Southwest Mexi Bake Recipes

SOUTHWEST VEGETARIAN BAKE

Steps:

• In a small saucepan, bring rice and water to a boil. Reduce heat; simmer, covered, until rice is tender, 35-40 minutes., Preheat oven to 350°. Place beans, corn, tomatoes, cheddar cheese and rice in a large bowl; stir in salsa, sour cream and pepper. Transfer to a shallow 2-1/2-qt. baking dish coated with cooking spray. Sprinkle with onion and olives. , Bake, uncovered, 30 minutes. Sprinkle with Mexican cheese; bake, uncovered, until heated through and cheese is melted, 5-10 minutes. Let stand 10 minutes before serving.

SOUTHWESTERN BAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium skillet over medium heat, brown the ground beef with the garlic and onion; drain.
• In a large mixing bowl, combine the meat mixture, chili powder, black beans, corn, sour cream and salsa. Stir until well blended.
• Into a 9x13 inch baking dish, spoon enough of the beef mixture to cover the bottom. Arrange half of the crushed tortilla chips on top of the meat mixture and layer with 1 cup of Cheddar cheese. Spoon another layer of the meat mixture on top of the cheese layer, cover with remaining chips and layer with 1 cup of cheese. Spread final layer of meat mixture on top and sprinkle the remaining 1 cup of cheese on top. Top with diced tomato and green onions.
• Bake in the preheated oven for 40 minutes. Let cool for 10 minutes before serving.

SOUTHWESTERN CASSEROLE

Steps:

• Cook macaroni according to package directions. Meanwhile, in a large saucepan, cook beef and onion over medium heat, crumbling beef, until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in next 8 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Drain macaroni; stir into beef mixture., Preheat oven to 375°. Transfer macaroni mixture to 2 greased 2-qt. baking dishes. Top with cheese and jalapenos. Cover and bake at 375° for 30 minutes. Uncover; bake until bubbly and heated through, about 10 minutes longer. Serve 1 casserole. Cool the second; cover and freeze up to 3 months., To use frozen casserole: Thaw in refrigerator 8 hours. Preheat oven to 375°. Remove from refrigerator 30 minutes before baking. Cover and bake, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°, 20-25 minutes.

SOUTHWEST ENCHILADA BAKE

Steps:

• Cut tortillas into eighths; set aside. In a Dutch oven, cook the beef, onions and jalapeno over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the black-eyed peas, soups, tomatoes, enchilada sauce and pepper sauce; heat through., Spread 2-2/3 cups meat mixture into each of two greased 13x9-in. baking dishes. Top each with 2 cups cut tortillas. Repeat layers. Top with remaining meat mixture; sprinkle with cheese., Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 20-25 minutes or until bubbly and cheese is melted. Let stand for 10 minutes before cutting., To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 55 minutes. Uncover; bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.

SOUTHWESTERN SPAGHETTI CASSEROLE

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink, breaking it into crumbles; drain. , Stir in the taco seasoning, spaghetti sauce, mushrooms and olives. Drain spaghetti; stir into the beef mixture., Transfer to a greased 13x9-in. or 3-qt. baking dish; sprinkle with cheese. Bake, uncovered, at 350° until heated through, 25-30 minutes. Serve with lettuce, tomatoes, sour cream, salsa and picante sauce. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Bake casserole as directed, increasing time as necessary until heated through and a thermometer inserted in center reads 165°. Serve with lettuce, tomatoes, sour cream, salsa and picante sauce.

EASY MEXI BAKE (LOW FAT)

Steps:

• Set oven to 400 degrees.
• Combine first 7 ingredients in a mixing bowl and mix thoroughly.
• Grease a 2-quart casserole and layer as follows, 4 tortillas (overlapping each other to cover the bottom of the dish, then half of the bean mixture, then half of the cheese.
• Repeat the layers.
• Bake for 12-15 minutes or until the cheese melts (do not over bake or the tortillas will become too soft).
• Top with low-fat sour cream and salsa.

SOUTHWEST VEGETARIAN BAKE

Steps:

• In a large saucepan, bring rice and water to a boil. Reduce heat; cover and simmer for 35-40 minutes, until tender.
• In a bowl, combine beans, corn, tomatoes, salsa, sour cream, cheddar, pepper and rice. Transfer to a 2 1/2 quart baking dish coated with nonstick spray. Sprinkle onions and olives over top.
• Bake, uncovered, at 350°F for 30 minutes. Sprinkle Mexican cheese over top. Bake 5-10 minutes longer, until cheese is melted.
• Let stand 10 minutes.

SOUTHWEST CASSEROLE

Steps:

• In a large saucepan, bring the brown rice, wild rice and broth to a boil. Reduce heat; cover and simmer for 50-60 minutes or until liquid is absorbed and rice is tender., In a large bowl, combine the tomatoes, beans, corn, red pepper, onion, green onions, jalapeno, garlic, cumin, cayenne and pepper. Stir in rice., Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Cover and bake at 325° for 40 minutes. Uncover; sprinkle with cheese. Bake 5-10 minutes longer or until heated through and cheese is melted.

SOUTHWEST MEXI-BAKE

Steps:

• Pre-heat oven to 400 degrese. Brown turkey and beef together in a large skillet. Drain out liquid and fat. Add worchestershire sauce, corn blend, and diced tomatoes (no need to drain). Cook for 1 minute. Add black olives, green chilis, and enchilada sauce. Let simmer for 3 minutes. While the meat mixture is simmering sprinkle 1 cup of cheese on the bottom of one pie crust. Spread refried beans over the cheese. Sprinkle corn chips over beans, top with beef mixture, and remaining cheese. Remove the second crust (frozen) from pie pan using a knife. Center the shell on top of the filled pie crust. Let thaw for 5-10 minutes. Crimp edges together. Cut 2-3 slits on the top of the pie. Bake 45-50 minutes. After 25 minutes cover edges of pie with foil. Bake until golden brown.