36 Reviews of Mexican Vegetarian Casserole

From: smiles4u

On Feb 11, 2006

This was absolutely wonderful. As we had a busy day planned I prepared in the slow-cooker on med-high about 3 1/2 hours. I added the black olives and cheese for topping (I used Mexican blend) the last hour. Thanks so much for posting!

From: Fauve

On Sep 16, 2002

I purposely left out the sour cream before baking this and saved it until last, then added cool sour cream atop steaming casserole when done. Superb! Also added about 1/2 cup more Pace salsa to the recipe. This one gets its stars for its ease in preparation as well as eye-appeal.

From: Kitchen Kozy

On Jan 14, 2007

Yum! We served this for dinner with tortilla chips for dipping, and everyone loved it. It works fine with fat-free sour cream, which is what we used. We have also used a spanish rice mix for the rice, which is also quite tasty with it. You do have to plan ahead to have the cooked rice and time to bake for about an hour, but it is reqlly quite simple to prepare. This one is definitely a keeper for us!

From: Gladys58

On Sep 12, 2002

Wonderful recipe Merlot. I served this as a side dish for our Mexican menu. This was so easy and full of great flavors, colors and textures. My family gave it their hands-down approval. You are right, it would make a great dip as well. Will try that next time. Thanks. Gladys

From: veeno

On Aug 27, 2004

Hats off to you Merlot!! Very tasty and quick. My husband said its a keeper and I agree. I ommitted putting the cheese on top and used fresh tomatoes instead of the canned. Thanks again for the delicious dinner!!

From: lucy k.

On Jul 27, 2003

No need for meat in a dish this hearty. A great combination of all things Mexican. I served the leftovers wrapped in flour tortillas.

From: Renegade Chef

On Mar 18, 2007

We made this to put in flour tortillas and it was really good and easy to make. I left out the sour cream. I used Valentina Mexican picante sauce and it was a little too spicy, so next time I'll use 4oz. I'm not a vegetarian, and I might add some ground beef or chicken next time for a little added something.

From: KITTENCAL

On Jun 9, 2004

Hi Merlot...I made this for dinner last night, and wow what a big hit this was! to make this into a whole meal, I made this with cooked ground beef mixed with onions and fresh garlic, and spread it on the bottom of the dish before adding the rest of the ingredients on top. I didn't have any Monterey Jack, so I used marble cheese instead, and used frozen corn in replace of canned, this was absolutely wonderful, there was not a speck of it left over, DH wants this again very soon, it was a great meal served with a side salad. Thanks so much for another winner Merlot, I can't wait to make this again! Kitten

From: starlitkerr

On Jul 11, 2007

Oh wow this was so good! I am sort of a health nut, so I cut out most of the cheese, used brown rice and low fat sour cream. Instead of baking it, (I was impatient from cooking that rice for so long!), I wrapped it up in a whole wheat tortilla and made a burrito! The flavors all mix together really well and it was really easy to make. I will definately make this again!

From: pixieglenn

On Aug 14, 2008

This had good flavor and was easy to make. It was a little bland for me though. However, the kids LOVED it, so I will definitely be making this again. I would suggest making sure the tomatoes are diced small. I had diced tomatoes and they ended up being a little overwhelming, but that was my fault. This was great with some jalapenos on top and tortilla chips on the side. Makes a ton! I would say more like 8 servings. ***Addition Aug. 14, 08 - If you are going to make this an OAMC recipe, do not make the same mistake I did by completely putting it all together and freezing it, then baking it. It turns out very mushy. In the future I will make a kit. One package of the liquids, one beans, one chicken, and one cheese. Freeze it all then thaw and put together right before baking.