Mandas Taco Casserole Recipes

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MANILADAS WITH WHITE CHEESE AND ROASTED TOMATILLO SAUCES

Provided by Sunny Anderson

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 21



Maniladas with White Cheese and Roasted Tomatillo Sauces image

Steps:

  • Preheat oven to 400 degrees F.
  • Boil manicotti in salted water for 8 minutes. Drain, reserving 1/2 cup of pasta water and set pasta aside.
  • In a large skillet, heat oil over medium heat. Saute onion until translucent, about 3 minutes. Add garlic and saute 1 minute more. Remove pan from heat and mix in chicken, tomatoes, cilantro and sour cream. Set aside.
  • Place tomatillos, onion, jalapeno and garlic in a baking dish. Toss with oil and season with salt and pepper. Roast until tomatillos turn golden around the edges and are soft, about 45 minutes. Remove from oven and blend ingredients together until smooth. Use reserved pasta water to thin sauce, if necessary. Season with salt and pepper, to taste.
  • To make the cheese sauce: In a medium saucepan, melt butter over medium-high heat. Add flour and cook 2 minutes. Whisk in heavy cream and bring to a simmer. Add cheese and nutmeg and stir until melted. Season sauce with salt, to taste.
  • To assemble: Reduce oven temperature to 350 degrees F. Stuff manicotti tubes with chicken mixture and assemble in a 9 by 12-inch baking dish. Pour cheese sauce over the top. Bake 30 minutes until cheese is bubbling. Drizzle tomatillo sauce on Maniladas before serving.

1 (8-ounce) package manicotti shells
2 tablespoons olive oil
1 Vidalia onion, chopped
2 cloves garlic, minced
1 rotisserie chicken, shredded
Salt and freshly ground black pepper
4 Roma tomatoes, seeded and diced
3 tablespoons chopped cilantro leaves
1/2 cup sour cream
1 pound tomatillos, quartered
1 small red onion, quartered
1 jalapeno, halved
2 garlic cloves
2 tablespoons olive oil
Salt and freshly ground black pepper
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups heavy cream, room temperature
2 cups grated fontina cheese
1/4 teaspoon grated nutmeg
Salt

MANDA'S BREAKFAST CASSEROLE

A hearty breakfast casserole that packs in plenty of veggies, meat, and topped with warm cheese. Add any cooked breakfast meat you would like instead of bacon. Top with salsa for a fresh kick.

Provided by aroger2

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 1h25m

Yield 10

Number Of Ingredients 13



Manda's Breakfast Casserole image

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble into pieces.
  • Preheat oven to 425 degrees F (220 degrees C). Grease bottom and sides of a 9x13-inch casserole dish.
  • Layer potatoes, red bell pepper, orange bell pepper, onion, and jalapeno pepper in the casserole dish. Sprinkle 1/2 cup Cheddar cheese on top. Scatter bacon pieces over the cheese.
  • Whisk eggs, milk, garlic powder, black pepper, salt, and paprika together in a large bowl. Pour over layers in the casserole dish.
  • Bake in the preheated oven until set, about 35 minutes. Remove from oven and top with remaining 1/2 cup Cheddar cheese. Continue baking until cheese is melted and golden, about 10 minutes more.

Nutrition Facts : Calories 171.8 calories, Carbohydrate 7.5 g, Cholesterol 134 mg, Fat 10.7 g, Fiber 1.1 g, Protein 11.5 g, SaturatedFat 4.6 g, Sodium 451.3 mg, Sugar 2.7 g

10 slices bacon
5 red potatoes, diced
1 red bell pepper, diced
1 orange bell pepper, diced
½ red onion, diced
1 jalapeno pepper, diced
1 cup shredded Cheddar cheese, divided
6 eggs
¾ cup skim milk
1 tablespoon garlic powder
1 tablespoon ground black pepper
½ teaspoon salt
¼ teaspoon paprika

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