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Image © Pink When
$3.04 per serving
503 likes
Ready in 1 hour and 5 minutes
Spoonacular Score: 87% 
The recipe Mexican Casserole could satisfy your Mexican craving in around 1 hour and 5 minutes. This recipe serves 6 and costs $1.97 per serving. This main course has 494 calories, 33g of protein, and 19g of fat per serving. It can be enjoyed any time, but it is especially good for Autumn. 503 people have made this recipe and would make it again. Head to the store and pick up salsa, monterrey jack, cream of chicken soup, and a few other things to make it today. To use up the salsa you could follow this main course with the Dessert Strawberry Salsa as a dessert. It is a good option if you're following a gluten free diet. All things considered, we decided this recipe deserves a spoonacular score of 79%. This score is solid. Try Mexican Cornbread Casserole – make a Mexican casserole dinner that is easy to make, and reheats well, Mexican Casserole, and Mexican Casserole for similar recipes.
Mexican on the menu? Try pairing with Pinot Noir, Sparkling rosé, and Riesling. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Gary Farrell Russian River Pinot Noir with a 4 out of 5 star rating seems like a good match. It costs about 42 dollars per bottle.
The 2007 Russian River Selection shows tremendous concentration and power from this blockbuster vintage. Intense aromas of dark fruits, particularly cherries and plums, are matched with warm spices and a leathery earthiness. The palate shows great depth, weight and acidity with a seductive texture which leads to a balanced finish that confirms the nose. The 2007 Russian River Selection Pinot Noir shows wonderful balanced acidity and generous fruit that will pair beautifully with grilled rosemary pork tenderloin.
» Get this wine on Wine.com
Read the detailed instructions on Pink When
When buying canned soup, look for low-sodium versions to cut down on unnecessary sodium.
Many people will tell you to remove the skin on your chicken to cut down on fat. This is true, but if you like the taste, leave it on! You're only gaining a little fat for a lot of flavor. Plus, a little over half of the fat in chicken skin is monounsatured fat (that's a heart-healthy kind) and the notion that saturated fat is unhealthy is being questioned too. So in our opinion: dig in, skin and all!
Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).
If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.
If you normally rinse your chicken?stop! You could be spreading bacteria around your kitchen and it isn't really necessary.
To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.
You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.
Choose pasture-raised chicken if it is available. If it is not at your supermarket, visit a farmers' market and ask around.
Did you know you can freeze shredded cheese? If you don't finish it up, don't throw it out!
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gluten-free
