MEXICAN CASSEROLE DISH RECIPES

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MEXICAN BREAKFAST CASSEROLE RECIPE - PILLSBURY.COM



Mexican Breakfast Casserole Recipe - Pillsbury.com image

Try a new twist on the all-time favorite egg bake; this dish adds some fabulous Mexican flavor, sure to be a hit at your next gathering.

Provided by Pillsbury Kitchens

Total Time 1 hours 10 minutes

Prep Time 20 minutes

Yield 12

Number Of Ingredients 10

1 bag (20 oz) refrigerated cooked shredded hash brown potatoes
1 package (1 oz) Old El Paso™ taco seasoning mix
1 lb bulk turkey or pork breakfast sausage
1 medium onion, chopped (1/2 cup)
12 eggs
2 cups shredded Cheddar cheese (8 oz)
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 1/2 cups (from 16-oz jar) Old El Paso™ Thick 'n Chunky medium salsa

Steps:

  • Heat oven to 350°F. Spray 13x9x2-inch (3-quart) baking dish with cooking spray. Place hash brown potatoes and 1 tablespoon of the taco seasoning mix in large bowl; toss to coat potatoes evenly. Pat in baking dish.
  • Spray 10-inch skillet with cooking spray. Cook breakfast sausage and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
  • Meanwhile, beat eggs, cheese, milk, salt, pepper and remaining taco seasoning mix in same bowl with whisk until well mixed. Stir in sausage mixture and salsa. Carefully pour over hash browns in baking dish.
  • Bake uncovered about 40 minutes or until eggs are set in center. Let stand 10 minutes before serving.

Nutrition Facts : Calories 280 , CarbohydrateContent 15 g, CholesterolContent 240 mg, FatContent 1 1/2 , FiberContent 1 g, ProteinContent 21 g, SaturatedFatContent 7 g, ServingSize 1 Serving, SodiumContent 980 mg, SugarContent 1 g, TransFatContent 0 g

MEXICAN STREET CORN CASSEROLE — LET'S DISH RECIPES



Mexican Street Corn Casserole — Let's Dish Recipes image

Corn is smothered in a mixture of sour cream, mayonnaise and spices, then baked until hot and bubbly in this baked version of Mexican street corn.

Provided by Danelle

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 6

Number Of Ingredients 10

24 ounces frozen corn, thawed
1/4 cup mayonnaise
1/3 cup sour cream
1 tablespoon lime juice
1 teaspoon chili powder
1/2 teaspoon garlic salt
Pinch of cayenne pepper
Salt and pepper, to taste
4 ounces crumbled queso fresco or cotija cheese
2 tablespoons chopped fresh cilantro, for garnish

Steps:

  • Preheat oven to 350 degrees. Lightly grease a 2-3 quart casserole dish.
  • In a large bowl, mix together corn, mayonnaise, sour cream and lime juice. Add chili powder, garlic salt, cayenne and mix well. Season with salt and pepper, to taste. Stir in half of the queso fresco or cotija.
  • Bake for 30-35 minutes, or until heated through and bubble. Before serving, sprinkle with remaining cheese and chopped cilantro.

Nutrition Facts : Calories 261 calories, CarbohydrateContent 28 grams carbohydrates, CholesterolContent 25 milligrams cholesterol, FatContent 15 grams fat, FiberContent 3 grams fiber, ProteinContent 8 grams protein, SaturatedFatContent 5 grams saturated fat, ServingSize 1, SodiumContent 416 grams sodium, SugarContent 5 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 8 grams unsaturated fat

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