**Cheesy Mexican Buckwheat Casserole: A Flavorful Fusion of Mexican and Russian Cuisine**
Embark on a culinary journey that blends the vibrant flavors of Mexican cuisine with the hearty comfort of Russian comfort food. Discover the Cheesy Mexican Buckwheat Casserole, a unique and delectable dish that combines the best of both worlds. This versatile recipe offers a symphony of tastes and textures, featuring layers of tender buckwheat, savory ground beef, a medley of Mexican spices, and a blanket of melted cheese.
Accompanying this main attraction are two additional recipes that elevate the dining experience. Treat your taste buds to the tangy and refreshing Pico de Gallo, a classic Mexican salsa bursting with the flavors of fresh tomatoes, crisp onions, and zesty cilantro. For a creamy and cooling complement, indulge in the velvety Avocado Crema, a perfect balance of creamy avocado, tangy lime, and a hint of spice.
These culinary creations are not only delicious but also versatile. The Cheesy Mexican Buckwheat Casserole can be enjoyed as a hearty main course, a comforting side dish, or even as a filling for tacos or burritos. The Pico de Gallo and Avocado Crema are delightful accompaniments to a variety of dishes, adding a pop of flavor to grilled meats, fish, or even as a zesty topping for salads.
Whether you're a seasoned cook or a culinary novice, these recipes are designed for ease and enjoyment. Detailed instructions guide you through every step, ensuring success in your kitchen adventures. So gather your ingredients, prepare your taste buds, and embark on a culinary journey that promises to delight and satisfy.
CHEESY MEXI-RICE CASSEROLE
A great way to use leftover rice. This is delicious and has a little bit of 'kick' to it. We like it as a side dish with grilled chicken breasts. If you have any left, it freezes well, too!
Provided by MAHooper
Categories Side Dish Casseroles
Time 1h15m
Yield 10
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 3 1/2 quart casserole dish.
- In a saucepan, bring water to a boil. Stir in rice, reduce heat, and cover. Simmer for 20 minutes.
- In a wok or large skillet, heat the broth and saute the garlic, bell pepper and onion until tender, about 5 minutes. Stir in cooked rice, cream-style corn, Mexican-style corn, whole kernel corn, diced tomatoes with chiles, green chiles, Mexican-style processed cheese, salt, pepper and chili powder. Spoon into prepared casserole dish.
- Bake in preheated oven for 30 minutes, or until bubbly. Top with shredded Cheddar, cover and bake 5 minutes more. Remove from oven, uncover and let stand 10 minutes.
Nutrition Facts : Calories 332.3 calories, Carbohydrate 56.7 g, Cholesterol 20 mg, Fat 7.4 g, Fiber 3.1 g, Protein 12.4 g, SaturatedFat 4 g, Sodium 1045.8 mg, Sugar 5.4 g
CHEESY MEXICAN CASSEROLE
Chicken, cheese, and spices. You can substitute Cheddar cheese for the Mexican-style cheese blend, if desired.
Provided by Texasgal60
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Stir condensed soup, sour cream, green chilies, and milk together in a large bowl. Add chicken, tortilla pieces, and taco seasoning; stir. Mix tomato and 1 cup Mexican-style cheese blend into chicken mixture.
- Spread chicken mixture out into the prepared baking dish and cover the dish with aluminum foil.
- Bake casserole in the preheated oven for 40 minutes. Discard aluminum foil. Sprinkle remaining cheese over the top of the casserole and continue baking until cheese melts and casserole is bubbling, 5 to 10 minutes more. Let rest for 5 minutes.
Nutrition Facts : Calories 286.9 calories, Carbohydrate 21.8 g, Cholesterol 60.2 mg, Fat 12.4 g, Fiber 2.1 g, Protein 21.7 g, SaturatedFat 6.2 g, Sodium 689.9 mg, Sugar 4.6 g
MEXICAN RICE CASSEROLE
Provided by Ree Drummond : Food Network
Categories side-dish
Time 55m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- Heat the oil in a large dutch oven and add the garlic and onions. Cook, 3 to 4 minutes. Reduce the heat to low and add the rice. Stir constantly, making sure the rice doesn't burn. Cook over low heat, about 3 minutes.
- Next, add the whole tomatoes, diced tomatoes, cumin, salt, pepper, cayenne and turmeric. Stir to combine and let cook, about 2 minutes. Finally, add the chicken broth and stir the mixture together. Bring the mixture to a boil, and then reduce heat to low. Cover, and simmer until the rice is not quite done, 10 to 15 minutes.
- Top with the cheese, and then bake with the lid off until the cheese is melted and the rice fully cooked, about 15 minutes. Serve with chopped cilantro.
CHEESY CHICKEN MEXICAN CASSEROLE
Easy week night dinner - adapted from a recipe taken from Australian Good Taste Magazine. I used mild salsa to make it kid friendly but go as hot and spicy as you like .
Provided by katew
Categories Mexican
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil and brown chicken in pan.
- Tip beans over base of 4 cup capacity ovenproof baking dish.
- Top with all the cooked chicken.
- Tip corn over chicken layer.
- Pour over salsa.
- Sprinkle cheese over the top.
- Bake for 20 minutes or until chicken is cooked through
- Serve with guacamole and/or sour cream if desired.
Nutrition Facts : Calories 716.7, Fat 16.4, SaturatedFat 6.1, Cholesterol 98.1, Sodium 1435, Carbohydrate 95.5, Fiber 17.4, Sugar 4.6, Protein 54.6
EASY MEXICAN CASSEROLE
This is an easy and very tasty dish. I often substitute ground turkey and low fat dairy products and it is still delicious! Serve with chips, salsa and green salad.
Provided by ANDREALF63
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet over medium-high heat, cook ground beef until no longer pink. Stir in salsa, reduce heat, and simmer 20 minutes, or until liquid is absorbed. Stir in beans, and heat through.
- Spray a 9x13 baking dish with cooking spray. Spread crushed tortilla chips in dish, and then spoon beef mixture over chips. Spread sour cream over beef, and sprinkle olives, green onion, and tomato over the sour cream. Top with Cheddar cheese.
- Bake in preheated oven for 30 minutes, or until hot and bubbly.
Nutrition Facts : Calories 631.9 calories, Carbohydrate 32.8 g, Cholesterol 119.2 mg, Fat 43.7 g, Fiber 6.2 g, Protein 31.7 g, SaturatedFat 22.5 g, Sodium 1308.3 mg, Sugar 6 g
CHEESY LAYERED MEXICAN BAKE
Enjoy this cheesy Mexican lasagna that's made with sausage, beef and beans - a hearty dinner. Use 2 cups thawed Make-Ahead Seasoned Ground Beef and Sausage to save time in the kitchen.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 8
Number Of Ingredients 19
Steps:
- Heat oven to 350°F. Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In 12-inch nonstick skillet, cook sausage and beef over medium-high heat 5 to 7 minutes, stirring often, until thoroughly cooked; drain. Stir in beans, diced tomatoes, garlic powder, cumin, salt and pepper. Cook 2 minutes or until thoroughly heated.
- In 2-quart saucepan, stir together soups and enchilada sauce. Cook over medium heat 3 minutes, stirring constantly, until thoroughly heated.
- Spoon one-third of the sauce into baking dish; top with 3 of the tortillas. Spoon half of the meat mixture over tortillas; top with another one-third of the sauce and 1 cup of the Cheddar cheese. Top with 3 tortillas. Repeat layers with remaining meat mixture, sauce, Cheddar cheese and tortillas. Sprinkle with 1 cup of the Monterey Jack cheese.
- Cover loosely with foil. Bake 20 minutes. Uncover; sprinkle with remaining 1 cup Monterey Jack cheese. Bake 10 minutes longer. Let stand 10 minutes before serving. Top with tomato, onions, avocado and dollop of sour cream. Garnish with cilantro.
Nutrition Facts : Calories 556, Carbohydrate 31 g, Fat 2 1/2, Fiber 7 1/2 g, Protein 27 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 1637 mg
EASY CHEESY MEXICAN CASSEROLE
This goes together quickly and then bakes for about an hour. This recipe can be taylored to your own tastes quite simply. You can vary the flavors by using different chili powders, beans, cheese blends or Dorito flavors. It's easy to control the heat level by which Ro-tel you use. If you don't like it hot replace the jalapenos with mild green chilies.
Provided by Puppies777
Categories One Dish Meal
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Brown ground beef and onions; add chili powder, cumin, tomatoes and jalapenos. Heat through.
- Meanwhile line bottom and sides of a 13 x 9" pan with tortillas. Line bottom with refried beans.
- Add ½ of ground beef mixture. Cover with ½ of the cheese. Top with beans. Add the rest of the ground beef mixture. Top with the rest of the cheese.
- Mix Bisquick, milk and egg together; add chilies. Pour over casserole; top with crushed Doritos.
- Bake in 350° oven for 50 - 60 minutes until top is browned and toothpick inserted in crust comes out dry. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 866.2, Fat 35.6, SaturatedFat 15.1, Cholesterol 135.4, Sodium 1900.3, Carbohydrate 93.5, Fiber 11.7, Sugar 8.6, Protein 43.4
CHEESY MEXICAN BUCKWHEAT CASSEROLE
For those of you looking for a twist on your Mexican dishes and one that's healthier, give this a try. Buckwheat is a good source of vitamin b, zinc, and iron.
Provided by Chef Mean Green
Categories One Dish Meal
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Prepare cream of buckwheat using either milk, water, or broth.
- Sauté onion, green pepper, garlic, butter and ground beef (or chicken) in pan along with a taco seasoning.
- Combine buckwheat, sour cream, cottage cheese, refried beans, hot sauce, cumin, salt, and pepper.
- In at least a 3 quart casserole dish, layer buckwheat mixture, meat and vegetable mixture, shredded cheese, and green chillies then repeat layers.
- Bake uncovered at 375° for approximately 60 minutes or until bubbly and golden.
- Let stand for 10 minutes before serving dish.
Nutrition Facts : Calories 444.1, Fat 29.5, SaturatedFat 16.2, Cholesterol 102, Sodium 1064.2, Carbohydrate 19.5, Fiber 4.3, Sugar 5, Protein 26.1
Tips:
- To save time, use pre-cooked buckwheat groats. They can be found in most health food stores.
- If you don't have canned diced tomatoes, you can use fresh tomatoes. Just dice them up and add them to the casserole.
- Feel free to add other vegetables to the casserole, such as corn, black beans, or zucchini.
- If you want a spicier casserole, add a teaspoon or two of chili powder or cayenne pepper.
- Serve the casserole hot with sour cream, guacamole, and salsa.
Conclusion:
This Cheesy Mexican Buckwheat Casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and is sure to be a hit with your family and friends. Try it, and see for yourself!
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