Tex Mex Beef Chili Casserole Recipes

MEXI GROUND BEEF CHILI MACARONI CASSEROLE

Steps:

• In a large skillet brown the beef with dried chili flakes, onion, garlic and the green pepper until the beef is no longer pink (about 10-12 minutes, make sure the beef is well browned) drain any fat.
• Add in taco seasoning mix with Parmesan cheese; mix to combine and cook 1 minute.
• Add in the cooked chopped bacon, tomato sauce, 2 cans tomato soup and brown sugar (if using); simmer for 30-40 minutes, stirring occasionally.
• Season with seasoning salt and pepper and mix in 2 cups shredded Tex-Mex or cheddar cheese.
• Add in the cooked macaroni pasta; mix to combine.
• Set oven to 350 degrees F.
• Grease a 13 x 9-inch casserole dish (or larger).
• Transfer the mixture to the casserole dish.
• Sprinkle with grated Parmesan cheese, then about 2 cups (or more)grated Tex-Mex or cheddar cheese.
• Bake uncovered for about 20 minutes, or until bubbly and the cheese has melted.
• Delicious!

TEX-MEX BEEF CHILI CASSEROLE

Steps:

• Place the beef in a pot set over medium heat. Cook, stirring occasionally, until the beef is entirely cooked through. Drain away the excess fat, and then add salsa, stock and kidney beans. Bring to a gentle simmer, and simmer 15 minutes. Preheat the oven to 350ºF. Spoon the mixture into a 9- x 13-inch or similar sized casserole. Sprinkle and spread the tortilla chips on top of the chili. Top the tortilla chips with the cheese. Bake the casserole 30 minutes, or until the cheese is melted and the filling bubbly. Sprinkle with cilantro or green onion, if using, and enjoy. Recipe Options: Instead of beef, make this casserole with another type of ground meat, such as turkey or pork. Instead of cheddar, top the casserole with another type of cheese, such as Monterey jack or mozzarella. For added spice, before baking, sprinkle the top of the casserole with some finely chopped jalapeno pepper.

TEX-MEX CHILI

Steps:

• Saute onions and garlic in oil.
• Add ground beef and brown. Drain.
• Add taco seasoning and cumin. Mix well.
• Add remaining ingredients, salt and pepper to taste.
• Cook 20-30 minutes.
• Serve hot with garnishes of your choice.
• NOTE: For FRITO PIE serve over a bed of fritos and topped with grated cheddar.

TEX-MEX BEEF AND BEAN CASSEROLE

Steps:

• Heat oil in heavy large deep saute pan over medium heat.
• Add yellow onion, bell peppers and garlic. Saute until tender, about 10 minutes.
• Add ground beef. Sprinkle with salt. Saute until meat is no longer pink, breaking up meat with back of spoon, about 10 minutes.
• Add chili powder, cumin, oregano and black pepper; saute 3 minutes.
• Add broth, tomatoes, beer, chipotle chiles and adobo sauce. Simmer uncovered until liquid reduces slightly, stirring occasionally, about 40 minutes.
• Add corn and simmer until mixture thickens slightly, about 10 minutes.
• Remove from heat. Cool to room temperature.
• Cover chili and refrigerate at least 1 day.
• DO-AHEAD TIP: Chili can be made up to 2 days ahead. Keep refrigerated.
• Position rack in upper third of oven and preheat to 375 degrees F.
• Combine both cheeses.
• Spread 2 tablespoons beans over one side of 6 tortillas.
• Arrange tortillas bean side up and overlapping slightly in 14-by-11-by-3-inch baking dish.
• Spoon 1/3 of chili evenly over tortillas.
• Sprinkle 2 cups cheese mixture, then 1/4 cup onion over.
• Repeat layering 2 times.
• Spread remaining 6 tortillas with remaining beans, then arrange tortillas bean side down in casserole.
• Sprinkle with remaining cheese mixture.
• Bake until casserole is heated through and bubbling, about 50 minutes.
• Let stand on cooling rack for 5 minutes.
• Cut casserole into generous squares.
• Sprinkle with shredded lettuce and top with dollop of sour cream, and serve.

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.

TEX-MEX CHILI

Steps:

• In a large skillet, brown beef in oil in batches. Add garlic; cook 1 minute longer. Transfer to a 6-qt. slow cooker. , Stir in the beans, tomato sauce, tomatoes, water, tomato paste, salsa verde and seasonings. Cover and cook on low for 6-8 hours or until meat is tender. Garnish each serving with toppings as desired. Freeze option: Before adding toppings, cool chili. Freeze chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Garnish with toppings as desired.