Tex Mex Casserole Recipe 455

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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 WITH GROUND BEEF AND BEANS



Tex Mex Casserole with Ground Beef and Beans image

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

1 lb lean ground beef
1/2 cup diced onion
2 cloves garlic, minced
1 cup dry brown rice
1 can black beans
3/4 cup crushed tomatoes
1/2 cup salsa
2 cups grated cheese(I use marble)
1/4 cup diced green pepper
salt and pepper

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

TEX-MEX CASSEROLE



Tex-Mex Casserole image

My family loves this quick and easy casserole! This dish is spicy, but you can cut the heat of this dish by using "mild" enchilada sauce.

Provided by Kim D.

Categories     One Dish Meal

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 10

1 lb ground beef
1 medium white onion, finely chopped
2 cloves garlic, minced
8 flour tortillas
1 (16 ounce) can ranch style beans
1 (12 ounce) can hot enchilada sauce
1 (10 ounce) can cream of chicken soup
1 cup shredded cheddar cheese
1 (16 ounce) can diced tomatoes
1 (4 ounce) can diced green chilies

Steps:

  • Brown ground beef with onions and garlic in a large skillet; drain.
  • Line a 9X13X2-inch baking dish with 4 torn flour tortillas.
  • Place ground beef mixture over tortillas.
  • Layer with beans, enchilada sauce, and cream of chicken soup over ground beef.
  • Next, top with shredded cheese, 4 more torn flour tortillas, tomatoes and green chilies.
  • Cover with foil and bake at 350°F for 45 minutes.
  • Uncover and top with a little extra cheese if desired; return to oven just long enough to melt the cheese.

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 FIESTA CASSEROLE



Tex-Mex Fiesta Casserole image

So far this is my favorite recipe that I use. It is from Joanna Lund. I make this at least once a month. It has a great taste and the portion size is plentiful. Per serving is 260 calories. The diabetic exchanges per serving are: 2 1/2 protein, 2 vegetable, 1 starch. You won't be sorry for trying it. My 3 year old son eats it too. You won't miss the fat/calories.

Provided by Doing it Right

Categories     White Rice

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

16 ounces lean ground turkey or 16 ounces beef
1/2 teaspoon instant minced garlic
1/2 cup onion, diced
1/2 cup green bell pepper, diced
1/2 cup chunky salsa
2 teaspoons chili seasoning mix
1 3/4 cups tomato sauce (15 ounce can)
1/4 cup reduced sodium ketchup
1 cup frozen whole kernel corn, thawed
2 cups cooked rice, hot
3/4 cup low-fat cheddar cheese, shredded (3 oz.)

Steps:

  • Preheat oven to 375 degrees.
  • Spray an 8-by-8-inch baking dish with cooking spray.
  • In a large skillet sprayed with cooking spray, brown meat, garlic, onion and green pepper.
  • Add salsa, chili seasoning, tomato sauce and ketchup.
  • Mix well to combine.
  • Stir in corn, rice and cheddar cheese.
  • Pour mixture into prepared baking dish.
  • Bake for 20 minutes.
  • Place baking dish on a wire rack and let set for 5 minutes.
  • Divide into 6 servings.
  • HINT: 1 1/3 cups uncooked rice usually cooks to about 2 cups.

Nutrition Facts : Calories 306.8, Fat 7.6, SaturatedFat 2.3, Cholesterol 55.4, Sodium 639.1, Carbohydrate 39, Fiber 3.4, Sugar 6.9, Protein 23.2

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

TEX-MEX CASSEROLE



Tex-Mex Casserole image

A wonderful answer to the family desire for slightly spicy food! Easy and quick to fix with ingredients you probably have on hand!

Provided by mostrah

Categories     One Dish Meal

Time 55m

Yield 8 serving(s)

Number Of Ingredients 16

1 1/2 cups crushed tortilla chips
1 lb shredded/cubed cooked chicken
1 (15 ounce) can pinto beans
1 (15 ounce) can red kidney beans
1 (15 ounce) can corn, drained
1 (8 ounce) can tomato sauce
1 cup prepared salsa
1 cup chopped onion
1 green bell pepper, chopped small
1 teaspoon garlic, from a jar or 2 cloves garlic, chopped
salt and black pepper
12 ounces shredded monterey jack cheese or 12 ounces cheddar cheese (or combination of the two)
chopped tomato
shredded lettuce
sour cream
salsa

Steps:

  • Preheat oven to 350.
  • Grease a 13x9 baking dish Scatter crushed chips on the bottom of the prepared pan Combine the chicken, beans, corn, tomato sauce, salsa, onion, pepper, garlic, salt/pepper in a bowl.
  • Place half the mixture on the crushed chips Cover with half the cheese Cover with the remaining chicken mixture and sprinkle with the remaining cheese Bake for 30-40 minutes.
  • Let stand for 3-5 minutes before serving.
  • Cut into 8 servings.
  • Recipe can be successfully reduced in half and baked in an 8x8 baking dish.

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