Mexicorn Casserole Recipes

MEXICAN CORN CASSEROLE

Steps:

• Beat eggs in a large bowl; add the next eight ingredients and mix well. Stir in 2 cups cheese. Pour into a greased 13x9-in. baking dish. Bake, uncovered, at 325° for 1 hour. Top with remaining cheese. Let stand for 15 minutes before serving. Garnish with peppers if desired.

MEXICAN HAMBURGER CASSEROLE

Steps:

• Brown ground beef; drain off fat. Add taco seasoning and 1/2 cup water. Cook over low heat about 15 minutes or until liquid has been absorbed.
• Spread meat mixture into greased 9 x 13" baking pan. Spread beans over meat.
• Sprinkle with cheeses, then with chopped onion.
• Bake at 325°F for 20 minutes or until hot.
• Makes 8 Serving suggestion: Serve over tortilla chips and top with sour cream, chopped lettuce and tomato.

MEXICAN STREET CORN CASSEROLE

Steps:

• Preheat the oven to 350˚F
• Pour the corn into a large casserole dish. Mix in the mayo, sour cream, chili powder, garlic powder, salt, and half of the queso fresco until combined.
• Bake for 30-40 minutes or until heated through and the sides begin to bubble.
• Sprinkle the remaining queso fresco over the casserole and top with chopped cilantro. Enjoy!

EASY MEXICAN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet over medium-high heat, cook ground beef until no longer pink. Stir in salsa, reduce heat, and simmer 20 minutes, or until liquid is absorbed. Stir in beans, and heat through.
• Spray a 9x13 baking dish with cooking spray. Spread crushed tortilla chips in dish, and then spoon beef mixture over chips. Spread sour cream over beef, and sprinkle olives, green onion, and tomato over the sour cream. Top with Cheddar cheese.
• Bake in preheated oven for 30 minutes, or until hot and bubbly.

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.

CHEESY CORN & RICE CASSEROLE

Steps:

• 1. Cook rice according to package directions. Add butter, corn, soup and pepper to cooked rice; mix well. Pour in to a greased casserole dish; cover with grated cheese.
• 2. Bake at 325 degrees for 30 to 35 minutes or until bubbly on top.

MEXICAN CASSEROLE

Steps:

• Be sure to cook your rice if you haven't already (if you are just reading this and just now realized you don't have any cooked rice and don't want to wait, consider switching to quinoa, which cooks much more quickly than brown rice. Instant brown rice also works in a pinch).
• Preheat the oven to 350 degrees F. Coat a large casserole dish (9x13 inch or similar) with nonstick spray and set aside.
• In a Dutch oven or large, deep skillet, heat the olive oil over medium high. Add the onion, green bell pepper, and red bell pepper. Sauté until slightly softened, about 5 minutes.
• Add the beef, chili powder, cumin, salt, black pepper, and cayenne pepper. Continue to sauté until the beef is cooked through and no longer pink, about 4 to 5 minutes. Add the garlic and cook just until fragrant, about 1 additional minute.
• Remove from the heat. Stir in the rice and Greek yogurt until evenly combined. Taste and adjust seasoning as desired.
• Assemble the casserole: Spread the beans into an even layer in the prepared baking dish.
• Sprinkle 1/4 cup cheddar cheese and 1/4 cup mozzarella cheese over the beans.
• Scatter the tomatoes with green chilis over the top.
• Spoon the rice and ground beef mixture on top of the tomatoes, spreading it into an even layer.
• Top with remaining 1/2 cup cheddar and 1/2 cupmozzarella.
• Bake the casserole, uncovered, until the cheese is melted and the casserole is hot, about 15 minutes.
• Turn the oven to broil, then continue cooking until the cheese is lightly browned, about 3 to 4 additional minutes, watching carefully so that the cheese does not burn.
• Let rest 5 minutes, sprinkle with chopped cilantro and green onions, and serve.

MEXICORN CASSEROLE

Steps:

• Prepare rice according to package except add 1/4 cup extra water and boil about 10 minutes longer.
• While rice is cooking, combine all other ingrediants except cheddar cheese in a large bowl and mix with mixer.
• Add cooked rice and mix well.
• Pour into 9x13 inch pan and cover with cheddar cheese. Bake at 350 for 30 minutes. (I broil mine at the end to brown the cheese on top).

EASY JIFFY CREAMED CORN CASSEROLE

Steps:

• Preheat the oven to 350F. Cpat a 9×9 baking dish with nonstick spray and set aside.
• In a large bowl combine sour cream, half the melted butter, creamed corn, Mexicorn, dry corn bread mix, and grated cheddar cheese.
• Pour mixture into prepared pan. Sprinkle crushed crackers on top and drizzle the remaining butter onto the crackers.
• Bake for 40-45 minutes until center is set and edges are lightly golden.
• Serve warm or at room temperature.

MEXICORN CASSEROLE

Steps:

• 1. Brown meat; drain, add corn, tomato sauce, picante sauce, chili powder and cumin. Simmer stirring frequently 5 minutes.
• 2. Combine cottage cheese, eggs, parmesan cheese, oregano and garlic salt. Mix well.
• 3. Arrange 6 tortillas on bottom and up sides of 13x9 pan overlapping as necessary. Top half the meat mixture. Spoon cheese mixture over meat. Arrange remaining tortillas over cheese overlapping as necessary. Top with remaining meat mixture. Bake in preheated oven at 375* about 30 minutes. Remove and sprinkle with cheese. Let stand 10 minutes until cheese melts. Serve with additional picante sauce.