Mexican Ground Beef Stuffing Recipes

MEXICAN GROUND BEEF CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• While the beef is cooking, make stuffing. Bring water and butter to a boil in a medium saucepan. Stir in stuffing mix; cover. Remove from heat. Let stand for 5 minutes. Fluff with a fork.
• Stir diced tomatoes, chili powder, cumin, and hot sauce into the beef mixture. Simmer for 2 minutes. Add corn and Cheddar cheese. Simmer until cheese is melted completely, about 1 minute. Transfer mixture to a casserole dish. Spread cornbread stuffing evenly over the top.
• Bake in the preheated oven until browned, 20 to 30 minutes.

BEEF-STUFFED SOPAIPILLAS

Steps:

• In a large bowl, combine the flour, salt and baking powder. Stir in water milk and oil with a fork until a ball forms. On a lightly floured surface, knead dough gently for 2-3 minutes. Cover and let stand for 15 minutes. Divide into four portions; roll each into a 6-1/2-in. circle. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry circles, one at a time, for 2-3 minutes on each side or until golden brown. Drain on paper towels., In a large skillet, cook beef and onion until meat is no longer pink; drain. Stir in the salt, garlic powder and pepper. In a large saucepan, combine the soup, broth, chilies and onion powder; cook for 10 minutes or until heated through. , Cut a slit on one side of each sopaipilla; fill with 1/2 cup of meat mixture. Top with cheese. Serve with sauce.

MEXICAN CASSEROLE

Steps:

• Heat oven to 375 degrees.
• Mix seasoning packet (in box) with water and butter in bowl.
• Add stuffing mix.
• Mix together.
• Set aside.
• Cook beef with garlic and chili powder till browned (drain).
• Add tomatoes and kidney beans to beef mixture.
• Mix together.
• Put 1/2 of stuffing mixture into a 2 quart baking dish.
• Put beef mixture on top of stuffing.
• Add 1 cup cheese.
• Top with remaining stuffing mixture.
• Add the rest of the cheese.
• Cover and bake for 45 minutes.

MEXICAN STUFFED SHELLS

Steps:

• Preheat oven to 350°.
• In a frying pan cook ground beef; add taco seasoning and prepare according to package directions. Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely.
• While the ground beef is cooking, cook the pasta shells according to directions; drain. Set shells out individually on baking sheet so that they don't stick together.
• Pour salsa on bottom of a 9×13 inch baking dish. Stuff each shell with the meat mixture placing shells in dish open side up. Cover shells with taco sauce. Cover with foil and bake for 30 minutes.
• After 30 minutes, add shredded cheese and crushed tortilla chips; bake for 10-15 more minutes, with the foil removed. Top with green onions and serve with sour cream and/or more salsa.

MEXICAN CORNBREAD STUFFING/DRESSING

Steps:

• corn bread: mix cornmeal, mayo, milk, 1 stick of butter, and 1 egg together. you may have to add some milk or not use the full cup, I generally just "eyeball" it till its the right consistency for cornbread. bake at 400 for approximately 30mins or until done all the way through. check with a toothpick to make sure.
• beef mixture: mix ground beef, chopped onion, and minced garlic together and cook over med/high heat until done. drain throughly and return to pan. add taco seasoning and water. mix well and simmer over low heat for 20 mins or until water cooks down.
• dressing: allow cornbread to cool. crumble cornbread thouroghly in a large mixing bowl. add rotel tomatoes, taco beef mixture, cream of mushroom soup, shredded fiesta cheese, 1 stick of butter, and 4 eggs. mix well and start adding beef broth until mixture reaches a slightly soupy consistency. you may use 2 cups, you may not. again just "eyeball" it. pour mixture into a greased pyrex dish and bake at 375 for about 45 mins to an hour. It may take more or less, just check with a toothpick to make sure its done.

MEXICAN STUFFED SHELLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 to 10 minutes. Drain well.
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add water and taco seasoning mix and simmer until thickened, about 5 minutes.
• Stir refried beans, Cheddar cheese, and green chiles into ground beef; cook and stir until cheese is melted and mixture is smooth, about 5 minutes. Fill shells with beef mixture.
• Combine tomato sauce and picante sauce in a saucepan over medium-low heat; cook and stir until heated through, 5 to 7 minutes. Spread 1/2 cup sauce in the bottom of a 9x13-inch baking dish.
• Arrange stuffed shells side-by-side in the baking dish and top with remaining sauce. Cover dish with aluminum foil.
• Bake in the preheated oven for 40 minutes. Let stand for 5 minutes before serving.