Southwestern Taco Casserole Recipes

SOUTHWEST CASSEROLE

Steps:

• In 12 inch skillet, cook beef, celery and onion until beef is done, drain.
• Stir in taco seasoning, water, beans and green chilis.
• Mix well.
• Pour into 9x13 baking pan.
• Bake, uncovered at 350° for 35 minutes.
• Top with cheese, green onion, tomato, olives and chips.

SOUTHWESTERN TACO POT PIE

Steps:

• Preheat the oven to 400 degrees F.
• Brown ground beef in large skillet over medium-high heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently. Drain. Add taco seasoning mix and water; mix until ground beef is well coated.
• Meanwhile, heat oil in large saucepan over medium high heat until hot. Add peppers and onions; cook 4 to 5 minutes or until tender, stirring occasionally. Remove from heat and drain excess liquid. Add garlic and onion powders, salt, pepper, corn, and salsa, stir well and set aside.
• Prepare pie crusts as directed on package for 2-crust pie using 9-inch glass or metal pie pan.
• Combine salsa and corn mixture with ground beef; mix well. Sprinkle 1/2 cup of cheese evenly in bottom of crust-lined pan. Spread 1/2 of beef mixture evenly in pan over cheese, pat down. Sprinkle 3/4 cup cheese in pan and spread evenly with remaining beef mixture, pat down, top with remaining 3/4 cup cheese. Top with second crust and flute; slit in several places.
• Bake for 30 minutes or until crust is golden brown. Cover edge of crust with strips of foil or a pie crust shield after 15 minutes of baking. Let stand 5 minutes before serving. Store in refrigerator.
• Garnish with a dollop of sour cream and a drizzle of taco sauce. Also recommended: guacamole, salsa, and diced green chiles.

SOUTHWESTERN TACO CASSEROLE

Steps:

• In a large skillet, cook beef over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat and simmer for 5 minutes. Stir in beans., Spoon meat mixture into a greased 8-in. square baking dish. Sprinkle with Monterey Jack cheese. In a large bowl, combine the eggs, milk and biscuit mix until moistened. Pour over cheese. , Bake, uncovered, at 400° for 20-25 minutes or until lightly browned and a knife inserted in the center comes out clean. Spread with sour cream. Top with cheddar cheese, lettuce, tomato and olives.

SOUTHWESTERN BAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium skillet over medium heat, brown the ground beef with the garlic and onion; drain.
• In a large mixing bowl, combine the meat mixture, chili powder, black beans, corn, sour cream and salsa. Stir until well blended.
• Into a 9x13 inch baking dish, spoon enough of the beef mixture to cover the bottom. Arrange half of the crushed tortilla chips on top of the meat mixture and layer with 1 cup of Cheddar cheese. Spoon another layer of the meat mixture on top of the cheese layer, cover with remaining chips and layer with 1 cup of cheese. Spread final layer of meat mixture on top and sprinkle the remaining 1 cup of cheese on top. Top with diced tomato and green onions.
• Bake in the preheated oven for 40 minutes. Let cool for 10 minutes before serving.

SOUTHWESTERN CASSEROLE

Steps:

• Cook macaroni according to package directions. Meanwhile, in a large saucepan, cook beef and onion over medium heat, crumbling beef, until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in next 8 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Drain macaroni; stir into beef mixture., Preheat oven to 375°. Transfer macaroni mixture to 2 greased 2-qt. baking dishes. Top with cheese and jalapenos. Cover and bake at 375° for 30 minutes. Uncover; bake until bubbly and heated through, about 10 minutes longer. Serve 1 casserole. Cool the second; cover and freeze up to 3 months., To use frozen casserole: Thaw in refrigerator 8 hours. Preheat oven to 375°. Remove from refrigerator 30 minutes before baking. Cover and bake, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°, 20-25 minutes.

SOUTHWEST VEGGIE AND RICE CASSEROLE

Steps:

• Preheat the oven to 375°F. Coat an 8-by-8-inch casserole dish with nonstick cooking spray.
• In a large skillet, heat the vegetable oil over medium-low heat. Add the onion and garlic and cook for about 5 minutes, or until the onions have softened. Add the jalapeño and bell peppers, zucchini, chili powder, and salt to the skillet and stir to combine. Raise the heat to medium and continue to sauté until the vegetables are soft and no liquid remains on the bottom of the skillet, about 10 minutes.
• In a large bowl, combine the corn kernels, diced tomatoes and chiles, and black beans. Add the sautéed vegetables, Taco Rice, and shredded cheddar cheese to the bowl and stir until evenly mixed.
• Pour the rice and vegetable mixture into the prepared casserole dish and bake for 20 minutes.
• Sprinkle the green onions over the casserole and serve.

SOUTHWESTERN VEGGIE-PACKED TATER TOT CASSEROLE RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Cut the head of cauliflower in half, remove the stem, and chop into small pieces. Set aside.
• Heat the oil in a large cast-iron skillet over medium heat. Add the garlic and onion and cook until fragrant, about 2 minutes.
• Add the corn, carrots, black beans, and 2 cups (600 g) of cauliflower and cook, stirring often, for another 3 minutes, until the corn starts to brown around the edges.
• Add the flour, chili powder, and salt and stir until the vegetables are evenly coated.
• Add the milk and diced tomatoes and cook, stirring constantly, until thickened, about 3 minutes.
• Add the mozzarella cheese and stir until melted.
• Turn off the heat and arrange the tater tots on top of the vegetable mixture.
• Transfer to the oven and bake until browned and bubbling, about 30 minutes.
• Garnish the casserole with tomato, red onion, jalapeño, and cilantro, if using.
• Enjoy!

SOUTHWEST TORTILLA CASSEROLE

Steps:

• preheat oven to 375 degrees.
• Remove Chorizo sausage from casing, place in large skillet and saute over med-high heat.
• Once sausage has started to release fat, add the onion, jalapeno, and garlic.
• As onions become translucent add the ground beef and cook until browned.
• drain about 2/3 of the fat from the pan then add taco and Sazon seasonings.
• Stir to combine and let simmer on low.
• Empty can of soup into a bowl and add 1/2 the can of milk, mix well, set aside.
• Heat tortilla on both sides. I used a griddle, but a non stick pan will work as well. Once heated, cut into fourths.
• spray a 9x13 baking dish with cooking spray. Arrange tortilla pieces to cover the bottom of the pan.
• Add meat mixture over the tortillas, spread evenly.
• Now layer the following ingredients: tomatoes, corn, beans, and soup mixture.
• Arrange a layer of tortilla's to cover casserole.
• Pour cup of salsa over tortillas just enough to cover.
• Bake in oven for about 20 minute Then add the shredded cheeses and bake another 10 min, until cheese has melted and is bubbly.
• I served with chopped onion, chopped black olives, and a dollop of sour cream.

SOUTHWESTERN TURKEY CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a mixing bowl, combine the chicken soup, mushroom soup, chile peppers and sour cream.
• Line the bottom of a 9x13 inch baking pan with corn tortillas. Follow with a layer of turkey. Pour soup mixture over turkey, sprinkle with 1/2 of the cheese. Repeat layers and top with cheddar cheese. Bake for 30 to 45 minutes or until cheese is browned and bubbly.