Spicy Mexican Casserole Recipes

SPICY MEXICAN CHEESY RICE CASSEROLE

Steps:

• Preheat oven to 375°F.
• In a medium bowl, combine cooked rice with cheese, chilies, and green onions.
• Mix together.
• In a small bowl, stir together sour cream, Recaito, cumin, chili powder, salt and pepper.
• Add to rice mixture and stir thoroughly.
• Spray an oven-proof casserole dish with vegetable oil spray.
• Spread rice mixture in casserole bake uncovered for approximately 30–40 minutes until cheese melts.
• Top with additional cheese, if desired.

SPICY ENCHILADA CASSEROLE

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the water, chili powder, salt, pepper and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Place 1/4 cup salsa in each of two greased 8-in. square baking dishes. Top each with a fourth of the tortillas and 1/4 cup salsa. , Divide the meat mixture, sour cream and corn between the two casseroles. Top with remaining tortillas, salsa and cheese. , Cover and freeze one casserole for up to 1 month. Cover and bake second casserole at 350° for 35 minutes. Uncover; bake 5-10 minutes longer or until heated through. , To use frozen casserole: Thaw in the refrigerator for 24 hours. Remove from the refrigerator 30 minutes before baking. Bake as directed above.

SPICY MEXICAN CASSEROLE

Steps:

• Preheat oven to 350° F and grease a 2 1/2 quart glass baking dish.
• Heat oil and saute onions & garlic over medium-high heat for 1 minute.
• Add jalapeños. Cook & stir 2 minutes.
• Add drained tomatoes, salt & pepper. Cover and simmer for 5 minutes.
• Tear or cut each tortilla into 5 or 6 rough pieces.
• Make 3 layers in this order: tortillas, beans, tomatoes & cheese.
• Bake, uncovered, for 15 minutes. Serve with sour cream.

SPICY MEXICAN QUINOA CASSEROLE

Steps:

• Cook quinoa in chicken broth according to package directions.
• In a large flatbottom skillet sauté onions, garlic, bell peppers and jalapenos.
• Add rest of ingredients and cook until warmed through.
• Fluff quinoa when it's done and add to skillet with everything else.
• Transfer to a stone bakeware pan sprayed lightly with cooking spray.
• Bake at 350 degrees for 30 minutes.
• Serve with additional salsa & top with shredded cheese, if desired.

SPICY MEXICAN CORN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with 1 tablespoon butter.
• Combine whole kernel corn, creamed corn, corn muffin mix, sour cream, 1/2 cup butter, green bell pepper, red bell pepper, yellow onion, eggs, chili powder, and garlic salt together in a bowl. Pour into the prepared baking dish and spread evenly. Sprinkle 1 tablespoon paprika evenly on top.
• Bake in the preheated oven for 35 minutes. Sprinkle Cheddar cheese and remaining paprika over the top; return to the oven and bake until cheese is bubbly, about 10 minutes more.