Mexican al a Carrie

Easy Mexican Casserole

Ingredients

• 1 pound lean ground beef
• 2 cups salsa
• 1 (16 ounce) can chili beans, drained
• 3 cups tortilla chips, crushed
• 2 cups sour cream
• 1 (2 ounce) can sliced black olives, drained
• 1/2 cup chopped green onion
• 1/2 cup chopped fresh tomato
• 2 cups shredded Cheddar cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet over medium-high heat, cook ground beef until no longer pink. Stir in salsa, reduce heat, and simmer 20 minutes, or until liquid is absorbed. Stir in beans, and heat through.
3. Spray a 9x13 baking dish with cooking spray. Spread crushed tortilla chips in dish, and then spoon beef mixture over chips. Spread sour cream over beef, and sprinkle olives, green onion, and tomato over the sour cream. Top with Cheddar cheese.
4. Bake in preheated oven for 30 minutes, or until hot and bubbly.

Beef Nacho Casserole

Beef Nacho Casserole




Ingredients

2 tablespoons olive oil

1/2 pound pre-sliced sweet peppers (about 1/2-inch-wide strips)

1 pound lean ground beef

1/2 teaspoon garlic salt

2 tubes (10 ounces each) refrigerated pizza dough

1 jar (16 ounces) medium-hot salsa

3 cups shredded taco-cheese blend

3 large scallions, trimmed and sliced



Directions

1. Heat oven to 375 degrees. Coat 13 x 9 x 2-inch baking dish with nonstick cooking spray.

2. In large skillet, heat oil over medium-high heat. Add peppers, ground beef and garlic salt; cook, stirring to break up clumps of beef, until the peppers are soft and beef is no longer pink, about 5 minutes. Drain off any excess fat from skillet.

3. Remove pizza dough from tubes. Cut the dough crosswise into 1/2-inch-wide slices, then cut each slice into quarters.

4. In large bowl, toss together dough pieces and salsa. Add cooked meat mixture, 2 cups of the taco-cheese blend. Scrape mixture into baking dish. Sprinkle the remaining 1 cup taco-cheese blend over the top.

5. Bake at 375 degrees for 30 minutes. Sprinkle scallions evenly over the top. Bake an additional 5 minutes.

Fiesta Smothered Chicken

Fiesta Lime Smothered Chicken:
submitted by Kate


Layer the following:


Cooked Zattaran's Spanish rice
Patio grilled chicken, in bitesize pieces
Colby Monterray Jack Cheese
Bake 350 for about 20 min covered
SPrinkle with Tortilla strips and serve with Pico de Gallo.


p.s.  I added a little bit of Monterray Jack Cheese Dip (Tostito's brand)
 and some Pico de Gallo for extra punch!

Chili Corn Pie by Kristin

Chili Corn Pie




4 cup corn bread stuffing mix

1 can (14.5 oz) chicken broth

1 lb ground beef

1 medium onion, coarsely chopped

1 Tbs chili powder

1/4 tsp garlic powder

8 oz whole kernel corn

1 cup shredded cheddar cheese

1/4 cup salsa

sour cream



1. Lightly mix stuffing with broth; let stand 5 minutes to thicken. Set aside ½ C stuffing mixture. Press remaining stuffing mixture into greased 8"x8" glass baking dish. Bake at 350F for 15 minutes.



2. In medium skillet over med-high heat, cook beef, onion, chili powder, & garlic powder until beef is browned. Pour off fat. Add corn, cheese, remaining stuffing mixture, & salsa. Spoon into baked crust.



3. Bake 10 minutes, or until heated through. Serve w/sour cream

TexMex Lasagna

Tex Mex Lasagna (Ellen)


Ingredients

· 1 pound lean ground beef

· 1 cup frozen diced onion, red and green bell pepper, and celery

· 3 garlic cloves, minced

· 1 tablespoon chili powder

· 1 teaspoon salt-free chipotle seasoning blend

· 1 (24-oz.) jar mild salsa

· 1 (15-oz.) can dark red kidney beans, drained

· 1 (10-oz.) can enchilada sauce

· 1 (10-oz.) package frozen whole kernel corn, thawed

· 16 (6-inch) fajita-size corn tortillas

· 4 cups (16 oz.) shredded Mexican four-cheese blend

· Toppings: sour cream, chopped tomatoes

Preparation

1. Cook first 5 ingredients in a large nonstick skillet over medium-high heat, stirring often, 10 to 12 minutes or until vegetables are tender and beef crumbles and is no longer pink.

2. Stir in salsa and next 3 ingredients. Cook 5 to 10 minutes or until thoroughly heated.

3. Layer 1 cup beef mixture, 2 tortillas (overlapping edges), and 1/2 cup cheese in a lightly greased 7- x 5- x 1 1/2-inch baking dish. Repeat layers once. Repeat procedure with 3 additional 7- x 5- x 1 1/2-inch baking dishes. Cover dishes with nonstick aluminum foil.

4. Bake, covered, at 350° for 30 minutes; uncover and bake 5 more minutes or until bubbly. Let stand 10 minutes before serving. Serve with desired toppings.

Note: To use a lightly greased 13- x 9-inch baking dish, prepare recipe through Step 2. Omit 4 corn tortillas. Layer one-third beef mixture, 6 tortillas (overlapping edges), and 2 cups cheese. Repeat layers with one-third beef mixture, remaining 6 tortillas, remaining beef mixture, and ending with remaining 2 cups cheese. Bake, covered, at 350° for 40 minutes; uncover and bake 10 more minutes or until bubbly. Let stand 10 minutes before serving.

Weight Watcher's Tamale Casserole

submitted by Brooke
4 teaspoon canola oil

1 green peppar

2 red onions chopped

1 jalapeno pepper

1 pound of ground turkey

1 cup of frozen corn kernals

1 cup tomotoe sauce

3/4 tsp salt

1 tsp chili powder

2 cups of water

2/3 cup stone-ground cornmeal

1/3 cup shredded fat-free monterey jack cheese

Mexican Whole Wheat Calzones

Submitted by Kate

1 15 ounce can black beans, rinsed and drained

1 cup Mexican blend cheese

1/2 cup green enchilada sauce

1/2 cup jarred roasted red peppers, drained and chopped

1/2 cup frozen corn, thawed

whole wheat pizza dough

olive oil

1/4 cup parmesan cheese, grated

Serve with Salsa and Sour Cream

Preparation:

Preheat oven to 400 degrees. Line large baking sheet with foil. Lightly grease foil; set aside.

In a large bowl combine beans, cheese, enchilada sauce, peppers, and corn; set aside.

Unroll each pizza crust and cut each crust in half crosswise and lengthwise to make eight pieces. Divide bean mixture evenly onto half of each portion. Fold dough over to enclose filling; press edges to seal. Place on baking sheet. Cut slits in tops, brush lightly with oil and sprinkle with Parmesan cheese.

Bake in oven for 18 to 20 minutes or until browned. Serve with salsa and sour cream.

Cheese Tamale Pie

Submitted by Leigh
1 lb ground beef

1 onion chopped

1 bell pepper chopped

1/2 cup salsa

1 15.5 oz can pinto beans drained

1 14.5 oz can diced tomatoes, drained

1/2 tsp salt

2 cups cheddar cheese (divided)



1 1/3 cup self rising yellow cornmeal

1 cup milk

1 egg, lightly beaten



Preheat oven to 400. Cook first 3 ingred in skillet and drain. Add salsa, beans,

tomatoes, salt. Simmer 5 mns. Pour mixture into baking dish. Sprinkle with 1 cup

cheese.



Whisk cornmeal, milk, and egg and remaining cheese. Spread over beef mixture.

Bake 20 minutes.
To freeze: cool completely, cover with foil. To bake after freezing: Heat oven

to 350, remove foil and bake 1 hour. To bake thawed, reduce to 45 mins.

Salsa Chicken Casserole

"Layers of rice, chicken, cheese and a creamy salsa sauce bursting with sass."
submitted by Carrie

1 1/3 cups uncooked white rice

2 2/3 cups water

4 skinless, boneless chicken breast

halves

2 cups shredded Monterey Jack cheese

2 cups shredded Cheddar cheese 1 (10.75 ounce) can condensed cream

of chicken soup

1 (10.75 ounce) can condensed cream

of mushroom soup

1 onion, chopped

1 1/2 cups mild salsa

Directions:

1. Place rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.

2. Meanwhile, place chicken breast halves into a large saucepan, and fill the pan with water. Bring to a boil, and cook for 20 minutes, or until done. Remove chicken from water. When cool enough to handle, cut meat into bite-size pieces.

3. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

4. In a medium bowl, combine Monterey Jack and Cheddar cheeses. In a separate bowl, mix together cream of chicken soup, cream of mushroom soup, onion, and salsa. Layer 1/2 of the rice, 1/2 of the chicken, 1/2 of the soup and salsa mixture, and 1/2 of the cheese mixture in prepared dish. Repeat layers, ending with cheese.

5. Bake in preheated oven for about 40 minutes, or until bubbly.

Chicken Enchiladas

submitted by Brooke

2 tablespoons of olive oil

1 onion, green pepper, red pepper chopped

2 cups shredded chicken

4 oz cream cheese

10 oz enchilada sauce (GREEN was used)

8 tortillas

2 cups of Monterrey jack and sharp cheddar cheese



Saute veggies in olive oil for 10 minutes add chicken and cream cheese.

Heat enchilada sauce in pan and dip tortilla in sauce and fill will mixture. Roll and place seam side down in a greased 9x13 pan.

Sprinkle cheese and extra sauce over enchiladas.

Bake 30 minutes at 350 degrees.

Top with Salsa and sour cream if desired.