Ray Stevens' Mexican Casserole
Recipe: #20471
August 06, 2015
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Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (553.8 g)
- Calories 718.7
- Total Fat - 39.1 g
- Saturated Fat - 14.7 g
- Cholesterol - 145.2 mg
- Sodium - 1452.6 mg
- Total Carbohydrate - 39.9 g
- Dietary Fiber - 8.9 g
- Sugars - 12.1 g
- Protein - 53.3 g
- Calcium - 650 mg
- Iron - 6.5 mg
- Vitamin C - 46.4 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Saute beef onion and bell pepper.
Step 2
Add seasoning herbs and spices and the canned stuff. Cook down, then remove bay leaf.
Step 3
At this point pour sauce over chips in casserole.
Step 4
Top with cheese then the olives.
Step 5
Bake 15 minutes at 425 degrees until hot and bubbly and cheese is meltly, or you can just plate over chips and sprinkle on cheese and olives your choice.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting the ground beef, opt for a leaner cut such as ground sirloin to reduce fat content.
- For a spicier casserole, use a hotter variety of chili beans.
- Substitute ground turkey for the ground beef for a leaner option. This substitution will reduce the amount of saturated fat and cholesterol in the dish, making it a healthier choice.
- Substitute black beans for the chili beans for added fiber and protein. This substitution will increase the nutritional value of the dish, making it a more filling and nutrient-rich meal.
Vegetarian Option Replace the ground beef with 1 can of black beans, drained and rinsed. Reduce the tomato sauce to 6 ounces. Add 1/2 cup of frozen corn and 1/2 cup of diced zucchini to the mixture before topping with the cheese and olives.
Mexican Street Corn Salad - A light and flavorful accompaniment to the Mexican Casserole that includes roasted corn, creamy mayo, and a hint of lime juice. It's a great balance to the heavier casserole and adds a freshness to the meal.
: Mexican Rice Pilaf:
This rice pilaf is a great side dish to the Mexican Casserole. It's a flavorful mix of Mexican-style rice, peppers, and onions that adds a delicious and colorful contrast to the main dish. The addition of cilantro and lime juice gives it a zesty flavor that pairs perfectly with the casserole.
FAQ
Q: How long do I need to bake the casserole?
A: Bake the casserole for 15 minutes at 425 degrees until it is hot and bubbly and the cheese is melted.
Q: What type of cheese should I use for the casserole?
A: Use a sharp cheddar cheese for the best flavor. You can also use mozzarella, Monterey jack, or any other type of cheese you prefer.
2 Reviews
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Fun facts:
Fun Fact 1: Ray Stevens is a famous American country music singer and songwriter who released the hit single "Mexican Casserole" in 1973. It was a top-10 hit on the Billboard Hot Country Singles chart.
Fun Fact 2: Mexican casserole is a traditional dish that has been around since the early 1900s. It is a popular dish in the Southwest United States and is often served at parties and special occasions.