14 Mexican Casserole Recipes

Mexican cuisine has a special place in my heart, and when I stumbled upon the magic of Mexican casseroles, it was a total game changer.

These dishes are bursting with flavor, featuring layers of cheesy goodness and zesty ingredients that are simply irresistible.

From cheesy chicken enchiladas to spicy chorizo and potato blends, there’s a casserole for every occasion.

Perfect for busy weeknights or festive gatherings, these recipes are sure to impress your family and friends.

Let’s explore the delicious possibilities that will elevate your mealtime to new heights!

Cheesy Chicken Enchilada Casserole

Cheesy Chicken Enchilada Casserole is a delightful Mexican-inspired dish that’s perfect for those who love the flavors of enchiladas but prefer the simplicity of a casserole. This dish combines tender chicken, gooey cheese, and spicy enchilada sauce, all layered with soft tortillas to create a hearty meal.

It’s a great option for busy weeknights or when you’re entertaining guests, as it can be prepared ahead of time and baked right before serving.

The beauty of this casserole lies in its versatility. You can adjust the spiciness by choosing mild, medium, or hot enchilada sauce, and you can even add extra vegetables like bell peppers or corn for added nutrition and flavor.

The melted cheese on top brings everything together, creating a golden, bubbly finish that will have everyone reaching for seconds. Serve it with a side of rice and beans, or a fresh green salad for a complete meal.

Ingredients for 4-6 servings:

• 2 cups cooked and shredded chicken breast
• 2 cups shredded cheddar cheese
• 12 small corn tortillas
• 1 ½ cups enchilada sauce
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup sour cream
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C) to guarantee it’s ready for baking the casserole.
2. Prepare the Chicken Mixture: In a large bowl, combine the shredded chicken, black beans, corn, cumin, garlic powder, onion powder, salt, and pepper. Stir well to guarantee the spices are evenly distributed.
3. Layer the Casserole: In a 9×13-inch baking dish, spread a thin layer of enchilada sauce on the bottom. Place 4 corn tortillas over the sauce, tearing them if necessary to cover the entire bottom.
4. Add Layers: Spread half of the chicken mixture over the tortillas, followed by a layer of sour cream and a generous sprinkle of cheese. Repeat the layers (tortillas, chicken mixture, sour cream, cheese) one more time.
5. Final Layer: Finish with a final layer of tortillas, the remaining enchilada sauce, and top with the remaining cheese.
6. Bake the Casserole: Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
7. Garnish and Serve: Allow the casserole to cool for a few minutes before slicing. Garnish with freshly chopped cilantro if desired, and serve hot.

Extra Tips:

To save time, you can use a rotisserie chicken from the grocery store for the shredded chicken. If you prefer a creamier texture, mix the sour cream directly with the enchilada sauce before layering.

For added flavor, try using a combination of cheeses like Monterey Jack and cheddar. This dish can also be made ahead and stored in the refrigerator for up to 24 hours before baking. Just add an extra 5-10 minutes to the baking time if baking it straight from the fridge.

Beef and Bean Taco Bake

Beef and Bean Taco Bake is a delightful Mexican-inspired casserole that brings together the rich flavors of seasoned beef, creamy beans, and melted cheese, all nestled under a golden crust of corn tortillas. This dish is perfect for a family dinner or a casual gathering, offering a hearty and satisfying meal with every bite. The combination of spices and textures makes it a favorite among both adults and children, and it can easily be adjusted to suit individual taste preferences.

This casserole isn’t only delicious but also convenient to prepare, making it an ideal choice for busy weeknights. The ingredients are simple and can be found in most kitchens, allowing for quick assembly and baking. With a mix of protein, fiber, and flavor, Beef and Bean Taco Bake can be served on its own or accompanied by a fresh salad or guacamole for added zest. Its versatility and ease of preparation make it a staple in many households.

Ingredients for 4-6 servings:

• 1 pound ground beef
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 packet taco seasoning mix
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (10 oz) diced tomatoes with green chilies, undrained
• 1 cup frozen corn kernels
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 8 small corn tortillas
• 2 tablespoons olive oil
• Salt and pepper to taste
• Chopped fresh cilantro for garnish (optional)

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to guarantee it’s ready for baking the casserole once assembled.
2. Cook the Beef: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent. Add the ground beef, cooking until browned. Drain any excess fat, then stir in the taco seasoning mix, guaranteeing the beef is well-coated.
3. Prepare the Filling: Add the black beans, diced tomatoes with green chilies, and corn to the skillet with the beef. Stir the mixture thoroughly, allowing it to simmer for about 5 minutes. Season with salt and pepper to taste.
4. Assemble the Casserole: Lightly grease a 9×13 inch baking dish. Layer the bottom with 4 corn tortillas, overlapping as necessary. Spread half of the beef and bean mixture over the tortillas. Sprinkle half of the cheddar and Monterey Jack cheese over the mixture. Repeat with another layer of tortillas, beef mixture, and the remaining cheese.
5. Bake the Casserole: Place the casserole in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly, and the edges are lightly browned.
6. Garnish and Serve: Remove the casserole from the oven and let it cool for a few minutes. Garnish with chopped fresh cilantro if desired. Serve hot.

Extra Tips: For a healthier version, you can substitute ground turkey for beef, and use low-fat cheese. To add more vegetables, consider including chopped bell peppers or zucchini in the filling. If you prefer a spicier dish, add some sliced jalapeños to the beef mixture or as a topping before baking.

This dish can also be prepared in advance and refrigerated; just bake it when you’re ready to serve. Enjoy your Beef and Bean Taco Bake with a side of sour cream or salsa for an extra burst of flavor.

Vegetarian Black Bean and Corn Casserole

Vegetarian Black Bean and Corn Casserole is a delicious and hearty dish that’s perfect for a family meal or a gathering with friends. This casserole combines the earthy flavors of black beans and the sweetness of corn with a rich blend of spices, making it a satisfying and nutritious option for vegetarians and meat-lovers alike.

It’s easy to prepare and can be made ahead of time, which is perfect for busy weeknights or when you want to impress your guests with minimal effort.

This casserole isn’t only bursting with flavor but also packed with nutrients. Black beans are a great source of protein and fiber, while corn adds a subtle sweetness and crunch. The inclusion of bell peppers and tomatoes provides additional vitamins and minerals, creating a well-rounded dish that’s both wholesome and satisfying.

Serve it with a side of rice, a fresh green salad, or some warm tortillas to make it a complete meal.

Ingredients for 4-6 servings:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn kernels, drained
• 1 can (15 oz) diced tomatoes, drained
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 cups shredded Mexican cheese blend
• 8 corn tortillas, cut into strips
• ½ cup chopped fresh cilantro

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C). This will guarantee it’s hot enough to bake your casserole evenly.
2. Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion becomes translucent, about 3-4 minutes. Add the red and green bell peppers and continue to cook for another 5 minutes until they’re softened.
3. Combine Ingredients: Add the black beans, corn, and diced tomatoes to the skillet. Stir in the chili powder, cumin, smoked paprika, salt, and pepper. Mix well to combine all the ingredients and let it cook for about 5 minutes until everything is heated through.
4. Layer the Casserole: In a 9×13 inch baking dish, start layering the ingredients. Begin with a layer of corn tortilla strips at the bottom, followed by a layer of the bean and vegetable mixture. Sprinkle a layer of shredded cheese over the top. Repeat the layers, ending with a generous amount of cheese on top.
5. Bake the Casserole: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly, and the casserole is heated through.
6. Garnish and Serve: Once baked, remove the casserole from the oven and let it cool for a few minutes. Sprinkle the chopped cilantro over the top before serving.

Extra Tips:

For added flavor, consider topping the casserole with sliced jalapeños or a dollop of sour cream. If you like your casserole with a bit of a kick, you can increase the amount of chili powder or add a dash of hot sauce to the bean mixture.

This dish is also very versatile; feel free to add other vegetables like zucchini or mushrooms, or even a can of green chilies for extra zest. If you’re planning on making it ahead, assemble the casserole and store it in the fridge until you’re ready to bake it.

Spicy Chorizo and Potato Casserole

Release the vibrant flavors of Mexico with this Spicy Chorizo and Potato Casserole, a dish that perfectly marries rich, smoky chorizo with tender potatoes and zesty spices.

This casserole isn’t just a feast for the taste buds, but also a comforting delight for any occasion. It’s a versatile recipe that can be served as a hearty dinner or a satisfying brunch. With its tantalizing aroma and robust flavors, this dish is sure to become a favorite in your household.

This recipe is perfect for serving 4-6 people, making it an ideal choice for family gatherings or small dinner parties. The combination of spicy chorizo and creamy potatoes, topped with melted cheese, creates a mouthwatering experience that will keep everyone coming back for more.

Prepare to indulge in a dish that delivers a deliciously spicy kick with every bite, while still being easy to prepare and serve.

Ingredients (serving size 4-6 people):

• 1 pound of chorizo sausage, casing removed
• 6 medium-sized potatoes, peeled and diced
• 1 large onion, chopped
• 2 cloves of garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 teaspoon of smoked paprika
• 1 teaspoon of ground cumin
• 1/2 teaspoon of chili powder
• Salt and pepper to taste
• 1 cup of shredded cheddar cheese
• 1/4 cup of chopped fresh cilantro
• 1 tablespoon of olive oil
• 1 cup of chicken broth

Cooking Instructions:

1. Preheat and Prepare Vegetables: Preheat your oven to 375°F (190°C). In a large skillet over medium heat, add olive oil and sauté the onions and garlic until they become translucent, about 3 minutes.
2. Cook Chorizo: Add the chorizo to the skillet, breaking it up with a wooden spoon, and cook until it’s browned and fully cooked, about 5-7 minutes. Drain any excess fat from the skillet.
3. Add Vegetables and Spices: Stir in the red and green bell peppers, diced potatoes, smoked paprika, ground cumin, chili powder, salt, and pepper. Cook for another 5 minutes, stirring occasionally.
4. Mix in Broth: Pour in the chicken broth and bring the mixture to a gentle simmer. Let it cook for about 10 minutes or until the potatoes are just tender and the liquid has reduced by half.
5. Transfer to Baking Dish: Transfer the chorizo and potato mixture to a greased baking dish, spreading it out evenly.
6. Top with Cheese and Bake: Sprinkle the shredded cheddar cheese over the top of the casserole. Place the dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.
7. Garnish and Serve: Remove the casserole from the oven and let it cool for a few minutes. Garnish with chopped cilantro before serving.

Extra Tips:

For an added layer of flavor, consider roasting the potatoes in the oven with a little olive oil, salt, and pepper before adding them to the casserole. This will give them a lovely crispy texture that complements the spicy chorizo beautifully.

Also, feel free to adjust the level of spice by adding more or less chili powder according to your taste preferences. If you have leftovers, this casserole reheats well and can be enjoyed the next day, making it a great option for meal prepping.

Green Chili Chicken Tamale Casserole

The Green Chili Chicken Tamale Casserole is a delicious and comforting dish that combines the flavors of traditional Mexican tamales with a convenient casserole format. This dish features tender chicken, creamy cheese, and spicy green chilies layered between a masa (corn dough) base, all baked to perfection. It’s perfect for a family dinner or a festive gathering, offering a satisfying blend of textures and tastes that are bound to please everyone at the table.

This casserole isn’t only flavorful but also relatively easy to prepare, making it an excellent option for both novice and experienced cooks. By using pre-cooked chicken and canned green chilies, you can save time while still enjoying the authentic taste of tamales. The casserole can be prepared ahead of time and baked just before serving, making it a convenient choice for busy weeknights or entertaining guests.

Ingredients for 4-6 Servings:

• 2 cups cooked and shredded chicken breast
• 1 (4 oz) can diced green chilies
• 1 cup enchilada sauce
• 2 cups masa harina
• 1 teaspoon baking powder
• 2 cups chicken broth
• 1/2 cup vegetable oil or melted lard
• 1 1/2 cups shredded Monterey Jack cheese
• 1 teaspoon cumin powder
• Salt and pepper to taste
• 1/2 cup chopped fresh cilantro (optional for garnish)

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C) to verify it’s ready for baking once the casserole is assembled.
2. Prepare the Masa Mixture: In a large mixing bowl, combine the masa harina, baking powder, and a pinch of salt. Gradually add the chicken broth and vegetable oil, stirring continuously until the mixture becomes a smooth dough-like consistency. Set aside.
3. Prepare the Chicken Filling: In another bowl, mix the shredded chicken, diced green chilies, enchilada sauce, cumin, and a dash of salt and pepper until well combined.
4. Assemble the Casserole: Grease a 9×13-inch baking dish. Spread half of the masa mixture evenly across the bottom of the dish. Layer the chicken mixture on top of the masa, spreading it evenly. Sprinkle 1 cup of the shredded cheese over the chicken mixture. Top with the remaining masa to cover the filling completely, and sprinkle the rest of the cheese over the top layer.
5. Bake the Casserole: Place the casserole in the preheated oven and bake for about 30-35 minutes, or until the cheese is melted and bubbly, and the top is golden brown.
6. Cool and Serve: Allow the casserole to cool for about 5 minutes before slicing. Garnish with fresh cilantro, if desired, and serve warm.

Extra Tips:

For added flavor, consider roasting fresh green chilies instead of using canned ones—this can enhance the dish’s authenticity. If you want a spicier casserole, add a pinch of cayenne pepper or diced jalapeños to the chicken mixture.

To save time, you can use rotisserie chicken as a quick alternative to cooking and shredding your own chicken breast. Remember, this dish can also be made ahead and refrigerated; simply bake it for an additional 10 minutes if cooking from cold.

Enjoy your Green Chili Chicken Tamale Casserole with a side of sour cream or guacamole for an extra burst of flavor!

Layered Mexican Beef Casserole

Layered Mexican Beef Casserole is a delicious and hearty dish that combines classic Mexican flavors with a comforting casserole format. This dish is perfect for a family dinner or a gathering with friends, offering a satisfying meal with layers of seasoned beef, tortillas, cheese, and beans. The flavors meld together beautifully as the casserole bakes, creating a harmonious blend of taste and texture that will leave everyone asking for seconds.

This recipe isn’t only flavorful but also quite adaptable. You can easily adjust the spice level to suit your taste by adding more or less chili powder or including fresh jalapeños for an extra kick. The casserole is also a great make-ahead meal, allowing you to prepare it in advance and simply pop it in the oven when you’re ready to eat. It’s a versatile dish that can be paired with a fresh salad or simply enjoyed on its own.

Ingredients for 4-6 servings:

• 1 lb ground beef
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes with green chilies, drained
• 1 cup corn kernels, canned or frozen
• 2 cups shredded cheddar cheese
• 6 small corn tortillas
• 1 can (10 oz) enchilada sauce
• Fresh cilantro, chopped, for garnish

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C). This guarantees it’s hot enough for baking the casserole evenly.
2. Cook the Beef: In a large skillet over medium heat, add the ground beef. Cook it until browned, breaking it apart with a spoon, approximately 6-8 minutes. Drain any excess fat.
3. Add Vegetables and Spices: Add the chopped onion and minced garlic to the beef. Sauté until the onion is translucent, about 3 minutes. Stir in the chili powder, cumin, paprika, salt, and pepper, mixing well.
4. Combine with Beans and Tomatoes: Add the black beans, diced tomatoes with green chilies, and corn to the skillet. Stir until all ingredients are well combined and heated through, about 5 minutes.
5. Layer the Casserole: In a greased 9×13-inch baking dish, spread a thin layer of enchilada sauce on the bottom. Place two tortillas over the sauce. Add half of the beef mixture, spreading evenly. Sprinkle with 1/3 of the cheese. Repeat with another layer of tortillas, the remaining beef mixture, another 1/3 of the cheese. Top with the final layer of tortillas, remaining enchilada sauce, and the last 1/3 of the cheese.
6. Bake: Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
7. Garnish and Serve: Let the casserole cool for a few minutes before slicing. Garnish with fresh cilantro before serving.

Extra Tips:

When layering your casserole, try to fully cover each layer with tortillas to prevent the filling from seeping through. If you prefer a spicier dish, consider adding a chopped jalapeño to the beef mixture or using a spicy enchilada sauce. For a creamier texture, you can mix in some sour cream with the beef before layering.

This dish is also freezer-friendly; you can prepare it ahead of time and store it in the freezer, then bake it directly from frozen, adding an extra 10-15 minutes to the baking time.

Quinoa and Vegetable Enchilada Bake

Quinoa and Vegetable Enchilada Bake is a hearty and nutritious take on the traditional Mexican casserole, perfect for those who are looking to infuse their meals with more plant-based ingredients. This dish combines the rich flavors of a classic enchilada with the health benefits of quinoa and a variety of vegetables, making it a perfect option for a family meal that’s both satisfying and wholesome.

Bursting with flavors and packed with nutrients, this bake is sure to become a favorite at your dinner table, offering a delicious way to enjoy a vegetarian meal that’s also high in protein.

This recipe is designed to serve 4-6 people, making it an ideal choice for a family dinner or a gathering with friends. The combination of quinoa, beans, and vegetables guarantees a balanced meal that’s both filling and nourishing.

The quinoa absorbs the flavors of the enchilada sauce, while the vegetables add texture and color, making each bite a delightful experience. With a sprinkle of cheese on top, this bake is finished off in the oven until bubbly and golden, creating a comforting dish that’s perfect for any occasion.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 can (15 oz) black beans, drained and rinsed
• 2 cups enchilada sauce
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• Fresh cilantro, chopped (optional, for garnish)
• Lime wedges (optional, for serving)

Instructions

1. Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is tender and the liquid has been absorbed. Fluff with a fork and set aside.
2. Prepare the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing until the onion becomes translucent and the garlic is fragrant, about 2-3 minutes.
3. Add Additional Vegetables: Stir in the diced red bell pepper and zucchini, cooking for another 5 minutes until they begin to soften. Add the corn kernels and black beans, and cook for an additional 2 minutes, just until everything is heated through.
4. Combine Ingredients: Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the cooked quinoa, sautéed vegetables, cumin, chili powder, salt, and pepper. Pour in 1 cup of the enchilada sauce and mix until everything is well incorporated.
5. Assemble the Bake: Spread half of the remaining enchilada sauce evenly in the bottom of a 9×13 inch baking dish. Spoon the quinoa and vegetable mixture over the sauce, and then pour the rest of the enchilada sauce on top. Sprinkle the shredded cheese evenly over the surface.
6. Bake: Place the dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly, and the bake is heated through.
7. Garnish and Serve: Remove from the oven and allow to cool for a few minutes before serving. Garnish with fresh cilantro and serve with lime wedges on the side, if desired.

Tips

For a spicier dish, consider adding a diced jalapeño or a pinch of cayenne pepper when sautéing the vegetables. If you prefer a creamier texture, you can mix in a half-cup of sour cream or Greek yogurt into the quinoa mixture before baking.

To make this dish vegan, simply use a dairy-free cheese substitute or omit the cheese altogether. This bake can also be made a day ahead and reheated, making it a convenient option for meal prep or busy weeknights.

Creamy Green Enchilada Casserole

Creamy Green Enchilada Casserole is a delicious and comforting dish that’s perfect for family dinners or gatherings with friends. This recipe combines the rich flavors of green enchilada sauce, tender chicken, and creamy cheese to create a satisfying meal that everyone will love.

The casserole is layered with tortillas, making it not only flavorful but also filling. It’s a great way to enjoy a taste of Mexico in the comfort of your own home.

This recipe is ideal for serving 4-6 people and can easily be adjusted if you’re hosting a larger crowd. The ingredients are simple and can be found in most grocery stores, making it a convenient option for any night of the week.

You can prepare the casserole ahead of time and bake it when you’re ready to serve, allowing you to spend more time with your family and guests rather than in the kitchen.

Ingredients:

• 2 cups cooked, shredded chicken
• 1 (15-ounce) can green enchilada sauce
• 1 (10.5-ounce) can cream of chicken soup
• 1 cup sour cream
• 1 (4-ounce) can diced green chilies
• 8-10 small corn tortillas
• 2 cups shredded Monterey Jack cheese
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Cooking Instructions:

1. Preheat the oven: Start by preheating your oven to 375°F (190°C). This guarantees the casserole will bake evenly.

2. Prepare the sauce: In a large mixing bowl, combine the green enchilada sauce, cream of chicken soup, sour cream, and diced green chilies. Mix well until all the ingredients are fully combined. This mixture will be the creamy base of your casserole.

3. Cook the chicken: If you haven’t already, cook and shred the chicken. Season with salt and pepper to taste. In a medium skillet, heat olive oil over medium heat, then add the chicken and sauté for a few minutes to warm it up.

4. Layer the casserole: In a 9×13-inch baking dish, spread a thin layer of the sauce mixture on the bottom. Place a layer of corn tortillas over the sauce, then add a layer of shredded chicken and sprinkle with cheese.

Repeat the layers until all ingredients are used, finishing with a layer of sauce and cheese on top.

5. Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.

6. Serve: Remove the casserole from the oven and let it cool for a few minutes before serving. Garnish with fresh cilantro if desired.

Extra Tips:

When making Creamy Green Enchilada Casserole, you can customize the recipe to suit your preferences. For a spicier version, add some chopped jalapeños or a dash of cayenne pepper to the sauce.

If you prefer a vegetarian option, substitute the chicken with black beans or roasted vegetables. This dish also freezes well, so consider making a double batch and saving one for later.

Remember to always taste the sauce before assembling the casserole and adjust the seasoning as needed to guarantee the flavors are just right.

Mexican Breakfast Casserole With Eggs and Sausage

Mexican Breakfast Casserole with Eggs and Sausage is a delightful and hearty dish that brings together traditional Mexican flavors with breakfast favorites. It’s perfect for a weekend brunch or a special breakfast gathering, offering a satisfying mix of spicy, savory, and cheesy goodness. This casserole combines the richness of eggs and sausage with the robust tastes of peppers, onions, and cheese, all layered over a base of tortillas. The result is a comforting, one-dish meal that’s certain to please both family and friends.

This dish isn’t only delicious but also convenient, as it can be prepared the night before and baked in the morning, making it ideal for those who like to plan ahead. It serves 4-6 people, making it perfect for a small group. The use of common ingredients guarantees that this casserole is both accessible and easy to make, while still delivering an authentic Mexican flavor. With minimal effort, you’ll have a breakfast or brunch option that stands out for its taste and simplicity.

Ingredients (for 4-6 servings):

• 8 large eggs
• 1 pound Mexican chorizo sausage, casings removed
• 1 cup milk
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 cup diced green bell pepper
• 1/2 cup diced red bell pepper
• 1/2 cup diced onion
• 1 can (4 oz) diced green chilies
• 8 small corn tortillas, cut into strips
• Salt and pepper to taste
• 1 tablespoon olive oil
• Cooking spray
• Fresh cilantro, for garnish (optional)

Cooking Instructions:

1. Preheat Oven and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with cooking spray to prevent sticking.
2. Cook the Sausage: In a large skillet over medium heat, add olive oil. Once hot, add the chorizo sausage, breaking it up with a spatula as it cooks. Cook until fully browned, about 5-7 minutes. Drain excess fat, if necessary, and set aside.
3. Sauté Vegetables: In the same skillet, add the diced onions, green and red bell peppers. Sauté over medium heat until the vegetables are soft, about 5 minutes. Add the diced green chilies and cook for another minute. Remove from heat.
4. Prepare the Egg Mixture: In a large mixing bowl, whisk together the eggs and milk until well blended. Season with salt and pepper to taste.
5. Assemble the Casserole: Layer half of the tortilla strips at the bottom of the baking dish. Spread half of the cooked sausage and sautéed vegetables over the tortillas. Sprinkle half of the cheddar and Monterey Jack cheeses on top. Repeat the layers with the remaining ingredients.
6. Pour the Egg Mixture: Carefully pour the egg mixture evenly over the layered ingredients in the baking dish.
7. Bake the Casserole: Place the casserole in the preheated oven and bake for 30-35 minutes, or until the eggs are set and the top is golden brown.
8. Garnish and Serve: Remove the casserole from the oven and let it cool for a few minutes. Garnish with fresh cilantro, if desired, before serving.

Extra Tips:

For a spicier kick, consider adding some diced jalapeños to the vegetable mix or using spicy chorizo. If you prefer a milder taste, you can substitute the chorizo with regular breakfast sausage.

This casserole can be made up to 24 hours in advance; just cover and refrigerate until ready to bake. Remember, letting the casserole sit for a few minutes after baking will make it easier to cut and serve. Enjoy this dish with a side of salsa or guacamole for an extra burst of flavor.

Zesty Shrimp and Rice Casserole

The beauty of this casserole lies in its versatility and ease of preparation. With a few simple steps, you can create a hearty and satisfying meal that can be enjoyed any night of the week. The combination of shrimp and rice, complemented by the zest of lime and the heat of jalapeños, offers a delightful medley of flavors that will transport your taste buds to a coastal Mexican retreat.

Ingredients (Serves 4-6):

• 1 pound medium shrimp, peeled and deveined
• 2 cups long-grain white rice
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 jalapeño pepper, chopped
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon paprika
• Salt and pepper to taste
• 3 cups chicken broth
• 1 cup canned diced tomatoes
• 1 cup frozen corn kernels
• 1 lime, juiced
• 1/4 cup fresh cilantro, chopped
• 1 cup shredded Mexican blend cheese

Cooking Instructions:

1. Preparation: Preheat your oven to 375°F (190°C). Rinse the rice under cold water until the water runs clear. This removes excess starch and helps prevent the rice from becoming mushy.
2. Cook Shrimp: In a large skillet, heat the olive oil over medium heat. Add the shrimp and cook for about 2-3 minutes on each side until pink and opaque. Remove the shrimp from the skillet and set aside.
3. Sauté Vegetables: In the same skillet, add the chopped onion, garlic, bell pepper, and jalapeño. Sauté for about 5 minutes until the vegetables are soft and fragrant.
4. Season and Combine: Stir in the cumin, chili powder, paprika, salt, and pepper. Add the rinsed rice and stir to coat the rice with the spices. Cook for 2 minutes to toast the rice slightly.
5. Add Liquids and Simmer: Pour in the chicken broth and canned diced tomatoes with their juices. Bring the mixture to a boil, then reduce heat to low and cover. Let it simmer for about 15 minutes or until the rice is tender and the liquid is absorbed.
6. Combine with Shrimp: Once the rice is cooked, gently fold in the cooked shrimp, frozen corn, lime juice, and chopped cilantro. Mix until everything is evenly distributed.
7. Bake the Casserole: Transfer the mixture to a greased 9×13 inch baking dish. Sprinkle the shredded Mexican blend cheese on top. Cover with foil and bake in the preheated oven for about 20 minutes, or until the cheese is melted and bubbly.
8. Serve: Remove the casserole from the oven and let it sit for a few minutes before serving. Garnish with additional cilantro if desired, and serve hot.

Extra Tips:

To guarantee your Zesty Shrimp and Rice Casserole is perfectly cooked, use fresh shrimp if possible, as they tend to have a better texture than frozen. Adjust the level of heat by adding more or less jalapeño according to your preference. If you prefer a spicier dish, consider adding a dash of cayenne pepper to the spice mix.

For an extra burst of flavor, serve with avocado slices or a dollop of sour cream on top. This casserole can be made ahead and reheated, making it a great option for meal prepping. Enjoy your culinary journey with this delightful Mexican-inspired dish!

Slow Cooker Mexican Lasagna

Mexican cuisine is known for its vibrant flavors and hearty ingredients, and this Slow Cooker Mexican Lasagna is a perfect example of that. Combining the comforting layers of a traditional lasagna with the bold spices and ingredients of Mexican cooking, this dish is a delightful fusion that will satisfy any craving.

The slow cooker method allows all the flavors to meld together beautifully, resulting in a rich and flavorful meal with minimal effort. Perfect for a family dinner or potluck, this Slow Cooker Mexican Lasagna is both easy to prepare and deliciously impressive.

With layers of tortillas, seasoned ground beef, gooey cheese, and zesty sauce, this dish will quickly become a household favorite. Not only does it serve a crowd of 4-6 people, but it also leaves plenty of room for customization based on your personal preferences.

Ingredients for Serving Size of 4-6 People:

• 1 pound ground beef
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 packet taco seasoning
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) corn, drained
• 1 can (16 ounces) enchilada sauce
• 1 can (14.5 ounces) diced tomatoes with green chilies
• 12 small corn tortillas
• 2 cups shredded Mexican cheese blend
• 1/4 cup chopped fresh cilantro (optional)
• Salt and pepper to taste

Cooking Instructions:

1. Brown the Beef: Begin by browning the ground beef in a skillet over medium heat. Break up the meat with a spatula and cook until it’s no longer pink. Add the chopped onion and garlic, sautéing until the onion is translucent. Drain any excess fat.
2. Season the Meat: Stir in the taco seasoning and a little water as indicated on the seasoning packet. Mix thoroughly to confirm the meat is well coated with the seasoning. Remove from heat and set aside.
3. Prepare the Mixture: In a large bowl, combine the black beans, corn, enchilada sauce, and diced tomatoes with green chilies. Add salt and pepper to taste. Stir in the cooked beef mixture until everything is evenly distributed.
4. Layer the Ingredients: Grease the inside of your slow cooker with a non-stick spray. Start with a layer of the beef and bean mixture, then place a layer of corn tortillas on top. Sprinkle a generous handful of cheese over the tortillas. Repeat these layers until all ingredients are used, finishing with a layer of cheese on top.
5. Cook in the Slow Cooker: Cover the slow cooker and set it on low. Allow it to cook for 4-5 hours. This slow cooking process will let all the flavors meld together beautifully.
6. Garnish and Serve: Once done, sprinkle the chopped cilantro over the top for a fresh finish. Serve hot and enjoy your flavorful creation!

Extra Tips:

For a spicier version, consider adding chopped jalapeños or using a hot enchilada sauce. To make the dish vegetarian, you can substitute the ground beef with a plant-based protein or additional vegetables like zucchini or bell peppers.

Leftovers can be stored in the refrigerator for up to three days and taste even better the next day as the flavors continue to develop.

Chipotle Chicken and Sweet Potato Casserole

Chipotle Chicken and Sweet Potato Casserole is a delightful dish that combines the smoky, spicy flavors of chipotle peppers with the natural sweetness of roasted sweet potatoes. This hearty casserole is perfect for family dinners or gatherings, offering a unique twist on traditional Mexican flavors.

The combination of tender chicken, creamy beans, and melted cheese makes it a comforting and satisfying meal. It’s easy to prepare and likely to become a favorite in your household. This casserole not only tastes amazing but also fills your kitchen with an irresistible aroma.

The dish is packed with nutrients from the sweet potatoes and beans, making it a wholesome option. Whether you serve it on its own or with a side of tortilla chips and a fresh green salad, it’s a meal that’s as nutritious as it’s delicious. The chipotle peppers add a lovely depth of flavor without overpowering the other ingredients, making it accessible even for those who are new to spicy foods.

Ingredients (Serving Size: 4-6 people):

• 2 large sweet potatoes, peeled and diced
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 pound boneless, skinless chicken breasts, diced
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) corn kernels, drained
• 1 can (10 ounces) diced tomatoes with green chilies
• 2 tablespoons chipotle peppers in adobo sauce, chopped
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C). This guarantees the casserole will bake evenly.
2. Prepare Sweet Potatoes: Place the diced sweet potatoes in a large bowl. Drizzle with olive oil, and season with salt and black pepper. Toss to coat the sweet potatoes evenly.
3. Roast Sweet Potatoes: Spread the sweet potatoes in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until they’re tender and slightly caramelized. Remove from oven and set aside.
4. Cook Chicken: In a large skillet over medium heat, add a splash of olive oil. Add the diced chicken and cook until browned and cooked through, about 6-8 minutes. Remove from heat.
5. Combine Ingredients: In a large mixing bowl, combine the roasted sweet potatoes, cooked chicken, black beans, corn, diced tomatoes with green chilies, chipotle peppers, cumin, and chili powder. Stir until well combined.
6. Assemble Casserole: Lightly grease a 9×13-inch baking dish. Pour the chicken and sweet potato mixture into the dish, spreading it evenly.
7. Add Cheese: Sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the top of the casserole.
8. Bake: Place the casserole in the preheated oven and bake for 15-20 minutes, or until the cheese is melted and bubbly.
9. Garnish and Serve: Remove the casserole from the oven and let it cool slightly. Garnish with chopped fresh cilantro before serving.

Extra Tips:

For a more intense flavor, consider adding extra chipotle peppers if you like your dishes spicier. You can also substitute the chicken with turkey or use a mix of cheeses to suit your taste.

If you want a creamier texture, try adding a dollop of sour cream or a sprinkling of crumbled queso fresco before serving. To save time, consider roasting the sweet potatoes ahead of time and storing them in the refrigerator until you’re ready to assemble the casserole.

Baked Mexican Stuffed Peppers

Baked Mexican Stuffed Peppers are a delightful and colorful dish that brings together the vibrant flavors of Mexico in a healthy, satisfying meal. This dish combines the sweetness of bell peppers with a savory and spicy filling of ground beef, rice, black beans, corn, and a mix of spices that give it an authentic Mexican taste. Topped with melted cheese, these stuffed peppers aren’t only visually appealing but also a treat for your taste buds.

This recipe is perfect for serving 4-6 people and makes for a hearty dinner or a festive lunch. It’s a versatile dish that can be easily adapted to suit vegetarians by substituting the ground beef with tofu or additional beans. Whether you’re hosting a Mexican-themed dinner night or looking for a new way to enjoy stuffed peppers, this recipe is sure to impress your family and friends.

Ingredients (Serves 4-6)

• 6 large bell peppers (any color)
• 1 pound ground beef
• 1 cup cooked rice
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 can (14.5 oz) diced tomatoes
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 1½ cups shredded Mexican blend cheese
• ¼ cup chopped fresh cilantro
• 1 tablespoon olive oil

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
3. Cook the Filling: In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent.
4. Brown the Beef: Add the ground beef to the skillet, cooking until browned. Drain any excess fat.
5. Add Other Ingredients: Stir in the cooked rice, black beans, corn, diced tomatoes, chili powder, cumin, paprika, salt, and pepper. Cook for another 5 minutes, allowing the flavors to blend.
6. Stuff the Peppers: Spoon the beef and rice mixture evenly into each bell pepper. Place the stuffed peppers upright in a baking dish.
7. Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
8. Add Cheese: Remove the foil, sprinkle shredded cheese on top of each stuffed pepper, and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
9. Garnish and Serve: Once baked, remove from the oven and let cool slightly. Garnish with chopped cilantro before serving.

Extra Tips:

For a spicier version, consider adding a chopped jalapeño to the filling or using a spicy Mexican cheese blend.

If you prefer a vegetarian option, replace the ground beef with more beans or tofu crumbles.

Additionally, make sure the peppers are of similar size for even cooking, and feel free to experiment with different colored peppers for a visually appealing presentation.

Tex-Mex Ground Turkey Casserole

Tex-Mex Ground Turkey Casserole is a delightful dish that combines the vibrant flavors of Tex-Mex cuisine with the lean protein of ground turkey. This casserole is perfect for a family dinner, offering a satisfying and hearty meal that’s both nutritious and delicious. With layers of spiced turkey, black beans, corn, and gooey cheese, every bite bursts with flavor and warmth.

This casserole isn’t only scrumptious but also easy to prepare, making it a great option for busy weeknights. The use of ground turkey guarantees that the dish is lower in fat while still being packed with protein. You can easily customize it with your choice of toppings or spice levels, making it a versatile addition to your recipe repertoire. Ideal for serving 4-6 people, this Tex-Mex Ground Turkey Casserole will quickly become a family favorite.

Ingredients (serving size: 4-6 people):

• 1 pound ground turkey
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 can (15 ounces) black beans, drained and rinsed
• 1 cup corn kernels (fresh, canned, or frozen)
• 1 can (10 ounces) diced tomatoes with green chilies
• 1 packet (1 ounce) taco seasoning
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 2 cups shredded Mexican blend cheese
• 6 corn tortillas
• 1/4 cup chopped fresh cilantro (optional)
• Sour cream, for serving (optional)

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This guarantees that the casserole will bake evenly and thoroughly.
2. Cook the Turkey: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent, about 3-4 minutes. Add the ground turkey to the skillet, breaking it apart with a spoon, and cook until no longer pink.
3. Add Vegetables and Seasoning: Stir in the red bell pepper, black beans, corn, diced tomatoes with green chilies, taco seasoning, and cumin. Mix well and let the mixture simmer for about 5 minutes. Season with salt and pepper to taste.
4. Assemble the Casserole: Lightly grease a 9×13-inch baking dish. Layer 3 corn tortillas at the bottom of the dish. Spread half of the turkey mixture over the tortillas, then sprinkle 1 cup of the shredded cheese over the top. Repeat the layering with the remaining tortillas, turkey mixture, and cheese.
5. Bake: Place the casserole in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.
6. Serve: Once baked, remove from the oven and let it cool slightly. Garnish with chopped cilantro if desired. Serve with a dollop of sour cream on top.

Extra Tips: For a spicier version, consider adding some chopped jalapeños to the turkey mixture or using hot taco seasoning. If you prefer a creamier texture, you can mix in a cup of sour cream with the turkey mixture before assembling the casserole.

This dish can also be made in advance and refrigerated until ready to bake, making it perfect for meal prep. Just remember to let it come to room temperature before baking to guarantee even cooking.