40+ Delicious and Easy Mexican Bake Recipes for Every Occasion

Mexican cuisine is full of vibrant flavors, bold spices, and rich textures that make it one of the most beloved food traditions in the world.

While many Mexican dishes are known for their vibrant street food offerings or sizzling grill items, baked Mexican recipes provide a cozy, satisfying twist on traditional favorites.

From casseroles packed with cheesy goodness to savory tamales and beyond, baking is an easy way to bring authentic Mexican flavors to your kitchen.

Whether you’re looking for a comforting meal to feed the whole family, a dish to bring to a gathering, or something new to try for dinner tonight, these 40+ Mexican bake recipes offer something for everyone.

In this blog, we’ll dive into some of the best baked dishes inspired by Mexican cuisine that will spice up your next meal with layers of flavor and creativity.

40+ Delicious and Easy Mexican Bake Recipes for Every Occasion

Mexican baked dishes are a perfect fusion of rich history and mouthwatering flavors.

Whether you’re craving the savory tastes of enchiladas, the comforting warmth of a cheesy casserole, or the zest of chili-laden fillings, these recipes deliver all the excitement and complexity of Mexican food with the convenience of baking.

From hearty one-dish meals to cheesy treats, Mexican bakes have a special way of making any meal feel like a celebration. With 40+ recipes to choose from, you’ll have no shortage of options for adding a Mexican twist to your dinner table.

So, gather your ingredients and get ready to enjoy delicious, flavorful, and satisfying meals that will transport your taste buds straight to Mexico!

Cheesy Chicken Enchilada Bake

This Cheesy Chicken Enchilada Bake combines the flavors of traditional enchiladas with the ease of a casserole. Perfect for weeknight dinners or family gatherings, this dish features layers of shredded chicken, zesty enchilada sauce, melty cheese, and warm tortillas baked to golden perfection. The combination of creamy and tangy flavors will have everyone coming back for seconds!

Ingredients

• 3 cups shredded cooked chicken (rotisserie works well)
• 2 cups enchilada sauce (red or green, based on preference)
• 8 small corn tortillas
• 2 cups shredded Mexican blend cheese
• 1 cup sour cream
• 1/2 cup diced onion
• 1/4 cup chopped cilantro (optional)
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a mixing bowl, combine the shredded chicken, 1/2 cup of enchilada sauce, cumin, chili powder, and a pinch of salt and pepper. Mix well.
3. Lightly grease a 9×13-inch baking dish. Spread 1/4 cup of enchilada sauce on the bottom.
4. Place two tortillas over the sauce, overlapping as necessary. Add a layer of the chicken mixture, a handful of diced onions, and a sprinkle of cheese.
5. Repeat the layers until all the ingredients are used, finishing with a layer of tortillas, enchilada sauce, and cheese on top.
6. Cover with foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes until the cheese is bubbly and golden.
7. Let it rest for 5 minutes before serving. Garnish with sour cream, cilantro, and additional diced onions, if desired.

The Cheesy Chicken Enchilada Bake is a crowd-pleaser, offering the comfort of Mexican cuisine in an easy-to-make casserole format. Pair it with a fresh green salad or Mexican rice, and you’ve got a meal that feels both indulgent and homey. Whether for a busy weeknight or a festive gathering, this dish delivers flavor and simplicity in every bite.

Mexican Beef and Cornbread Casserole

This hearty Mexican Beef and Cornbread Casserole is the perfect comfort food for any occasion. Combining seasoned ground beef, zesty tomatoes, sweet corn, and a fluffy cornbread topping, it’s a delightful fusion of flavors and textures. This recipe brings the taste of a traditional tamale pie to your table with minimal effort and maximum satisfaction.

Ingredients

• 1 lb ground beef
• 1 packet taco seasoning
• 1 can (14 oz) diced tomatoes with green chilies
• 1 cup frozen corn
• 1/2 cup chopped bell peppers (any color)
• 1/2 cup chopped onion
• 1 box cornbread mix (plus ingredients required on the package)
• 1 cup shredded cheddar cheese
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 400°F (200°C).
2. Heat olive oil in a skillet over medium heat. Add onions and bell peppers, sauté until softened.
3. Add ground beef to the skillet and cook until browned. Drain any excess fat.
4. Stir in the taco seasoning, diced tomatoes, and corn. Simmer for 5 minutes, then transfer the mixture to a greased 9×9-inch baking dish.
5. Prepare the cornbread mix according to package instructions. Spread the batter evenly over the beef mixture.
6. Sprinkle the top with shredded cheddar cheese.
7. Bake for 25-30 minutes or until the cornbread is golden and fully cooked.
8. Let cool for 5 minutes before serving.

The Mexican Beef and Cornbread Casserole is a warm and satisfying dish that blends savory and sweet in every bite. The tender cornbread topping perfectly complements the flavorful beef filling, creating a meal that feels like a hug on a plate. Add a dollop of sour cream or guacamole on top, and you’ll have a dish that everyone will rave about.

Spicy Mexican Breakfast Bake

Kickstart your day with this Spicy Mexican Breakfast Bake! Packed with eggs, spicy chorizo, black beans, and fresh vegetables, this dish delivers bold flavors and a hearty meal to fuel your morning. Topped with gooey cheese and baked to perfection, it’s perfect for brunch or meal prepping for the week.

Ingredients

• 6 large eggs
• 1/2 lb chorizo sausage, crumbled
• 1 cup black beans, rinsed and drained
• 1 cup diced tomatoes
• 1/2 cup diced onion
• 1/2 cup diced bell peppers
• 1 cup shredded Monterey Jack cheese
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp cayenne pepper (optional)
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Cook the chorizo until browned. Add onions and bell peppers, cooking until softened.
3. Stir in the black beans, diced tomatoes, smoked paprika, garlic powder, cayenne (if using), salt, and pepper. Cook for 2-3 minutes.
4. Transfer the mixture to a greased 9×9-inch baking dish.
5. In a separate bowl, whisk the eggs until well beaten. Pour the eggs over the chorizo mixture.
6. Sprinkle the top with shredded cheese.
7. Bake for 20-25 minutes or until the eggs are set and the cheese is melted and bubbly.
8. Let cool slightly before slicing and serving.

The Spicy Mexican Breakfast Bake is a vibrant and flavorful way to start your day. Whether you’re hosting a brunch or preparing meals for the week, this dish combines the bold tastes of Mexico with the convenience of a one-pan meal. Serve it with fresh salsa, avocado, or a dollop of sour cream for an extra layer of indulgence.

Mexican Rice and Black Bean Casserole

This Mexican Rice and Black Bean Casserole is a simple, yet hearty dish bursting with flavor. Combining seasoned rice, savory black beans, and a medley of vegetables, it’s a satisfying vegetarian meal that can easily be turned into a main course or a side dish. The cheesy topping adds a comforting richness to this already flavorful casserole.

Ingredients

• 1 1/2 cups long-grain white rice
• 2 cups vegetable broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn kernels
• 1/2 cup diced onion
• 1/2 cup diced bell pepper (any color)
• 1 can (14.5 oz) diced tomatoes with green chilies
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1 1/2 cups shredded cheddar cheese
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add onions and bell peppers and sauté until softened, about 5 minutes.
3. Add rice, vegetable broth, black beans, corn, diced tomatoes with green chilies, cumin, chili powder, garlic powder, salt, and pepper. Stir well.
4. Bring to a simmer, then reduce heat to low and cover. Cook for 15-18 minutes, or until rice is tender and the liquid is absorbed.
5. Transfer the rice mixture to a greased 9×13-inch baking dish. Top with shredded cheddar cheese.
6. Bake for 15-20 minutes until the cheese is melted and bubbly.
7. Let cool for 5 minutes before serving.

The Mexican Rice and Black Bean Casserole is a wholesome and satisfying dish that packs a punch of flavor. It’s perfect for vegetarians and can easily be customized with your favorite ingredients. Pair it with a fresh salad, guacamole, or a dollop of sour cream for a complete and well-rounded meal.

Mexican Sweet Potato and Black Bean Bake

This Mexican Sweet Potato and Black Bean Bake is a nutritious, flavorful, and comforting dish that combines roasted sweet potatoes with hearty black beans, corn, and a spicy enchilada sauce. It’s a delicious vegetarian option that delivers a balance of sweetness, spice, and texture, with a crispy, cheesy top that’s irresistible.

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn kernels
• 1/2 cup diced onion
• 1 can (10 oz) enchilada sauce (red or green)
• 1 1/2 cups shredded Monterey Jack cheese
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions

1. Preheat your oven to 400°F (200°C).
2. Toss the diced sweet potatoes with olive oil, cumin, chili powder, smoked paprika, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
3. In a large bowl, combine the roasted sweet potatoes, black beans, corn, onion, and enchilada sauce. Stir to combine.
4. Transfer the mixture to a greased 9×9-inch baking dish.
5. Top with shredded Monterey Jack cheese and bake for 15-20 minutes until the cheese is melted and bubbly.
6. Garnish with fresh cilantro before serving.

The Mexican Sweet Potato and Black Bean Bake is a vibrant, flavor-packed dish that’s both healthy and filling. The sweetness of the roasted sweet potatoes pairs perfectly with the savory black beans and spicy enchilada sauce. This is a perfect option for anyone looking for a hearty, meatless meal or a crowd-pleasing side dish.

Mexican Chorizo and Potato Bake

This Mexican Chorizo and Potato Bake is a savory, hearty casserole that brings together the richness of chorizo sausage with the comforting texture of roasted potatoes. Combined with cheese, onions, and a flavorful seasoning mix, it’s a satisfying dish that can be served as a main course or a substantial side. Perfect for those who love bold, spicy flavors!

Ingredients

• 1 lb chorizo sausage, casing removed
• 3 medium potatoes, peeled and diced
• 1 cup diced onion
• 1/2 cup diced bell pepper (any color)
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• 1 1/2 cups shredded Mexican blend cheese
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add the chorizo and cook until browned and crumbly, about 5-7 minutes. Remove from heat and set aside.
3. In the same skillet, sauté the onions and bell peppers until softened, about 5 minutes.
4. Toss the diced potatoes with olive oil, cumin, paprika, chili powder, garlic powder, salt, and pepper.
5. In a greased 9×13-inch baking dish, layer the roasted potatoes, cooked chorizo, and sautéed vegetables.
6. Sprinkle the shredded cheese over the top and bake for 20-25 minutes, or until the cheese is melted and the potatoes are tender.
7. Let cool for 5 minutes before serving.

The Mexican Chorizo and Potato Bake is a rich, flavorful, and comforting dish that brings the perfect balance of spiciness and savory satisfaction. The crispy potatoes, combined with the spicy chorizo and melted cheese, make this dish irresistible. It’s a great choice for a filling dinner or a festive meal shared with family and friends.

Mexican Tamale Pie Bake

The Mexican Tamale Pie Bake is a delicious and comforting casserole that brings the flavor of tamales in an easy, no-fuss format. The savory ground beef, enchilada sauce, and vegetables are topped with a cornbread layer, making it an irresistibly hearty dish. The combination of flavors and textures makes this bake a family favorite for busy weeknights or any time you’re craving the flavors of Mexican cuisine.

Ingredients

• 1 lb ground beef
• 1 can (14 oz) diced tomatoes with green chilies
• 1 can (10 oz) enchilada sauce
• 1/2 cup diced onion
• 1/2 cup diced bell pepper
• 1 can (4 oz) chopped green chilies
• 1 tsp cumin
• 1 tsp chili powder
• 1 box cornbread mix (plus ingredients required on the package)
• 1 1/2 cups shredded cheddar cheese
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add ground beef and cook until browned. Drain excess fat.
3. Add the diced onion, bell pepper, and chopped green chilies to the beef. Sauté for 5-7 minutes, until softened.
4. Stir in the diced tomatoes with green chilies, enchilada sauce, cumin, chili powder, salt, and pepper. Simmer for 5 minutes.
5. Prepare the cornbread batter according to the package instructions.
6. Pour the beef mixture into a greased 9×13-inch baking dish and spread evenly.
7. Pour the cornbread batter over the beef mixture and spread evenly.
8. Sprinkle shredded cheddar cheese on top.
9. Bake for 25-30 minutes, or until the cornbread is golden and fully cooked.
10. Let cool for 5 minutes before serving.

The Mexican Tamale Pie Bake brings together all the flavors you love about tamales with the convenience of a casserole. With its satisfying beef filling and fluffy cornbread topping, this dish is perfect for any occasion. Serve with sour cream, salsa, or guacamole for an extra layer of flavor. Whether it’s a weeknight dinner or a weekend gathering, this pie will definitely be a crowd-pleaser.

Mexican Street Corn Casserole

Mexican Street Corn, or “Elote,” is a beloved street food, and this casserole version takes those flavors to a whole new level. Creamy, cheesy, and bursting with flavors of grilled corn, lime, and chili powder, this dish is an irresistible side or main course that will bring the taste of Mexican street food right to your dinner table. It’s the perfect side dish for barbecues or any meal that could use a little extra flavor boost.

Ingredients

• 4 cups frozen corn kernels (thawed)
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/2 cup cotija cheese, crumbled
• 1/2 cup shredded mozzarella cheese
• 1 tbsp chili powder
• 1 tsp smoked paprika
• 1 tbsp fresh lime juice
• 2 tbsp chopped cilantro
• Salt and pepper to taste

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine the mayonnaise, sour cream, cotija cheese, mozzarella cheese, chili powder, smoked paprika, lime juice, salt, and pepper. Stir to combine.
3. Add the thawed corn kernels to the mixture and stir until evenly coated.
4. Transfer the corn mixture to a greased 9×9-inch baking dish and spread evenly.
5. Bake for 20-25 minutes, until the top is golden and bubbly.
6. Garnish with fresh cilantro before serving.

The Mexican Street Corn Casserole brings all the flavor and joy of traditional street corn to your table in a more convenient and hearty form. With its creamy texture, cheesy goodness, and zesty kick from the lime and chili powder, this casserole will quickly become a go-to favorite at your meals. Perfect for barbecues, taco nights, or any time you want to elevate a simple meal with big, bold flavors.

Mexican Chili Relleno Casserole

The Mexican Chili Relleno Casserole is a savory, spicy, and cheesy dish that reimagines the traditional chili relleno. Roasted poblano peppers are stuffed with a creamy cheese filling and baked in a casserole form with a delicious egg base. This dish delivers the comforting flavors of chili rellenos but without the deep-frying, making it an easier and healthier alternative while still being just as satisfying.

Ingredients

• 4 large poblano peppers, roasted and peeled
• 1 1/2 cups shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 6 large eggs
• 1/2 cup milk
• 1/2 cup sour cream
• 1/2 cup diced onion
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper (optional)
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. Roast the poblano peppers over an open flame or under the broiler until the skins are charred. Place in a covered bowl to steam for 10 minutes, then peel off the skin. Remove seeds and cut the peppers into strips.
3. Heat olive oil in a skillet over medium heat. Add diced onions and sauté until softened, about 5 minutes.
4. In a separate bowl, whisk together the eggs, milk, sour cream, cumin, garlic powder, cayenne pepper, salt, and pepper.
5. Layer the roasted poblano strips on the bottom of a greased 9×9-inch baking dish. Sprinkle with the shredded Monterey Jack cheese and cheddar cheese.
6. Pour the egg mixture over the peppers and cheese.
7. Bake for 25-30 minutes, until the eggs are set and the top is golden and bubbly.
8. Let rest for 5 minutes before serving.

The Mexican Chili Relleno Casserole brings all the flavors of the classic dish but in a simpler, casserole form. The roasted poblano peppers, creamy cheese filling, and fluffy egg base make for a satisfying meal that’s perfect for brunch or dinner. Top with a bit of salsa or sour cream for extra flavor. It’s a great way to enjoy the taste of chili rellenos without the hassle!

Mexican Chicken and Rice Casserole

This Mexican Chicken and Rice Casserole is a hearty, comforting dish that combines tender chicken, flavorful rice, and a variety of spices into one easy-to-make meal. Baked with a cheesy topping and served with a touch of sour cream or guacamole, it’s perfect for a busy weeknight or a family gathering. The combination of savory chicken and aromatic spices will quickly make this casserole a family favorite.

Ingredients

• 2 cups cooked chicken, shredded (rotisserie chicken works well)
• 1 1/2 cups long-grain white rice
• 2 cups chicken broth
• 1 can (14.5 oz) diced tomatoes with green chilies
• 1 cup frozen corn kernels
• 1/2 cup diced bell peppers
• 1/2 cup diced onion
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1 1/2 cups shredded Mexican blend cheese
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add the diced onion and bell peppers, cooking until softened, about 5 minutes.
3. Add the shredded chicken, cumin, chili powder, garlic powder, salt, and pepper. Stir to combine and cook for another 2 minutes.
4. Stir in the diced tomatoes with green chilies, frozen corn, and chicken broth. Bring to a simmer.
5. Add the rice and mix well. Pour the mixture into a greased 9×13-inch baking dish and spread evenly.
6. Top with shredded Mexican blend cheese.
7. Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
8. Let rest for 5 minutes before serving.

The Mexican Chicken and Rice Casserole is a flavorful, one-pan meal that’s easy to prepare and perfect for busy nights. It’s a fantastic way to use up leftover chicken and makes a filling dish that everyone will enjoy. Whether served with a side of fresh avocado or a tangy salsa, this casserole is sure to be a hit with your family or guests.

Mexican Spaghetti Squash Casserole

The Mexican Spaghetti Squash Casserole is a healthy, low-carb alternative to traditional pasta casseroles. This dish features roasted spaghetti squash as a base, combined with seasoned ground turkey, black beans, corn, and melted cheese. The result is a flavorful, satisfying casserole that offers the essence of Mexican cuisine in a lighter form. It’s perfect for those looking for a delicious and nutritious option without sacrificing flavor.

Ingredients

• 1 medium spaghetti squash
• 1 lb ground turkey
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn kernels
• 1/2 cup diced onion
• 1 can (14 oz) diced tomatoes with green chilies
• 1 tsp cumin
• 1 tsp chili powder
• 1 1/2 cups shredded Mexican blend cheese
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C).
2. Slice the spaghetti squash in half lengthwise and remove the seeds. Drizzle with olive oil, sprinkle with salt, and pepper.
3. Place the squash halves, cut side down, on a baking sheet and roast for 30-40 minutes, or until tender. Once cooked, use a fork to scrape the flesh into spaghetti-like strands.
4. While the squash is roasting, heat olive oil in a skillet over medium heat. Add the ground turkey and cook until browned, breaking it up into crumbles as it cooks.
5. Add the diced onion and cook for an additional 5 minutes. Stir in the black beans, corn, diced tomatoes with green chilies, cumin, chili powder, salt, and pepper. Simmer for 5-7 minutes to combine the flavors.
6. In a greased 9×9-inch baking dish, mix the spaghetti squash with the turkey mixture.
7. Top with shredded Mexican blend cheese and bake for 15-20 minutes, or until the cheese is melted and bubbly.
8. Let rest for 5 minutes before serving.

The Mexican Spaghetti Squash Casserole is a wonderful, healthy take on the traditional casserole. With its tender squash strands, spicy turkey filling, and gooey cheese, it’s a delicious and satisfying meal that’s perfect for low-carb or gluten-free diets. Serve with a side of fresh guacamole or salsa for a burst of flavor.

Mexican Meatball Casserole

This Mexican Meatball Casserole is a savory dish featuring tender homemade meatballs in a rich, flavorful enchilada sauce, topped with melted cheese. The combination of perfectly seasoned beef, spices, and cheese creates a dish that’s both satisfying and comforting. It’s ideal for a family dinner or as a party dish when served with tortilla chips or over rice.

Ingredients

• 1 lb ground beef
• 1/4 cup breadcrumbs
• 1 egg
• 2 tbsp chopped cilantro
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste
• 2 cups enchilada sauce
• 1 cup shredded Mexican blend cheese
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the ground beef, breadcrumbs, egg, cilantro, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Mix until well combined.
3. Roll the meat mixture into small meatballs, about 1 1/2 inches in diameter, and place them on a greased baking sheet.
4. Bake the meatballs for 20-25 minutes, until cooked through and browned.
5. While the meatballs are baking, heat olive oil in a large skillet over medium heat. Add the enchilada sauce and bring to a simmer.
6. Once the meatballs are done, transfer them to the skillet with the enchilada sauce. Stir gently to coat the meatballs in the sauce.
7. Transfer the meatballs and sauce into a greased 9×9-inch baking dish. Sprinkle the shredded cheese over the top.
8. Bake for an additional 10 minutes, or until the cheese is melted and bubbly.
9. Let cool for 5 minutes before serving.

The Mexican Meatball Casserole is a hearty and flavorful dish that combines all the beloved elements of Mexican cuisine in a simple, comforting casserole. The tender, well-seasoned meatballs paired with the rich enchilada sauce and melted cheese make this a crowd-pleasing dish. Serve with rice, a side salad, or tortilla chips for a complete meal that everyone will love.

Mexican Breakfast Casserole

This Mexican Breakfast Casserole is a fantastic way to start the day with a flavorful, hearty, and filling meal. Packed with scrambled eggs, chorizo, beans, cheese, and crispy tortilla strips, it’s a delicious spin on a traditional breakfast casserole. This dish offers a vibrant combination of textures and tastes, perfect for brunch or a special weekend breakfast, and is guaranteed to keep you satisfied until lunchtime.

Ingredients

• 1 lb chorizo sausage
• 8 large eggs
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn kernels
• 1 cup shredded cheddar cheese
• 1/2 cup diced bell pepper
• 1/2 cup diced onion
• 8 small corn tortillas, cut into strips
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the chorizo and cook, breaking it into crumbles, until browned and fully cooked. Remove from heat and set aside.
3. In the same skillet, sauté the diced onion, bell pepper, and corn until softened, about 5 minutes.
4. In a large bowl, whisk the eggs with cumin, chili powder, salt, and pepper. Add the cooked chorizo, sautéed vegetables, and black beans to the bowl and mix well.
5. In a greased 9×13-inch baking dish, layer the corn tortilla strips. Pour the egg mixture over the tortillas and spread evenly.
6. Sprinkle shredded cheddar cheese over the top.
7. Bake for 25-30 minutes, or until the eggs are fully set and the cheese is melted and bubbly.
8. Garnish with fresh cilantro before serving.

The Mexican Breakfast Casserole is a satisfying, flavorful meal that combines all your favorite breakfast ingredients with a Mexican twist. The spicy chorizo, hearty beans, and crispy tortilla strips work wonderfully together to create a filling breakfast that’s perfect for any day of the week. Serve with a side of salsa, avocado, or hot sauce for an extra layer of flavor.

Mexican Chicken Enchilada Casserole

This Mexican Chicken Enchilada Casserole is a classic dish that offers the bold flavors of enchiladas in a more convenient, baked format. Layers of seasoned chicken, tortillas, enchilada sauce, and cheese are baked together into a cheesy, comforting casserole that’s perfect for family dinners or potlucks. It’s a quick, easy way to enjoy the delicious flavors of enchiladas without all the rolling and frying.

Ingredients

• 2 cups cooked chicken, shredded
• 10 corn tortillas, cut into strips
• 2 cups enchilada sauce
• 1 1/2 cups shredded Mexican blend cheese
• 1/2 cup diced onion
• 1 can (4 oz) chopped green chilies
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the diced onion and sauté until softened, about 5 minutes.
3. Stir in the shredded chicken, cumin, chili powder, salt, and pepper. Cook for 2-3 minutes to combine the flavors.
4. In a greased 9×13-inch baking dish, spread a thin layer of enchilada sauce on the bottom.
5. Layer half of the tortilla strips on top of the sauce, followed by half of the chicken mixture and half of the shredded cheese. Repeat the layers with the remaining ingredients.
6. Pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese.
7. Bake for 25-30 minutes, or until the cheese is melted and bubbly.
8. Let rest for 5 minutes before serving.

The Mexican Chicken Enchilada Casserole delivers all the savory goodness of enchiladas with far less effort. Layers of tender chicken, soft tortillas, and gooey cheese meld together in this easy, comforting dish. It’s a family-friendly meal that’s perfect for weeknight dinners, and can be served with a side of rice, beans, or a fresh salad for a complete meal.

Mexican Zucchini and Beef Casserole

The Mexican Zucchini and Beef Casserole is a flavorful, healthy twist on traditional casseroles. This dish combines lean ground beef, tender zucchini, and spicy Mexican seasonings, all topped with melted cheese. It’s a low-carb, yet filling meal that’s perfect for anyone looking for a nutritious dish with plenty of flavor. Packed with vegetables, this casserole is a great way to get your daily dose of greens while indulging in delicious Mexican flavors.

Ingredients

• 1 lb ground beef
• 3 medium zucchinis, sliced
• 1/2 cup diced onion
• 1 can (15 oz) diced tomatoes with green chilies
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1 1/2 cups shredded Mexican blend cheese
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the ground beef and cook until browned, breaking it into crumbles. Drain any excess fat.
3. Add the diced onion, cumin, chili powder, garlic powder, salt, and pepper to the beef. Stir to combine and cook for another 2 minutes.
4. Add the diced tomatoes with green chilies and simmer for 5 minutes to combine the flavors.
5. In a greased 9×9-inch baking dish, layer the zucchini slices, then top with the beef mixture.
6. Sprinkle shredded Mexican blend cheese over the top.
7. Bake for 20-25 minutes, or until the zucchini is tender and the cheese is melted and bubbly.
8. Let rest for 5 minutes before serving.

The Mexican Zucchini and Beef Casserole is a flavorful, low-carb alternative to traditional casseroles. The combination of juicy zucchini, savory beef, and melted cheese creates a dish that’s both nutritious and satisfying. It’s perfect for anyone looking to enjoy a delicious, healthy Mexican meal, and can be served with a dollop of sour cream or a sprinkle of fresh cilantro for added flavor.

Note: More recipes are coming soon!