FFf Eclectic Red Barn: Mexican Hot Dish

Thursday, September 4, 2014

Mexican Hot Dish

We love Mexican food and when it is easy, that makes it even better. This is a one pan meal. Dump everything into your pan and bake. I also like recipes that are versatile - add ingredients that you like. It is not spicy however.
Eclectic Red Barn: Mexican Hot Dish
This is not your "I need a quick 30 minute meal", but make it on a night when you have more time or the weekend since it takes about 1 hour and 40 minutes to bake. Every time I serve this, they ask for the recipe.
I eat mine rather plain(the picture above) but my husband loves all the toppings.
Eclectic Red Barn: Mexican Hot Dish
It is a great dish for company, since it makes a large amount. You add the ingredients directly into the pan and top with butter. Bake for 1 1/2 hours covered.
Eclectic Red Barn: Mexican Hot Dish with butter on top
Remove foil and add remaining cheese and bake for another 10 minutes.
Eclectic Red Barn: Mexican Hot Dish cooked

The 9 x 13 pan is too big for the two of us, so I put it into two 8 inch square pans. I cook one and freeze the other. I add the butter but I don't bake it. 

The dish is great but the Frito's lightly crushed on top add that salty goodness to mix. That is how I like it, but you can add other toppings like my husband does.

*Note: you can used a roasted chicken or cook your own. I make special chicken that I use for tacos. I will share this recipe with you soon.

Recipe:                                                                            Print

Mexican Hot Dish

mexican hotdish.jpg

Preheat oven to 350 degrees, rack in center position.


4 oz. can Ortega diced green chilies, with juice

2 cups shredded Jack cheese

2 cans(14 oz. each) diced tomatoes , with juice

1 medium onion, diced

2 oz. can sliced olives, with juice

1 large green pepper, seeded and diced

2 cups uncooked white rice

2 packages Taco seasoning

3 cups diced/shredded cooked chicken

1 can (14.5 oz) chicken broth

1/2 cup cold butter (1 stick)

2 cups Frito's corn chips

2 cups shredded Mexican cheese, four cheese kind


Sour cream

Taco sauce

Tammed jalapeno peppers


Spray a 9 x 13 inch pan with Pam.

In bottom of pan, mix together the diced green chilies, the Jack cheese, the two cans of diced tomatoes, the chopped onion, the can of sliced black olives, the chopped pepper and the uncooked rice. Stir this together.

Sprinkle the Taco mix over the top and mix together.

Add the chicken and mix again. Add chicken broth and stir again. Cut the butter into 8 pieces and place on top. Cover with foil and seal the edges. Bake for 1 ½ hours.

Remove foil. Sprinkle the shredded Mexican cheese on top and bake uncovered for 10 minutes. 

Lightly crush the Frito’s and sprinkle on top of each serving and then add your favorite toppings.


The post Mexican Hot Dish first appeared on Eclectic Red Barn.

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