Bakedsolemexicana Recipes
BAKED SOLE MEXICANA
Make and share this Baked Sole Mexicana recipe from Food.com.
Provided by luvcookn
Categories Mexican
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Coat large baking dish with vegetable cooking spray.
- Arrange the fish fillets in a single layer and season with the lime juice, 1/2 tsp of the salt, and 1/4 tsp of the pepper.
- In a large skillet, heat the olive oil. Add the onion and garlic and cook over medium-high heat until softened, about 3 minutes.
- Add the tomatoes, bay leaf, marjoram and jalapeno peppers.
- Cook until thickened, 5 - 7 minutes. Stir in 3 tbsp of the chopped parsley and the remaining salt and pepper and cook 2 minutes.
- Pour the sauce over the fillets and bake until the fish is cooked through and opaque throughout, 8 -10 minutes.
- Sprinkle the remaining chopped parsley over the top and serve.
Nutrition Facts : Calories 92.7, Fat 5.1, SaturatedFat 0.8, Cholesterol 13.6, Sodium 416.5, Carbohydrate 6.2, Fiber 1.5, Sugar 2.9, Protein 6.4
BAKED MEXICAN CASSEROLE
My husband and I both work full-time, so we have little time to cook. This dish is quick and delicious. We freeze leftovers as individual servings for lunch.-Jean Isken, Sussex, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook turkey and onion over medium heat until meat is no longer pink; drain. Add tomatoes and taco seasoning; cook and stir until thickened, about 5 minutes., Layer 4 tortillas, overlapping slightly, on the bottom and up the sides of a greased 13x9-in. baking dish. Top with meat mixture and remaining tortillas. combine the eggs, cottage cheese and 3/4 cup cheddar cheese; pour over tortillas., Cover and bake at 350° for 45-55 minutes or until a knife inserted in the center comes out clean. Sprinkle with remaining cheese. Serve with tomatoes, lettuce and sour cream if desired.
Nutrition Facts :
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