Need dinner on the table fast? These quick Mexican casseroles are full of familiar, comforting flavors and ready in about 30 minutes.
You’ll find practical ideas for busy weeknights, from cheesy bakes to easy meals with beans, rice, or chicken.
Helpful Tips Before You Start
A few simple prep steps can help your Mexican casserole cook quickly and evenly.
Use Cooked Protein
Choose cooked chicken, browned ground beef, or canned beans to keep prep time short. Raw meat may take longer than 30 minutes to cook safely in a casserole.
Drain and Rinse Canned Ingredients
Drain beans and canned corn well to prevent excess liquid from making the casserole watery. Rinse beans if you prefer a milder, less salty flavor.
Choose Quick-Melting Cheese
Shredded Monterey Jack or cheddar melts quickly and gives the top a golden finish. For the fastest results, shred it yourself or use a thin, even layer.
Prep Ingredients Before Baking
Chop vegetables and measure seasonings before assembling the casserole. Smaller pieces cook faster and more evenly.
Check Doneness Early
Casserole dishes and ovens vary, so start checking a few minutes before the recipe’s suggested time. The center should be hot and the cheese melted and bubbling.
Chicken Enchilada Tortilla Casserole
This Chicken Enchilada Tortilla Casserole layers tender chicken, corn tortillas, enchilada sauce, and melty cheese for a quick, satisfying dinner. It has the saucy flavor of enchiladas with an easy casserole-style assembly.
Use cooked chicken to keep the prep simple, then bake the layers until hot and bubbling. It’s a handy weeknight meal, especially when you want a hearty Mexican-inspired dinner without rolling individual enchiladas.
Serves 4 people.
Ingredients
- 2 cups cooked, shredded chicken
- 8 corn tortillas, cut into quarters
- 1 can (10 ounces) red enchilada sauce
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels, drained if canned
- 1 ½ cups shredded Mexican cheese blend, divided
- ¼ cup sliced green onions
- ¼ cup chopped fresh cilantro
Instructions
- Heat the oven to 400°F. Lightly grease an 8-inch square baking dish.
- In a bowl, combine the shredded chicken, black beans, and corn.
- Spread a thin layer of enchilada sauce over the bottom of the dish. Arrange half of the tortilla pieces over the sauce, overlapping them slightly.
- Spoon half of the chicken mixture over the tortillas. Drizzle with about one-third of the remaining sauce and sprinkle with ½ cup cheese.
- Add the remaining tortilla pieces, chicken mixture, and sauce in another layer. Finish with the remaining 1 cup cheese.
- Bake uncovered for 18 to 22 minutes, until the cheese is melted and bubbling and the casserole is heated through.
- Let the casserole rest for 5 minutes, then top with the green onions and cilantro before serving.
Extra Tips
Cutting the tortillas into quarters makes the layers easier to assemble and serve. For a firmer casserole, let it rest for the full 5 minutes before slicing. Add the cilantro and green onions just before serving so they stay fresh and bright.Course: Main Course Cuisine: Mexican Equipment: 8-inch Square Baking Dish, Mixing Bowl
Beef Taco and Black Bean Cornbread Casserole
This casserole brings seasoned beef, black beans, and sweet corn together under a soft, golden cornbread topping. Taco seasoning adds familiar savory flavor, while shredded cheddar melts into the beef filling.
It works well for a quick weeknight dinner when you want a hearty meal from one skillet and a baking dish. Serve it warm straight from the oven, with a scoop of sour cream on top if you like.
Serves 4 people.
Ingredients
- 1 pound lean ground beef
- 1 ounce packet taco seasoning
- 1/2 cup water
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup corn kernels, drained if canned
- 1 cup salsa
- 1 cup shredded cheddar cheese, divided
- 1 (8.5-ounce) box corn muffin mix
- 1 large egg
- 1/3 cup milk
- Sour cream, for serving
Instructions
- Heat the oven to 400°F. Lightly grease an 8-inch square baking dish.
- Brown the ground beef in a large skillet over medium-high heat, breaking it into small pieces as it cooks. Drain excess fat if needed.
- Stir the taco seasoning and water into the beef. Simmer for 2 minutes, then add the black beans, corn, salsa, and 1/2 cup of the cheddar. Stir until combined and heated through.
- Spread the beef mixture evenly in the prepared baking dish.
- In a bowl, prepare the corn muffin mix with the egg and milk according to the box directions. Spread the batter over the beef filling, leaving a small border around the edge.
- Sprinkle the remaining cheddar over the batter. Bake for 18 to 22 minutes, until the cornbread topping is golden and a toothpick inserted into it comes out clean.
- Let the casserole stand for 5 minutes before serving. Add sour cream at the table.
Extra Tips
For a crispier topping, spread the cornbread batter in an even layer rather than mixing it into the beef filling. If your salsa is especially chunky or watery, drain off excess liquid so the base stays hearty and the cornbread cooks through.Course: Main Course Cuisine: Mexican Equipment: Large Skillet, 8-inch Square Baking Dish, Mixing Bowl
Salsa Verde Chicken and Rice Casserole
This one-pan casserole brings together tender chicken, fluffy rice, tangy salsa verde, and melted cheese. It cooks on the stovetop, so it’s a handy option when you want a hearty Mexican-inspired dinner without waiting for an oven to heat.
The rice simmers right in the flavorful salsa verde and broth, while corn and black beans make each serving filling. A squeeze of lime and fresh cilantro brighten the creamy, cheesy finish.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into ½-inch pieces
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- 1 cup long-grain white rice, rinsed
- 1 cup salsa verde
- 1¼ cups low-sodium chicken broth
- 1 cup corn kernels
- 1 cup canned black beans, drained and rinsed
- 1 cup shredded Monterey Jack cheese
- 1 lime, cut into wedges
- ¼ cup chopped fresh cilantro
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Heat the olive oil in a large, deep skillet with a lid over medium-high heat. Add the chicken, cumin, garlic powder, salt, and black pepper. Cook for 4 to 5 minutes, stirring occasionally, until the chicken is lightly browned on the outside.
- Stir in the rinsed rice, salsa verde, and chicken broth. Scrape the bottom of the skillet to loosen any browned bits, then bring the mixture to a gentle boil.
- Cover the skillet, reduce the heat to low, and simmer for 12 minutes. Keep the lid on so the rice cooks evenly.
- Stir in the corn and black beans. Cover again and cook for 5 to 7 minutes, until the rice is tender and the chicken is cooked through. If the rice still seems firm, add a small splash of broth and cook for another few minutes.
- Turn off the heat and sprinkle the Monterey Jack cheese over the casserole. Cover for 2 to 3 minutes, until the cheese melts. Finish with chopped cilantro and serve with lime wedges for squeezing over each portion.
Extra Tips
Use a skillet with a tight-fitting lid to help the rice cook evenly, and keep the heat low once it’s covered. Salsa verde varies in tang and saltiness, so taste the finished casserole before serving and add more lime if you’d like a brighter finish. Refrigerate leftovers promptly and reheat them covered with a splash of broth to keep the rice moist.
Course: Main Course Cuisine: Mexican Equipment: Large Deep Skillet with Lid, Measuring Cups, Cutting Board, KnifeChorizo, Egg, and Potato Breakfast Casserole
This skillet-to-oven breakfast casserole brings together spicy Mexican chorizo, tender potatoes, and fluffy eggs in one satisfying dish. Melty cheese and a little salsa add savory, tangy flavor to every bite.
It works well for a quick weekend brunch or a hearty breakfast-for-dinner. The potatoes get crisp at the edges while the egg mixture stays soft and tender.
Serves 4 people.
Ingredients
- 8 ounces Mexican chorizo, casings removed if needed
- 1 tablespoon olive oil
- 12 ounces frozen diced potatoes, thawed
- 6 large eggs
- ¼ cup milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup shredded Monterey Jack cheese, divided
- ¼ cup salsa
- 2 tablespoons chopped fresh cilantro
Instructions
- Preheat the oven to 400°F. Heat the olive oil in a large oven-safe skillet over medium heat.
- Add the chorizo and cook for 4 to 5 minutes, breaking it into small pieces as it browns. Stir in the thawed diced potatoes and cook for 5 to 7 minutes, stirring occasionally, until they are warmed through and lightly crisp at the edges.
- In a bowl, whisk together the eggs, milk, salt, and black pepper. Stir in ½ cup of the shredded Monterey Jack.
- Spread the chorizo and potato mixture evenly in the skillet. Pour the egg mixture over it, then spoon the salsa across the top.
- Sprinkle the remaining ½ cup of Monterey Jack over the casserole. Transfer the skillet to the oven and bake for 10 to 12 minutes, until the eggs are set in the center.
- Let the casserole rest for a few minutes, then scatter the chopped cilantro over the top. Cut into four portions and serve warm.
Extra Tips
Thaw the potatoes before cooking so they brown instead of releasing extra moisture into the skillet. For a milder casserole, choose mild Mexican chorizo and a mild salsa. If your skillet is not oven-safe, transfer the cooked chorizo and potatoes to a greased baking dish before adding the egg mixture.Course: Breakfast Cuisine: Mexican Equipment: Large Oven-Safe Skillet, Mixing Bowl, Whisk
Shrimp Fajita Rice Casserole
This Shrimp Fajita Rice Casserole brings the familiar flavors of sizzling fajitas together with tender rice in one pan. Shrimp, bell peppers, and onions get a smoky kick from fajita seasoning, while salsa and cheese tie everything together.
It’s a handy weeknight meal when you want a filling dinner without a long cooking time. Use cooked rice so the casserole heats through quickly, and add the shrimp near the end to keep it tender.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 medium red bell pepper, thinly sliced
- 1 medium green bell pepper, thinly sliced
- 1 small yellow onion, thinly sliced
- 1 pound raw medium shrimp, peeled and deveined
- 1 tablespoon fajita seasoning
- 3 cups cooked rice
- 1 cup salsa
- 1 cup shredded Monterey Jack cheese, divided
- 2 tablespoons chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the red and green bell peppers and onion. Cook for 4 to 5 minutes, stirring often, until they begin to soften.
- Add the shrimp and fajita seasoning. Stir to coat the shrimp and vegetables, then cook for 2 to 3 minutes, just until the shrimp turn pink on the outside. They will finish cooking in the oven.
- Stir in the cooked rice, salsa, and half of the shredded Monterey Jack. Spread the mixture evenly in the skillet.
- Sprinkle the remaining cheese over the top. Bake at 425°F for 5 to 7 minutes, until the cheese melts and the shrimp are opaque and cooked through.
- Scatter the chopped cilantro over the casserole. Serve hot with lime wedges for squeezing over each portion.
Extra Tips
Slice the peppers and onion evenly so they soften at the same rate. If your cooked rice is cold, break up any clumps before stirring it into the skillet so the casserole heats evenly. Keep an eye on the shrimp while baking, since smaller shrimp can cook quickly.Course: Main Course Cuisine: Mexican Equipment: Large Oven-Safe Skillet, Cutting Board, Knife
Cheesy Poblano and Corn Tamale Casserole
This casserole brings together roasted poblano, sweet corn, and a soft cornmeal topping with plenty of melted cheese. It has the comforting flavor of tamales without the extra work of wrapping them.
It works well for a quick weeknight dinner or a casual meal with friends. The bottom stays savory and tender, while the cheesy topping turns lightly golden around the edges.
Serves 4 people.
Ingredients
- 2 poblano peppers
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 1 cup corn kernels, fresh or thawed from frozen
- 1 cup enchilada sauce
- 1 teaspoon ground cumin
- ½ teaspoon salt
- 1 cup fine yellow cornmeal
- 1 teaspoon baking powder
- 1 cup milk
- 1 large egg
- 1 cup shredded Monterey Jack cheese, divided
Instructions
- Heat the oven to 425°F. Place the poblanos on a baking sheet and roast for 12 to 15 minutes, turning once, until blistered and softened. Transfer them to a bowl and cover for 5 minutes. Peel off the skins, remove the stems and seeds, and dice the peppers.
- While the poblanos roast, warm the olive oil in a large skillet over medium heat. Add the diced onion and cook for 4 to 5 minutes, stirring, until softened. Stir in the corn, diced poblanos, enchilada sauce, cumin, and salt. Cook for 2 minutes, then spread the mixture evenly in an oven-safe casserole dish.
- In a mixing bowl, whisk together the cornmeal and baking powder. Add the milk and egg, then whisk until smooth. Stir in ½ cup of the shredded cheese.
- Pour the cornmeal mixture evenly over the poblano and corn filling. Sprinkle the remaining ½ cup of cheese over the top.
- Bake for 15 to 18 minutes, until the topping is set and the cheese is melted and lightly golden. Let the casserole rest for 5 minutes before serving so the layers hold together more easily.
Extra Tips
For a milder casserole, remove all the poblano seeds and veins before dicing. If using frozen corn, thaw it and drain off excess water so the filling stays thick. Let the baked casserole rest before scooping to keep the soft tamale-style topping from crumbling.Course: Main Course Cuisine: Mexican Equipment: Baking Sheet, Large Skillet, Mixing Bowl, Oven-Safe Casserole Dish
Ground Turkey Taco Pasta Casserole
This one-pan casserole brings taco-night flavor to a cozy pasta dinner. Ground turkey, salsa, black beans, and taco seasoning make a savory, lightly spicy sauce that coats every bite.
It works well for a busy weeknight when you want a filling meal without turning on the oven. The pasta cooks right in the skillet, then gets topped with melted cheese for a satisfying finish.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground turkey
- 2 tablespoons taco seasoning
- 2 cups low-sodium chicken broth
- 1 cup chunky salsa
- 8 ounces small pasta, such as rotini or shells
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup frozen corn
- 1 cup shredded Mexican-style cheese
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the olive oil in a large, deep skillet over medium heat. Add the ground turkey and cook for 5 to 7 minutes, breaking it into small pieces, until no longer pink.
- Stir in the taco seasoning and cook for about 30 seconds, until the turkey is evenly coated.
- Add the chicken broth, salsa, and pasta. Stir well, then bring the mixture to a gentle boil.
- Reduce the heat to medium-low, cover the skillet, and simmer for 10 to 12 minutes. Stir occasionally, until the pasta is nearly tender. If the mixture looks dry before the pasta is cooked, add a small splash of water.
- Stir in the black beans and frozen corn. Cover and cook for 2 to 3 minutes, until heated through and the pasta is tender.
- Sprinkle the shredded cheese over the top. Cover the skillet for 1 to 2 minutes, until the cheese melts. Finish with the chopped cilantro and serve hot.
Extra Tips
Use a skillet with a tight-fitting lid so the pasta cooks evenly in the broth and salsa. Check the pasta near the end of simmering, since different shapes may cook at slightly different speeds. For extra heat, choose a spicy salsa.Course: Main Course Cuisine: Mexican Equipment: Large Deep Skillet, Measuring Cups, Measuring Spoons, Lid
Refried Bean and Sweet Potato Tortilla Casserole
This skillet casserole layers creamy refried beans, tender sweet potato, tortillas, and melted cheese for a hearty Mexican-inspired meal. It comes together on the stovetop, so there’s no need to wait for an oven to heat.
The sweet potato adds gentle sweetness, while salsa and cumin bring savory, zesty flavor. It’s a handy choice for a quick weeknight dinner, with soft tortilla layers and crisp edges where they meet the hot skillet.
Serves 4 people.
Ingredients
- 1 medium sweet potato, peeled and cut into small cubes
- 1 tablespoon olive oil
- 1/4 cup water
- 1 teaspoon ground cumin
- 1/4 teaspoon salt
- 1 can (15 ounces) refried beans
- 1 cup red salsa
- 6 small corn tortillas, cut into quarters
- 1 1/2 cups shredded Monterey Jack cheese
- 2 green onions, thinly sliced
Instructions
- Heat the olive oil in a large covered skillet over medium heat. Add the sweet potato, water, cumin, and salt. Cover and cook for 8 to 10 minutes, stirring once or twice, until the cubes are tender when pierced with a fork.
- Stir in the refried beans and salsa. Break up the beans with a spoon and mix until the sweet potato is coated. Spread the mixture evenly across the skillet.
- Arrange the tortilla quarters over the bean mixture, overlapping them to cover the surface. Sprinkle the shredded Monterey Jack evenly over the tortillas.
- Cover the skillet and cook over low heat for 5 to 7 minutes, until the cheese melts and the casserole is hot throughout. Remove the lid and cook for another minute if you’d like the tortilla edges a little firmer.
- Scatter the sliced green onions over the top. Spoon into bowls and serve warm.
Extra Tips
Cut the sweet potato into small, evenly sized cubes so it cooks through quickly. If the bean mixture seems too thick to spread, stir in a spoonful of the listed salsa before layering the tortillas. Keep the lid on while the cheese melts so the top warms evenly without drying out.Course: Main Course Cuisine: Mexican Equipment: Large Covered Skillet, Knife, Cutting Board, Spoon
Mexican Street Corn Chicken Casserole
This Mexican Street Corn Chicken Casserole brings the creamy, tangy flavors of elote together with tender chicken and rice in one skillet. Sweet corn, lime, chili powder, and crumbly cotija make each bite bright and savory.
It’s a handy weeknight dinner when you want a filling meal without a long bake. The rice cooks right in the casserole, soaking up the chicken broth while the cheese turns creamy around the edges.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into ½-inch pieces
- 1 teaspoon chili powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 cup long-grain white rice
- 1 ½ cups low-sodium chicken broth
- 1 cup frozen corn
- ½ cup sour cream
- ½ cup crumbled cotija cheese, divided
- 1 lime, zested and juiced
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the olive oil in a large, deep skillet over medium-high heat. Add the chicken, chili powder, salt, and black pepper. Cook for 4 to 5 minutes, stirring occasionally, until the chicken is lightly browned on the outside.
- Stir in the rice, chicken broth, and frozen corn. Bring the mixture to a boil, then cover the skillet, reduce the heat to low, and simmer for 15 to 18 minutes. Check that the rice is tender and the chicken is fully cooked.
- Remove the skillet from the heat. Stir in the sour cream, lime zest, lime juice, and half of the cotija until creamy and evenly mixed.
- Sprinkle the remaining cotija and chopped cilantro over the casserole. Cover the skillet for 2 minutes to let the cheese warm, then serve.
Extra Tips
Keep the skillet covered while the rice simmers so it cooks evenly, and check near the end of cooking in case your rice needs a splash more broth. For a brighter street-corn flavor, serve with extra lime wedges.Course: Main Course Cuisine: Mexican Equipment: Large Deep Skillet, Cutting Board, Knife, Measuring Cups, Measuring Spoons
Green Chile Pork and Hominy Casserole
This one-pan casserole brings together tender pork, chewy hominy, and mild green chiles in a creamy, lightly tangy sauce. A quick simmer and a blanket of melted cheese make it a hearty meal without a long wait.
It works well for a busy weeknight when you want Mexican-inspired comfort food with plenty of flavor. Serve it straight from the skillet, with crisp edges of cheese and a soft, saucy center.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless pork loin, cut into ½-inch cubes
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 1 can (4 ounces) diced green chiles
- 1 can (25 ounces) hominy, drained and rinsed
- ½ cup chicken broth
- ½ cup sour cream
- 1 teaspoon ground cumin
- 1 cup shredded Monterey Jack cheese, divided
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the olive oil in a large oven-safe skillet over medium-high heat. Season the pork with the salt and black pepper. Add it to the skillet and cook for 4 to 5 minutes, stirring occasionally, until browned and cooked through. Transfer the pork to a plate.
- Add the onion to the same skillet and cook for 3 minutes, stirring, until softened. Stir in the garlic and cumin, then cook for 30 seconds.
- Add the green chiles, hominy, and chicken broth. Stir to combine and bring the mixture to a gentle simmer. Cook for 3 minutes.
- Reduce the heat to low. Stir in the sour cream, half of the Monterey Jack, and the cooked pork. Mix until evenly combined, then spread the mixture in an even layer in the skillet.
- Sprinkle the remaining cheese over the top. Broil for 2 to 3 minutes, watching closely, until the cheese is melted and lightly browned.
- Let the casserole rest for 2 minutes, then scatter the cilantro over the top and serve.
Extra Tips
Cut the pork into evenly sized cubes so it cooks quickly and stays tender. If your skillet is not oven-safe, transfer the mixture to a small baking dish before adding the cheese and broiling. For a milder finish, use less of the canned green chiles.Course: Main Course Cuisine: Mexican Equipment: Large oven-safe skillet, Cutting Board, Knife, Measuring Cups and Spoons
Beef and Cheese Stuffed Pepper Casserole
This casserole brings together the familiar flavors of stuffed peppers in an easy skillet-to-oven meal. Ground beef, bell peppers, rice, tomato, and melted cheese make it hearty without the extra work of stuffing individual peppers.
It’s a practical choice for a busy weeknight, with tender peppers and a savory, cheesy finish. Letting the rice cook right in the sauce keeps the dish flavorful and helps cut down on cleanup.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 small yellow onion, diced
- 2 bell peppers, diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 cup long-grain white rice, rinsed
- 1 can (14.5 ounces) diced tomatoes
- 1 cup tomato sauce
- 1 cup beef broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups shredded cheddar cheese, divided
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the ground beef and diced onion. Cook, breaking up the beef with a spoon, until the beef is browned and the onion is softened. Drain excess fat if needed.
- Stir in the diced bell peppers, garlic, chili powder, and cumin. Cook for 2 minutes, stirring often, until the garlic is fragrant and the peppers begin to soften.
- Add the rinsed rice, diced tomatoes with their juices, tomato sauce, beef broth, salt, and black pepper. Stir well, scraping the bottom of the skillet so the ingredients are evenly mixed.
- Bring the mixture to a gentle boil. Cover the skillet, reduce the heat to low, and simmer for 15 to 18 minutes, until the rice is tender and most of the liquid is absorbed. Check near the end and add a small splash of water if the pan looks dry before the rice is done.
- Heat the oven broiler. Sprinkle 1 cup of the cheddar evenly over the casserole, then broil for 1 to 2 minutes, watching closely, until the cheese is melted and lightly browned.
- Let the casserole rest for 5 minutes. Top with the remaining cheddar and chopped cilantro before serving.
Extra Tips
Cut the bell peppers into small, even pieces so they soften as the rice cooks. If your skillet is not oven-safe, transfer the cooked casserole to a broiler-safe baking dish before adding the cheese.Course: Main Course Cuisine: Mexican Equipment: Large oven-safe skillet, Measuring cups and spoons, Wooden spoon
Chicken Tinga and Plantain Casserole
This casserole brings smoky, tomato-rich chicken tinga together with sweet, tender plantains. Black beans and melted cheese make it hearty, while a quick bake brings the layers together.
It’s a handy choice for a busy weeknight when you want a filling Mexican-inspired meal without a long cooking time. Use cooked shredded chicken to keep the prep moving, and choose ripe but firm plantains so they soften without turning mushy.
Serves 4 people.
Ingredients
- 2 tablespoons olive oil, divided
- 2 ripe but firm plantains, peeled and sliced into ½-inch rounds
- 1 small yellow onion, thinly sliced
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 chipotle pepper in adobo sauce, minced
- 1 tablespoon adobo sauce
- 1 can (14.5 ounces) crushed tomatoes
- 2 cups cooked shredded chicken
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup shredded Monterey Jack cheese
- ¼ teaspoon salt
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the oven to 425°F. Lightly grease a 2-quart baking dish.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the plantain slices in a single layer and cook for 2 to 3 minutes per side, until lightly browned. Transfer them to a plate.
- Add the remaining olive oil and the onion to the skillet. Cook for about 4 minutes, stirring occasionally, until softened. Add the garlic, cumin, oregano, minced chipotle, adobo sauce, and salt. Stir for 30 seconds.
- Pour in the crushed tomatoes and bring the mixture to a gentle simmer. Stir in the shredded chicken and black beans, then cook for 2 minutes until heated through.
- Arrange half of the plantains in the baking dish. Spoon the chicken mixture over them, then top with the remaining plantains and sprinkle with the Monterey Jack cheese.
- Bake for 10 to 12 minutes, until the cheese is melted and bubbling. Sprinkle with cilantro before serving.
Extra Tips
For a milder casserole, use half of the minced chipotle and adjust the adobo sauce to taste. Keep the plantain slices in a single layer when browning so they develop a little color and hold their shape in the casserole.Course: Main Course Cuisine: Mexican Equipment: Large Skillet, 2-Quart Baking Dish, Oven
Black Bean and Quinoa Enchilada Casserole
This Black Bean and Quinoa Enchilada Casserole brings enchilada flavor to the table without rolling tortillas. Quinoa, black beans, and red enchilada sauce cook together in one skillet, making it a handy choice for a quick weeknight dinner.
The finished casserole is hearty and saucy, with tender quinoa, soft black beans, and melted cheese on top. A little lime and fresh cilantro brighten each serving.
Serves 4 people.
Ingredients
- 1 cup quinoa, rinsed
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup frozen corn
- 1 can (10 ounces) red enchilada sauce
- 1 cup vegetable broth
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1 cup shredded Monterey Jack cheese
- 1 lime, cut into wedges
- 2 tablespoons chopped fresh cilantro
Instructions
- Add the rinsed quinoa, black beans, frozen corn, enchilada sauce, vegetable broth, cumin, chili powder, and salt to a large oven-safe skillet. Stir until evenly combined.
- Bring the mixture to a boil over medium-high heat. Cover the skillet, reduce the heat to low, and simmer for 15 to 18 minutes, until the quinoa is tender and most of the liquid is absorbed.
- Heat the broiler. Sprinkle the shredded Monterey Jack evenly over the casserole. Broil for 2 to 3 minutes, watching closely, until the cheese is melted and lightly golden.
- Let the casserole rest for a few minutes. Serve with lime wedges for squeezing over the top and sprinkle with chopped cilantro.
Extra Tips
Keep the skillet covered while the quinoa simmers so it cooks evenly. If the quinoa is tender but the casserole looks a little loose, let it rest uncovered for a few minutes before adding the cheese. For more heat, choose a spicy red enchilada sauce.Course: Main Course Cuisine: Mexican Equipment: Large Oven-Safe Skillet, Measuring Cups, Measuring Spoons, Can Opener, Knife, Cutting Board
Tuna, Poblano, and Rice Casserole
This tuna, poblano, and rice casserole brings together tender rice, mild roasted pepper, and flaky tuna in one comforting meal. A creamy sauce and a light layer of melted cheese make it satisfying without weighing it down.
It works well for a quick weeknight dinner, especially when you have cooked rice ready to use. The poblano adds gentle warmth, while lime and cilantro brighten each serving.
Serves 4 people.
Ingredients
- 2 cups cooked white rice
- 1 tablespoon olive oil
- 1 medium poblano pepper, seeded and diced
- 1/2 small yellow onion, diced
- 1 clove garlic, minced
- 1 can (5 ounces) tuna in water, drained and flaked
- 1/2 cup frozen corn, thawed
- 1/2 cup sour cream
- 1/4 cup chicken broth
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 cup shredded Monterey Jack cheese, divided
- 1 tablespoon lime juice
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the oven to 425°F. Lightly grease an 8-inch square baking dish.
- Warm the olive oil in a skillet over medium heat. Add the poblano and onion, and cook for 4 to 5 minutes, stirring occasionally, until softened. Add the garlic and cook for 30 seconds.
- In a large bowl, stir together the cooked rice, tuna, corn, sour cream, chicken broth, cumin, salt, pepper, lime juice, and 1/2 cup of the Monterey Jack. Fold in the cooked poblano mixture.
- Spread the mixture evenly in the prepared baking dish. Sprinkle the remaining 1/4 cup Monterey Jack over the top.
- Bake for 10 to 12 minutes, until hot throughout and the cheese has melted. Sprinkle with cilantro before serving.
Extra Tips
For a softer poblano flavor, cook it until fully tender before mixing it into the rice. If your cooked rice is cold and clumped, break it up with a fork first so the creamy tuna mixture coats it evenly.Course: Main Course Cuisine: Mexican Equipment: Skillet, Large Mixing Bowl, 8-inch Square Baking Dish
Creamy Chipotle Cauliflower and Bean Casserole
This casserole brings tender cauliflower and hearty beans together in a creamy chipotle sauce, with a golden cheese topping. It has gentle smoky heat and a soft, satisfying texture without needing a long bake.
It works well for a quick weeknight dinner or a cozy meatless meal. Using a skillet and a brief broil gets it to the table in about 30 minutes.
Serves 4 people.
Ingredients
- 1 large head cauliflower, cut into small florets
- 1 tablespoon olive oil
- 1/2 cup finely chopped yellow onion
- 2 garlic cloves, minced
- 1 canned chipotle pepper in adobo, finely chopped
- 1 tablespoon adobo sauce from the can
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 cup vegetable broth
- 1 can (15 ounces) black beans, drained and rinsed
- 1/2 cup sour cream
- 1 cup shredded Monterey Jack cheese, divided
- 2 tablespoons chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Place an oven rack about 6 inches from the broiler and preheat the broiler. Heat the olive oil in a large oven-safe skillet over medium heat. Add the onion and cook for 3 to 4 minutes, stirring, until softened.
- Stir in the garlic, chopped chipotle, adobo sauce, cumin, and salt. Cook for 30 seconds, stirring so the garlic does not brown.
- Add the cauliflower florets and vegetable broth. Cover the skillet and cook for 8 to 10 minutes, stirring once or twice, until the cauliflower is just tender and most of the broth has evaporated.
- Stir in the black beans, sour cream, and 1/2 cup of the Monterey Jack. Mix gently until the cauliflower and beans are coated. Spread the mixture evenly in the skillet, then sprinkle the remaining cheese over the top.
- Broil for 2 to 4 minutes, watching closely, until the cheese is melted and lightly browned. Let the casserole rest for a few minutes, then top with cilantro and serve with lime wedges.
Extra Tips
Cut the cauliflower into small, even florets so it cooks quickly in the skillet. For milder heat, use half the chipotle pepper and adobo sauce, then add more to taste before stirring in the sour cream. Keep the skillet handle turned away from the front of the oven while broiling.Course: Main Course Cuisine: Mexican Equipment: Large Oven-Safe Skillet, Cutting Board, Knife, Oven Mitts
