1 (10 1/2 ounce) can cream of chicken soup
1 cup sour cream
1/8 teaspoon onion salt
1/8 teaspoon garlic salt
1 (4 ounce) can green chilies
1 (3 7/8 ounce) can sliced olives, drained
1 (14 ounce) can black beans, drained and rinsed
1/2 lb monterey jack cheese, grated
1/2 lb cheddar cheese, grated

Steps:

  • Combine all the layer 2 ingredients in a large bowl.
  • Put layer 1(the tortillas) in the bottom of a 9x13 baking dish.
  • Spread layer 2(chicken mixture) over the tortilla's.
  • Spread layer 3(cheeses) over the chicken mixture.
  • Bake at 375* for 45 mins until hot and bubbly. Let stand 15 minute before serving.

Nutrition Facts : Calories 611.4, Fat 35.8, SaturatedFat 17.9, Cholesterol 123.2, Sodium 1022, Carbohydrate 33.8, Fiber 6.1, Sugar 2.1, Protein 39.5

MEXICALI SPOON BREAD CASSEROLE



Mexicali Spoon Bread Casserole image

In the mood for something Mexican and/or cornbread?! This is a delicious combination of both and a real family-pleaser!

Provided by SilentCricket

Categories     Oven

Time 1h10m

Yield 1 casserole, 6-8 serving(s)

Number Of Ingredients 15

1 1/2 lbs ground beef
1 large onion, chopped
1/4 cup chopped green pepper
1 clove garlic, finely chopped
1 (15 ounce) can tomato sauce
1 (12 ounce) can vacuum packed corn, don't drain
1 1/2 teaspoons salt
1 tablespoon chili powder
1/8 teaspoon pepper
1/4 cup sliced ripe olives (optional)
1 1/2 cups milk
1/2 cup yellow cornmeal
1/2 teaspoon salt
3/4 cup shredded cheddar cheese
2 eggs, beaten

Steps:

  • Brown beef, onions, green pepper, and garlic over medium heat.
  • Drain off any fat.
  • Add remaining ingredients.
  • Heat through.
  • Pour meat mixture into baking dish; I use a 13"x 9" pan.
  • Make Cornmeal Topping: Mix milk, cornmeal, and salt in saucepan.
  • Cook and stir over medium heat until mixture thickens.
  • Remove from heat and stir in cheese and eggs; mix well.
  • Immediately pour onto beef mixture and spread evenly.
  • Bake at 375 for about 40 minutes, until golden.
  • Serve with sour cream and any other of your favorite Mexican garnishes!

Nutrition Facts : Calories 501.7, Fat 27.1, SaturatedFat 11.8, Cholesterol 171, Sodium 1392.1, Carbohydrate 34.2, Fiber 4.3, Sugar 6.4, Protein 32.8

MEXICALI CHICKEN CASSEROLE



Mexicali Chicken Casserole image

Make and share this Mexicali Chicken Casserole recipe from Food.com.

Provided by Sean and Janel

Categories     One Dish Meal

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 13

3 cups cubed cooked chicken
2 cups monterey jack cheese, shredded
1 (11 ounce) can corn, drained
1 (10 3/4 ounce) can cream of chicken soup
1 cup flour
1/4 cup cornmeal
1 3/4 teaspoons baking powder
1 teaspoon seasoning salt or 1/2 teaspoon chili powder (I use both)
1 1/2 cups milk
3 eggs, beaten
1/4 cup chopped onion
1 (4 ounce) can chopped green chilies, drained
1 (2 ounce) jar chopped pimiento, drained

Steps:

  • Combine first 4 ingredients in 3 qt casserole or dutch oven.
  • In large bowl combine all dry ingredients and then add milk, margarine and eggs.
  • Stir in onion, chilies and pimento.
  • Pour over chicken mixture.
  • Bake at 350 degrees for about 50-60 minutes.

MEXI-ITALI CASSEROLE



Mexi-Itali Casserole image

I started with Zaar Recipe #217644, Perfectly Seasoned Taco Meat, then went on to create my own Mexican flavored baked pasta. Fresh thinly sliced green bell peppers and jalapenos make all the difference!

Provided by Mama Cee Jay

Categories     One Dish Meal

Time 1h15m

Yield 1 casserole, 12-15 serving(s)

Number Of Ingredients 7

2 lbs ground beef, use Perfectly Seasoned Taco Meat, Perfectly Seasoned Taco Meat
1 (28 ounce) can tomato puree
2 (15 ounce) cans black beans, drained
2 green bell peppers, thinly sliced
1 large jalapeno, seeded and thinly sliced
1 lb pasta, cooked about 3/4 done
8 ounces cheddar cheese, shredded

Steps:

  • Add tomato puree and black beans to double batch of Recipe #217644, Perfectly Seasoned Taco Meat. Simmer a few minutes and then remove from heat.
  • In a large baking dish (mine is about 15" x 10") layer as follows: 1/2 portion of meat bean sauce, partially cooked pasta, 1/2 portion of meat bean sauce, 1/2 portion of green and jalapeno peppers, cheese, and top with remaining green and jalapeno peppers.
  • Bake in 350 deg F oven for 40 minutes covered with foil. Remove foil and bake additional 5 minutes.

Nutrition Facts : Calories 476.7, Fat 18.6, SaturatedFat 8.6, Cholesterol 71.2, Sodium 188.8, Carbohydrate 47.7, Fiber 7.3, Sugar 4.5, Protein 29.5

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