21 mexican casserole recipes

Vegan Mexican lentil casserole with brown rice, taco seasoning, and tomato paste baked until thick and hearty. High-protein, budget-friendly, and packed with Southwestern flavor without any meat or dairy.

Mexican lentil casserole with brown rice, tomato paste, taco seasoning, and chili powder. A hearty, high-fiber vegetarian main dish baked until set.

Mexican rice casserole toasts long-grain rice with peppers, jalapeños, and garlic, then bakes covered with roma tomatoes and southwest spices. Feeds a crowd, pairs with everything.

Low-fat Mexican casserole layered with corn tortillas, mashed tofu, green chiles, salsa, tomatoes, and a tangy yogurt topping. Vegan-friendly with a bean swap and naturally dairy-light.

Vegan Mexican bean and rice casserole layered with spiced kidney bean puree, brown rice, sliced tomatoes, and pressed garlic. Hearty, plant-based comfort food.

This Mexican style casserole is full of beans and vegetables, with the two layers of the tortilla pieces, vegetable mixture and cheddar cheese, loaded the tons of tasty flavor.

Mexicali casserole layers canned tamales, yellow hominy, Vienna sausages, and cream of chicken soup under melted sharp cheddar. A quick Tex-Mex comfort bake.

Bean burrito casserole layers tortillas with pinto beans, brown rice, and scallions under a homemade chili-spiked enchilada sauce. Vegetarian make-ahead Mexican casserole baked in one dish.

King Ranch Casserole layers shredded chicken, flour tortillas, Ro-Tel tomatoes, and sharp cheddar under a creamy soup blanket. A Texas potluck classic built for hungry crowds and zero fuss.

King Ranch chicken, the beloved Tex-Mex casserole, layered with shredded chicken, broth-soaked corn tortillas, peppers, and a creamy Ro-tel sauce under melty cheese. A lightened take on Texas comfort food.

Layered Mexican tortilla casserole with kidney beans, corn, cottage cheese, and cheddar made entirely in the microwave. A low-fat vegetarian enchilada-style bake ready in 30 minutes.

Cheesy cornmeal casserole topped with sour cream, romaine, diced tomatoes, avocado, and olives. A hearty Mexican-inspired bake that feeds a crowd for Cinco de Mayo or any fiesta night.

Vegetarian Mexican lasagna layered with corn tortillas, kidney beans, black olives, green peppers, tomato sauce, and cheddar cheese sauce. Easy, hearty, and crowd-ready.

Vegan enchilada casserole filled with black beans, whole wheat couscous, and crushed tofu in a spicy tomato-chili sauce. Rolled in corn tortillas and baked until bubbling. Plant-based Mexican comfort food.

Vegetarian enchilada bake layered with flour tortillas, a simmered bean and mushroom sauce with chili and cumin, ricotta-yogurt cream, and melted mozzarella topped with black olives.

Enchilada bean bake layers corn tortillas with mashed beans simmered in red wine and spices, cottage cheese-yogurt cream, and cheddar. A lighter vegetarian Mexican casserole.