Tex Mex Pantry Casserole Recipes

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TEX-MEX CHICKEN SPAGHETTI



Tex-Mex Chicken Spaghetti image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 13

Kosher salt
1 pound spaghetti
Two 10 3/4-ounce cans cream of chicken soup
2 generous cups pulled rotisserie chicken (from about 1 large chicken)
1 cup chicken stock
1 tablespoon adobo sauce from canned chipotles
1 teaspoon seasoned salt
1 poblano pepper, finely diced
1 small red bell pepper, finely diced
1 medium onion, finely diced
2 1/2 cups shredded sharp pepper jack cheese
Freshly ground black pepper
Fresh cilantro leaves, for garnish

Steps:

  • Preheat the oven to 350 degrees F.
  • Bring a large pot of salted water to the boil. Cook the spaghetti according to the package instructions, then drain.
  • Combine the spaghetti with the cream of chicken soup, pulled chicken, chicken stock, adobo sauce, seasoned salt, poblano pepper, bell pepper, onion and 1 1/2 cups of the pepper jack in a large bowl. Add salt and pepper to taste, then stir.
  • Transfer the mixture to a 13-by-9-inch casserole dish and top with the remaining 1 cup pepper jack. Bake until bubbly, about 45 minutes. Garnish with cilantro leaves before serving.

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

Provided by Food Network Kitchen

Time 4h45m

Yield 4 to 6 servings

Number Of Ingredients 14

2 15-ounce cans refried pinto beans
2 cups frozen corn (preferably fire-roasted)
2 poblano chile peppers, seeded and chopped
1/2 cup chopped fresh cilantro, plus more for topping
2 teaspoons ground cumin
1 teaspoon ancho chile powder
1 16-ounce jar salsa
1 10-ounce can diced tomatoes and green chiles
1 10-ounce can diced tomatoes and green chiles
2 cups shredded cheddar cheese (about 8 ounces)
2 cups shredded muenster cheese (about 8 ounces)
18 to 20 corn tostada shells
2 avocados, sliced
Sour cream and pickled jalapenos, for topping (optional)

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.

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 CHICKEN CASSEROLE



Tex-Mex Chicken Casserole image

This is a version of the famous King Ranch Chicken casserole. Careful, it packs a bit of heat!

Provided by thedailygourmet

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 1h30m

Yield 8

Number Of Ingredients 13

1 (10 ounce) bag nacho cheese-flavored corn chips (such as Doritos®), crushed
1 tablespoon butter
1 small onion, finely chopped
1 (14.5 ounce) can diced tomatoes
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can cream of mushroom soup
1 (4.5 ounce) can chopped green chiles
⅓ cup milk
2 tablespoons sour cream
1 teaspoon chili powder
1 teaspoon ground cumin
2 ½ cups chopped cooked chicken
1 (8 ounce) package shredded sharp Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Lightly grease a 9x13-inch baking dish. Spread corn chip crumbs over the bottom of the baking dish and press crumbs into place.
  • Melt butter in a large skillet over medium-high heat; cook and stir onion in melted butter until tender, 6 to 7 minutes.
  • Stir diced tomatoes, cream of chicken soup. cream of mushroom soup, green chiles, milk, sour cream, chili powder, and cumin in a large bowl. Add chicken and cooked onion; stir to combine. Pour mixture over corn chips and top with Cheddar cheese.
  • Bake in the preheated oven until bubbly and cheese is melted, 55 to 60 minutes. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 479.9 calories, Carbohydrate 31.1 g, Cholesterol 71.5 mg, Fat 29.5 g, Fiber 2.2 g, Protein 24.2 g, SaturatedFat 11.4 g, Sodium 1209.4 mg, Sugar 4.8 g

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 PASTA CASSEROLE



Tex-Mex Pasta Casserole image

This a really good casserole which can be prepared ahead of time and cooked later. Re-heats well too.

Provided by Tara1183

Categories     Pork

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 14

1/2 lb Italian sausage or 1/2 lb smoked sausage (2-3 links)
1 large onion
1/2 green pepper
2 cloves garlic
2 teaspoons chili powder
1/2 teaspoon oregano
1/2 teaspoon cumin (optional)
1 pinch hot pepper flakes (optional)
2 (16 ounce) jars whole tomatoes, drained
2 cups rotini pasta (2 cups uncooked that is)
1 cup frozen, canned or cooked corn
1 1/2 cups cheddar cheese
1 (19 ounce) can kidney beans
1/4 cup fresh parsley, chopped

Steps:

  • Cook pasta and set aside.
  • Fry sausage, slice in circles and set aside.
  • Sautee onion, garlic and peppers in a little oil until soft.
  • Add spices and cook 1 minutes, add tomatoes and simmer 15 minutes.
  • Add pasta, 1/2 of the cheese, corn, beans and sausage.
  • Pour into 9x13 pan, top with remainder of cheese and bake covered at 350 for 20 minutes, uncover and bake 5 minutes longer.

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