Mexicancasserolevegetarian Recipes

MEXICAN VEGETARIAN CASSEROLE

Make and share this Mexican Vegetarian Casserole recipe from Food.com.

Provided by Merlot

Categories One Dish Meal

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 11

Mexican Vegetarian Casserole image

Steps:

Combine the first 9 ingredients.
Spoon into a lightly greased 9 x 11 inch baking dish.
Sprinkle with the sliced black olives and shredded Monterey Jack Cheese.
Bake at 350 degrees F.
for about 50 minutes.

Ingredients

1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, rinsed & drained
1 (8 ounce) carton sour cream
1 (8 ounce) jar Pace Picante Sauce (I use medium hot)
2 cups shredded colby-monterey jack cheese
1 (10 ounce) can diced rotel tomatoes and green chilies
2 cups cooked rice
1/4 teaspoon black pepper
1 -2 green onion, chopped
sliced black olives (for topping)
8 ounces shredded monterey jack cheese (for topping)

VEGETARIAN MEXICAN BREAKFAST CASSEROLE

This is my vegetarian version of a Mexican breakfast casserole based on items I usually have in my fridge. Since I rarely keep cream or half-and-half, I decided to try cream cheese and was pleased with how it worked out. I think this recipe would lend itself well to different vegetables or adding meat.

Provided by carcrumpler

Categories Breakfast and Brunch Potatoes

Time 1h10m

Yield 8

Number Of Ingredients 12

Vegetarian Mexican Breakfast Casserole image

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
Toss potatoes with butter in a microwave-safe bowl. Microwave on high power for 8 minutes.
Place cream cheese into the bottom of a large bowl. Pour hot potatoes on top and mix gently until only a few lumps are left.
Heat milk in a microwave-safe container in a microwave until warm, 30 to 45 seconds. Stir gently into potato mixture until well combined. Add eggs and stir well. Stir in tomato, onion, cilantro, garlic salt, pepper, and marjoram. Fold in Cheddar cheese gently. Pour into the prepared pan.
Bake in the preheated oven until set and golden, about 45 minutes.

Nutrition Facts : Calories 407.4 calories, Carbohydrate 13.8 g, Cholesterol 286.3 mg, Fat 30.4 g, Fiber 1.3 g, Protein 19.9 g, SaturatedFat 17.4 g, Sodium 897.5 mg, Sugar 3.1 g

Ingredients

1 (20 ounce) package refrigerated prepared diced potatoes (such as Simply Potatoes® Steakhouse Seasoned Diced Potatoes)
2 tablespoons butter, melted
1 (8 ounce) package cream cheese, cubed
1 cup milk
9 eggs, beaten
¾ cup chopped tomato
½ cup chopped red onion
1 bunch cilantro, chopped
½ tablespoon garlic salt
1 teaspoon ground black pepper
1 teaspoon dried marjoram
2 cups shredded sharp Cheddar cheese

MEXICAN RICE CASSEROLE

Provided by Ree Drummond : Food Network

Categories side-dish

Time 55m

Yield 12 servings

Number Of Ingredients 14

Mexican Rice Casserole image

Steps:

Preheat the oven to 375 degrees F.
Heat the oil in a large dutch oven and add the garlic and onions. Cook, 3 to 4 minutes. Reduce the heat to low and add the rice. Stir constantly, making sure the rice doesn't burn. Cook over low heat, about 3 minutes.
Next, add the whole tomatoes, diced tomatoes, cumin, salt, pepper, cayenne and turmeric. Stir to combine and let cook, about 2 minutes. Finally, add the chicken broth and stir the mixture together. Bring the mixture to a boil, and then reduce heat to low. Cover, and simmer until the rice is not quite done, 10 to 15 minutes.
Top with the cheese, and then bake with the lid off until the cheese is melted and the rice fully cooked, about 15 minutes. Serve with chopped cilantro.

Ingredients

2 tablespoons canola oil
3 cloves garlic, minced
1/2 to 1 whole large onion, chopped
4 cups long grain rice
Two 14.5-ounce cans whole tomatoes
One 10-ounce can diced tomatoes and green chiles, such as Rotel
1 teaspoon cumin (or more to taste)
1 teaspoon kosher salt
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon turmeric
6 to 8 cups low-sodium chicken broth (more if needed)
1 1/2 cups grated Cheddar
Fresh cilantro, chopped, for serving