Mexican Style Beef Casserole Recipes

MEXICAN GROUND BEEF CASSEROLE WITH RICE (BEEF MINCE!)

Steps:

• Heat oil in a large pot over high heat. Add garlic and onion, cook 1 1/2 minutes until onion is translucent.
• Add beef and cook, breaking it up as you go, until you no longer see raw meat (about 2 minutes).
• Add Mexican Spices and cook for 30 seconds.
• Add capsicum and cook for 1 minute.
• Add tomato paste and broth, stir to mix in.
• Add rice, corn and black beans.
• Stir, bring to simmer then cover and lower heat to medium low (simmering gently). Cook 15 minutes.
• Remove lid, quickly stir through green onion and HALF the cheese.
• Smooth top then sprinkle on remaining cheese. Cover and leave for 1 minute just to melt cheese.
• Remove from stove and serve immediately, garnished with more green onion if desired.

MEXICAN CASSEROLE

Steps:

• Preheat oven to 350°. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. , Meanwhile, in a microwave-safe bowl, combine beans and salsa. Cover and microwave 1-2 minutes or until spreadable., Place three tortillas in a greased round 2-1/2-qt. baking dish. Layer with half the beef, bean mixture, corn and cheese; repeat layers. , Bake, uncovered, until cheese is melted, 40-45 minutes. Let stand 5 minutes. If desired, serve with lettuce, tomatoes, olives and sour cream.

MEXICAN CASSEROLE

Steps:

• Be sure to cook your rice if you haven't already (if you are just reading this and just now realized you don't have any cooked rice and don't want to wait, consider switching to quinoa, which cooks much more quickly than brown rice. Instant brown rice also works in a pinch).
• Preheat the oven to 350 degrees F. Coat a large casserole dish (9x13 inch or similar) with nonstick spray and set aside.
• In a Dutch oven or large, deep skillet, heat the olive oil over medium high. Add the onion, green bell pepper, and red bell pepper. Sauté until slightly softened, about 5 minutes.
• Add the beef, chili powder, cumin, salt, black pepper, and cayenne pepper. Continue to sauté until the beef is cooked through and no longer pink, about 4 to 5 minutes. Add the garlic and cook just until fragrant, about 1 additional minute.
• Remove from the heat. Stir in the rice and Greek yogurt until evenly combined. Taste and adjust seasoning as desired.
• Assemble the casserole: Spread the beans into an even layer in the prepared baking dish.
• Sprinkle 1/4 cup cheddar cheese and 1/4 cup mozzarella cheese over the beans.
• Scatter the tomatoes with green chilis over the top.
• Spoon the rice and ground beef mixture on top of the tomatoes, spreading it into an even layer.
• Top with remaining 1/2 cup cheddar and 1/2 cupmozzarella.
• Bake the casserole, uncovered, until the cheese is melted and the casserole is hot, about 15 minutes.
• Turn the oven to broil, then continue cooking until the cheese is lightly browned, about 3 to 4 additional minutes, watching carefully so that the cheese does not burn.
• Let rest 5 minutes, sprinkle with chopped cilantro and green onions, and serve.

ONE PAN MEXICAN BEEF AND RICE CASSEROLE

Steps:

• Heat the olive oil in a large lidded skillet, over medium high heat.
• Add the ground beef and cook, breaking it apart with a wooden spoon, until no longer pink, about 2 minutes. Then, stir in the taco seasoning and continue cooking until the beef is browned, 2-3 minutes.
• Add the onion and garlic, and sauté until softened and fragrant, about 2-3 minutes.
• Add the bell pepper and sauté until softened. Then, add the rice, tomato paste, fire roasted tomatoes, black beans, corn kernels and chicken broth. Give it a good stir and season with salt and pepper.
• Bring to a boil. Cover, reduce the heat to a simmer and cook for 20 minutes.
• Stir the butter and half of the cheese and top with the remaining half. Cover and continue cooking until the cheese has melted.
• Garnish with the herbs and serve immediately.

MEXICAN-STYLE BEEF CASSEROLE

Steps:

• Cook rice according to package directions, adding bouillon cube to cooking water.
• When the rice is nearly done, saute onion in butter.
• Crumble beef and add to onion with garlic, mustard, chili powder, salt and pepper. Cook until meat loses pinkness. Drain grease if needed.
• Layer half the meat mixture in the bottom of a 2-quart casserole.
• Spread cooked rice over meat.
• Spoon tomatoes over rice.
• Spoon beans with liquid over tomatoes.
• Put remaining meat mixture over beans.
• Combine paprika and cheese and sprinkle over the top.
• Bake uncovered at 350F for 30 minutes.
• I enjoyed this with sour cream.

MEXICAN-STYLE BEEF CASSEROLE

Steps:

• Chop avocado flesh and mash in a bowl. Add tomatoes, onion, lime juice, garlic, cilantro, and salt. Cover with a lid or plastic wrap and refrigerate guacamole until ready to serve.
• Preheat the oven to 375 degrees F (190 degrees C).
• 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; stir until combined. Simmer until thickened, 3 to 4 minutes.
• Spread refried beans into the bottom of a 9x13-inch baking pan. Top with black beans. Spread ground beef mixture on top of beans. Drizzle tomato sauce over the whole mixture.
• Bake in the preheated oven for 15 minutes. Sprinkle Mexican cheese blend on top. Continue baking until cheese is melted, about 1 minute more.
• Top each serving with guacamole, sour cream, and scallions.

MEXICAN BEEF CASSEROLE

Steps:

• Set oven Gas Mark 4, 180°C (350°). In a large pan heat the oil and brown the beef. Then brown the onions. Transfer to a casserole dish. Add the spices to the pan and heat, stirring for 1-2 minutes. Add garlic, ginger, tomatoes, stock, lemon juice and seasoning. Pour the sauce over the meat and onions. Place in the oven for 1½ hours or until the meat is tender. This dish will taste even better 2-3 days later.

MEXICAN BEEF CASSEROLE RECIPE

Steps:

• Preheat oven to 160⁰C/325⁰F/140⁰C Fan/Gas Mark 3. Pour 1 tbsp of the oil into a large ovenproof casserole dish or deep sauté pan and heat on a medium setting.
• Add the onions and garlic and fry gently until softened. Lift out and drain.
• Add the remaining oil and fry the beef until evenly browned. Return the onions and garlic to the pan.
• Add the pepper or chilli sauce, chilli powder and red chilli and stir well. Add the tomatoes, stock and tomato purée, stir well then bring to the boil.
• Add the red pepper, paprika, oregano and kidney beans and stir well, cover and place in the oven.
• Cook for 3 - 3 ½ hours or until the beef is very tender. Check the casserole from time to time to ensure it does not dry out - add more stock if necessary.

MEXICAN BEEF CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Brown the ground beef in a large skillet over medium high heat. Add chili powder, beans, tomatoes and soup; mix well and heat thoroughly.
• Line a 13x9 inch dish with tortillas. Then make a layer with the meat mixture. Make another row of tortillas, then finish off with rest of meat mixture. Top with grated cheese.
• Bake in a preheated oven for 30 minutes.

GROUND BEEF MEXICAN CASSEROLE

Steps:

• Preheat oven to 350°F (175°C) and grease a 9x13 or 2-quart casserole dish.
• Crush the tortilla chips and layer the bottom of the casserole dish. Set aside.
• In a large skillet, brown the ground beef over medium high heat.
• When the beef is browned add the RoTel tomatoes, green chiles, and taco seasoning. Mix well. Reduce heat and simmer for another 3 to 5 minutes.
• Pour the beef mixture over the tortilla chips.
• Next layer the creamed corn, then the black beans, and then the cheese.
• Bake at 350°F (175°C) for 30 minutes or until the cheese is bubbly.
• Remove from oven, allow to cool slightly and serve.