Tex Mex Casserole Recipes

TEX-MEX BEEF & RICE CASSEROLE

Steps:

• Heat oven to 350ºF.
• Brown meat in large nonstick skillet. Meanwhile, mix cream cheese spread, seasoning mix and milk until blended.
• Drain meat; return to skillet. Add cream cheese mixture, tomatoes, corn and onions; mix well.
• Combine rice and 1/2 cup shredded cheese in 13x9-inch baking dish sprayed with cooking spray; spread to cover bottom of dish. Top with meat mixture and remaining shredded cheese; cover.
• Bake 30 min. or until heated through. Top with crushed chips and cilantro.

TEX-MEX PANTRY CASSEROLE

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.

TEX-MEX CHICKEN CASSEROLE

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.

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.

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Steps:

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TEX-MEX CASSEROLE

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 WITH GROUND BEEF AND BEANS

Steps:

• Warm a large non-stick skillet over medium heat. Add the ground beef, sprinkle with salt and pepper. Cook the beef by browning it and breaking it up with a spatula as it cooks.
• While the beef is cooking, prepare your rice using the package instructions or my method linked in the post.
• Once the beef is completely cooked and no pink remains, use a slotted spoon to transfer the beef to a plate lined with paper towels. Drain most of the fat from the pan and return it to the heat. Add the diced onions to the pan and cook them, stirring frequently until they soften, about 3-5 minutes.
• Add the minced garlic to the pan and stir for 60 seconds more. Add the cooked beef back into the pan and stir.
• Pour the crushed tomatoes and salsa into the beef mixture and stir well. Next, add in the can of beans and cooked brown rice. Stir well again to combine.
• Turn the oven on to 350 and spray a 9x9 oven-safe casserole dish. Transfer the beef mixture to the prepared casserole dish.
• Top the beef mixture with the shredded cheese and sprinkle the diced green pepper over the cheese.
• Place the dish in the oven and bake for 25 minutes. Turn on the broiler and broil for 2-3 minutes until the cheese is bubbling.
• Serve warm with sides of avocado, guacamole, and/or sour cream.
• Store any leftovers covered in the fridge for up to 3 days.

TEX-MEX ENCHILADA CASSEROLE

Steps:

• Preheat oven to 350 degrees F. Lightly coat a 9X13-inch baking dish with nonstick spray and set aside.
• Arrange the cut tortillas in a single layer on two large, rimmed baking sheets. Bake the tortillas until slightly crisp, about 15 minutes.
• In a large 12-inch nonstick skillet over medium heat, cook the ground beef or turkey with 1 teaspoon salt and 1/2 teaspoon pepper breaking the meat up into bite-sized pieces. Cook until the meat is no longer pink, 5-7 minutes. Scrape the meat onto a plate and wipe the skillet clean (you may need to drain off excess grease from the meat depending on the fat content).
• In the same skillet over medium heat, add the butter and olive oil and stir in the onion, bell pepper, poblano, corn and garlic. Cook until the veggies are softened, 3-4 minutes. Stir the flour, chile powder, cumin and coriander into the vegetable mixture. Cook, stirring constantly, for 1-2 minutes. Gradually whisk in the chicken broth, whisking constantly. Bring the mixture to a boil and cook until thick, stirring occasionally, about 10 minutes. Stir in the beans, lime juice and season with salt and pepper.
• Line the bottom of the greased baking pan with 1/3 of the baked tortillas. Layer with 1/3 of the meat and then 1/3 of the veggie/sauce mixture and then sprinkle with 1/3 of the cheeses. Repeat that process again twice more ending with the cheeses.
• Bake the casserole until hot and bubbly, about 30-35 minutes. Remove from the oven and let sit for 10 minutes or so before serving. Garnish with chopped cilantro.

TEX-MEX CASSEROLE

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.

TEX MEX CHICKEN CASSEROLE

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl, combine the tortilla chips, corn, black beans, diced chicken, cheese, salsa, scallions, and taco seasoning. Stir it all together very well, being careful not to crush the tortilla chips too much. Taste the mixture and adjust seasoning if necessary (and keep in mind this will taste wetter than when it comes out of the oven).
• Pour the entire mixture into an 8×12 or 9×13 casserole dish, and cover tightly with foil. Bake for 30 minutes, then serve with your favorite garnishes (like avocado slices, sour cream, fresh chopped tomatoes, scallions, etc). Enjoy!

QUICK AND EASY TEX-MEX BEEF AND RICE BAKE

Steps:

• Cook the rice as directed on the package; set aside.
• Preheat the oven to 350 F.
• Lightly grease a 2-quart casserole.
• In a skillet over medium heat, cook the ground beef and onion until beef is no longer pink; add bell pepper and cook, stirring, for 2 minutes longer.
• To the beef, add the beans, tomato sauce, corn, salt and pepper, chili powder, garlic powder, and cumin. Stir in the 2 tablespoons of chopped cilantro. Add the cooked rice and blend well.
• Spoon the mixture into the prepared casserole.
• Bake for 25 minutes.
• Top with the shredded cheese and cook for 5 minutes longer, or until cheese is melted.
• Garnish with more chopped cilantro or chopped green onions, if desired.

TEX-MEX 'COWBOY' CASSEROLE

Steps:

• Brown ground beef in skillet. Drain. Add in the corn, chunky salsa and all but 2 TBSP of the black olives. Continue cooking for a couple of minutes until mixture is warmed through. Remove from heat and set aside. Combine cottage cheese and sour cream. In a 2 quart Pam sprayed casserole dish. Layer 1/2 the crushed chips, then 1/2 the meat mixture, then 3/4 cup cheddar cheese and finally, 1/2 the Cottage Cheese mixture. Repeat the layers again ending with the Cottage cheese mixture. Cover with foil and bake in preheated 350 degree oven for 30 minutes. Remove foil. Top with remaining cheddar cheese, tomatoes, black olives, bell pepper and line the outside with whole tortilla chips. Place back in the oven, uncovered, for 2 minutes or until cheese is melted. (Careful not to let chips burn) Remove from oven and allow to set for 10 minutes. Garnish with green onions and serve!

TEX-MEX CASSEROLE

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 MACARONI AND GROUND BEEF CASSEROLE

Steps:

• Cook macaroni or mini ziti in boiling salted water as directed on the package. Drain and rinse with hot water; set aside.
• Heat oven to 350 F.
• Grease a 2 1/2- to a 3-quart baking dish or spray with nonstick cooking spray.
• In a large skillet, brown the ground beef, stirring and breaking up, with the onion until onion is softened.
• Add the bell pepper and continue cooking, stirring, until beef is no longer pink.
• Add the garlic and taco seasoning and cook for 1 minute longer.
• Add soup, tomato paste, diced tomatoes, and half of the cheese. Cook, stirring, until blended and bubbly.
• Add the drained macaroni and spoon into the prepared baking dish. Top with the remaining cheese and bake for 10 to 15 minutes, or until the casserole is bubbly and cheese topping has melted.

CROWD PLEASING TEX MEX CASSEROLE (OH SHE GLOWS)

Steps:

• Combine the Tex-Mex spice blend ingredients in a small bowl and set aside.
• Preheat oven to 375 degrees F. Oil a large 4 to 5 quart casserole dish
• In a large wok, heat the oil over medium heat. Add the onion, garlic, bell peppers and jalapeno and saute for 7 to 8 minutes, until softened. Season with salt and black pepper.
• Stir in the spice blend, corn, diced tomatoes and their juices, tomato sauce, kale, beans, rice and 1/4 C of the vegan shredded cheese (if using). Saute a few more minutes and season with more salt and black pepper, if desired. Pour the mixture into the prepared casserole dish and smooth out the top. Sprinkle the crushed chips over the casserole mixture along with the remaining 1/4 cheese. Cover with a lid or foil and bake for 15 minutes.
• Uncover the casserole dish and cook for 5 to 10 minutes more, until bubbly and lightly golden around the edges.
• Scoop the casserole into bowls and add your desired toppings.