21 Comforting Mexican Casserole Recipes

You know those nights when the weather’s turned cold, or you’ve had a long week, and all you really want is something warm and cheesy and satisfying—the kind of dinner that feels like a hug on a plate? I’ve been there more times than I can count. And over the years, I’ve learned that Mexican casseroles are some of the best comfort foods out there.

They’re layered with flavor, packed with ingredients you probably already have, and best of all—they feed a crowd with minimal fuss. Most of these come together in one dish, meaning dinner’s ready and cleanup is done.

The best part? Casseroles are forgiving. You can swap ingredients based on what’s in your fridge, make them ahead, and they’re always crowd-pleasers. Whether you need something for a busy weeknight, a potluck, or just because you want leftovers for lunch tomorrow, these 21 comforting Mexican casseroles deliver every time.

1. Classic Mexican Enchilada Casserole

All the flavor of enchiladas without the rolling. Layers of corn tortillas, seasoned ground beef, beans, and cheese, baked in enchilada sauce until bubbly.

Recipe Metadata:

Time to Make: 45 minutes

Servings: 6

Ingredients:

1. 1½ lbs ground beef
2. 1 onion, diced
3. 2 cloves garlic, minced
4. 1 (10-ounce) can red enchilada sauce
5. 1 (15-ounce) can black beans, drained and rinsed
6. 1 cup corn kernels
7. 1 teaspoon ground cumin
8. 1 teaspoon chili powder
9. Salt and pepper to taste
10. 12 corn tortillas, cut into quarters
11. 2 cups shredded Mexican cheese blend
12. Toppings: sour cream, chopped cilantro, diced avocado

Recipe Steps:

1. Preheat oven to 375°F.
2. In a skillet, cook ground beef over medium-high heat until browned, breaking it up. Drain excess fat.
3. Add onion and cook until soft, about 3 minutes. Add garlic and cook for 1 minute.
4. Stir in enchilada sauce, black beans, corn, cumin, chili powder, salt, and pepper. Simmer for 5 minutes.
5. In a 9×13 baking dish, layer one-third of the tortilla pieces, then one-third of the beef mixture, and one-third of the cheese. Repeat layers twice.
6. Cover with foil and bake for 20 minutes. Uncover and bake for 10 more minutes until bubbly.
7. Let rest for 5 minutes, then serve with toppings.

2. King Ranch Chicken Casserole

A Texas classic that’s popular in Mexican-American cuisine. Layers of chicken, tortillas, cream of mushroom soup, and tomatoes, topped with cheese.

Recipe Metadata:

Time to Make: 50 minutes

Servings: 6

Ingredients:

1. 4 cups cooked, shredded chicken
2. 1 tablespoon olive oil
3. 1 onion, diced
4. 1 bell pepper, diced
5. 1 (10-ounce) can diced tomatoes with green chiles
6. 1 (10-ounce) can cream of mushroom soup
7. 1 (10-ounce) can cream of chicken soup
8. 1 cup chicken broth
9. 1 teaspoon chili powder
10. 1 teaspoon ground cumin
11. 12 corn tortillas, cut into quarters
12. 2 cups shredded cheddar or Mexican cheese blend

Recipe Steps:

1. Preheat oven to 350°F.
2. In a skillet, heat olive oil over medium heat. Add onion and bell pepper, cook until soft, about 3 minutes.
3. In a large bowl, combine cooked vegetables, shredded chicken, diced tomatoes, cream of mushroom soup, cream of chicken soup, broth, chili powder, and cumin. Mix well.
4. In a 9×13 baking dish, layer one-third of the tortilla pieces, then one-third of the chicken mixture, and one-third of the cheese. Repeat layers twice.
5. Bake for 30-35 minutes until bubbly and golden on top.
6. Let rest for 5 minutes before serving.

3. Mexican Lasagna

A fusion of Italian and Mexican flavors. Layers of flour tortillas, seasoned ground beef, beans, corn, and plenty of cheese.

Recipe Metadata:

Time to Make: 50 minutes

Servings: 6

Ingredients:

1. 1½ lbs ground beef
2. 1 onion, diced
3. 2 cloves garlic, minced
4. 1 (15-ounce) can black beans, drained and rinsed
5. 1 cup corn kernels
6. 1 (10-ounce) can diced tomatoes with green chiles
7. 1 (4-ounce) can green chiles
8. 1 tablespoon chili powder
9. 1 teaspoon ground cumin
10. Salt and pepper to taste
11. 6 large flour tortillas
12. 2 cups shredded Mexican cheese blend
13. 1 cup salsa
14. Toppings: sour cream, chopped cilantro

Recipe Steps:

1. Preheat oven to 375°F.
2. In a skillet, cook ground beef over medium-high heat until browned, breaking it up. Drain excess fat.
3. Add onion and cook until soft, about 3 minutes. Add garlic and cook for 1 minute.
4. Stir in black beans, corn, diced tomatoes, green chiles, chili powder, cumin, salt, and pepper. Simmer for 5 minutes.
5. Spread ½ cup salsa in the bottom of a 9×13 baking dish.
6. Place two tortillas over the salsa, overlapping as needed. Top with one-third of the beef mixture and one-third of the cheese. Repeat layers twice, ending with cheese.
7. Cover with foil and bake for 25 minutes. Uncover and bake for 10 more minutes.
8. Let rest for 5 minutes, then serve with sour cream and cilantro.

4. Tamale Pie

All the flavors of tamales in an easy casserole. A cornbread topping covers a savory filling of beef, beans, and corn.

Recipe Metadata:

Time to Make: 45 minutes

Servings: 6

Ingredients:

1. 1½ lbs ground beef
2. 1 onion, diced
3. 1 bell pepper, diced
4. 2 cloves garlic, minced
5. 1 (15-ounce) can diced tomatoes
6. 1 (15-ounce) can black beans, drained and rinsed
7. 1 cup corn kernels
8. 1 tablespoon chili powder
9. 1 teaspoon ground cumin
10. 1 teaspoon smoked paprika
11. Salt and pepper to taste
12. For cornbread topping: 1 box cornbread mix (plus ingredients called for on box)
13. 1 cup shredded cheese

Recipe Steps:

1. Preheat oven to 400°F.
2. In a large oven-safe skillet, cook ground beef over medium-high heat until browned, breaking it up. Drain excess fat.
3. Add onion and bell pepper, cook until soft, about 3 minutes. Add garlic and cook for 1 minute.
4. Stir in diced tomatoes, black beans, corn, chili powder, cumin, paprika, salt, and pepper. Simmer for 5 minutes.
5. Prepare cornbread batter according to package directions. Stir in half the cheese.
6. Spread cornbread batter over the beef mixture. Sprinkle with remaining cheese.
7. Transfer skillet to oven and bake for 20-25 minutes until cornbread is golden and cooked through.
8. Let rest for 5 minutes before serving.

5. Cheesy Chicken and Rice Casserole

A creamy, comforting casserole with chicken, rice, black beans, corn, and plenty of cheese. It’s a complete meal in one dish.

Recipe Metadata:

Time to Make: 1 hour

Servings: 6

Ingredients:

1. 1½ lbs boneless, skinless chicken breasts, cut into bite-sized pieces
2. 2 tablespoons olive oil
3. 1 onion, diced
4. 1 bell pepper, diced
5. 2 cloves garlic, minced
6. 1 cup long-grain white rice
7. 1 (10-ounce) can diced tomatoes with green chiles
8. 1½ cups chicken broth
9. 1 (15-ounce) can black beans, drained and rinsed
10. 1 cup corn kernels
11. 1 teaspoon chili powder
12. 1 teaspoon ground cumin
13. Salt and pepper to taste
14. 1½ cups shredded cheese

Recipe Steps:

1. Preheat oven to 375°F.
2. Season chicken with salt and pepper. In a large oven-safe skillet, heat olive oil over medium-high heat. Add chicken and cook until browned, about 5-7 minutes. Remove and set aside.
3. In the same skillet, add onion and bell pepper. Cook until soft, about 3 minutes. Add garlic and cook for 1 minute.
4. Stir in rice, chili powder, and cumin. Cook for 2 minutes.
5. Add diced tomatoes, broth, black beans, and corn. Bring to a boil.
6. Stir in browned chicken. Cover and bake for 25 minutes.
7. Uncover, sprinkle with cheese, and bake for 10 more minutes until cheese is melted and rice is tender.
8. Let rest for 5 minutes before serving.

6. Green Chile Chicken Enchilada Casserole

A tangy, flavorful twist on enchilada casserole using green enchilada sauce and plenty of cheese.

Recipe Metadata:

Time to Make: 45 minutes

Servings: 6

Ingredients:

1. 4 cups cooked, shredded chicken
2. 1 tablespoon olive oil
3. 1 onion, diced
4. 2 cloves garlic, minced
5. 2 (10-ounce) cans green enchilada sauce
6. 1 (4-ounce) can diced green chiles
7. 12 corn tortillas, cut into quarters
8. 2 cups shredded Monterey Jack cheese
9. 1 cup sour cream
10. Toppings: chopped cilantro, diced avocado

Recipe Steps:

1. Preheat oven to 375°F.
2. In a skillet, heat olive oil over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic and cook for 1 minute.
3. In a bowl, combine shredded chicken, cooked onion and garlic, ½ cup enchilada sauce, and green chiles.
4. Spread ½ cup enchilada sauce in a 9×13 baking dish.
5. Layer one-third of the tortilla pieces, then one-third of the chicken mixture, and one-third of the cheese. Repeat layers twice, ending with cheese.
6. Cover with foil and bake for 25 minutes. Uncover and bake for 10 more minutes.
7. Let rest for 5 minutes, then dollop with sour cream and sprinkle with cilantro and avocado.

7. Mexican Breakfast Casserole

Perfect for brunch or dinner. Layers of tortillas, chorizo, eggs, and cheese, baked until puffy and golden.

Recipe Metadata:

Time to Make: 50 minutes

Servings: 8

Ingredients:

1. 1 lb Mexican chorizo, casings removed
2. 1 onion, diced
3. 1 bell pepper, diced
4. 6 corn tortillas, cut into strips
5. 8 large eggs
6. 1 cup milk
7. 1 teaspoon chili powder
8. ½ teaspoon cumin
9. Salt and pepper to taste
10. 2 cups shredded cheese
11. Toppings: salsa, sour cream, avocado, cilantro

Recipe Steps:

1. Preheat oven to 350°F. Grease a 9×13 baking dish.
2. In a skillet, cook chorizo over medium heat until browned and cooked through, breaking it up. Remove with a slotted spoon and set aside, leaving some fat in the skillet.
3. Add onion and bell pepper to the skillet and cook until soft, about 3 minutes.
4. Arrange tortilla strips in the bottom of the baking dish. Top with chorizo and vegetables.
5. In a bowl, whisk eggs, milk, chili powder, cumin, salt, and pepper. Pour over the casserole.
6. Sprinkle with cheese. Cover with foil and bake for 30 minutes.
7. Uncover and bake for 10-15 more minutes until eggs are set and top is golden.
8. Let rest for 5 minutes, then serve with toppings.

8. Beef and Bean Taco Casserole

Layers of tortilla chips, seasoned beef, beans, and cheese, baked until hot and bubbly. Like nachos, but in casserole form.

Recipe Metadata:

Time to Make: 35 minutes

Servings: 6

Ingredients:

1. 1½ lbs ground beef
2. 1 onion, diced
3. 2 cloves garlic, minced
4. 1 packet taco seasoning
5. 1 (15-ounce) can refried beans
6. 1 (10-ounce) can diced tomatoes with green chiles
7. 1 large bag tortilla chips
8. 2 cups shredded cheese
9. Toppings: shredded lettuce, diced tomatoes, sour cream, salsa, jalapeños, cilantro

Recipe Steps:

1. Preheat oven to 375°F.
2. In a skillet, cook ground beef over medium-high heat until browned, breaking it up. Drain excess fat.
3. Add onion and cook until soft, about 3 minutes. Add garlic and cook for 1 minute.
4. Stir in taco seasoning, refried beans, and diced tomatoes. Simmer for 5 minutes.
5. In a 9×13 baking dish, layer half the tortilla chips, then half the beef mixture, and half the cheese. Repeat layers.
6. Bake for 15-20 minutes until cheese is melted and bubbly.
7. Top with lettuce, tomatoes, sour cream, salsa, jalapeños, and cilantro. Serve immediately.

9. Chicken Enchilada Rice Casserole

A creamy, comforting casserole that combines chicken, rice, and all the flavors of enchiladas in one dish.

Recipe Metadata:

Time to Make: 50 minutes

Servings: 6

Ingredients:

1. 1½ lbs boneless, skinless chicken breasts, cut into bite-sized pieces
2. 2 tablespoons olive oil
3. 1 onion, diced
4. 1 bell pepper, diced
5. 2 cloves garlic, minced
6. 1 cup long-grain white rice
7. 1 (10-ounce) can red enchilada sauce
8. 1½ cups chicken broth
9. 1 (15-ounce) can black beans, drained and rinsed
10. 1 cup corn kernels
11. 1 teaspoon chili powder
12. 1 teaspoon cumin
13. 2 cups shredded cheese
14. Toppings: sour cream, cilantro, avocado

Recipe Steps:

1. Preheat oven to 375°F.
2. Season chicken with salt and pepper. In a large oven-safe skillet, heat olive oil over medium-high heat. Add chicken and cook until browned, about 5-7 minutes. Remove and set aside.
3. In the same skillet, add onion and bell pepper. Cook until soft, about 3 minutes. Add garlic and cook for 1 minute.
4. Stir in rice, chili powder, and cumin. Cook for 2 minutes.
5. Add enchilada sauce, broth, black beans, and corn. Bring to a boil.
6. Stir in browned chicken. Cover and bake for 25 minutes.
7. Uncover, sprinkle with cheese, and bake for 10 more minutes.
8. Let rest for 5 minutes, then serve with toppings.

10. Mexican Street Corn Casserole (Esquites Casserole)

All the flavor of Mexican street corn in a creamy, cheesy casserole. Perfect as a side dish or vegetarian main.

Recipe Metadata:

Time to Make: 35 minutes

Servings: 6

Ingredients:

1. 6 cups corn kernels (fresh or frozen, thawed)
2. 2 tablespoons butter
3. ½ cup mayonnaise
4. ½ cup sour cream
5. 1 cup crumbled cotija cheese, divided
6. 1 teaspoon chili powder
7. ½ teaspoon smoked paprika
8. ¼ cup chopped cilantro
9. 2 cloves garlic, minced
10. Juice of 1 lime
11. Salt and pepper to taste
12. ½ cup shredded Monterey Jack cheese

Recipe Steps:

1. Preheat oven to 375°F.
2. In a large skillet, melt butter over medium-high heat. Add corn and cook until lightly charred, about 5-7 minutes.
3. In a large bowl, combine mayonnaise, sour cream, ½ cup cotija cheese, chili powder, smoked paprika, cilantro, garlic, lime juice, salt, and pepper.
4. Stir in charred corn. Transfer to a greased 9×9 baking dish.
5. Top with Monterey Jack cheese and remaining cotija cheese.
6. Bake for 20-25 minutes until hot and bubbly.
7. Garnish with extra cilantro and serve warm.

11. Picadillo Casserole

A comforting casserole version of classic Mexican picadillo—ground beef with potatoes, carrots, and a light tomato broth, topped with cheese.

Recipe Metadata:

Time to Make: 50 minutes

Servings: 6

Ingredients:

1. 1½ lbs ground beef
2. 1 tablespoon olive oil
3. 1 onion, diced
4. 2 cloves garlic, minced
5. 2 potatoes, peeled and diced small
6. 2 carrots, diced small
7. 1 (14-ounce) can diced tomatoes
8. ½ cup beef broth
9. 1 teaspoon cumin
10. ½ teaspoon cinnamon
11. Salt and pepper to taste
12. ¼ cup raisins (optional)
13. ¼ cup sliced almonds (optional)
14. 1½ cups shredded cheese
15. For serving: rice, warm tortillas

Recipe Steps:

1. Preheat oven to 375°F.
2. In a large oven-safe skillet, cook ground beef over medium-high heat until browned, breaking it up. Drain excess fat and set beef aside.
3. In the same skillet, heat olive oil. Add onion and cook until soft, about 3 minutes. Add garlic and cook for 1 minute.
4. Add potatoes and carrots, cook for 5 minutes.
5. Stir in diced tomatoes, broth, cumin, cinnamon, and salt. Bring to a simmer, cover, and cook for 10 minutes until vegetables are tender.
6. Return beef to skillet, add raisins and almonds if using. Stir to combine.
7. Sprinkle with cheese. Transfer skillet to oven and bake for 15-20 minutes until cheese is melted and bubbly.
8. Serve with rice and warm tortillas.

12. Chicken and Green Chile Casserole

A simple, creamy casserole with chicken, green chiles, and plenty of cheese. It’s comfort food at its finest.

Recipe Metadata:

Time to Make: 40 minutes

Servings: 6

Ingredients:

1. 4 cups cooked, shredded chicken
2. 2 (4-ounce) cans diced green chiles
3. 1 (10-ounce) can cream of chicken soup
4. 1 cup sour cream
5. ½ cup chicken broth
6. 1 teaspoon garlic powder
7. 1 teaspoon onion powder
8. Salt and pepper to taste
9. 12 corn tortillas, cut into quarters
10. 2 cups shredded Monterey Jack cheese
11. Toppings: chopped cilantro, diced tomatoes

Recipe Steps:

1. Preheat oven to 350°F.
2. In a large bowl, combine shredded chicken, green chiles, cream of chicken soup, sour cream, broth, garlic powder, onion powder, salt, and pepper.
3. In a greased 9×13 baking dish, layer one-third of the tortilla pieces, then one-third of the chicken mixture, and one-third of the cheese. Repeat layers twice.
4. Cover with foil and bake for 25 minutes. Uncover and bake for 10 more minutes until bubbly.
5. Let rest for 5 minutes, then serve with cilantro and tomatoes.

13. Mexican Zucchini and Ground Beef Casserole

A lighter casserole packed with zucchini, ground beef, and tomatoes, topped with cheese. Perfect for summer when zucchini is abundant.

Recipe Metadata:

Time to Make: 45 minutes

Servings: 6

Ingredients:

1. 1½ lbs ground beef
2. 1 onion, diced
3. 2 cloves garlic, minced
4. 4 medium zucchini, sliced into rounds
5. 1 (14-ounce) can diced tomatoes
6. 1 (4-ounce) can diced green chiles
7. 1 teaspoon chili powder
8. 1 teaspoon cumin
9. Salt and pepper to taste
10. 2 cups shredded cheese
11. ¼ cup chopped cilantro

Recipe Steps:

1. Preheat oven to 375°F.
2. In a large skillet, cook ground beef over medium-high heat until browned, breaking it up. Drain excess fat.
3. Add onion and cook until soft, about 3 minutes. Add garlic and cook for 1 minute.
4. Add zucchini and cook for 3-4 minutes until slightly softened.
5. Stir in diced tomatoes, green chiles, chili powder, cumin, salt, and pepper. Simmer for 5 minutes.
6. Transfer mixture to a greased 9×13 baking dish. Sprinkle with cheese.
7. Bake for 20-25 minutes until bubbly and cheese is melted.
8. Garnish with cilantro and serve.

14. Mexican Rice Casserole with Ground Turkey

A healthier twist using ground turkey and brown rice. It’s still cheesy, comforting, and packed with flavor.

Recipe Metadata:

Time to Make: 50 minutes

Servings: 6

Ingredients:

1. 1½ lbs ground turkey
2. 1 tablespoon olive oil
3. 1 onion, diced
4. 1 bell pepper, diced
5. 2 cloves garlic, minced
6. 1 cup brown rice
7. 1 (14-ounce) can diced tomatoes
8. 1½ cups chicken broth
9. 1 (15-ounce) can black beans, drained and rinsed
10. 1 cup corn kernels
11. 1 tablespoon chili powder
12. 1 teaspoon cumin
13. 1 teaspoon smoked paprika
14. Salt and pepper to taste
15. 1½ cups shredded cheese
16. Toppings: sour cream, cilantro, avocado

Recipe Steps:

1. Preheat oven to 375°F.
2. In a large oven-safe skillet, cook ground turkey over medium-high heat until browned, breaking it up. Remove and set aside.
3. In the same skillet, heat olive oil. Add onion and bell pepper, cook until soft, about 3 minutes. Add garlic and cook for 1 minute.
4. Stir in brown rice, chili powder, cumin, and paprika. Cook for 2 minutes.
5. Add diced tomatoes, broth, black beans, and corn. Bring to a boil.
6. Stir in browned turkey. Cover and bake for 35-40 minutes until rice is tender.
7. Uncover, sprinkle with cheese, and bake for 10 more minutes.
8. Let rest for 5 minutes, then serve with toppings.

15. Chile Relleno Casserole

All the flavor of chiles rellenos without the frying. Layers of roasted poblano peppers, cheese, and a light egg batter.

Recipe Metadata:

Time to Make: 1 hour

Servings: 6

Ingredients:

1. 4 large poblano peppers, roasted, peeled, and seeded
2. 2 cups shredded Monterey Jack cheese
3. 1 lb ground beef or turkey (optional)
4. 4 eggs, separated
5. ¼ cup all-purpose flour
6. ¼ teaspoon cream of tartar
7. 1 cup evaporated milk
8. 1 cup enchilada sauce or salsa verde
9. Salt to taste

Recipe Steps:

1. Preheat oven to 350°F. Grease an 8×8 baking dish.
2. If using ground beef, cook in a skillet until browned, season with salt, and drain.
3. Lay roasted poblanos flat. Place some cheese and cooked beef if using on each, then roll or fold to enclose. Place in baking dish.
4. In a large bowl, beat egg whites with cream of tartar until stiff peaks form.
5. In another bowl, beat egg yolks with flour until smooth. Stir in evaporated milk and salt. Gently fold yolks into whites.
6. Pour egg mixture over the chiles, spreading evenly.
7. Bake for 25-30 minutes until puffed and golden.
8. While casserole bakes, warm enchilada sauce. Serve casserole with sauce spooned over the top.

16. Mexican Chicken and Potato Casserole

Hearty and comforting, with layers of potatoes, chicken, and a creamy green chile sauce, topped with cheese.

Recipe Metadata:

Time to Make: 1 hour 15 minutes

Servings: 6

Ingredients:

1. 4 cups cooked, shredded chicken
2. 4 large potatoes, thinly sliced
3. 1 onion, thinly sliced
4. 2 tablespoons olive oil
5. For sauce: 2 tablespoons butter
6. 2 tablespoons flour
7. 2 cups chicken broth
8. 1 cup sour cream
9. 1 (4-ounce) can diced green chiles
10. 1 teaspoon cumin
11. 1 teaspoon garlic powder
12. Salt and pepper to taste
13. 2 cups shredded cheese

Recipe Steps:

1. Preheat oven to 375°F. Grease a 9×13 baking dish.
2. In a skillet, heat olive oil over medium heat. Add potato slices and cook until slightly softened, about 5 minutes. Set aside.
3. Make sauce: In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in broth and cook until thickened. Remove from heat and stir in sour cream, green chiles, cumin, garlic powder, salt, and pepper.
4. In the baking dish, layer half the potatoes, half the chicken, half the onion, and half the sauce. Sprinkle with half the cheese. Repeat layers.
5. Cover with foil and bake for 30 minutes. Uncover and bake for 15-20 minutes until potatoes are tender and top is golden.
6. Let rest for 10 minutes before serving.

17. Taco Casserole with Crushed Tortilla Chips

A quick, kid-friendly casserole with layers of seasoned beef, beans, and crushed tortilla chips, topped with cheese.

Recipe Metadata:

Time to Make: 30 minutes

Servings: 6

Ingredients:

1. 1½ lbs ground beef
2. 1 onion, diced
3. 2 cloves garlic, minced
4. 1 packet taco seasoning
5. 1 (15-ounce) can black beans, drained and rinsed
6. 1 (10-ounce) can diced tomatoes with green chiles
7. 2 cups crushed tortilla chips
8. 2 cups shredded cheese
9. Toppings: shredded lettuce, diced tomatoes, sour cream, salsa

Recipe Steps:

1. Preheat oven to 375°F.
2. In a skillet, cook ground beef over medium-high heat until browned, breaking it up. Drain excess fat.
3. Add onion and cook until soft, about 3 minutes. Add garlic and cook for 1 minute.
4. Stir in taco seasoning, black beans, and diced tomatoes. Simmer for 5 minutes.
5. In a greased 9×13 baking dish, layer half the crushed chips, then half the beef mixture, and half the cheese. Repeat layers.
6. Bake for 15-20 minutes until cheese is melted and bubbly.
7. Serve with lettuce, tomatoes, sour cream, and salsa.

18. Calabacitas Casserole (Mexican Zucchini and Corn)

A vegetarian casserole with zucchini, corn, and green chiles in a creamy sauce, topped with cheese.

Recipe Metadata:

Time to Make: 40 minutes

Servings: 6

Ingredients:

1. 2 tablespoons olive oil
2. 1 onion, diced
3. 2 cloves garlic, minced
4. 4 medium zucchini, diced
5. 2 cups corn kernels
6. 1 (4-ounce) can diced green chiles
7. 1 teaspoon cumin
8. 1 teaspoon chili powder
9. Salt and pepper to taste
10. 1 cup sour cream
11. ½ cup heavy cream or milk
12. 2 cups shredded Monterey Jack or Chihuahua cheese
13. Toppings: chopped cilantro

Recipe Steps:

1. Preheat oven to 375°F.
2. In a large skillet, heat olive oil over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic and cook for 1 minute.
3. Add zucchini and cook for 5 minutes until slightly softened. Add corn, green chiles, cumin, chili powder, salt, and pepper. Cook for 2 more minutes.
4. In a small bowl, combine sour cream and cream.
5. Spread half the vegetable mixture in a greased 9×9 baking dish. Top with half the sour cream mixture and half the cheese. Repeat layers.
6. Bake for 20-25 minutes until hot and bubbly.
7. Garnish with cilantro and serve.

19. Mexican Chicken and Rice Casserole with Olives

A flavorful casserole with chicken, rice, tomatoes, and green olives for a briny pop of flavor.

Recipe Metadata:

Time to Make: 1 hour

Servings: 6

Ingredients:

1. 1½ lbs boneless, skinless chicken breasts, cut into bite-sized pieces
2. 2 tablespoons olive oil
3. 1 onion, diced
4. 1 bell pepper, diced
5. 2 cloves garlic, minced
6. 1 cup long-grain white rice
7. 1 (14-ounce) can diced tomatoes
8. 1½ cups chicken broth
9. 1 cup sliced green olives with pimientos
10. 1 teaspoon chili powder
11. 1 teaspoon cumin
12. Salt and pepper to taste
13. 1½ cups shredded cheese

Recipe Steps:

1. Preheat oven to 375°F.
2. Season chicken with salt and pepper. In a large oven-safe skillet, heat olive oil over medium-high heat. Add chicken and cook until browned, about 5-7 minutes. Remove and set aside.
3. In the same skillet, add onion and bell pepper. Cook until soft, about 3 minutes. Add garlic and cook for 1 minute.
4. Stir in rice, chili powder, and cumin. Cook for 2 minutes.
5. Add diced tomatoes, broth, and olives. Bring to a boil.
6. Stir in browned chicken. Cover and bake for 25 minutes.
7. Uncover, sprinkle with cheese, and bake for 10 more minutes.
8. Let rest for 5 minutes before serving.

20. Beefy Mexican Cornbread Casserole

A hearty casserole with a layer of seasoned ground beef and beans, topped with a cheesy cornbread layer.

Recipe Metadata:

Time to Make: 50 minutes

Servings: 6

Ingredients:

1. 1½ lbs ground beef
2. 1 onion, diced
3. 1 bell pepper, diced
4. 2 cloves garlic, minced
5. 1 (15-ounce) can diced tomatoes
6. 1 (15-ounce) can kidney beans or black beans, drained and rinsed
7. 1 cup corn kernels
8. 1 tablespoon chili powder
9. 1 teaspoon cumin
10. Salt and pepper to taste
11. For cornbread topping: 1 box cornbread mix
12. 1 (4-ounce) can diced green chiles
13. ½ cup shredded cheese
14. ¼ cup chopped cilantro

Recipe Steps:

1. Preheat oven to 400°F.
2. In a large oven-safe skillet, cook ground beef over medium-high heat until browned, breaking it up. Drain excess fat.
3. Add onion and bell pepper, cook until soft, about 3 minutes. Add garlic and cook for 1 minute.
4. Stir in diced tomatoes, beans, corn, chili powder, cumin, salt, and pepper. Simmer for 5 minutes.
5. Prepare cornbread batter according to package directions. Stir in green chiles, cheese, and cilantro.
6. Spread cornbread batter over the beef mixture.
7. Transfer skillet to oven and bake for 20-25 minutes until cornbread is golden and cooked through.
8. Let rest for 5 minutes before serving.

21. Mexican Breakfast Enchilada Casserole

A hearty breakfast casserole with eggs, chorizo, black beans, and enchilada sauce, layered with tortillas and cheese.

Recipe Metadata:

Time to Make: 50 minutes

Servings: 8

Ingredients:

1. 1 lb Mexican chorizo, casings removed
2. 1 onion, diced
3. 1 bell pepper, diced
4. 8 large eggs
5. ¼ cup milk
6. Salt and pepper to taste
7. 1 (10-ounce) can red or green enchilada sauce
8. 12 corn tortillas, cut into quarters
9. 2 cups shredded cheese
10. 1 (15-ounce) can black beans, drained and rinsed
11. Toppings: sour cream, avocado, cilantro, salsa

Recipe Steps:

1. Preheat oven to 375°F. Grease a 9×13 baking dish.
2. In a skillet, cook chorizo over medium heat until browned and cooked through, breaking it up. Remove with a slotted spoon and set aside, leaving some fat in the skillet.
3. Add onion and bell pepper to the skillet and cook until soft, about 3 minutes.
4. In a bowl, whisk eggs with milk, salt, and pepper.
5. Spread ¼ cup enchilada sauce in the bottom of the baking dish.
6. Layer one-third of the tortilla pieces, then one-third of the chorizo, one-third of the vegetables, one-third of the black beans, and one-third of the cheese. Repeat layers twice.
7. Pour enchilada sauce over the top. Pour egg mixture evenly over the casserole.
8. Cover with foil and bake for 30 minutes. Uncover and bake for 10-15 more minutes until eggs are set and top is golden.
9. Let rest for 5 minutes, then serve with toppings.