Ole Mexican Noodle Bake Recipes

RONS EASY LOW SODIUM MEXICAN CASSEROLE

Steps:

• Preheat oven to 325 degrees. Get out the big skillet for this one. Brown the meat and drain off fat. Add the beans, tomatoes, onion, taco seasoning, soup and water to your pan. Cook on medium/low til it is all blended and hot.
• Spray a 9×13 casserole dish. Sprinkle ½ of the crushed tortilla chips and spread your meat/bean mix on top. Tear up 3 slices of swiss and put on with half of the cheddar cheese. Repeat. Cover with foil and bake for 20-30 minutes. You can take the foil off for the last 5 minutes to let it brown a little. When the cheese is melty and it's all bubbly, you know it's done.
• Try and let it cool about 10 minutes before serving. Put some sour cream and salsa out to serve with it!

EASY DUTCH OVEN BREAKFAST CASSEROLE

Steps:

• Cook pasta according to package directions in an oven proof casserole.
• While pasta is cooking, saute sausage, onion, and bell pepper in a skillet. Drain sausage mixture.
• Drain pasta and return to casserole. Top with remaining ingredients and stir well. Sprinkle top with a little more grated cheese.
• Bake in preheated 350 degree oven for 20-30 minutes or until cheese is melted. Serve topped with salsa and chopped avocado.

CHICKEN NOODLE CASSEROLE

Steps:

• In a large bowl, combine the soup, mayonnaise and lemon juice. Stir in the chicken, onion, peppers, 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese. Add noodles and toss to coat. , Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350° for 30-35 minutes. Sprinkle with remaining cheeses. Bake until cheese is melted, about 10 minutes longer. , Freeze option: Sprinkle remaining cheeses over unbaked casserole. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

MEXICAN NOODLE BAKE (MEATLESS)

Steps:

• Cook macaroni according to package directions, drain and rinse in cold water, set aside.
• In a large skillet, saute onion, pepper and celery in oil until softened.
• Stir in taco seasoning, beans, tomatoes and tomato sauce.
• Simmer for 10 minutes.
• Remove from heat and stir in cooked noodles.
• Spread mixture in a 9 x 13 pan. (or, put in gallon ziploc bag and freeze--write baking instructions on the bag, then when you are ready to eat it, thaw in warm water for about 10 minutes, put in pan and bake).
• Bake, uncovered at 375 for 45 minutes.
• Sprinkle cheese on top and bake five more minutes or until cheese is melted.

OLE POLENTA CASSEROLE

Steps:

• For polenta, in a small bowl, whisk cornmeal, salt and 1 cup water until smooth. In a large saucepan, bring remaining water to a boil. Add cornmeal mixture, stirring constantly. Bring to a boil; cook and stir until thickened, about 3 minutes. , Reduce heat to low; cover and cook for 15 minutes. Divide mixture between 2 greased 8-in. square baking dishes. Cover and refrigerate until firm, about 1-1/2 hours., In a large skillet, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, tomato sauce, mushrooms, herbs and hot pepper sauce; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until thickened., Loosen 1 polenta from sides and bottom of dish; invert onto a waxed paper-lined baking sheet and set aside. Spoon half of the meat mixture over the remaining polenta. Sprinkle with half the mozzarella and half the Parmesan cheese. Top with reserved polenta and remaining meat mixture., Cover and bake at 350° until heated through, 40 minutes. Uncover; sprinkle with remaining cheese. Bake until cheese is melted, 5 minutes longer. Let stand for 10 minutes before cutting.

OLE! MEXICAN NOODLE BAKE

Steps:

• SET oven rack in center position; PREHEAT oven to 350°F ; SPRAY a 13 x 9 baking dish with non-stick cooking spray and set aside; GET all ingredients needed for recipe and place in work station; OPEN ingredient containers and have ready for when needed; BRING 3 quarts salted water to a boil.
• BROWN 1 lb. lean ground beef in a skillet over medium heat.
• COOK one 12 ounce package extra-wide egg noodles in rapidly boiling salted water until just slightly al dente; DRAIN noodles well without rinsing; RETURN noodles into the same cooking pot without heat; GENTLY stir in the remaining CREAMY-CHEESY NOODLES ingredients (one 16 ounce container sour cream, one 16 ounce container small curd cottage cheese, one 7 ounce can diced green chilies, and 1 tablespoon chives or snipped green onion tops; MIX gently until thoroughly blended.
• DRAIN ground beef when browned; RETURN skillet over medium heat; DRAIN one (10 ounce) can Ro-Tel brand diced tomatoes and green chiles; STIR in Ro-Tel, one 6 ounce can sliced olives (reserve 12 slices for the GARNISH), and one (1 1/4 ounce) package taco seasoning mix (or prepare my Recipe #364778 as instructed); SIMMER for 10 minutes or until most liquid is absorbed; REMOVE from heat.
• ADD 1/3 of the CREAMY-CHEESY NOODLES mixture into the bottom of greased baking dish.
• SPREAD 1/3 of the SEASONED GROUND BEEF mixture evenly in baking dish over the CREAMY-CHEESY NOODLES.
• SPRINKLE 1/3 of the MEXICAN BLEND CHEESE evenly over the SEASONED GROUND BEEF mixture.
• REPEAT layers in the same order and portions until all ingredients are used, finishing with the remaining MEXICAN BLEND CHEESE.
• GARNISH casserole with chives or sliced green onion tops and remaining 12 black olive slices.
• BAKE uncovered for 25 minutes at 350 F; ALLOW casserole to cool and set for 5-7 minutes before cutting and serving; SERVE; SNAP your fingers and shout,"OLE!".

MEXICAN ENCHILADA NOODLE BAKE

Steps:

• Preheat oven to 350 degrees
• Pour noodles into a large pot and cover with enough hot water for the noodles to float freely but, not an excessive amount. Salt the water.
• Heat vegetable oil in a large skillet and brown onion until translucent and slightly brown, about 4 minutes. Add garlic and saute another minute or two. Add ground beef and cook until browned, about 8 to 10 minutes. Drain beef.
• Pour enchilada sauce into the skillet and bring to a boil. Drain noodles and stir into beef. Add 1 cup of cheese and stir.
• Pour noodle mixture int a baking dish and sprinkle with remaining cheese. Bake until cheese is melted and slightly golden brown.
• Garnish with shredded lettuce, diced tomatoes, diced avocado and dab of sour cream.

TACO LASAGNA CASSEROLE OLE'!

Steps:

• 1. In a large non-stick skillet,cook beef,onion on medium-high heat until meat is no longer pink. Drain off fat. Stir in water & taco seasoning;bring to a boil.Reduce heat;simmer,uncovered 2 minutes. Stir in mild green chilies,black beans,refried beans and tomatoes. Simmer uncovered for 10 min.
• 2. Heat oven to 350 degrees. Place 2 tortillas in a greased 13 X 9" baking dish. Spread half blackbeans and beef mixture;sprinkle w/ 1 c. cheese. Repeat layers. Top with remaining tortillas and cheese. Sprinkle sliced black olives on to top.
• 3. Bake for 25-30 min,or until cheese is melted. Add sour cream to each individual servings, if desired.