TEX MEX CASSEROLE WITH GROUND BEEF AND BEANS
This easy Tex Mex Casserole is a crowd pleasing recipe that is in high rotation in my kitchen. A cheesy, baked dish with ground beef and beans. A filling meal that is packed with protein. Gluten free!
Provided by Sharon
Categories Dinner
Time 1h5m
Number Of Ingredients 10
Steps:
- Warm a large non-stick skillet over medium heat. Add the ground beef, sprinkle with salt and pepper. Cook the beef by browning it and breaking it up with a spatula as it cooks.
- While the beef is cooking, prepare your rice using the package instructions or my method linked in the post.
- Once the beef is completely cooked and no pink remains, use a slotted spoon to transfer the beef to a plate lined with paper towels. Drain most of the fat from the pan and return it to the heat. Add the diced onions to the pan and cook them, stirring frequently until they soften, about 3-5 minutes.
- Add the minced garlic to the pan and stir for 60 seconds more. Add the cooked beef back into the pan and stir.
- Pour the crushed tomatoes and salsa into the beef mixture and stir well. Next, add in the can of beans and cooked brown rice. Stir well again to combine.
- Turn the oven on to 350 and spray a 9x9 oven-safe casserole dish. Transfer the beef mixture to the prepared casserole dish.
- Top the beef mixture with the shredded cheese and sprinkle the diced green pepper over the cheese.
- Place the dish in the oven and bake for 25 minutes. Turn on the broiler and broil for 2-3 minutes until the cheese is bubbling.
- Serve warm with sides of avocado, guacamole, and/or sour cream.
- Store any leftovers covered in the fridge for up to 3 days.
Nutrition Facts : Calories 449 kcal, Carbohydrate 40 g, Protein 33 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 86 mg, Sodium 502 mg, Fiber 6 g, Sugar 3 g, ServingSize 1 serving
GRANDMA'S GREEN BEAN CASSEROLE
Green bean casserole is a savory holiday side dish with all kinds of big and delicious flavors, and it's totally easy to make day of or ahead of time!
Provided by Melissa Griffiths - Bless this Mess
Categories side
Time 45m
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Drain and rinse the canned green beans, and set aside.
- In a medium saucepan, melt the butter. When it is melted, add the onion and garlic, and stir to combine. Cook for 1 minute.
- Add the flour, and cook for another minute, stirring often.
- Whisk in salt and then the milk, and cook for one more minute until the mixture thickens.
- Remove from the heat, and stir in the sour cream.
- Add the rinsed green beans to the pan, and gently stir to combine.
- Place the green bean mixture in the bottom of the 2.5-quart baking dish (this can be a 9-inch square, a 9-inch round, or other similar-sized oval dishes).
- Add the cracker crumbs and melted butter to a small bowl, and stir to combine.
- Sprinkle the cracker crumbs over the green bean mixture.
- Bake for 30 minutes or until the mixture is hot and the cracker crumbs are golden-brown.
- Serve hot.
Nutrition Facts : Calories 143 calories, Sugar 3.6 g, Sodium 365.8 mg, Fat 8.5 g, SaturatedFat 5 g, TransFat 0 g, Carbohydrate 14.1 g, Fiber 2.4 g, Protein 3.9 g, Cholesterol 20.6 mg
THE BEST GREEN BEAN CASSEROLE
We bring extra umami (a savoriness) to a traditional green bean casserole with the addition of dried shiitake mushrooms. Once rehydrated, they turn soft and earthy, and their soaking liquid adds oomph to the sauce as well. Our fried onion topping is made from scratch - first, a dip in buttermilk, then fried to crunchy perfection.
Provided by Food Network Kitchen
Categories side-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Make the casserole: Place the dried shiitake mushrooms in a small bowl and cover with boiling water, about 2 cups, and cover with plastic wrap. Let steep for 20 minutes. Strain through a fine mesh strainer, reserve 1/2 cup of the liquid and slice the steeped mushrooms.
- Melt the butter in a large Dutch oven over medium heat. Add the diced onion; cook, stirring, until softened, 7 to 10 minutes. Add the cremini and shiitake mushrooms; saute until softened and most of the liquid has evaporated, 10 minutes. Sprinkle in the flour; cook, stirring, 1 minute. Add the broth and mushroom liquid. Bring to a boil, then reduce the heat to medium-low and simmer until thickened, 5 to 10 minutes.
- Bring a pot of salted water to a boil. Add the green beans and cook until crisp-tender, 7 to 10 minutes. Drain; shake off any excess water and add to the mushroom sauce. Cook, stirring occasionally, until the beans are very tender and the sauce is thick, 10 to 12 minutes. Stir in the heavy cream and season with 2 teaspoons of salt and pepper.
- For the topping: Soak the sliced onions in the buttermilk, 5 minutes. Combine the flour and 1 teaspoon salt in a medium bowl. Heat 2 to 3 inches vegetable oil in a large pot until a deep-fry thermometer registers 350 degrees F. Working in batches, drain the onion, toss with the flour and shake off the excess, then fry until golden, 4 to 6 minutes. Drain on paper towels.
- Transfer the green bean mixture to a 4-quart baking dish and top with the fried onions. (The casserole and topping can be made up to 2 hours ahead; refrigerate the casserole. Bring to room temperature; reheat at 350 degrees F, 30 minutes. Top with the fried onion; bake 5 more minutes.)
GREEN BEAN TEX-MEX CASSEROLE
I got the idea from Charlie Gibson's casserole but with green beans as the main ingredient. I just threw in what I had in the pantry at the time. I approximated the quantity of the ingredients , you can always add or subtract to suit your taste. My recipe looks sketchy but that's how I cook day to day.
Provided by Homemaker Newbie
Categories One Dish Meal
Time 27m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Heat oven to 375°F.
- Thaw green beans if frozen.
- Place in casserole dish.
- Add salsa.
- Top with crumbled tortilla chips and shredded cheese.
- Place in oven for 20-25 minutes.
Nutrition Facts : Calories 94, Fat 4.9, SaturatedFat 3, Cholesterol 14.8, Sodium 291.1, Carbohydrate 8.7, Fiber 3.6, Sugar 2.3, Protein 5.5
TEX-MEX CASSEROLE
Provided by Food Network Kitchen
Time 4h45m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Combine the refried beans, frozen corn, poblanos, 1/4 cup cilantro, the cumin and chile powder in a medium bowl. Combine the salsa, tomatoes and the remaining 1/4 cup cilantro in a separate medium bowl. Toss the cheddar and muenster cheese in a third bowl; set aside.
- Spread about 1/2 cup of the salsa mixture in a thin layer in a 6-quart slow cooker. Top with about 6 tostada shells, breaking them as needed to cover the bottom. Spread half of the bean mixture over the tostada shells, then sprinkle with 1 1/2 cups of the cheese mixture and 1 cup of the salsa mixture. Repeat the layers (tostada shells, bean mixture, cheese, salsa mixture), then top with the remaining tostadas, cheese and salsa.
- Cover and cook on low, 4 hours. Uncover and let rest 15 minutes. Serve with the sliced avocados, sour cream, cilantro and pickled jalapenos.
TEX-MEX GREEN BEAN CASSEROLE
Provided by Food Network Kitchen
Categories side-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil. Add the green beans and cook until crisp-tender, about 6 minutes. Drain, rinse under cold water and blot dry with paper towels.
- Melt the butter in a large pot or Dutch oven over medium heat. Add the poblanos and onion, season with salt and cook, stirring occasionally, until tender, about 7 minutes. Add the garlic and cook 1 minute. Add the flour and cook, stirring, until the vegetables are coated, about 1 minute.
- Whisk in the half-and-half, chicken broth, cayenne and 1/2 teaspoon salt. Increase the heat to medium high and bring to a boil, then reduce the heat to medium low and simmer, whisking occasionally, until thickened, about 5 minutes. Add the pepper jack and stir until melted, then add the green beans and stir to coat. Transfer to a 3-quart baking dish. (You can refrigerate the casserole, covered, for up to 4 hours.)
- Bake the casserole until bubbling, about 20 minutes. Meanwhile, pulse the tortilla chips with the chile powder in a food processor until coarsely ground. Sprinkle the Cotija cheese and ground tortilla chips over the casserole; bake until golden, about 5 more minutes.
KETO TEX-MEX GROUND BEEF CASSEROLE
Following a low-carb way of eating doesn't have to mean that you can't enjoy tacos anymore. This casserole has all the flavor of tacos, and if you like, pork rinds for crunch. For extra flavor, garnish with avocados, sour cream, sliced olives, shredded lettuce, or pork rinds.
Provided by Bibi
Categories World Cuisine Recipes Latin American Mexican
Time 1h5m
Yield 6
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray an 11x7-inch baking dish with cooking spray.
- Heat a large nonstick skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir in 1 1/2 teaspoons chili powder, 1 teaspoon onion powder, 1 teaspoon garlic powder, cumin, coriander, salt, and pepper until spiced are distributed evenly. Cook until fragrant, 4 to 5 minutes. Remove from heat.
- Whisk together eggs and cream in a bowl; add to meat mixture. Spread mixture into the prepared baking dish and pat down evenly.
- Wipe the skillet clean, add olive oil, and heat over medium heat. Add onion and cook until soft and translucent, about 2 minutes. Add remaining 1 teaspoon each chili powder, garlic powder, and onion powder. Season with salt and pepper. Stir in tomato paste and cook, stirring often, 2 to 3 minutes. Add cauliflower rice and continue cooking for 4 to 5 minutes. Remove from heat, stir in 1 cup Cheddar cheese, and spread on top of meat in the baking dish, smoothing with a spatula to flatten the top.
- Bake in the preheated oven for 25 to 30 minutes. Sprinkle remaining 1/2 cup Cheddar over the top and bake until cheese has melted, about 5 minutes. Remove from oven and allow to cool about 5 minutes. Serve warm.
Nutrition Facts : Calories 446.8 calories, Carbohydrate 9.2 g, Cholesterol 176 mg, Fat 31.3 g, Fiber 3 g, Protein 32.6 g, SaturatedFat 14.7 g, Sodium 451.3 mg, Sugar 2.4 g
ULTIMATE GREEN BEAN CASSEROLE RECIPE BY TASTY
Here's what you need: green beans, unsalted butter, medium white onions, cremini mushroom, garlic, all purpose flour, milk, heavy cream, kosher salt, freshly ground black pepper, chicken broth, grated parmesan cheese, fried onion
Provided by Frank Tiu
Categories Sides
Yield 12 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400˚F (200˚C).
- In a large pot of salted boiling water, blanch the green beans for 3 minutes, until tender and bright green. Drain and transfer to a 9x13-inch (23x33 cm) baking dish.
- Melt 4 tablespoons of butter in a large pan over high heat. Add the onions and cook for 8 minutes, until softened and translucent.
- Add the mushrooms and cook for 5 minutes, until browned. Add the garlic and cook just until fragrant, about 1 minute.
- Transfer the vegetable mixture to the casserole dish with the green beans. Wipe out the pan.
- Melt the remaining 4 tablespoons of butter in the same pan. Add the flour and stir to combine. Cook until a golden brown roux forms, for 5 minutes.
- Add the milk, heavy cream, salt, pepper, chicken broth, and Parmesan cheese, and stir to combine. Reduce the heat to medium-low and cook until the sauce is thickened, about 10 minutes.
- Pour the sauce evenly over the vegetables in the casserole dish and toss until everything is well coated. Cover with foil.
- Bake for 20 minutes, then remove the foil and bake for another 10 minutes.
- Top the casserole with the fried onions, then serve.
- Enjoy!
Nutrition Facts : Calories 327 calories, Carbohydrate 24 grams, Fat 24 grams, Fiber 3 grams, Protein 7 grams, Sugar 8 grams
GREEN BEAN CASSEROLE
If you're the kind of person who likes some crispy with your creamy, this is the dish for you. Forget the old-school canned soup: This version uses a homemade base with hen of the woods mushrooms, though any kind of mushroom you like - oyster, cremini, even button - will work. Whether you make it for a crowd or for just a few people, everyone will be coming back for seconds.
Provided by Millie Peartree
Categories casseroles, vegetables, side dish
Time 45m
Yield 10 to 12 servings
Number Of Ingredients 18
Steps:
- Heat oven to 400 degrees. Coat a 9-by-13 baking dish with nonstick cooking spray. On a rimmed sheet pan lined with parchment paper, toss together green beans, mushrooms, sliced shallots, garlic and olive oil; season with salt and pepper to taste then spread evenly on the pan. Roast until the vegetables brown in spots and soften, about 30 minutes, tossing halfway through. (Alternatively, if you want the green beans extra soft, set them on an unlined sheet pan, add 3 tablespoons water, cover with aluminum foil, and cook until the vegetables are slightly firmer than you want in the end result, about 30 to 45 minutes.)
- Meanwhile, in a large saucepan over medium-low heat, melt the butter, then add the flour. Cook for about 1 to 2 minutes, whisking constantly until it comes together and begins to turn golden in color.
- Add heavy cream and whisk until it starts to thicken, 6 to 8 minutes. Add the Cajun seasoning, onion and garlic powders, chicken base, nutmeg and 1/2 teaspoon pepper. Whisk to combine, then add 1 1/2 cups Parmesan until melted. Taste and adjust seasonings.
- When the green beans are cooked, add them to the saucepan, and toss to coat until mixture is thoroughly heated. Transfer green bean mixture to the baking dish.
- In a medium bowl, combine bread crumbs, fried shallots and the remaining 1/4 cup Parmesan. Spread evenly over the top of the casserole.
- Set the broiler to high, and broil until brown and bubbly (don't walk away!), about 1 to 2 minutes. Serve hot.
FRESH GREEN BEAN CASSEROLE
The traditional green bean casserole gets an upgrade using fresh ingredients. This is perfect for a downsized Thanksgiving, serving four people.
Provided by thedailygourmet
Categories Green Bean Casserole
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a small casserole dish with nonstick cooking spray.
- Melt butter in a skillet over medium-high heat. Add mushrooms and cook until tender, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds.
- Sprinkle flour over the mixture and stir to create a smooth paste. Slowly add half-and-half and continue to stir to prevent any lumps. Add soy sauce, salt, and pepper; stir to combine. Taste mushroom gravy and adjust seasoning to your liking.
- Meanwhile, heat chicken broth in a saucepan over high heat and bring to a boil. Add green beans to boiling chicken broth and cook for 6 minutes. Strain green beans and add to mushroom gravy. Transfer mixture to the prepared casserole dish.
- Bake in the preheated oven for 30 minutes. Sprinkle French-fried onions on top and return to the oven. Bake for 5 more minutes and serve immediately.
Nutrition Facts : Calories 323.7 calories, Carbohydrate 20.3 g, Cholesterol 48.8 mg, Fat 24.3 g, Fiber 2.4 g, Protein 5.8 g, SaturatedFat 11.4 g, Sodium 2301 mg, Sugar 3.2 g
EASY TEX MEX CASSEROLE
This Easy Tex Mex Casserole has turned into a favorite meal. Flavorful ground beef topped with corn bread makes an easy casserole even the kids will love!
Provided by Janelle
Time 45m
Number Of Ingredients 8
Steps:
- Preheat oven to 400*F
- In a skillet cook ground beef, onion, bell pepper, cumin & salt until ground beef is cooked through and onions are translucent.
- Add salsa & corn to ground beef mixture and cook for additional 10 minutes.
- Pour mixture into a 9x9 casserole dish.
- Prepare muffin mix according to package directions and spread on top of ground beef mixture.
- Bake for 20 - 25 minutes or until corn bread is cooked through and golden on top.
- Serve immediately.
Nutrition Facts : Calories 261 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 67 milligrams cholesterol, Fat 14 grams fat, Fiber 2 grams fiber, Protein 23 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 578 grams sodium, Sugar 4 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
TEX-MEX PANTRY CASSEROLE
This casserole uses basic pantry staples for a quick weeknight meal. Garnish with sour cream and sliced avocado.
Provided by thedailygourmet
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat a skillet over medium-high heat. Cook and stir ground beef until browned and crumbly, about 6 minutes. Drain off any grease.
- Add butter and onion to the skillet. Saute until onion is softened and fragrant, about 5 minutes. Sprinkle in taco seasoning and pour in tomato sauce. Stir to combine. Add broth, corn, black beans, Spanish rice mix, and salsa; mix well.
- Spray a casserole dish with nonstick cooking spray. Pour the beef mixture into the casserole dish. Top with Cheddar cheese.
- Bake in the preheated oven until cheese is melted and filling is bubbling, about 20 minutes.
Nutrition Facts : Calories 411 calories, Carbohydrate 43.4 g, Cholesterol 58.7 mg, Fat 17.7 g, Fiber 6.7 g, Protein 20.8 g, SaturatedFat 8.4 g, Sodium 1776.3 mg, Sugar 7.2 g
GREEN BEAN CASSEROLE
We talk about reminiscence and recreating family recipes all the time when cooking and the green bean casserole is, for sure, a Thanksgiving classic. Oddly, this is a dish my mother NEVER made when I was growing up. I think I tasted it for the first time when I was about 30 years old. I know the classic base uses store-bought soup mix and fried onions. If you can cut the onions thinly using a mandoline slicer, that makes the task easier. Of course, store-bought fried onions can also be a good shortcut if you want to save time. It is also surprising how rewarding it can be to make it all from scratch!
Provided by Alex Guarnaschelli
Categories side-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Cook the green beans: In a large pot, bring 6 quarts of water to a boil. Salt the water generously; it should taste like sea water.
- Prepare an ice bath: Fill a large bowl halfway with ice and add some cold water. Place a colander squarely inside the ice bath; the colander will keep you from having to pick the beans out from amongst the ice cubes. Plunge the green beans into the water and cook 2 to 3 minutes. When the beans are cooked, remove them from the hot water with a strainer and transfer them to the colander inside the ice bath. Use a spoon to "swirl" the beans around in the ice bath so they cool quickly. Drain.
- Make the mushroom base: In a 10-inch cast-iron skillet, melt the butter and add the mushrooms. Season with salt and add the mustard and cayenne. Cook until the mushrooms give off most of their liquid, 5 to 8 minutes. Whisk the garlic and flour into the mushrooms. Cook the flour 1 to 2 minutes, stirring constantly so it doesn't stick or burn, and then add the chicken stock. Bring to a simmer and reduce 1 to 2 minutes. Stir in the cream and sour cream and simmer gently. Continue cooking over low heat until the mixture thickens, 5 to 8 minutes. Set aside.
- Preheat the oven to 350 degrees F.
- Fry the onions: Pour the oil into a medium frying pan. Heat to 350 degrees F.
- In a medium bowl, combine the flour and cayenne. Toss the onion rounds in the flour and "shake" off excess by shaking the rounds in a strainer once they have been breaded. Test the oil by dropping in a few slices; they should rise to the surface and fry gradually.
- Prepare a baking sheet fitted with a kitchen towel. Drop a small batch of the onions into the oil and gently "swirl" with a slotted spoon in the oil as they fry; this will help them fry more evenly on all sides. Fry until golden brown, 1 to 2 minutes. Remove from the oil and spread on the baking sheet. Season immediately with salt.
- Bake and serve: When ready to serve, stir the green beans into the mushrooms. Simmer on the stove over low heat for 2 to 3 minutes so the beans and sauce meld together. Add more cream and a splash water if the sauce is too thick. Transfer the skillet to the oven for 8 to 10 minutes to finish heating it and to give the casserole that "baked" effect. Remove from the oven and top with the fried onions. Serve immediately.
TEX MEX CASSEROLE
Make and share this Tex Mex Casserole recipe from Food.com.
Provided by Charlotte J
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, cook ground beef with onions and garlic, stirring frequently, until browned and pour off drippings.
- Add tomato sauce and chili powder and bring to a boil.
- Reduce heat and simmer uncovered for 8-10 minutes or until most of liquid is absorbed, stirring occasionally.
- Meanwhile, heat oil in a 10-inch nonstick ovenproof skillet over medium-high heat until sizzling.
- Add potatoes, pressing into one layer.
- Cook 5 minutes or until bottom is golden brown.
- Turn with large spatula and continue cooking 4 to 5 minutes or until bottom of potatoes are golden brown, reducing heat if potatoes are browning too quickly.
- Don't worry if potatoes break apart when you turn them and just pat them back together with the spatula.
- Spoon ground beef mixture over potatoes and top with tomatoes, chilies and cheese.
- Broil 3 to 4 inches from broiler 2-3 minutes or until cheese is melted.
Nutrition Facts : Calories 633.4, Fat 39.1, SaturatedFat 12.9, Cholesterol 86.1, Sodium 990.1, Carbohydrate 45.3, Fiber 4.9, Sugar 6.7, Protein 25.5
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