King Ranch Beef Stew Recipes

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KING RANCH CHICKEN CASSEROLE



King Ranch Chicken Casserole image

From what I hear, it's impossible to go to any sort of potluck in Texas and not see one of these.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 1h15m

Yield 8

Number Of Ingredients 16

1 tablespoon vegetable oil
1 white onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
1 cup chicken broth
2 tablespoons sour cream
2 teaspoons ground cumin
1 teaspoon ancho chile powder
½ teaspoon dried oregano
¼ teaspoon chipotle chile powder
1 cooked chicken, torn into shreds or cut into chunks
8 ounces shredded Cheddar cheese
10 corn tortillas, cut into quarters

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat oil in a large skillet over high heat. Saute onion, red bell pepper, and green bell pepper in hot oil until warmed through, about 2 minutes.
  • Combine onion-pepper mixture, cream of mushroom soup, cream of chicken soup, diced tomatoes, chicken broth, sour cream, cumin, ancho chile powder, oregano, and chipotle chile powder together in a large bowl and stir until sauce is well-combined.
  • Spread a few tablespoons of the sauce in the bottom of a 9x13-inch baking dish. Spread 1/2 the chicken over the sauce. Spread about half the sauce over the chicken and top with 1/3 the cheese. Spread a layer of tortillas over the cheese. Spread remaining 1/2 the chicken over the tortillas, and top with almost all of the remaining sauce, reserving 1/2 cup sauce. Top with 1/3 the cheese, remaining tortillas, the reserved 1/2 cup sauce, and remaining 1/3 cheese.
  • Bake casserole in the preheated oven until bubbling, about 40 minutes. Increase the oven temperature to broil. Broil the casserole until top is golden, 2 to 3 minutes more.

Nutrition Facts : Calories 479.1 calories, Carbohydrate 24.9 g, Cholesterol 99.5 mg, Fat 28 g, Fiber 3.4 g, Protein 32 g, SaturatedFat 11 g, Sodium 890.3 mg, Sugar 2.8 g

KING RANCH CHICKEN



King Ranch Chicken image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h15m

Yield 8 to 12 servings

Number Of Ingredients 17

Butter, for the baking dish
One 10.5-ounce can cream of chicken soup
One 10.5-ounce can cream of mushroom soup
One 10-ounce can diced tomatoes with chiles, such as Rotel
2 tablespoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups chicken broth
16 corn tortillas, torn into pieces
1 roasted whole chicken (rotisserie chicken works great!), cooled and torn into chunks
1 large white or yellow onion, finely diced
1 red bell pepper, seeded and finely diced
1 yellow bell pepper, seeded and finely diced
1 jalapeno, finely diced
1 1/2 cups grated sharp Cheddar
1 1/2 cups grated Monterey Jack cheese

Steps:

  • Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
  • Make the soup/tomato mixture, which is very bizarre and might scare you off. But please: Be brave and stick with me through this challenging time. You won't be sorry! In a large bowl, combine the soups and diced tomatoes and chiles. Add the chili powder, cumin, salt, pepper and chicken broth. Then--this is the time to be strong--stir it all together. Trust me!
  • Line the bottom of the baking dish with half of the torn tortillas. Layer on half the chicken. Add half the onion, bell pepper and jalapeno. Sprinkle on half the cheese and pour on half the wacky soup mixture. Then repeat the layers, beginning with the rest of the tortillas, and ending with the rest of the you-know-what.
  • Cover with foil and bake for 45 minutes, then uncover and bake until bubbling, another 15 minutes.
  • Look at that! Serve it with a salad and a dang hearty appetite.
  • To make ahead and freeze: Fold foil over the unbaked casserole and freeze until solid. Then, lift the foil-topped casserole out of the pan, wrap the whole thing in plastic wrap and freeze until needed. When ready to bake, remove the plastic wrap, put the foiled-topped casserole back into a 9-by-13-inch baking dish and thaw. Bake at 350 degrees F following the baking instructions above.

KING RANCH BEEF CASSEROLE



King Ranch Beef Casserole image

This King Ranch Beef Casserole is a tasty twist on one of the most popular recipes on It Is a Keeper. It's one of the best easy crock pot recipes.

Provided by Christina Hitchcock

Categories     Main Dish

Time 55m

Number Of Ingredients 12

1 lb ground beef
1 medium onion (diced)
1 medium bell pepper (diced)
1 can Cream of Chicken Soup
1 can Cream of Mushroom Soup
1 can Tomatoes and Chilies
8 oz processed cheese (cubed)
1 cup shredded cheddar
1/2 tablespoon butter
1/2 tablespoon Worcestershire sauce
House Seasoning Blend to taste
1 dash hot sauce (optional)

Steps:

  • Preheat oven to 350⁰
  • In a skillet over medium high heat melt butter and then add in pepper and onion cooking until they become tender and fragrant (2-3 minutes)
  • Add beef salt and pepper to skillet then brown, drain fat
  • Stir in packet of taco seasoning mixing until beef is evenly coated
  • In a sauce pan over medium heat combine onion, bell pepper, cream of chicken soup, cream of mushroom soup,tomatoes with chilies, and the Velveeta cheese and one cup of the cheddar. Add in Tabasco and Worcestershire sauce. Stir occasionally until cheese is melted.
  • Prepare a 9X13 casserole dish with coat with non-stick spray.
  • After preparing your casserole dish, cover the bottom with crushed tortilla chips to create a crust
  • Layer half the browned beef on top of the chips
  • Then add half the sauce on top of the beef
  • Repeat with chips, beef, and sauce
  • Top with remaining cheddar cheese
  • Bake at 350⁰ for 30 minutes or until cheese is bubbly

KING RANCH BEEF CASSEROLE



King Ranch Beef Casserole image

A twist on the King Ranch Chicken Casserole. Truth be told, not quite as healthy as its counterpart, but my family agrees it tastes better.

Provided by Shelby

Categories     Grains

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 12

1 1/2 lbs ground beef
1 onion, chopped
salt & pepper, to taste
garlic powder, to taste
10 corn tortillas, torn in strips
1 (10 3/4 ounce) can cream of mushroom soup
1 (10 3/4 ounce) can cream of chicken soup
1 (10 3/4 ounce) can evaporated milk
1 cup water
1 (1 1/2 ounce) jar picante sauce
1 (10 3/4 ounce) can green chilies, chopped
1 lb American cheese or 1 lb Velveeta cheese

Steps:

  • Brown meat, onion, salt, pepper and garlic powder.
  • Mix soups, milk, water, picante sauce and green chilies (Note:Some people like less than the whole can, it's ok to add less.) to make a soup mixture.
  • Layer tortillas, meat, soup mixture and cheese twice in casserole.
  • Cover with foil and bake @ 350 degrees for 20 to 45 minutes. (I do about 40) Take off foil for the last 5 minutes.
  • Let cool, and eat :].

Nutrition Facts : Calories 576.2, Fat 34.9, SaturatedFat 16.7, Cholesterol 108.2, Sodium 1192.3, Carbohydrate 32.6, Fiber 2.8, Sugar 3.8, Protein 33.8

KING RANCH BEEF STEW



King Ranch Beef Stew image

I got this from a magazine while I was staying at a great little B&B in Sonoita, Arizona. It's excellent comfort food on a cold winter day.

Provided by Chilicat

Categories     Stew

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 16

2 lbs beef chuck, cut in 1 1/4-inch cubes
2 tablespoons cooking oil
4 cups beef broth
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 garlic clove, minced
1 medium onion, sliced
1 -2 bay leaf
1 teaspoon sugar
1/2 teaspoon black pepper
1/2 teaspoon paprika
6 carrots, quartered
1 lb boiling onions
3 medium potatoes, cubed
2 tablespoons flour
1/4 cup cold water

Steps:

  • Brown meat in a large saucepan.
  • Stir in beef broth, lemon juice, Worcestershire sauce, garlic, sliced onion, sugar & spices.
  • Bring to a boil; reduce heat. Cover and simmer until beef is nearly tender, 1 to 1 1/4 hours.
  • Stir in veggies. Bring to a boil, then simmer 30 minutes more.
  • Combine flour and water in jar. Shake until smooth. Stir into stew.
  • Cook and stir until slightly thickened and bubbly. Season to taste.

Nutrition Facts : Calories 156.1, Fat 4, SaturatedFat 0.7, Sodium 501.2, Carbohydrate 27, Fiber 4.2, Sugar 6.2, Protein 4.4

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