Tex Mex Bake Recipes

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TEX-MEX CHICKEN BAKE



Tex-Mex Chicken Bake image

A quick and easy one pot meal that can be in the oven in under 30 minutes.

Provided by Andrea Mut

Categories     Dinner     Main Course

Number Of Ingredients 16

6 chicken thighs, bone-in, skin on
1 large white onion, peeled and diced
1 large red bell pepper, or any colour, diced
1 large zucchini, diced
2 large cloves garlic, finely chopped, 1 tbsp.
1/2 tsp ground cumin
1 tsp chili powder
1 cup fresh or frozen corn kernels
2 cups salsa
salt and pepper to taste
1 small bunch cilantro, washed and rough chopped. Divide in two portions. One half is for garnish
150 g or about 2 cups Old cheddar cheese, grated
2-3 green onions, sliced, for garnish
Sour cream
guacamole or avocado
pickled jalapenos

Steps:

  • Preheat oven to 400 degrees F.
  • Season chicken thighs on both sides with salt and pepper.
  • Heat olive oil in large sauté pan over medium-high heat.
  • Add chicken thighs, skin side down and set sear, without moving them, for 4-5 minutes or until golden brown. Flip over and sear the other side for 3-4 minutes more or until golden brown.
  • Remove chicken to a large plate or dish and set aside.
  • Add diced onion to the pan with the oil and fat from the chicken. Saute, stirring occasionally, for about 5 minutes or until soft and glossy.
  • Add diced zucchini, red pepper, garlic, cumin, and chili powder. Continue cooking and stirring occasionally for 3-4 minutes.
  • Add corn and cook for 2 more minutes. Add salsa and half the chopped cilantro. Taste and add salt and pepper as needed.
  • Bring to a boil and reduce heat to a simmer. Nestle chicken pieces into the vegetable mixture.
  • Top with grated cheddar leaving the chicken skin exposed.
  • Bake in preheated oven for 30 minutes or until a thermometer reads 165 degrees F.
  • Top with remaining cilantro and sliced green onions.
  • Serve on it's own or with rice or quinoa. Top with sour cream and/or guacamole.

TEX-MEX PANTRY CASSEROLE



Tex-Mex Pantry Casserole image

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

½ pound ground beef
1 tablespoon butter
½ cup diced onion
2 tablespoons taco seasoning
1 (8 ounce) can tomato sauce
1 cup chicken broth
½ (15.25 ounce) can corn, drained
½ (15 ounce) can black beans, rinsed and drained
½ (5.6 ounce) package Spanish rice mix (such as Knorr®)
¼ cup salsa
cooking spray
½ cup shredded sharp Cheddar cheese

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

TEX-MEX CASSEROLE



Tex-Mex Casserole image

Both family and friends enjoy this Tex-Mex casserole recipe-even those who prefer a level of spiciness that's "mild" rather than "wild" (but still full of flavor!). -Cheryl Ruesch, Waukegan, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 12 servings.

Number Of Ingredients 9

2 pounds ground beef
1 medium onion, chopped
1 can (10-1/2 ounces) condensed cream of mushroom soup, undiluted
1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
2 cans (10 ounces each) green enchilada sauce
3/4 cup 2% milk
1 teaspoon garlic powder
30 taco shells, broken
2 cups shredded cheddar cheese

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.

Nutrition Facts : Calories 415 calories, Fat 25g fat (10g saturated fat), Cholesterol 70mg cholesterol, Sodium 861mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 2g fiber), Protein 21g protein.

TEX-MEX BAKE



Tex-Mex Bake image

A quick and easy one dish family pleaser that is like corn tortilla tacos, in a pan. Great with taco like toppings as a garnish.

Provided by Verina Schiller

Categories     One Dish Meal

Time 1h10m

Yield 4 large servings

Number Of Ingredients 7

1 lb ground beef
1 (10 ounce) package frozen corn kernels, thawed and drained
1 cup chopped onion
1 cup finely chopped green pepper
1 cup salsa
taco seasoning, 1 package
cornbread mix, 1 package

Steps:

  • Heat oven to 400'.
  • Combine beef, corn, onion, pepper, salsa, and taco seasoning in a bowl.
  • Transfer to a greased 9x9 baking dish, cover.
  • Bake 30 minutes.
  • Meanwhile, prepare cornbread according to pkg.
  • When 30 minutes cook time for beef mixture has passed, spread cornbread batter over beef, covering entirely.
  • Bake, uncovered, another 20-25 minutes or until corn bread is golden brown.
  • Top with sour cream, shredded cheddar, olives, etc.

EASY TEX MEX CASSEROLE



Easy Tex Mex Casserole image

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

1 pound ground beef
1 medium onion, diced
1 green bell pepper, diced
1 teaspoon ground cumin
1/2 teaspoon salt
1 cup salsa (I used a corn and black bean salsa - hence the black beans in the photos)
1 (15.25 ounce) can corn, drained
1 (8 ounce) corn bread mix

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

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