Natashas Mexican Casserole Recipes

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LASAGNA CASSEROLE RECIPE



Lasagna Casserole Recipe image

What is a lasagna casserole? This easy lasagna pasta bake has all the same elements of a classic lasagna - meat sauce, cheese sauce and penne pasta plus more cheese of course, but the process is so easy! Everything is combined in a casserole dish (no layering required) and it bakes way faster!

Provided by Natasha of NatashasKitchen.com

Categories     Easy

Time 45m

Number Of Ingredients 17

10 oz Queso Fresco (Ranchero Cheese)
1 Tbsp sour cream
1 egg
4 oz mozzarella cheese ((1 cup shredded))
2 Tbsp parsley (chopped)
1 tsp garlic salt
1 lb penne pasta ((reserve 1 cup pasta water))
2 oz cheddar cheese ((1/2 cup shredded))
2 oz mozzarella cheese ((1/2 cup shredded))
1 lb lean ground beef (use 90/10 or an 85/15 fat content)
1 medium diced onion
1 tsp granulated sugar
1/2 tsp dried oregano
1/2 tsp sea salt
1/4 tsp ground cumin
1/8 tsp ground black pepper
24 oz marinara sauce (homemade, or store-bought)

Steps:

  • Bring a 5 Qt pot of water to boil and add 1 Tbsp salt. Add penne pasta and cook al dente according to package instructions.
  • In a large, deep, oven-safe pan, combine beef and onion. Sauté over med/high heat, until meat is fully cooked and onion is soft (5 to 8 mins), breaking up meat with a spatula. Discard any excess fat released from beef.
  • Stir in seasonings: 1 tsp sugar, 1/2 tsp oregano, 1/2 tsp salt, 1/4 tsp cumin, 1/8 tsp pepper. Add marinara and bring to simmer then remove from heat.
  • Meanwhile, crumble up ranchero cheese in a medium bowl. Add 1 Tbsp sour cream, 1 egg, 1 cup shredded mozzarella, 2 Tbsp parsley and 1 tsp garlic salt. Stir together then add it to the meat sauce and mix just until combined.
  • Stir in cooked pasta and add reserved pasta water to taste for a juicier casserole (I used 1/2 cup pasta water).* Smooth out the top then sprinkle with 1/2 cup cheddar and 1/2 cup mozzarella. Bake at 350˚F for 20 min to melt cheese and make the center steaming hot.

Nutrition Facts : Calories 521 kcal, Carbohydrate 50 g, Protein 34 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 97 mg, Sodium 1373 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving

THE BEST CHICKEN ENCHILADAS RECIPE



The BEST Chicken Enchiladas Recipe image

Recipe for homemade Chicken Enchiladas. Tortillas filled with chicken in a creamy and cheesy enchilada. This Mexican-inspired dish is perfect for make-ahead meals.

Provided by Valentina Ablaev

Categories     Easy

Time 1h

Number Of Ingredients 11

8 flour tortillas ( 10-inch burrito size)
1 1/2 lb chicken breast or thighs
3 oz cream cheese (room temp)
1/3 cup sour cream
4.5 oz diced green chilis (with their juice)
20 oz mild red enchilada sauce ((We used 2 - 10oz cans))
1 1/4 tsp salt (divided)
¼ tsp ground black pepper
½ tsp garlic powder
½ tsp paprika
2 1/2 cups shredded cheese (divided (Mexican, Four Cheese or Colby Jack))

Steps:

  • Preheat the oven to 400°F and grease a 9x13 casserole dish. Shred pre-cooked chicken or cook your own: Add chicken to a saucepan, completely cover with water and season with 1 tsp salt. Cook for 8-10 minutes, or until chicken is cooked through. Shred the chicken with two forks and set aside.
  • In a bowl beat the cream cheese. Add the sour cream, green chilis, enchiladas sauce, 1/4 tsp salt, pepper, garlic powder and paprika; beat until combined.
  • Divide the mixture into two bowls, add 2/3 of the sauce into a large bowl. Set aside remaining 1/3 of the sauce for the top.
  • Add the shredded chicken with 2 cups cheese to the first bowl with 2/3 of the sauce. Mix with a spatula to combine.
  • Generously add chicken filling to the center of each tortilla and roll up tortillas tightly. Arrange the tortillas in a 9x13 casserole dish.
  • Pour the reserved 1/3 of sauce over the tortillas and top with remaining 1/2 cup cheese (add more cheese if desired).
  • Cover the dish with foil and bake at 400˚F for 30 minutes. Remove foil and bake for an additional 10 minutes, or until cheese melts.

Nutrition Facts : Calories 375 kcal, Carbohydrate 24 g, Protein 31 g, Fat 17 g, SaturatedFat 8 g, Cholesterol 97 mg, Sodium 1606 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving

NATASHA'S MEXICAN CASSEROLE



Natasha's Mexican Casserole image

Make and share this Natasha's Mexican Casserole recipe from Food.com.

Provided by Natasha513

Categories     Cheese

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 (16 ounce) box elbow macaroni
2 lbs lean ground beef
2 tablespoons minced garlic
1 -2 medium onion, chopped
3 tablespoons olive oil
1 (13 ounce) can stewed tomatoes
1 (13 ounce) can tomato sauce
2 packages taco seasoning mix (low-salt if desired)
3 cups shredded sharp cheddar cheese
pepper or dill, as desired

Steps:

  • Sauté onions and garlic in olive oil for about 10 or 15 minutes over medium heat until wilted.
  • Remove from pan.
  • Sauté ground beef until browned.
  • Return onions and garlic to pan and add canned tomatoes, tomato sauce and taco/other seasonings, mixing well; lower heat and let simmer for about 10 minutes or until heated through.
  • Meanwhile, cook pasta for about 6 minutes so still slightly firm (do not overcook).
  • Drain pasta and put into large bowl, keeping warm.
  • Pour ground beef mixture over pasta in bowl.
  • Add 1 cup of shredded cheddar cheese and mix will.
  • Pour everything into a 9”X13” glass baking pan.
  • Top mixture with remaining 2 cups of shredded cheddar cheese.
  • Bake at 350º for about 20 minutes or until cheese is melted and casserole is bubbly on sides.
  • When serving, add a scoop of sour cream on side of plate if desired.
  • Serve with a crisp salad, ranch-flavored Doritos, and sangria.

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