Best 9 Mexican Fiesta Biscuit Bake Recipes

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Indulge in a fiesta of flavors with this Mexican Fiesta Biscuit Bake, a delightful casserole that brings together the vibrant tastes of Mexico. This easy-to-make dish features layers of flaky biscuits, savory ground beef, a zesty tomato-based sauce, and a blend of Mexican spices. Topped with a layer of melted cheese, this hearty casserole is a perfect meal for busy weeknights or a fun gathering. Find the step-by-step recipe for this Mexican Fiesta Biscuit Bake, along with variations and additional Mexican-inspired recipes to tantalize your taste buds.

Here are our top 9 tried and tested recipes!

MEXICAN FIESTA BISCUIT BAKE



Mexican Fiesta Biscuit Bake image

Provided by Jodi

Categories     Main Dishes

Time 50m

Number Of Ingredients 10

2 Tbsp. butter
2 cans Pillsbury Grands Biscuits
1 (16oz) jar salsa
1 can (15oz) black beans, drained and rinsed
3 cups grated colby jack cheese
1/2 cup chopped green pepper
1/ 2 cup sliced green onions
1 can (2 1/4 oz) sliced olives
Sour cream
Extra salsa

Steps:

  • Heat oven to 375 degrees. Pour melted butter into a glass 9×13 pan, set aside.
  • Cut biscuits into eighths. Place biscuit pieces in a large bowl, pour salsa into bowl and toss until all biscuits are evenly coated. Pour black beans in and stir until mixed in.
  • Spoon into prepared pan and sprinkle with half the cheese. Top with bell pepper, onions and olives.
  • Bake for 35-40 minutes or until edges are a deep golden brown. Sprinkle with remaining cheese and cook until cheese melts - only a couple of minutes.
  • Let stand 5-10 minutes. Serve with sour cream and salsa.

MEXICAN FIESTA CASSEROLE



Mexican Fiesta Casserole image

Provided by Bobby Deen

Categories     turkey     Kid-Friendly     Quick & Easy     Dinner     Casserole/Gratin     Healthy     Potluck     Small Plates

Yield Serves 8

Number Of Ingredients 12

2 teaspoons canola oil
1/2 pound lean ground turkey
1 cup finely chopped onions
1 cup finely chopped zucchini
1 envelope (1 1/4 ounces) low-sodium taco seasoning
2/3 cup frozen corn kernels
1 cup canned black beans, rinsed and drained
2 cups jarred salsa
8 (6-inch) corn tortillas
1 1/2 cups shredded reduced-fat Mexican cheese blend
1/4 cup sliced scallions (white and light green parts only)
1/2 cup fat-free sour cream (or use low-fat; optional), for serving

Steps:

  • 1. Preheat the oven to 350°F. Spray a 9 by 13-inch baking dish with cooking spray.
  • 2. In a large skillet, heat the oil over medium-high heat. Add the turkey and cook until browned, 5 to 7 minutes. Stir in the onions and zucchini and cook until tender, about 5 minutes. Stir in the taco seasoning, 2/3 cup water, and the corn. Simmer until thickened, about 2 minutes, then stir in the black beans.
  • 3. Spread 1/2 cup of the salsa in the bottom of the baking dish. Lay 4 tortillas over the salsa, and spoon half of the meat mixture on top. Cover with 3/4 cup of the salsa and 1 cup of the shredded cheese. Top with 4 more tortillas and the remaining 3/4 cup salsa. Scatter the remaining 1/2 cup shredded cheese over the top.
  • 4. Bake the casserole until the cheese is melted and bubbling, about 25 minutes. Slice and serve, topped with scallions and sour cream.

MEXICAN FIESTA SPOON BISCUITS



Mexican Fiesta Spoon Biscuits image

My girlfried made these "biscuits" and served them with a spicy bean soup and salad. Made a great accompaniment. She got the recipe from Southern Living.

Provided by ratherbeswimmin

Categories     Breads

Time 1h

Yield 12 serving(s)

Number Of Ingredients 7

1 (17 1/3 ounce) can large refrigerated buttermilk biscuits
1 (10 7/8 ounce) can large refrigerated buttermilk biscuits
1 (16 ounce) jar chunky salsa
2 cups shredded monterey jack cheese
1 small green bell pepper, chopped
1/2 cup sliced green onion
1 (2 1/4 ounce) can sliced ripe olives, drained

Steps:

  • Separate biscuits; cut each biscuit into 8 pieces.
  • Add the biscuit pieces and salsa to a bowl, toss gently to combine.
  • Spoon mixture into a greased 13x9 inch baking dish.
  • Top with cheese and sprinkle remaining ingredients evenly over the top.
  • Bake at 350° for 45 minutes or until edges are golden and center is set; let rest 15 minutes.
  • Cut into squares.
  • Good served with soup and salad.

TACO FIESTA BAKE



Taco Fiesta Bake image

Make and share this Taco Fiesta Bake recipe from Food.com.

Provided by Parsley

Categories     One Dish Meal

Time 50m

Yield 8 serving(s)

Number Of Ingredients 20

3 -4 green onions, chopped save darkest green parts for garnish
1 cup cottage cheese
16 ounces low-fat sour cream
1 1/2 lbs ground beef
1 cup chopped onion
1/2 cup chopped green pepper
3 minced garlic cloves
1 (15 ounce) can petite diced tomatoes, undrained
1 (15 ounce) can black beans, rinsed and drained
1 (6 ounce) can tomato paste
2/3 cup warm water
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4-1/2 teaspoon cayenne pepper
1/4 teaspoon pepper
1/4 teaspoon salt, more to taste
1 (10 ounce) bag corn chips, coarsely crushed, like Fritos
2 1/2 cups Mexican blend cheese or 2 1/2 cups any cheddar cheese
1 (2 1/4 ounce) can sliced black olives, drained (optional)
1 head lettuce, shredded

Steps:

  • Preheat oven to 350. Grease/spray a 13" x 9" casserole dish; set aside.
  • In a bowl, stir together the cottage cheese, sour cream and chopped green onions.
  • In a large skillet, brown/crumble ground beef with onion, green pepper and garlic. Drain and return to the skillet.
  • Add to the skillet, tomatoes, Black beans, tomato paste, water and seasonings. Simmer for about 10-12 minutes, stirring occassionally.
  • Scatter HALF of the coarsely crushed chips on the bottom of the prepared casserole dish.
  • Top with HALF of the beef/bean mixture.
  • Top with HALF of the cottage cheese/sour cream mixture.
  • Sprinkle with HALF of the shredded cheese.
  • Repeat all the layers again, ending with the last of the shredded cheese. Sprinkle top with black olives (optional) and reserved chopped dark green onion parts (optional).
  • Bake at 350 for 25-30 minutes or until heated through.
  • Divide shredded lettuce on plates and spoon casserole over top to serve.

Nutrition Facts : Calories 706.4, Fat 42.2, SaturatedFat 18.1, Cholesterol 115.5, Sodium 966.6, Carbohydrate 46.9, Fiber 8.2, Sugar 6.9, Protein 37.4

MEXICAN FIESTA BISCUIT BAKE



MEXICAN FIESTA BISCUIT BAKE image

Yield 12 servings

Number Of Ingredients 8

2 tablespoons butter
1 (16.3-oz.) can Pillsbury® Grands!® Buttermilk Biscuits
1(10.2-oz.) can Pillsbury® Grands! Buttermilk Biscuits
16-oz(1 3/4 cups) salsa
12 oz. (3 cups) shredded Monterey Jack cheese
1/2 cup chopped green bell pepper
1/2 cup sliced green onions
1 - 2 1/4-oz. can sliced ripe olives, drained

Steps:

  • Heat oven to 375°F. Melt margarine in oven in 13x9-inch (3-quart) glass baking dish or non-aluminum baking pan. Tilt to evenly coat dish. 2.Separate dough into 13 biscuits; cut each biscuit into eighths. Place biscuit pieces in large bowl; toss with 1 3/4 cups salsa. Spoon evenly into margarine-coated dish. Sprinkle with cheese, bell pepper, onions and olives. 3. Bake at 375°F. for 35 to 45 minutes or until edges are deep golden brown and center is set. Let stand 15 minutes. Cut into squares; serve with additional 1 cup salsa, if desired

FIESTA BISCUT BAKE



Fiesta biscut bake image

A spicy, cheesy biscuit diesh that is so yummy!

Provided by sherry monfils

Categories     Other Main Dishes

Time 55m

Number Of Ingredients 8

1 16.3 oz can refrigerated buttermilk biscuits
1 10.2 oz can refrigerated buttermilk biscuits
1 16 oz jar spicy salsa
3 c reduced-fat shredded mexican-style cheese blend
1 green bell pepper, chopped
3 scallions, sliced
1 2-1/2 oz can sliced black olives, drained
sour cream for garnish

Steps:

  • 1. Heat oven to 375. Spray a 9" x 13" baking pan w/ cooking spray. Separate biscuits into 13 biscuits. Cut each biscuit into 6 pieces.
  • 2. Place biscuit pieces into lg bowl. Add salsa and toss to coat. Spoon mix into baking pan. Sprinkle w/ cheese, green bell pepper, scallions and olives.
  • 3. Bake 35-45 min, or until edges are golden. Remove from oven, let sit 15 min. Cut into squares. Serve w/ sour cream.

MEXICAN FIESTA CASSEROLE



Mexican Fiesta Casserole image

I adopted this recipe in February 2005. While I'm not much of a casserole person, this one looks to be pretty good.

Provided by - Carla -

Categories     One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

1 lb lean ground beef
salt and pepper, to taste
1 teaspoon chili powder
1 cup shredded cheddar cheese
1 cup sour cream
2/3 cup mayonnaise
1/4 medium onion, finely chopped
2 cups Bisquick baking mix
1/2 cup water
2 medium tomatoes, thinly sliced
1/2 cup chopped green bell pepper
1 (6 ounce) can sliced black olives, drained

Steps:

  • Preheat the oven to 375F.
  • Cook the ground beef in a large skillet until browned; drain off the excess fat.
  • Season the meat with the salt and pepper; set aside.
  • Mix together the cheese, sour cream, mayonnaise and onion; set this mixture aside.
  • Stir the biscuit mix and water together until a soft dough forms.
  • With floured fingers, pat the dough into the bottom of a greased 13 X 9 X 2-inch baking pan, pressing the dough about 1/2-inch up the sides of the pan.
  • Layer the browned ground beef, tomato slices, green pepper, and sliced olives over the dough layer.
  • Spoon the sour cream and cheese mixture over the top.
  • Bake, uncovered, until the edges of the dough are light brown, 25 to 30 minutes.
  • Cool 5 minutes and then cut into squares to serve.

Nutrition Facts : Calories 511.1, Fat 31.1, SaturatedFat 13.6, Cholesterol 89.7, Sodium 848.3, Carbohydrate 33, Fiber 2.7, Sugar 8, Protein 24.8

MEXICAN FIESTA BREAKFAST CASSEROLE



Mexican Fiesta Breakfast Casserole image

We ate this Mexican-inspired breakfast casserole once at a buffet brunch when we were on an organizing group for the church fiestas, and we both liked it so much that I came home and worked on recreating the recipe for our family.

Provided by rlt11_NMC

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h20m

Yield 8

Number Of Ingredients 15

nonstick cooking spray
¼ pound chorizo sausage
1 cup warm water
¾ cup instant dry milk
3 (6 inch) corn tortillas, cut into bite-size pieces
2 cups beaten eggs
1 (15 ounce) can pinto beans (such as Bush's®), rinsed and drained
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®), drained
1 cup frozen whole kernel corn
½ cup chopped green chile pepper
½ cup shredded pepper Jack cheese
½ green bell pepper, chopped
4 green onions, chopped
2 tablespoons light sour cream, or to taste
½ cup grated Mexican cheese blend

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Spray an 8-inch square glass baking dish with cooking spray.
  • Heat a medium skillet over medium-high heat. Add chorizo; cook and stir until browned and crumbly, 3 to 5 minutes. Remove from the skillet and drain on paper towels.
  • Mix water and dry milk together in a large bowl. Add chorizo, tortillas, eggs, pinto beans, diced tomatoes with green chiles, corn, green chile, pepper Jack cheese, bell pepper, and green onions. Mix well. Pour into the prepared dish.
  • Bake in the preheated oven until golden brown and the middle is set, 55 to 60 minutes. Remove from the oven; spread sour cream on top and sprinkle with Mexican cheese. Return to the oven to melt cheese, about 1 minute. Let cool slightly before serving.

Nutrition Facts : Calories 352 calories, Carbohydrate 23.4 g, Cholesterol 265.9 mg, Fat 20.2 g, Fiber 3.6 g, Protein 20.9 g, SaturatedFat 9.3 g, Sodium 642.6 mg, Sugar 6.8 g

FIESTA BREAKFAST BAKE



Fiesta Breakfast Bake image

I get a kick out of making breakfast for a crowd when I have weekend guests, and my family also loves breakfast for dinner. I created this dish by combining my family's favorite southwestern flavors in an all-in-one-pan recipe.-Whitney Gilbert, Smithville, Missouri

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 8 servings.

Number Of Ingredients 12

1 tube (16.3 ounces) refrigerated corn biscuits
3 cups frozen seasoning blend vegetables (about 14 ounces)
1-1/2 cups shredded Monterey Jack cheese
8 large eggs
3/4 cup 2% milk
1/8 teaspoon cayenne pepper
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground cumin
1/2 cup salsa
Fresh cilantro leaves
Additional salsa

Steps:

  • Preheat oven to 350°. Cut biscuits into quarters; arrange evenly in a greased 13x9-in. baking dish. Layer with vegetables and shredded cheese. Whisk together eggs, milk and seasonings; pour evenly over layers. Top with salsa., Bake, uncovered, until casserole is browned and middle is set, 35-45 minutes. Let stand 10 minutes before serving. Top servings with fresh cilantro leaves and additional salsa.

Nutrition Facts : Calories 349 calories, Fat 18g fat (8g saturated fat), Cholesterol 207mg cholesterol, Sodium 823mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 2g fiber), Protein 15g protein.

Tips:

  • To save time, use pre-made biscuit dough or refrigerated crescent roll dough.
  • Be sure to brown the sausage thoroughly before adding it to the baking dish.
  • If you don't have taco seasoning, you can make your own by combining chili powder, cumin, garlic powder, onion powder, salt, and black pepper.
  • For a cheesy fiesta bake, add a layer of shredded cheddar or Mexican cheese blend to the top of the casserole before baking.
  • Serve the fiesta biscuit bake with your favorite Mexican toppings, such as sour cream, guacamole, salsa, and pico de gallo.

Conclusion:

Mexican Fiesta Biscuit Bake is a quick and easy casserole recipe that is perfect for a weeknight meal. It is also a great dish to serve at parties or potlucks. The combination of sausage, biscuits, and Mexican flavors is sure to please everyone at the table. So next time you are looking for a delicious and easy Mexican dish, give this Mexican Fiesta Biscuit Bake a try.

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