mexican casserole

This Dorito casserole is layers of crushed Dorito tortilla chips, ground beef, salsa and cheese, all baked together to golden brown perfection. An easy dinner option that the whole family will love!

Dorito Casserole

olive oil

beef (I use 90% lean)

onion (finely diced)

taco seasoning

salsa

sour cream

shredded cheese (I used cheddar and Monterey Jack)

Dorito chips (I used nacho cheese flavor)

tomatoes (diced)

onions

cooking spray

sour cream, cilantro and other taco toppings

Preheat the oven to 375 degrees F. Coat a 2-3 quart baking dish with cooking spray.

Heat the olive oil in a large pan over medium high heat. Add the beef and cook for 4-5 minutes or until just browned, breaking up the meat with a spatula.

Add the onion and cook for an additional 3-4 minutes or until onion is translucent.

Stir in the taco seasoning and red salsa. Simmer for 3-4 minutes.

Remove the pan from the heat and stir in the sour cream.

Lightly crush the Doritos. Spread 1/3 of the chips over the bottom of the prepared pan. Place 1/2 of the meat mixture on top of the chips, then add 1/3 of the cheese in an even layer.

Repeat the process with another 1/3 of the chips, the rest of the meat, and 1/3 of the cheese.&nbsp;

Add the remaining chips, then the final layer of cheese. Cover the baking dish with foil.

Bake for 30 minutes. Uncover and bake for an additional 10-15 minutes or until cheese is melted and starting to brown.

Sprinkle the tomatoes and green onions over the casserole, then serve. Top with additional taco flavorings such as sour cream, olives, etc. if desired.

Your family will love this easy Mexican casserole. Taco Lasagna has all of your favorite taco ingredients and is ready in under an hour.

Taco Lasagna

beef

poblano pepper ((seeded and diced))

onion

water

black beans

Mexican diced tomatoes (undrained (2 cans, 14.5 ounces each) (Rotel Mexican))

flour tortillas ((8 inches))

refried beans ((1 can))

Mexican cheese blend

Preheat the oven to 350 degrees Fahrenheit. Spray a 9x13 baking pan with cooking spray.

In a large skillet, cook the beef, pepper and onion over medium heat until meat is no longer pink. Drain off any fat.

Add water and taco seasoning packets. Bring to a boil. Reduce heat and then simmer, uncovered, for 2 minutes.

Stir in black beans and tomatoes (with juice). Simmer, uncovered, for 10 minutes.

Place 2 tortillas in the bottom of a greased 13x9-in. baking dish. Break a third tortilla and piece it together in any holes to make as much of a complete layer of tortillas as possible.

Spread with half of the refried beans and half of the beef mixture.

Sprinkle with 1 cup cheese.

Repeat layers (3 tortillas, remaining beans, remaining beef, 1 cup of cheese).

Top with remaining tortillas and 2 cups cheese.

Cover with foil and bake at 350° for 25-30 minutes or until heated through and cheese is melted.

Serve with sour cream and fresh pico de gallo.

https://www.youtube.com/watch?v=y0V8XS0_6N4

How to Make TACO LASAGNA  I Tastes of Lizzy T
__________­↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓↓ ______________
A new way to serve up tacos…layered taco lasagna. This easy Mexican casserole is full of beef, beans, tomatoes and flour tortillas.

A new way to serve up tacos…layered taco lasagna. This easy Mexican casserole is full of beef, beans, tomatoes and flour tortillas.
I have one child (he’ll remain nameless 🙂 ) who strongly dislikes homemade lasagna. In fact, he doesn’t care for any Italian casseroles. Some days I’m not sure how he’s my son.
It’s not lasagna in general, because he devours this taco lasagna with flour tortillas. Mexican dinners generally bring smiles around the table, and this cheesy taco lasagna recipe with Rotel tomatoes is no different!
You can bring smiles to your family by making this casserole. Dinner is served in about an hour!

PRINTABLE RECIPE: https://www.tastesoflizzyt.com/taco-lasagna/

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At Tastes of Lizzy T, our mission is to revive the thrill of preparing and sharing food with family and good friends. In our drive through culture, we are losing the joy of preparing your own meals. We’re about creating healthy, heartfelt comforting food. Starting as a mother and daughter school project, Tastes of Lizzy T is now an international blog where we share our life journey of a family that loves to cook, serve, and eat fresh, traditional, and wholesome food. We’re reviving old memories and creating new, one recipes at a time.


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How to Make TACO LASAGNA {Recipe Video}

This Quesadilla Casserole is an easy Mexican casserole recipe that includes layers of tortillas, ground beef, black beans, corn and cheese, all made into a perfect quesadilla bake.  A quick and simple meal that the whole family will love!

Quesadilla Casserole

tomato sauce

can diced tomatoes (don’t drain)

black beans (or pinto beans) (drained)

can of whole kernel corn (drained)

chopped green chiles (don’t drain)

chili powder

cumin

red pepper flakes

8 inch flour tortillas

cheddar cheese

Preheat oven to 350 degrees.

Brown beef and onion in large skillet on medium-high heat, drain.  Add tomato sauce, diced tomatoes, beans, corn and green chiles to skillet.  Mix well.

Add chili powder, cumin and red pepper flakes to skillet.  Continue mixing.

Bring to a boil and then simmer for 5 minutes on low heat.

Spread ½ cup of the beef mixture in a 13x9 baking dish.  Add 2 tortillas on top, overlapping them in the middle.

Add ½ of the remaining beef mixture on top of the tortillas.  Add ½ cup cheese on top of ground beef.  Repeat again with tortillas, beef mixture and cheese.

Bake for 20 minutes.  Let stand for 10 minutes before serving.

Our Keto Chicken Enchilada Casserole is a deliciously cheesy, one pot meal to feed the whole family. It’s quick and easy to throw together.

Keto Chicken Enchilada Casserole

Keto Enchilada Sauce

Sour Cream

Garlic Powder

Onion Powder

Salt

Pepper

Chicken (cooked and shredded)

½ Red Pepper (seeded and diced)

Raw Cauliflower Rice

Cheddar Cheese (shredded)

Black Olives (sliced)

Cilantro (chopped)

Preheat your oven to 175C/350F.

In a large mixing bowl, add the enchilada sauce, sour cream, garlic powder, onion powder, salt, and pepper. Whisk together.

Add the shredded chicken and peppers, reserving 1 tablespoon for garnish, and mix well.

Add the cauliflower rice to the base of your casserole dish and spread evenly.

Spoon over the chicken mixture and smooth out.

Sprinkle over the cheddar cheese.

Bake for 25-30 minutes, until the cheese is golden brown.

Serve sprinkled with the reserved peppers, olives, and cilantro. Enjoy!

This 30 minute casserole is full of veggies, beans and lean ground chicken (or turkey)! &nbsp;

Healthy Mexican Casserole

chicken if you can find it)

poblano pepper,

red pepper, chopped

onion, chopped

salt

can fat free refried beans

ground pepper

corn (fresh, frozen or canned)

grated cheese

Preheat oven to 375 degrees. &nbsp;In large skillet heat olive oil. &nbsp;Brown ground chicken, breaking up into small pieces as you go along. &nbsp;Drain any excess liquid.

Add chopped peppers and onions to browed chicken and cook until softened but not overly cooked. &nbsp;About 5 minutes. &nbsp; Add corn, black beans and spices. Heat through.

Spray a 9 x 9 inch baking pan with non stick spray. &nbsp;Line bottom of pan with quartered tortillas. &nbsp;

Put the refried beans in a small bowl and heat in the microwave for 30 seconds. &nbsp;Stir to soften. &nbsp;Spread on top of tortillas.

Add cooked meat and veggies on top of refried beans. Pour enchilada sauce over the top.

Sprinkle with cheese and bake for 15-20 minutes until hot in the middle and bubbling around the edges.

Serve with fresh avocado and sour cream.

This baked Mexican casserole recipe is made with tortillas, chicken, cheese and tomato sauce. It's a healthy version of the Mexican comfort food casserole.

Mexican Casserole

corn tortillas,

avocado oil oil

onion,

Mexican spice blend

baby spinach

corn

chicken

tomatoes

cider vinegar

scallions and cilantro

Preheat oven to 350ºF. Coat a 9-by-13-inch baking dish with cooking spray

Lay tortillas out on two baking sheet. Bake until just starting to harden and brown in spots, 12 to 16 minutes. Remove from the oven.

Meanwhile, heat oil in a large non-stick skillet over medium-high heat. Add onion and cook, stirring often until softened and starting to brown, 6 to 10 minutes. Stir in Mexican spice blend and cook until fragrant, 30 seconds to 1 minute. Stir in spinach, corn and chicken and cook, stirring until heated through, 3 to 4 minutes.

Open can of tomatoes, and stir in vinegar and salt. Spread about ½ cup of the tomato in the bottom of the baking dish. Layer a third of the tortillas over the sauce. Top with half of the chicken and corn mixture. Pour ¾ cup of the tomato mixture over the chicken and sprinkle with ½ cup cheese. Repeat with another layer of tortillas, the remaining chicen and corn mixture, ¾ cup sauce and ½ cup cheese. Top with the remaining tortillas and sauce.

Cover with foil and transfer to the oven. Bake the casserole until heated through, steaming and bubbling around the edges, 20 to 30 minutes. Remove foil and top with the remaining ½ cup cheese and bake until the cheese is melted and bubbling, 8 to 10 minutes.

This is a family favorite but now that there are less people at home I make it and plan to have leftovers and found that the chips go all soggy.  So now I just leave the chips out and Either serve them on the side  or I serve it over rice.  Either way it is still a favorite.  

this was the perfect way to repurpose and use up leftover chicken! Loving all of the cheese too! :)

This was so yummy! We had it for dinner and then enjoyed the leftovers for breakfast the next day!

It was a huge hit at my house!! I loved it!

We made this over the weekend and my whole family loved it! What a great recipe!

This is a new family favorite! It combines the ease of a casserole with all of the Mexican flavors I love. Delish!

This is really amazing! Packed full of flavors! So yummy!

Absolutely terrific! Such a great flavorful recipe for quick weeknight suppers!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1600376833/dwp9r2do04uxhajohnhq.mp4

This Mexican Casserole recipe is made with baked corn tortillas, shredded cooked chicken, Mexican spices and sauce baked into a cheesy comforting casserole. It is hearty and satisfying Mexican comfort food for the whole family! And it’s so helpful to have as a make-ahead dinner recipe for busy nights.

Tender chicken and rice in a zesty cheesy casserole.

Salsa Chicken and Rice Casserole

garlic

butter

Zatarain's® Spanish Rice

rotisserie chicken (shredded)

cheddar cheese (shredded)

Preheat oven to 375°F and lightly grease an 11&quot;x7&quot; casserole dish with butter. Set aside.

Place a large skillet over medium-high heat and cook onions and peppers in olive oil until tender (about 3-5 minutes).&nbsp;Add garlic and butter and cook until fragrant and butter is melted.

Add water, ZATARAIN&#039;S® Spanish Rice and ½ cup of salsa. Stir well and bring to a boil.

Reduce heat to low, cover, and simmer, stirring occasionally, for 20 minutes or until rice is tender.

Add black beans, and corn and stir well. Transfer to prepared casserole dish and spread rice mixture in even layer into dish.

Evenly spread shredded chicken over the top of the rice mixture.&nbsp;Top evenly with remaining 1 cup salsa and cover with cheddar cheese.

Cover dish with foil and transfer to 375°F oven and bake for 10-15 minutes or until cheese is melted.

Serve, top with sour cream, cilantro, and corn chips, if desired.

We love a good casserole﻿ and this chicken enchilada casserole recipe certainly doesn't disappoint. The tortillas hold all the delicious filling together so perfectly and makes this one crowd pleasing dish. 

Chicken Enchilada Casserole

bell pepper, chopped

garlic,

black beans,

can corn, drained

c. cooked, shredded chicken

green chilis

enchilada sauce

corn tortillas

c. shredded cheddar

c. shredded Monterey jack

Sour cream,

cilantro,

avocado,

We used shredded chicken from the crockpot and a green enchilada sauce. 👌 Delicious and is true to the 10 servings.

Made this last night.  Big hit! I left out the beans and corn as my husband is on a low carb diet.  I used two orange peppers, a large onion and four chopped tomatoes.  I also used low carb flour tortillas and light sharp cheddar cheese.   It was a terrific use of leftover chicken.  Since it was for just the two of us, I only made two layers but stuck to the quantities for the filling.  We added avocado and greek yogurt upon serving.  Will be making this again! Delicious!

gonna master this one... 

I think I messed up (presentation anyway), but it tastes delish...!

Made this for the family and didn’t have enough soft tortillas so used hard shell corn tortillas for bottom layer and I pre-fried the soft tortillas a bit. The tortillas were nice and firm and not soggy. Def worth the extra step. Couldn’t even tell I used hard shell on the bottom. Everyone liked it except I would have added more seasoning...maybe taco. But definitely a keeper!

Very delicious! Definitely saving this recipe

My family did not like this recipe. The corn made it too sweet and the beans didn't belong.

Turned out really good and easy to make! Fed my entire family of 5 with leftovers :)

This recipe is so delicious and versatile! I like big, bold flavor, so I doubled the chilies and the garlic. This made perfect use of my leftover rotisserie chicken! My only note to others trying this is to remember to salt your chicken mixture to taste before you build your casserole :)

That was great.  even i can make that.  

navybum

I used leftover thanksgiving smoked Turkey instead of chicken.

I made this as part of this week’s meal prep. I cut the recipe in half, though, because I’m feeding just myself and knew 10 servings would be way too many. 

This is a very good casserole!  I’m going to play with it and see what changes I can come up with but I think it’s a great base recipe. 

I’ll probably make this again next week but meatless. I think with added liquid, perhaps stewed tomatoes or Rotel and vegetable broth, it would make an excellent soup.

Mexican potato casserole is the ultimate comfort food while bringing a twist on your favourite Taco Tuesday menu!

Mexican Potato Casserole

lean beef mince

potatoes,

corn kernels

mozzarella cheese

Salt and pepper

Jalepenos

Guacamole

Sour cream

Preheat oven to 200 degrees celsius.

Thinly slice your potatoes and add to a...

Thinly slice your potatoes and add to a large pot of salted boiling water for around 10 minutes to soften.

Add a tablespoon of oil to a large heated...

Add a tablespoon of oil to a large heated frying pan. Fry onion until soft, before adding the mince.

Once the mince is browned, stir in corn,...

Once the mince is browned, stir in corn, then add taco seasoning and allow to simmer for 10 to 15 minutes (follow instructions on the taco seasoning jar).

Stir through salsa until well combined.

Layer softened potato slices along the bottom of...

Layer softened potato slices along the bottom of a large casserole or baking dish and season with salt and pepper.

Add a layer of mozzarella cheese over the...

Add a layer of mozzarella cheese over the potatoes. Add the taco and salsa mince mixture on top.

Add a layer of mozzarella cheese on top.

Cover baking dish with aluminium foil and bake...

Cover baking dish with aluminium foil and bake in the oven for around 35 minutes. Then remove foil, sprinkle with chopped shallots and bake for a further 15-20 minutes, or until cheese is browned. 

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The most viewed mexican casserole recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Quesadilla Casserole

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