Simply The Best Tex Mex Casserole Recipes

TEX MEX CASSEROLE WITH GROUND BEEF AND BEANS

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.

TEX-MEX CASSEROLE

Steps:

• Preheat oven to 350°. In a large skillet, cook ground beef and onion over medium heat until beef is no longer pink, 10-12 minutes, breaking into crumbles; drain. Stir in soups, enchilada sauce, milk and garlic powder. , Place half of the broken taco shells in a 13x9-in. baking dish. Layer with half of the meat mixture and half the cheese. Repeat layers using remaining taco shells, meat mixture and cheese. Bake until heated through, 40-45 minutes. Let stand 5 minutes before serving.

EASY TEX MEX CASSEROLE

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.

SIMPLY THE BEST TEX MEX CASSEROLE

Steps:

• Preheat the oven to 425 degrees F.
• TO COOK THE FILLING: Preheat a large skillet over medium high heat.
• Add 1 tablespoon extra-virgin olive oil - twice around the pan.
• Add chicken and season with chili powder, cumin, red pepper and red onion.
• Brown the meat, 5 minutes.
• Add taco sauce or stewed or fire roasted tomatoes.
• Add black beans and corn.
• Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.
• In a separate frying pan cook hash browns according to direction on package. This can be done while you are frying up the meat.
• Assemble Casserole: Spray a 9x13 pan with non stick stray.
• Layer half the cooked hash browns in the pan.
• Build casserole in layers of filling, ½ cheese and the rest of the hash browns, then cheese.
• Bake casserole 15 minutes until cheese is brown and bubbly.
• Top with the scallions.
• *NOTE* You can serve with salsa, sour cream and sliced avocado on the side as additional toppings.

TEX-MEX CASSEROLE

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.

THE BEST TEX-MEX CASSEROLE

Steps:

• Cook ground beef and drain; add beans and mix well.
• Place 1 layer of chips in a 13x9x2-inch baking dish; pour meat mixture over chips. Place another layer of chips over meat mixture.
• Mix cream of chicken soup and Ro*Tel tomatoes; pour over chips. Spread cheese on top.
• Bake at 350°F until hot and cheese has melted.

TEX-MEX PANTRY CASSEROLE

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.

MY FAVORITE MEXICAN CASSEROLE

Steps:

• 1. Preheat oven to 350°F. Grease a 13x9-inch baking dish, then scatter the crushed tortilla chips evenly on the bottom.
• 2. Combine the chicken, beans, corn, tomato sauce, salsa, onion, bell pepper, cilantro, garlic, salt and pepper in a bowl. Place half the mixture evenly in the baking dish. Combine the cheeses, then sprinkle half over the mixture.
• 3. Cover with the remaining half of the chicken-and-bean mixture and sprinkle the remaining cheese over the top.
• 4. Bake for 30 minutes. Let stand for 5 minutes before serving. Serve the garnishes in bowls, so guests can top their portions with diced tomatoes, sour cream and a sprinkle of cilantro.

TEX MEX CASSEROLE

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.