Tag Archives: mexican casserole

Mexican Chicken and Rice Bake

This recipe caught my eye right away. Initially because it has Mexican flavors (a favorite of mine) and secondly because I already had all the ingredients. (It was also a huge plus that it uses uncooked rice!)

I adapted this from a recipe on Dessert Now, Dinner Later.


  • 4 or 5 thin chicken breasts. (You can cut them in half if you have larger ones. I happened to have some thin cut ones in the freezer.)
  • 16oz jar of salsa
  • taco seasoning
  • 1 cup of long grain white rice
  • 2/3 a bag of Birdseye Recipe Ready Southwestern Mix  (This was a coupon freebie I’ve had in the freezer for a while and it worked perfectly in this recipe.)
  • 1/2 cup of water
  • About 1 cup of Mexican blend shredded cheese.


  1. In a greased 9×13 pan, stir together rice, salsa and water.
  2. Add the Southwestern mix and mix well.
  3. Place the chicken on top of the mixture and rub it with the taco seasoning.
  4. Bake at 400 for 45 minutest or until chicken is cooked through.
  5. Add Mexi-blend cheese on top of each piece of chicken and bake for an additional five minutes.

Verdict: Win

This came out great! The rice almost had a Spanish rice type flavor to it and the cheese really made the chicken taste delicious. The family enjoyed it (and some people were sure they wouldn’t like it, so that is saying something.) Very flavorful and quite easy to put together. I would definitely make this again. If you are feeding more than three or four I would recommend doubling it.


Mexican Hashbrown Casserole

I spend the first part of today doing some freezer cooking (I’ll have a post tomorrow about it) and I finished off the cooking spree by putting this together for dinner. I happened to get free Simply Potatoes Shredded Hashbrowns (thanks to coupons!) so of course I headed to Pinterest to see what I  could make that would be new and yummy. This recipe caught my eye because pretty much any recipe that’s labeled Mexican jumps out at me.

Source: Bubbly Nature Creations


  • 20oz bag of shredded hashbrowns
  • 8oz block of cream cheese, softened
  • 8oz bag of Mexi-blend shredded cheese
  • 15oz can of tomato sauce
  • 1 lb of ground beef
  • 1 packet of taco seasoning


  1. In a skillet brown the ground beef on medium heat, drain.
  2. Add taco seasoning and tomato sauce. Mix and then simmer on medium-low for 2 minutes.
  3. Add the cream cheese and half of the Mexi-blend cheese and mix well until the cheeses have melted.
  4. Turn off the burner, then add the hashbrown potatoes. Mix completely until the potatoes are covered.
  5. Dump the mixture into a greased 9×13 pan.
  6. Sprinkle the rest of the cheese on top.
  7. Bake on 400 for 40 minutes or until the edges brown up.

Verdict: Not quite a win.

This was fine. Everyone ate it, but it wasn’t a total win. Some of the fam thought it was too cheesy (it is VERY cheesy.) If you are a huge cheese fan this will probably be a win for you. I definitely recommend serving this with tortilla chips for a nice bit of crunch.