The dish itself is like a Tex-Mex taco, in casserole form. The shredded cheese melts atop the beans, adhering the layers together for easy serving with a metal spatula.

For a perfect mac and cheese quesadilla, make sure to layer your shredded cheese on both the top and bottom of the tortilla to help glue everything together as it melts. As for your mac and cheese ...

18 (6-inch) yellow corn tortillas 4 cups shredded Mexican-blend cheese Chopped tomato, shredded lettuce and sour cream Preheat oven to 375 degrees. Pour boiling water over dried chilies in a bowl.

Sprinkle half the shredded cheese over the chicken. Gently fold in half, cover with a lid and saute 1 minute. Remove to a dinner plate and repeat for second tortilla. Makes 2 servings.

A Crispy Tex-Mex Icon with a Flavorful Twist Few dishes deliver the same combination of crispy texture, spicy filling, and melty cheese quite like the chimichanga. Believed to have been invented along ...

From the tender pasta, shredded chicken, and incredible Tex Mex sauce, its hard to stop at just one serving! This "stick to your ribs" meal is perfect served with some Garlic Cheese Crescents or ...

Cover with foil and bake for 30 minutes. Remove from oven and top with remaining 1/2 cup shredded cheese, olives, peppers and onions. Line the outer edge of casserole with whole tortilla chips.

Tex-Mex, with its sizzling fajitas and shredded yellow cheese mix, was okay—not my first pick, but a must-have meal when someone came into town.

Repeat with remaining tortillas. Pour beef mixture over top. Sprinkle can with remaining shredded cheese. Bake, covered, 10 minutes. Uncover and bake 10 minutes more or until cheese is melted.