Fiestacasserole Recipes

Steps:

• Preheat the oven to 375F.
• Cook the ground beef in a large skillet until browned; drain off the excess fat.
• Season the meat with the salt and pepper; set aside.
• Mix together the cheese, sour cream, mayonnaise and onion; set this mixture aside.
• Stir the biscuit mix and water together until a soft dough forms.
• With floured fingers, pat the dough into the bottom of a greased 13 X 9 X 2-inch baking pan, pressing the dough about 1/2-inch up the sides of the pan.
• Layer the browned ground beef, tomato slices, green pepper, and sliced olives over the dough layer.
• Spoon the sour cream and cheese mixture over the top.
• Bake, uncovered, until the edges of the dough are light brown, 25 to 30 minutes.
• Cool 5 minutes and then cut into squares to serve.

Steps:

• 1. Preheat the oven to 350°F. Spray a 9 by 13-inch baking dish with cooking spray.
• 2. In a large skillet, heat the oil over medium-high heat. Add the turkey and cook until browned, 5 to 7 minutes. Stir in the onions and zucchini and cook until tender, about 5 minutes. Stir in the taco seasoning, 2/3 cup water, and the corn. Simmer until thickened, about 2 minutes, then stir in the black beans.
• 3. Spread 1/2 cup of the salsa in the bottom of the baking dish. Lay 4 tortillas over the salsa, and spoon half of the meat mixture on top. Cover with 3/4 cup of the salsa and 1 cup of the shredded cheese. Top with 4 more tortillas and the remaining 3/4 cup salsa. Scatter the remaining 1/2 cup shredded cheese over the top.
• 4. Bake the casserole until the cheese is melted and bubbling, about 25 minutes. Slice and serve, topped with scallions and sour cream.

Steps:

• In a large skillet, cook beef and onion over medium heat until beef is no longer pink, 6-8 minutes, breaking up beef into crumbles; drain. Stir in beans, picante sauce and chili powder., In a bowl, combine soup, tomatoes and green chiles. In a lightly greased 2-1/2-qt. baking dish, layer half the chips, beef mixture, soup mixture and cheeses. Repeat layers., Microwave on medium-high, uncovered, until heated through and cheese is melted, about 12 minutes. If desired, top with avocado and sour cream.

Steps:

• 1. Preheat oven to 375 degrees. 2. In a large sauté pan, add the Red Pepper, Jalapeno Pepper, Onion and the oil. Sauté just until the veggies are tender, then transfer them to a large bowl. 3. Now add the Ground Beef or Turkey to the sauté pan and brown the meat. Drain then add the Taco Mix and the Water and heat until thickened. Remove the pan from the heat and cool slightly. 4. In a small bowl combine the Sour Cream and the Fiesta Nacho Cheese Soup, set aside. 5. Add the Corn and the Rice to the bowl with the Peppers and Onion. 6. Now stir the Soup mixture in with the Corn and Rice mixture. Add 1 Tablespoon of the Chopped Cilantro into the mixture as well. 7. Spray a 9 x 13 baking dish with nonstick cooking spray. Transfer the Rice and Corn mixture into the bottom of the pan and spread into an even layer. 8. Next spread the Ground Beef or Ground Turkey mixture evenly over the first layer. 9. Cover the baking dish with foil and pop it into the preheated oven and bake for 30-40 minutes. All ovens cook differently so check at 20 minutes. You want the Casserole to be heated through and slightly bubbly. 10. When the Casserole is done remove it from the oven, remove the foil and evenly spread the Cheese on top of the Casserole. 11. Bake an additional 10-15 minutes or until the Cheese is melted. 12. Remove the Casserole from the Oven and sprinkle the Cilantro, Black Olives and Tomatoes on top. 13. Wait 5-8 minutes before serving. If you cut into the Casserole right away, it can fall apart, just like lasagna! ~ Serve this Casserole with a side of Sour Cream.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
• Heat a large skillet over medium-high heat and stir in ground beef, green onion, and 1/2 package taco seasoning. Cook and stir mixture until the beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
• Combine remaining taco seasoning mix with tomato soup, nacho cheese soup, and milk in a saucepan; heat soup mixture until just boiling.
• Layer potato nuggets in the prepared casserole dish.
• Bake in the preheated oven until potato nuggets begin to crisp, about 10 minutes.
• Spoon ground beef mixture over potato nuggets; pour in soup mixture.
• Bake until soup mixture is bubbling, 15 to 20 minutes. Sprinkle casserole with Mexican cheese blend; bake until cheese is melted, 5 to 10 minutes.

Steps:

• Heat oven to 375°F.
• Brown meat with peppers in large skillet; drain. Return to skillet. Stir in salsa, tomatoes and corn.
• Spread 1 cup meat mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with 6 tortillas, overlapping as necessary. Cover with layers of half each of the remaining meat mixture and cheese; top with remaining tortillas and meat mixture. Cover.
• Bake 25 to 30 min. or until heated through. Top with remaining cheese; let stand, uncovered, 5 min. or until melted.

Steps:

• Preheat oven to 375°.
• Grease a 3-quart casserole.
• In a large skillet, cook ground beef over med-high heat until browned; drain.
• Reduce heat to medium; add onion and garlic and cook for about 5 minutes.
• Add tomatoes, tomato paste, chilies, beans, salt, chili powder, cumin and pepper.
• Stir to combine and simmer for about 10 minutes.
• Pour into prepared casserole.
• Add macaroni and mix well to combine all.
• Sprinkle with cheese, add jalapeño slices if desired; cover and bake for 30 minutes.
• Uncover and continue baking for 10 minutes.

Steps:

• Let the pie crusts stand at room temperature for 15 minutes or until they're easy to handle.
• Stir the salsa, soup, sour cream, cheese, corn, chicken and beans in a large bowl. Spoon the chicken mixture into a 13 x 9 x 2-inch baking dish.
• Unfold the pie crusts on a lightly floured surface. Lay the crusts side-by-side so that they overlap by about 3 inches in the center. Press the seam to seal. Roll the pie crust into a 14 x 10-inch rectangle. Place the pie crust over the chicken mixture. Trim the excess crust from the edge. Cut several slits in the crust.
• Bake at 400 degrees F for 40 minutes or until the crust is golden brown.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray an 8-inch square glass baking dish with cooking spray.
• Heat a medium skillet over medium-high heat. Add chorizo; cook and stir until browned and crumbly, 3 to 5 minutes. Remove from the skillet and drain on paper towels.
• Mix water and dry milk together in a large bowl. Add chorizo, tortillas, eggs, pinto beans, diced tomatoes with green chiles, corn, green chile, pepper Jack cheese, bell pepper, and green onions. Mix well. Pour into the prepared dish.
• Bake in the preheated oven until golden brown and the middle is set, 55 to 60 minutes. Remove from the oven; spread sour cream on top and sprinkle with Mexican cheese. Return to the oven to melt cheese, about 1 minute. Let cool slightly before serving.