Wilmas Mexican Casserole Recipes

WILMA'S MEXICAN CASSEROLE

Steps:

• Brown meat with onions, drain fat.
• Add all the remaining ingredients except the cheese and tortillas.
• Grease a large casserole dish.
• Now alternate torn tortillas, the meat and soup mixture then the cheese. You can do this twice. I like to end with the cheese or save some of the cheese for the top.
• Top with remaining cheese. Bake in 350° oven for 30 minutes.

MEXICAN CASSEROLE

Steps:

• In a skillet, brown beef, onionand bell pepper and cook, stirring occasionally for 10 minutes. Drain well.
• Stir in chili powder, cumin, and salt.
• Spoon meat mixture into a greased 9x13 inch baking dish.
• Make layers of beans, corn, half the tortilla strips, and half the cheese.
• Continuer the layers with remainingtortilla strips and remaining cheese.
• In a medium saucepan, combine tomatoes, and chilies with fiesta nacho cheese soup, heat just enough that it mixes well. Do not overheat.
• Spoon mixture over top of cheese.
• Cover & bake at 350 degrees for 20 minutes.
• Remove from oven and sprinkle crushed tortilla chips over top of the casserole.
• Return to oven for 20 minutes, at 350 degrees.

LAYERED MEXICAN CASSEROLE

Steps:

• Brown meat; drain.
• Add corn and salsa; cook until thoroughly heated.
• Reserve 2 tablespoons olives; stir remaining olives into meat mixture.
• Combine cottage cheese and sour cream.
• In 2 quart casserole, layer 2 cups chips, half of meat mixture, 3/4 cup Cheddar cheese and half of cottage cheese mixture. Repeat layers; cover.
• Bake at 350° F for 35 minutes.
• Stand up remaining chips around edge of casserole. Top casserole with tomato, reserved olives and remaining Cheddar cheese. Continue baking 10 minutes.

NATASHA'S MEXICAN CASSEROLE

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.

MEXICAN CASSEROLE

Steps:

• Preheat oven to 350°. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. , Meanwhile, in a microwave-safe bowl, combine beans and salsa. Cover and microwave 1-2 minutes or until spreadable., Place three tortillas in a greased round 2-1/2-qt. baking dish. Layer with half the beef, bean mixture, corn and cheese; repeat layers. , Bake, uncovered, until cheese is melted, 40-45 minutes. Let stand 5 minutes. If desired, serve with lettuce, tomatoes, olives and sour cream.

MEXICAN CASSEROLE

Steps:

• Brown hamburger meat with onion and taco seasoning.
• Mix mushroom soup and enchilada sauce together in a bowl.
• Cut tortillas into triangles.
• In a 9x12 pan put a layer of tortillas.
• Then a layer of Hamburger mixture.
• Then a layer of Soup mixture.
• Then a layer of chiles.
• Then a layer of cheese.
• Then repeat again.
• The last layer should be tortillas.
• Then spread taco sauce on.
• Then top with cheese.
• Bake in a 375°F oven uncovered until bubbly.