Tex Mex Potato Beef Casserole Sp5 Recipes

TEX-MEX CASSEROLE

Steps:

• Preheat the oven to 375°F (195°C)
• In a very large skillet or heavy-bottomed pan over medium heat, warm the avocado oil. Add the spinach, carrots, onions, zucchini, bell peppers, and garlic. Season with sea salt, stir and cook until the vegetables are just about fork-tender--about 10 minutes. Remove from the pan and set aside for later.
• In the same pan, add the remaining 2 tablespoons of avocado oil and warm. Crumble ground beef into the pan, top with 1 tablespoon of taco seasoning, and stir to combine. Cook until the beef browns, about 10 to 12 minutes.
• While the ground beef browns, grate enough sweet potatoes or yams to yield 5 cups into a large mixing bowl.
• Melt the coconut oil and pour over the shredded sweet potatoes while it's still warm. Toss immediately since the coconut oil will start to solidify again as it cools. Once coated, mix in the onion powder, chili powder, and coriander.
• Add the cooked vegetables plus the diced tomatoes to the ground beef. Mix carefully to combine and simmer for just 3 more minutes to help flavors meld.
• Transfer everything in the pan to a large casserole dish (I use 13-inch by 9-inch). Top with the seasoned sweet potatoes, and cover with foil.
• Bake for 20 to 30 minutes in the preheated oven. Then remove the foil and broil on the lowest setting available for about 5 minutes, or until the sweet potatoes have browned and crisped up a bit; eyeball it.
• To serve, top with fresh cilantro and sliced green onions. Maybe have some avocado slices and hot sauces available on the side as well.

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.

SIMPLY THE BEST TEX MEX CASSEROLE

Steps:

• Preheat the oven to 425 degrees F.
• TO COOK THE FILLING: Preheat a large skillet over medium high heat.
• Add 1 tablespoon extra-virgin olive oil - twice around the pan.
• Add chicken and season with chili powder, cumin, red pepper and red onion.
• Brown the meat, 5 minutes.
• Add taco sauce or stewed or fire roasted tomatoes.
• Add black beans and corn.
• Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.
• In a separate frying pan cook hash browns according to direction on package. This can be done while you are frying up the meat.
• Assemble Casserole: Spray a 9x13 pan with non stick stray.
• Layer half the cooked hash browns in the pan.
• Build casserole in layers of filling, ½ cheese and the rest of the hash browns, then cheese.
• Bake casserole 15 minutes until cheese is brown and bubbly.
• Top with the scallions.
• *NOTE* You can serve with salsa, sour cream and sliced avocado on the side as additional toppings.

OLD-FASHIONED POTATO-BEEF CASSEROLE

Steps:

• Place the potatoes in a large saucepan with water to cover by 1 inch.
• Add a generous pinch of salt and cook for 15 minutes, or until tender; do not overcook.
• Drain the potatoes and arrange them in a 9 x 9 inch casserole dish.
• While potatoes are cooking, in large skillet, combine the beef and onion and cook together over medium heat until the beef is browned and the onion softened, 12-15 minutes.
• Pour off excess fat.
• Preheat oven to 350 degrees.
• Melt the butter in a medium saucepan and whisk in flour to make a roux.
• Cook over medium heat, whisking constantly, until the mixture bubbles and the flour turns light brown in color.
• Gradually whisk in the milk and continue to stir while cooking over medium heat.
• When the mixture thickens, whisk in the salt and pepper, then stir in the cheese and browned beef.
• Pour the ground beef mixture over the potatoes and bake the casserole for 20 minutes until heated through and bubbling.
• Stir the casserole gently.
• Sprinkle a little more cheddar cheese on top, if desired, and the bread crumbs on top of the casserole and bake until the crumbs are toasted, about 5 minutes longer.

TEX-MEX BEEF AND POTATOES

Steps:

• Brown ground beef and drain well.
• Add taco seasoning mix and water and stir until blended.
• Stir in potatoes and corn.
• Cut velveeta into cubes and stir into potato and meat mixture (cheese does not have to melt).
• Spoon into a greased 9x13 baking dish and ocver with foil.
• Bake at 350 for 20 minutes. Remove foil and stir. Bake uncovered for an additional 15-20 minutes.

TEX-MEX POTATO SKINS

Steps:

• Preheat oven to 425 degrees F.
• Cut baked potatoes in half lengthwise.
• Scoop out cooked potato, leaving 1/4-inch shell.
• Place potato shells on an ungreased baking sheet.
• In a skillet, brown sausage; drain of all fat.
• Add salsa to skillet, and cook for 2 minutes, mixing well with meat.
• Spoon sausage mixture into shells, and top with nacho cheese sauce.
• Bake 10-15 minutes or until heated through.
• Serve topped with sour cream, some green onions, and a few ripe olives, if desired.