Feeding a crowd is easier when dinner can be made ahead and served straight from the oven. These Mexican casseroles are hearty, easy to share, and a practical fit for potlucks. Here are 13 recipe ideas with familiar ingredients and plenty of flavor for your next get-together.
Helpful Tips Before You Start
A little planning helps these Mexican casseroles travel well and stay ready to serve.
Check the Make-Ahead Instructions
Many casseroles can be assembled ahead and refrigerated, but baking time may change when they’re cold. Follow the recipe’s guidance, and allow extra oven time if needed.
Keep Toppings Separate
Pack fresh toppings like cilantro, sliced avocado, and sour cream separately. Add them just before serving so they stay fresh.
Bring a Covered Baking Dish
A snug lid or foil helps prevent spills on the way to the potluck and keeps the casserole warm. Use a dish that can go straight from the oven to the table.
Let It Rest Before Serving
Give the casserole a few minutes to settle after baking. This helps it hold together when sliced or scooped.
Label Common Allergens
If your dish contains dairy, wheat, or other common allergens, add a simple label. It helps guests choose with confidence.
Beef Enchilada Casserole with Corn Tortillas and Red Chile Sauce
This casserole layers seasoned ground beef, tender corn tortillas, and red chile sauce with plenty of melted cheese. Cutting the tortillas into pieces makes it easy to layer and serve, with the familiar flavor of beef enchiladas in a potluck-friendly bake.
It works well for a casual family dinner or a gathering where you want a hearty main dish that can be portioned straight from the baking dish. The tortillas soften as they bake, while the beef and sauce keep each serving savory and flavorful.
Serves 4 people.
Ingredients
- 1 tablespoon vegetable oil
- 1 pound ground beef
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 can (15 ounces) red enchilada sauce
- 8 corn tortillas, cut into quarters
- 2 cups shredded Monterey Jack cheese
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the oven to 375°F. Lightly grease an 8-inch square baking dish.
- Heat the vegetable oil in a large skillet over medium heat. Add the ground beef and diced onion. Cook, breaking up the beef with a spoon, until the beef is browned and the onion has softened. Drain excess fat if needed.
- Stir in the garlic, cumin, chili powder, salt, and black pepper. Cook for about 30 seconds, stirring, until fragrant.
- Pour in the red enchilada sauce and stir to coat the beef. Bring the mixture to a gentle simmer, then remove the skillet from the heat.
- Spread a thin layer of the beef mixture in the prepared dish. Add a layer of quartered corn tortillas, overlapping them slightly. Spoon on more beef mixture and sprinkle with some of the Monterey Jack cheese. Repeat the layers, finishing with beef mixture and the remaining cheese.
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, until the cheese is melted and bubbling around the edges.
- Let the casserole rest for 5 minutes before serving. Sprinkle the chopped cilantro over the top.
Extra Tips
For a softer, more cohesive casserole, make sure the tortilla pieces are coated with sauce as you layer them. Letting the dish rest before cutting helps the layers hold together, and the cilantro adds a fresh finish just before serving.Course: Main Course Cuisine: Mexican Equipment: 8-inch Square Baking Dish, Large Skillet, Cutting Board, Knife
Chicken Tinga and Black Bean Casserole with Crispy Tortilla Strips
This casserole pairs smoky, tomato-rich chicken tinga with hearty black beans and melted cheese. Crispy tortilla strips on top add a crunchy finish that contrasts with the soft, saucy filling.
It works well for a casual potluck dinner because you can bake it in one dish and serve it warm by the scoop. A little lime and fresh cilantro brighten the smoky chipotle flavor just before serving.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 can (14.5 ounces) crushed tomatoes
- 1 chipotle pepper in adobo sauce, minced
- 1 teaspoon adobo sauce
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon salt
- 2 cups cooked, shredded chicken
- 1 can (15 ounces) black beans, drained and rinsed
- 6 small corn tortillas, cut into thin strips
- 1 tablespoon vegetable oil
- 1½ cups shredded Monterey Jack cheese
- 2 tablespoons chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 4 to 5 minutes, stirring occasionally, until softened. Stir in the garlic and cook for 30 seconds.
- Add the crushed tomatoes, minced chipotle, adobo sauce, cumin, oregano, and salt. Stir to combine, then simmer for 8 minutes until the sauce thickens slightly.
- Stir the shredded chicken into the sauce and cook for 2 minutes so it is coated and warmed through. Fold in the black beans.
- Heat the oven to 400°F. Transfer the chicken mixture to a casserole dish and spread it evenly. Sprinkle the Monterey Jack over the top.
- Toss the tortilla strips with the vegetable oil. Scatter them over the cheese, spreading them into an even layer. Bake for 15 to 18 minutes, until the cheese is melted and bubbling and the tortilla strips are crisp at the edges.
- Let the casserole rest for 5 minutes. Sprinkle with cilantro and serve with lime wedges.
Extra Tips
For a milder casserole, use half a chipotle pepper and reduce the adobo sauce to ½ teaspoon. If you are making it ahead, prepare the chicken-and-bean filling and refrigerate it separately from the tortilla strips, then assemble just before baking so the topping stays crisp.Course: Main Course Cuisine: Mexican Equipment: Large Skillet, Casserole Dish, Cutting Board, Knife
Green Chile Chicken and Rice Casserole
This casserole brings tender chicken and fluffy rice together with mild green chiles, creamy sauce, and melted cheese. It has a gentle chile kick and plenty of savory flavor without being too spicy for a potluck crowd.
It is a practical choice when you want a filling main dish that can be assembled in one baking dish. The rice cooks right in the casserole, so it comes out tender and coated in the creamy sauce.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breast, cut into small bite-size pieces
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup uncooked long-grain white rice
- 1 (4-ounce) can diced mild green chiles, drained
- 1½ cups low-sodium chicken broth
- ½ cup sour cream
- 1 cup shredded Monterey Jack cheese, divided
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the oven to 375°F. Lightly grease a 2-quart baking dish.
- Warm the olive oil in a large skillet over medium heat. Add the chicken, cumin, garlic powder, salt, and black pepper. Cook, stirring occasionally, until the chicken is lightly browned on the outside. It does not need to cook through yet.
- Transfer the chicken to a large bowl. Stir in the uncooked rice, drained green chiles, chicken broth, sour cream, and half of the Monterey Jack cheese until evenly combined.
- Spoon the mixture into the prepared baking dish and spread it into an even layer. Cover the dish tightly with foil and bake for 45 minutes, until the rice is tender and the chicken is cooked through.
- Remove the foil and sprinkle the remaining Monterey Jack over the casserole. Bake uncovered for 5 to 10 minutes, until the cheese is melted. Let it rest for 5 minutes, then sprinkle with cilantro before serving.
Extra Tips
For a milder casserole, use mild green chiles as listed and drain them well. If the rice is not tender after baking, cover the dish again and bake for a few more minutes with a splash of chicken broth. Letting the casserole rest before serving helps the creamy rice settle and makes it easier to scoop.Course: Main Course Cuisine: Mexican Equipment: Large Skillet, Mixing Bowl, 2-Quart Baking Dish, Aluminum Foil
Mexican Chorizo, Potato, and Egg Breakfast Casserole
This Mexican Chorizo, Potato, and Egg Breakfast Casserole brings together crisp-edged potatoes, savory chorizo, and tender baked eggs in one dish. Monterey Jack melts over the top, while green onions add a fresh finish.
It works well for a weekend brunch or a potluck breakfast where you want a hearty casserole that’s easy to portion. Serve it warm straight from the baking dish.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 12 ounces Yukon Gold potatoes, cut into ½-inch cubes
- 8 ounces Mexican chorizo, casings removed if needed
- ¼ cup water
- 6 large eggs
- ¼ cup whole milk
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 cup shredded Monterey Jack cheese
- 2 green onions, thinly sliced
Instructions
- Heat the oven to 375°F. Grease an 8-inch square baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the potatoes and cook for 8 to 10 minutes, stirring occasionally, until browned in spots and nearly tender.
- Add the chorizo to the skillet, breaking it into small pieces with a spoon. Cook for 5 to 7 minutes, until browned and cooked through. Stir in the water, scraping up any browned bits, and cook until the water evaporates.
- Spread the potato and chorizo mixture evenly in the prepared baking dish. In a bowl, whisk the eggs with the milk, salt, and black pepper. Pour the egg mixture over the potatoes and chorizo.
- Sprinkle the Monterey Jack evenly over the top. Bake for 20 to 25 minutes, until the eggs are set in the center. Let the casserole rest for 5 minutes, then scatter the sliced green onions over it before serving.
Extra Tips
Cut the potatoes into similar-sized cubes so they cook evenly in the skillet. If you’re taking the casserole to a potluck, let it rest before cutting so the egg layers hold together neatly. For a milder flavor, choose a mild Mexican chorizo.Course: Breakfast Cuisine: Mexican Equipment: Large Skillet, 8-inch Square Baking Dish, Mixing Bowl
Tamale Pie with Spiced Beef and Cornbread Topping
This tamale pie layers warmly spiced beef, beans, and corn beneath a tender cornbread topping. It brings the cozy flavors of a tamale casserole to the table without the work of wrapping individual tamales.
The sturdy layers make it easy to scoop and share at a potluck, and the mild heat keeps it crowd-friendly. Let it rest briefly after baking so the filling settles and each serving holds together.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 1 pound ground beef
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- 1 cup canned black beans, drained and rinsed
- 1 cup frozen corn, thawed
- 1 cup red enchilada sauce
- ½ cup shredded cheddar cheese
- ⅔ cup yellow cornmeal
- ⅔ cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 large egg
- ⅔ cup milk
- 2 tablespoons melted butter
Instructions
- Heat the oven to 375°F. Lightly grease an 8-inch square baking dish.
- Warm the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3 to 4 minutes, stirring, until softened.
- Add the ground beef, chili powder, cumin, smoked paprika, and ½ teaspoon salt. Cook, breaking the beef into small pieces, until browned and no longer pink. Drain off excess fat if needed.
- Stir the black beans, corn, and enchilada sauce into the beef. Simmer for 2 minutes, then spread the mixture evenly in the prepared baking dish. Sprinkle the cheddar over the filling.
- In a mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and ¼ teaspoon salt. In a separate bowl, whisk the egg, milk, and melted butter. Stir the wet mixture into the dry ingredients just until combined.
- Spoon the cornbread batter evenly over the beef filling. Bake for 25 to 30 minutes, until the topping is golden and a toothpick inserted into the cornbread comes out clean.
- Let the casserole rest for 10 minutes before scooping and serving.
Extra Tips
For an easy potluck handoff, bake the pie in a dish you can bring to the table and let it rest before covering for transport. If making it ahead, prepare the beef filling and cornbread batter separately, refrigerate them, then assemble just before baking so the topping stays tender.Course: Main Course Cuisine: Mexican Equipment: 8-inch Square Baking Dish, Large Skillet, Mixing Bowl, Whisk
Vegetarian Calabacitas Casserole with Zucchini, Corn, and Poblanos
This casserole brings calabacitas flavors to the potluck table with tender zucchini, sweet corn, and mild roasted poblanos under a layer of melted cheese. It is filling enough to serve as a vegetarian main, yet it also fits easily beside other Mexican-inspired dishes.
A quick sauté helps the vegetables stay flavorful without making the casserole watery. Serve it warm for a cozy dinner or bring it to a gathering where guests can scoop out generous portions.
Serves 4 people.
Ingredients
- 2 poblano peppers
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 medium zucchini, cut into ½-inch pieces
- 1 ½ cups corn kernels, fresh or thawed if frozen
- 1 clove garlic, minced
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup sour cream
- 1 cup shredded Monterey Jack cheese, divided
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the oven broiler. Place the poblanos on a foil-lined baking sheet and broil, turning occasionally, until blistered on all sides. Transfer them to a covered bowl for 10 minutes. Peel away the skins, remove the stems and seeds, and chop the peppers.
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 3 to 4 minutes, stirring, until softened. Add the zucchini and cook for 5 minutes, stirring occasionally, until it begins to soften.
- Stir in the corn, garlic, cumin, oregano, salt, and black pepper. Cook for 2 minutes, then remove the skillet from the heat. Fold in the chopped poblanos, sour cream, and half of the Monterey Jack.
- Heat the oven to 375°F. Spoon the vegetable mixture into a small baking dish and spread it evenly. Sprinkle the remaining Monterey Jack over the top.
- Bake for 20 to 25 minutes, until the casserole is bubbling around the edges and the cheese is melted. Let it rest for 5 minutes, then scatter the cilantro over the top before serving.
Extra Tips
Cook the zucchini just until it starts to soften in the skillet so it holds its shape after baking. For a potluck, assemble the casserole in the baking dish, cover it, and refrigerate it until you are ready to bake. Add a few extra minutes in the oven if baking it straight from the fridge.Course: Main Course Cuisine: Mexican Equipment: Foil-Lined Baking Sheet, Large Skillet, Baking Dish, Mixing Bowl
Creamy Poblano and Roasted Corn Casserole with Queso
Roasted poblanos and sweet corn make this creamy casserole a flavorful choice for a potluck table. Queso fresco adds a salty, crumbly finish that pairs well with the tender vegetables.
Serve it as a Mexican-inspired side alongside grilled meats, beans, or tacos. It’s easy to scoop and share, and you can assemble it before guests arrive.
Serves 4 people.
Ingredients
- 2 poblano peppers
- 2 cups corn kernels, fresh or thawed if frozen
- 1 tablespoon olive oil
- 4 ounces cream cheese, softened
- ½ cup sour cream
- ½ teaspoon ground cumin
- ¼ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup shredded Monterey Jack cheese
- ½ cup crumbled queso fresco
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the oven to 425°F. Place the poblanos on a baking sheet and roast for 20 to 25 minutes, turning occasionally, until their skins are blistered. Transfer them to a bowl, cover, and let them steam for 10 minutes.
- While the poblanos steam, toss the corn with the olive oil. Spread it on the baking sheet and roast for 12 to 15 minutes, stirring once, until lightly browned.
- Peel the poblanos, remove the stems and seeds, and chop the peppers. Lower the oven temperature to 375°F.
- In a mixing bowl, stir together the cream cheese, sour cream, cumin, garlic powder, salt, and black pepper until smooth. Fold in the roasted corn, chopped poblanos, and shredded Monterey Jack.
- Spoon the mixture into a small baking dish and spread it evenly. Bake for 20 to 25 minutes, until hot and bubbling around the edges.
- Sprinkle the queso fresco over the casserole and return it to the oven for 3 to 5 minutes, just until warmed. Finish with chopped cilantro and serve warm.
Extra Tips
For a milder casserole, remove all the poblano seeds and membranes before chopping. Roast the corn until it has a few golden spots for extra sweetness and texture, and add the queso fresco near the end so it stays crumbly rather than melting into the creamy base.Course: Side Dish Cuisine: Mexican Equipment: Baking Sheet, Mixing Bowl, Small Baking Dish
Pork Carnitas Casserole with Pinto Beans and Salsa Verde
This casserole brings tender pork carnitas, hearty pinto beans, and tangy salsa verde together in one easy-to-share dish. A layer of melted Monterey Jack ties everything together, while crushed tortilla chips add a crisp topping.
It’s a practical choice for a potluck or a casual family dinner. The filling is savory and satisfying, with a bright, mild kick from the salsa verde. Serve it warm straight from the baking dish.
Serves 4 people.
Ingredients
- 2 cups cooked pork carnitas, shredded
- 1 can (15 ounces) pinto beans, drained and rinsed
- 1 cup salsa verde
- 1 cup frozen corn, thawed
- 1 teaspoon ground cumin
- 1 ½ cups shredded Monterey Jack cheese, divided
- 1 cup crushed tortilla chips
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the oven to 375°F. Lightly grease an 8-inch square baking dish.
- In a large bowl, stir together the shredded pork carnitas, pinto beans, salsa verde, corn, cumin, and 1 cup of the Monterey Jack cheese.
- Spoon the mixture into the baking dish and spread it into an even layer.
- Sprinkle the remaining ½ cup cheese over the filling. Add the crushed tortilla chips on top.
- Bake until the casserole is bubbling around the edges and the cheese has melted, about 25 minutes.
- Let the casserole rest for 5 minutes, then scatter the chopped cilantro over the top before serving.
Extra Tips
For a crunchier topping, add the crushed tortilla chips during the final 10 minutes of baking. If you’re making the casserole ahead, assemble the filling and cheese in the dish, cover and refrigerate, then add the chips just before baking so they keep their crunch.Course: Main Course Cuisine: Mexican Equipment: 8-inch Square Baking Dish, Large Bowl, Measuring Cups, Measuring Spoons
Shrimp and Poblano Enchilada Casserole with Creamy Tomatillo Sauce
This casserole layers tender shrimp, roasted poblano peppers, corn tortillas, and a tangy tomatillo sauce with a creamy finish. It has the familiar comfort of enchiladas but is assembled in layers, making it easy to serve a group.
It works well for a potluck dinner or a relaxed family meal. The shrimp stays tender, the poblanos add gentle smoky heat, and the creamy sauce keeps each slice moist without overpowering the seafood.
Serves 4 people.
Ingredients
- 1 pound raw shrimp, peeled, deveined, and cut into bite-size pieces
- 2 poblano peppers
- 1 pound tomatillos, husked and rinsed
- 1 small yellow onion, cut into quarters
- 2 garlic cloves, peeled
- 1 jalapeño, stemmed and seeded
- 1/2 cup sour cream
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt, divided
- 1 tablespoon olive oil
- 8 small corn tortillas
- 1 1/2 cups shredded Monterey Jack cheese, divided
- 1/4 cup chopped fresh cilantro
Instructions
- Heat the oven to 425°F. Place the poblano peppers, tomatillos, onion, garlic, and jalapeño on a rimmed baking sheet. Roast for 15 to 20 minutes, turning the poblanos once, until the tomatillos are soft and the pepper skins are blistered.
- Transfer the poblanos to a covered bowl and let them steam for 10 minutes. Peel off the loosened skins, remove the stems and seeds, and slice the peppers into strips.
- Put the roasted tomatillos, onion, garlic, jalapeño, sour cream, cumin, and 1/4 teaspoon of the salt in a blender. Blend until smooth, then set the creamy tomatillo sauce aside.
- Heat the olive oil in a large skillet over medium heat. Add the shrimp and the remaining 1/4 teaspoon salt. Cook for 2 to 3 minutes, stirring gently, until the shrimp are just opaque. Remove the skillet from the heat.
- Lower the oven temperature to 375°F. Spread a thin layer of tomatillo sauce in the bottom of a baking dish. Arrange 4 tortillas over the sauce, tearing them as needed to cover the dish. Add half of the poblano strips, shrimp, remaining sauce, and 1/2 cup of the cheese.
- Add the remaining 4 tortillas, followed by the rest of the poblano strips and shrimp. Pour any remaining sauce over the top and finish with the remaining 1 cup of cheese.
- Cover the dish with foil and bake for 15 minutes. Remove the foil and bake for another 8 to 10 minutes, until the cheese is melted and lightly browned around the edges. Let the casserole rest for 5 minutes, then sprinkle with cilantro before serving.
Extra Tips
For a milder sauce, leave out the jalapeño. If you are taking the casserole to a potluck, bake it in a dish with a lid and let it rest before transporting so the layers hold together more easily. Reheat leftovers covered in the oven to help keep the shrimp tender.Course: Main Course Cuisine: Mexican Equipment: Rimmed Baking Sheet, Blender, Large Skillet, Baking Dish
Mexican Lasagna with Beef, Refried Beans, and Flour Tortillas
This layered casserole brings together seasoned beef, creamy refried beans, soft flour tortillas, and melted cheese. It has the familiar comfort of lasagna with Mexican-inspired flavors in every slice.
It’s a hearty choice for a potluck dinner or a family meal, and it’s easy to portion and serve from the baking dish. Let it rest briefly after baking so the layers hold together when sliced.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small yellow onion, diced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (15 ounces) refried beans
- 1 cup red enchilada sauce
- 6 small flour tortillas
- 2 cups shredded Monterey Jack and cheddar cheese blend, divided
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the oven to 375°F. Lightly grease an 8-inch square baking dish.
- Warm the olive oil in a large skillet over medium heat. Add the ground beef and diced onion. Cook for 6 to 8 minutes, breaking up the beef with a spoon, until the beef is browned and the onion is tender. Drain excess grease if needed.
- Stir in the chili powder, cumin, salt, and black pepper. Cook for 30 seconds, then remove the skillet from the heat.
- Spread the refried beans over the bottom of the prepared baking dish. Lay 2 flour tortillas over the beans, overlapping them slightly to cover the surface.
- Spoon half of the beef mixture over the tortillas. Pour on 1/3 cup of the enchilada sauce and sprinkle with 1/2 cup of the shredded cheese.
- Add another layer of 2 tortillas. Spread the remaining beef mixture over them, then top with another 1/3 cup of enchilada sauce and 1/2 cup of cheese.
- Finish with the last 2 tortillas, the remaining enchilada sauce, and the remaining cheese.
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for 10 to 15 minutes more, until the cheese is melted and bubbling around the edges.
- Let the casserole rest for 10 minutes before slicing. Sprinkle with chopped cilantro just before serving.
Extra Tips
Overlap the tortillas slightly so the layers stay covered, and allow the casserole to rest before cutting for neater portions. For a potluck, you can assemble it ahead, cover and refrigerate it, then bake until hot throughout, adding a little extra baking time if it goes into the oven cold.Course: Main Course Cuisine: Mexican Equipment: 8-inch Square Baking Dish, Large Skillet, Foil
Chicken Mole Casserole with Rice and Sesame Seeds
This casserole layers tender chicken and fluffy rice with a rich, gently spiced mole sauce. A sprinkle of sesame seeds adds a light crunch and a classic finishing touch.
It’s a handy main dish for a potluck dinner because it can be assembled in one baking dish and served straight from the oven. The sauce brings savory, earthy flavor with a hint of sweetness, while the rice soaks up every bit.
Serves 4 people.
Ingredients
- 1 cup long-grain white rice
- 1 tablespoon neutral oil
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 2 cups cooked shredded chicken
- 1 cup chicken broth
- 1 cup prepared mole sauce
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 2 tablespoons sesame seeds
Instructions
- Cook the rice according to the package directions until tender. Set it aside while you prepare the sauce.
- Heat the oil in a large skillet over medium heat. Add the onion and cook for 4 to 5 minutes, stirring often, until softened. Stir in the garlic and cook for 30 seconds.
- Add the mole sauce, chicken broth, cumin, and salt to the skillet. Stir until smooth, then bring the mixture to a gentle simmer. Add the shredded chicken and stir until it is evenly coated. Remove the skillet from the heat.
- Heat the oven to 375°F. Spread the cooked rice in an even layer in a medium baking dish. Spoon the chicken and mole mixture over the rice and spread it to the edges.
- Cover the dish with foil and bake for 20 minutes, until heated through. Remove the foil, sprinkle the sesame seeds over the top, and bake uncovered for 5 more minutes. Let the casserole rest for a few minutes before serving.
Extra Tips
If your mole sauce is especially thick, stir in a little more of the listed chicken broth before adding the chicken. For a potluck, bake the casserole in a dish that can go straight to the table, and add the sesame seeds just before the final uncovered bake so they stay lightly toasted.Course: Main Course Cuisine: Mexican Equipment: Saucepan, Large Skillet, Baking Dish, Foil
Mexican Street Corn and Black Bean Casserole with Tortilla Crust
This casserole brings together the creamy, tangy flavors of Mexican street corn, hearty black beans, and a crisp tortilla crust. Cotija, lime, and a little chili powder give the filling a bright, savory kick.
It makes a satisfying vegetarian main for a potluck or a hearty side for a Mexican-inspired meal. The top bakes up golden and crunchy while the corn and beans stay soft and creamy underneath.
Serves 4 people.
Ingredients
- 6 small corn tortillas, divided
- 1 tablespoon olive oil
- 2 cups corn kernels, fresh or thawed if frozen
- 1 (15-ounce) can black beans, drained and rinsed
- 4 ounces cream cheese, softened
- 1/3 cup sour cream
- 1/2 cup crumbled cotija cheese, divided
- 1 tablespoon lime juice
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the oven to 375°F. Lightly oil an 8-inch square baking dish with the olive oil.
- Cut four tortillas into strips and arrange them across the bottom of the dish, overlapping slightly to cover it.
- In a bowl, mix the cream cheese, sour cream, lime juice, chili powder, and salt until smooth. Stir in the corn, black beans, 1/3 cup of the cotija, and half of the cilantro.
- Spread the corn and bean mixture evenly over the tortilla crust. Cut the remaining two tortillas into strips and arrange them over the filling.
- Bake for 25 to 30 minutes, until the filling is bubbling and the top tortilla strips are lightly crisp. Sprinkle with the remaining cotija and cilantro before serving.
Extra Tips
For a crispier crust, keep the bottom tortilla layer in a single, slightly overlapping layer. Let the casserole rest for about 5 minutes after baking so the creamy filling settles and is easier to serve.Course: Main Course Cuisine: Mexican Equipment: 8-inch Square Baking Dish, Mixing Bowl, Knife, Cutting Board
Barbacoa Beef and Sweet Potato Casserole with Smoky Chipotle Sauce
This casserole brings tender, warmly spiced barbacoa beef together with sweet potato for a hearty potluck dish. A smoky chipotle sauce ties the savory and sweet flavors together, while a layer of melted cheese makes each serving especially satisfying.
It works well for a casual dinner or a shared meal, and you can cook the beef ahead to make assembly easier. The finished casserole is rich and tender with soft sweet potato and a lightly crisp, cheesy top.
Serves 4 people.
Ingredients
- 1 pound boneless beef chuck, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup beef broth
- 1 tablespoon apple cider vinegar
- 1 chipotle pepper in adobo sauce, finely chopped
- 1 tablespoon adobo sauce
- 1/2 cup tomato sauce
- 1 large sweet potato, peeled and cut into 1/2-inch cubes
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the beef in a single layer and brown it on all sides, working in batches if needed. Transfer the beef to a plate.
- Reduce the heat to medium. Add the onion to the skillet and cook until softened, about 4 minutes. Stir in the garlic, cumin, oregano, smoked paprika, salt, and black pepper. Cook for 30 seconds, stirring so the garlic does not burn.
- Return the beef to the skillet. Add the beef broth, apple cider vinegar, chopped chipotle pepper, adobo sauce, and tomato sauce. Stir to combine, then bring the mixture to a simmer.
- Cover and cook over low heat for about 2 hours, stirring occasionally, until the beef is very tender. Shred the beef in the skillet with two forks and stir it into the smoky sauce.
- Heat the oven to 400°F. Spread the sweet potato cubes in an even layer in a small baking dish. Spoon the barbacoa beef and sauce over the sweet potato, then cover the dish tightly with foil.
- Bake for 30 minutes, until the sweet potato is nearly tender. Remove the foil, sprinkle the Monterey Jack evenly over the top, and bake uncovered for 10 to 15 minutes, until the cheese is melted and the sweet potato is fork-tender.
- Let the casserole rest for 5 minutes, then scatter the cilantro over the top before serving.
Extra Tips
For a milder casserole, use half the chipotle pepper and adobo sauce. If the beef is especially lean, check the skillet occasionally as it cooks and add a splash of beef broth if the sauce gets too thick. For a potluck, cook the barbacoa ahead, then assemble and bake the casserole close to serving time.Course: Main Course Cuisine: Mexican Equipment: Large Skillet, Small Baking Dish, Aluminum Foil
