Bridal Shower Mexican Casserole

You could do
1) Tamales
2) Beef, cheese and/or chicken enchiladas
3) Taco bar (have the shells in a roaster or something to keep them warm, seasoned ground beef in a crockpot and all the condinments in sepearate bowls).
4) Fajitas (beef/chicken) and serve with corn or regular tortillas along with guacamole and pico de gallo.
5) Taquitos (fried corn tortillas with shredded chicken, beef, etc in them)
6) Taco salad (which is super easy). You'll need a bag of salad (or make your own) (lettuce, carrots, red cabbage) along with shredded cheese, Doritos (crushed, not fine), Catalina salad dressing, canned pinto or similar beans (optional) and seasoned ground beef. Just serve yourself a bowl of salad, place your ground beef on top of the salad, put the crushed doritos over it and then top with shredded cheese. You can put the salad dressing over it if you prefer...I like the taste of the Catalina with the salad cause it gives it an extra kick. NOTE: Do not mix the doritos with the salad until serving cause they will become soft.

My hubby and kids love this dish! Good luck and have fun!

you can do

tamales
pozole
chicken pozole
chilaquiles
taquitos (delimex frozen taquitos with guacamole and salsa dip)

nachos with beans

mexican lasagna

1 pound lean ground beef 1 (1 ounce) package taco seasoning mix 1 (14 ounce) can peeled and diced tomatoes with juice 10 (6 inch) corn tortillas 1 cup prepared salsa 1/2 cup shredded Colby cheese
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet over medium-high heat, brown the ground beef, and stir in the taco seasoning and tomatoes. Line a 9x13-inch baking dish with half the tortillas. Spoon the beef mixture into the dish, then top with the remaining tortillas. Spread salsa over the tortillas and sprinkle with the cheese.
Bake at 350 degrees F (175 degrees C) for 20 to 30 minutes, or until cheese is melted and bubbly.

http://allrecipes.com/Recipe/Mexican-Lasagna-2/Detail.aspx

I have a very simple chicken enchillada casserole that you could do..it is well received when I make it. It is basically chicken enchilladas (you can use red or white sauce, but I use red), but instead of rolling them, I make it into a casserole by tearing the tortillas into pieces and layering them. So...basically I shred abt 3-4 boiled chicken breasts, saute' and onion, add the chicken, red ench. sauce (I tend to use at least one big can) and a can of chopped green chilis. Then, I take 6 corn tortillas, tear them, and lay them on the bottom of a 9x13 pan. Then half of the chicken mixture, some shredded cheese and repeat..with plenty of cheese on top. Bake at 350 for 20-25 min. usually and there you go. It is requested for big family dinners often...soooo simple! Again, if you prefer a white sauce, you could do the same thing..it is SO much easier than rolling enchilladas, and just as tasty! Hmm..I think I know what I will be making for dinner tonight:) Thanks! ~A.~

This is one of my favorites.. Tortilla Lasagna
1 pound ground beef
1 C water
1 envelope taco seasoning
1/2 t garlic powder
1/4 t cayenne pepper
1 1/2 C ( 12 oz) sour cream)
1 1/2 t. chili powder
2 Cups ( 8oz) Shredded Monterey Jack
2 Cups ( 8oz) Shredded Cheddar Cheese
1 T Cornmeal
10 Flour tortillas (6 inch) ( i use the big ones instead)
1 jar ( 8oz) salsa ( i use tostitos salsa)
1 small onion , thinly sliced

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in water, taco seasoning, garlic powder and cayenne. Bring to a boil. Reduce heat;simmer, uncovered for 10 minutes.

Meanwhile, in a small bowl, combine sour cream and chili powder. In a large bowl combine cheeses;set aside. Sprinkle cornmeal into a greased 13x9x2 baking dish. Arrange 5 tortillas , overlapping, in the bottom of th prepared dish; spread with 1/2 C salsa. Layer with 1/2 of the meat mixture, onion and sour cream mixture. Sprinkle with 1 1/2 C of cheese mixture . Repeat layers.

Bake uncovered at 375 for 40 minutes . Sprinkle with remaining cheese. Bake 10 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.

Tortilla soup is a good choice and can feed a lot of people, great for this time of year too. It stays warm in the crockpot and so you don't have to worry about keeping two casseroles warm.

Here is the recipe!

Chicken Tortilla Soup
(Makes 6-8 servings)

* 4 chicken breast halves
* 2 (15-oz.) cans black beans, undrained
* 2 (15-oz.) cans Mexican stewed tomatoes, or Rotel tomatoes
* 1 cup salsa (mild, med., or hot, whichever you prefer)
* 1 (4-oz.) can chopped green chillies
* 1 (14.5-oz.) can tomato sauce
* Bag of Tortilla Chips
* 2 cups grated cheese

1. Combine all ingredients except chips and cheese in large slow cooker.
2. Cover. Cook on Low 8 hours.
3. Just before serving, remove chicken breasts and slice into bite-sized pieces. Stir in soup.
4. To serve, put a handful of chips in each individual soup bowl. Ladle soup over chips. Top with cheese!