Craving a dish that’s both comforting and bursting with flavor? Look no further than this delightful Mexican casserole, inspired by the hearty, home-style cooking of the Pioneer Woman. This recipe takes simple ingredients and transforms them into a layered masterpiece that’s perfect for a weeknight family dinner or a potluck gathering. Get ready to embark on a culinary adventure that’s as easy to make as it is delicious to devour.
Ingredients You’ll Need
- 3 tablespoons olive oil
- 3 cups fresh diced tomatoes
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 teaspoons chili powder
- 1 teaspoon kosher salt
- 2 teaspoons paprika
- 2 teaspoons cumin
- 2 to 4 chicken breasts, cubed
- 1 cup water
- 1 can (15 oz) pinto beans, rinsed and drained
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 bottle (16 oz) salsa verde
- 12 small corn tortillas
- ¾ cup uncooked rice, cooked (yields 2-3 cups cooked rice)
- 1 can (12 oz) corn, drained
- 4 cups grated cheddar-jack cheese
- 2 cups red enchilada sauce
- Sour cream and chopped fresh cilantro, for serving
Let’s Get Cooking: Step-by-Step Instructions
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Sauté the Aromatics: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced tomatoes, onion, and minced garlic. Cook for about 5 minutes, or until the onion becomes softened and fragrant.
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Spice it Up: Stir in 2 teaspoons of chili powder, 1 teaspoon of paprika, and 1 teaspoon of cumin into the tomato mixture. Cook for another 2 minutes, allowing the spices to bloom and release their full flavor. Remove the mixture from the skillet and set aside in a bowl.
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Cook the Chicken: In the same skillet, heat the remaining 2 tablespoons of olive oil. Add the cubed chicken breasts and cook until no longer pink. As the chicken cooks, season it with the remaining 2 teaspoons of chili powder, 1 teaspoon of paprika, 1 teaspoon of cumin, and kosher salt.
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Simmer and Reduce: Continue to cook and stir the chicken until it’s nicely browned and cooked through. Pour in 1 cup of water and bring the mixture to a boil. Reduce the heat and simmer for a few minutes, allowing the liquid to reduce by about half, creating a flavorful base for the casserole.
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Beans In: Stir in the rinsed and drained pinto beans and kidney beans into the skillet with the chicken. Remove the skillet from the heat and set aside.
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Assemble the Casserole: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch lasagna pan. Pour about half of the bottle of salsa verde evenly across the bottom of the pan.
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Layer Up: Overlap 6 corn tortillas to cover the bottom of the pan, forming the first layer of the casserole. Spoon all of the cooked rice evenly over the tortillas. Next, spread the tomato and spice mixture over the rice. Sprinkle the drained corn over the tomato mixture. Then, evenly distribute the chicken and bean mixture over the corn.
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Cheese and Sauce: Sprinkle half of the grated cheddar-jack cheese over the chicken and bean layer. Pour half of the red enchilada sauce over the cheese.
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Repeat and Top: Layer the remaining 6 tortillas over the sauce. Pour the rest of the salsa verde and enchilada sauce over the tortillas. Finally, cover the top of the casserole with the remaining cheddar-jack cheese.
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Bake to Perfection: Cover the pan tightly with aluminum foil and bake for 20 minutes. Remove the foil and continue to bake for another 15 to 20 minutes, or until the casserole is heated through, bubbly, and the cheese is melted and golden brown.
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Serve and Enjoy: Let the casserole cool slightly before serving. Garnish with a dollop of sour cream and fresh chopped cilantro. This Pioneer Woman inspired Mexican casserole is delicious on its own or paired with a fresh side salad.
Tips for the Best Mexican Casserole
- Make Ahead Magic: This casserole is perfect for making ahead! You can assemble it completely and then wrap it tightly with plastic wrap and foil to freeze before baking. When ready to bake, thaw it overnight in the refrigerator and then bake as directed, possibly adding a little extra baking time if it’s still cold.
- Spice Level: Adjust the amount of chili powder to control the spice level. For a milder casserole, use less chili powder. For extra heat, add a pinch of cayenne pepper to the chicken mixture.
- Cheese Variety: Feel free to experiment with different types of cheese. Monterey Jack, Pepper Jack, or a Mexican cheese blend would all be delicious alternatives to cheddar-jack.
- Homemade Enchilada Sauce: For an even more authentic flavor, consider making your own enchilada sauce using the recipe provided in the original instructions or your favorite homemade recipe.
Enjoy this hearty and flavorful Pioneer Woman Mexican Casserole – a guaranteed crowd-pleaser that will bring the taste of the Southwest to your kitchen!
