Mexican Ole Vegie Casserole Recipes

MONTEREY OLE' MEXICAN CASSEROLE

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.

MEXICAN VEGETARIAN CASSEROLE

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.

MEXICAN OLE! VEGIE CASSEROLE

Steps:

• 1. Preheat oven to 350 degrees. Heat olive oil in a large skillet. Add chopped onion and green pepper and saute until tenter. Set aside. Add squash and saute until tender, turning once or twice. Carefully combine squash with onions and peppers, green chiles, and seasonings.
• 2. Combine sour cream with flour.
• 3. Shred tortillas into large chunks. Please half the tortillas in a single layer in the bottom of a very lightly oiled 9x13 casserole dish. Spread half of the squash mixture over the tortillas, followed by half of the sour cream, a layer of sliced tomatoes, and half the grated cheese. Repeat layers. Bake for 30 minutes.

TACO CASSEROLE OLE

Steps:

• 1. Brown ground chuck with onion in skillet; drain fat, return to skillet and add taco seasoning. Set aside.
• 2. Melt cheese, sour cream, peppers and tomatoes in a saucepan over low heat until cheese is completely melted.
• 3. Crush the chips. Combine the meat and cheese mixture. Layer meat/cheese mixture in 13"x9" baking dish; top with chips; repeat layers until all mixture has been used, ending with chips on top.
• 4. Bake at 350 degrees until the top and sides are bubbly and slightly browned; approximately 30 minutes.

MEXICAN SUMMER SQUASH CASSEROLE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish with cooking spray.
• Combine yellow squash, zucchini, 1/2 of the Cheddar cheese, chile peppers, onion, and salt in a large bowl. Sprinkle with flour and toss to coat. Spread mixture into the prepared baking dish and cover with aluminum foil.
• Bake in the preheated oven until squash is tender and casserole is bubbly, 35 to 40 minutes. Remove from the oven and discard foil. Spread salsa on top and sprinkle with remaining cheese. Return to the oven and bake, uncovered, until golden and heated through, about 20 minutes more.
• Garnish with green onions just before serving.

MEXICAN RICE CASSEROLE

Steps:

• Preheat the oven to 375 degrees F.
• Heat the oil in a large dutch oven and add the garlic and onions. Cook, 3 to 4 minutes. Reduce the heat to low and add the rice. Stir constantly, making sure the rice doesn't burn. Cook over low heat, about 3 minutes.
• Next, add the whole tomatoes, diced tomatoes, cumin, salt, pepper, cayenne and turmeric. Stir to combine and let cook, about 2 minutes. Finally, add the chicken broth and stir the mixture together. Bring the mixture to a boil, and then reduce heat to low. Cover, and simmer until the rice is not quite done, 10 to 15 minutes.
• Top with the cheese, and then bake with the lid off until the cheese is melted and the rice fully cooked, about 15 minutes. Serve with chopped cilantro.