TEX-MEX 'COWBOY' CASSEROLE
Number Of Ingredients 12
Steps:
- Brown ground beef in skillet. Drain. Add in the corn, chunky salsa and all but 2 TBSP of the black olives. Continue cooking for a couple of minutes until mixture is warmed through. Remove from heat and set aside. Combine cottage cheese and sour cream. In a 2 quart Pam sprayed casserole dish. Layer 1/2 the crushed chips, then 1/2 the meat mixture, then 3/4 cup cheddar cheese and finally, 1/2 the Cottage Cheese mixture. Repeat the layers again ending with the Cottage cheese mixture. Cover with foil and bake in preheated 350 degree oven for 30 minutes. Remove foil. Top with remaining cheddar cheese, tomatoes, black olives, bell pepper and line the outside with whole tortilla chips. Place back in the oven, uncovered, for 2 minutes or until cheese is melted. (Careful not to let chips burn) Remove from oven and allow to set for 10 minutes. Garnish with green onions and serve!
TEX-MEX CASSEROLE
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
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.
KETO TEX-MEX GROUND BEEF CASSEROLE
Following a low-carb way of eating doesn't have to mean that you can't enjoy tacos anymore. This casserole has all the flavor of tacos, and if you like, pork rinds for crunch. For extra flavor, garnish with avocados, sour cream, sliced olives, shredded lettuce, or pork rinds.
Provided by Bibi
Categories World Cuisine Recipes Latin American Mexican
Time 1h5m
Yield 6
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray an 11x7-inch baking dish with cooking spray.
- Heat a large nonstick skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir in 1 1/2 teaspoons chili powder, 1 teaspoon onion powder, 1 teaspoon garlic powder, cumin, coriander, salt, and pepper until spiced are distributed evenly. Cook until fragrant, 4 to 5 minutes. Remove from heat.
- Whisk together eggs and cream in a bowl; add to meat mixture. Spread mixture into the prepared baking dish and pat down evenly.
- Wipe the skillet clean, add olive oil, and heat over medium heat. Add onion and cook until soft and translucent, about 2 minutes. Add remaining 1 teaspoon each chili powder, garlic powder, and onion powder. Season with salt and pepper. Stir in tomato paste and cook, stirring often, 2 to 3 minutes. Add cauliflower rice and continue cooking for 4 to 5 minutes. Remove from heat, stir in 1 cup Cheddar cheese, and spread on top of meat in the baking dish, smoothing with a spatula to flatten the top.
- Bake in the preheated oven for 25 to 30 minutes. Sprinkle remaining 1/2 cup Cheddar over the top and bake until cheese has melted, about 5 minutes. Remove from oven and allow to cool about 5 minutes. Serve warm.
Nutrition Facts : Calories 446.8 calories, Carbohydrate 9.2 g, Cholesterol 176 mg, Fat 31.3 g, Fiber 3 g, Protein 32.6 g, SaturatedFat 14.7 g, Sodium 451.3 mg, Sugar 2.4 g
COWBOY CASSEROLE
This quick and creamy Tater Tot bake is great comfort food, especially on a cold night. -Donna Donhauser, Remsen, New York
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. In a large skillet, cook beef over medium heat until no longer pink. Stir in the corn, soup, 1/4 cup cheese, milk, sour cream, onion powder and pepper., Place 1 cup Tater Tots in a greased 3-cup baking dish. Layer with beef mixture and remaining Tater Tots; sprinkle with remaining cheese. Bake, uncovered, until bubbly, 20-25 minutes.
Nutrition Facts : Calories 714 calories, Fat 38g fat (15g saturated fat), Cholesterol 120mg cholesterol, Sodium 1675mg sodium, Carbohydrate 56g carbohydrate (9g sugars, Fiber 6g fiber), Protein 37g protein.
TEX-MEX PANTRY CASSEROLE
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
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
Provided by Food Network Kitchen
Time 4h45m
Yield 4 to 6 servings
Number Of Ingredients 14
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.
EASY TEX MEX CASSEROLE
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
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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