MEXICAN CASSEROLE
Ultimate Mexican casserole with refried beans, rice, ground beef and veggies, layered and baked to cheesy perfection! A healthy family favorite!
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 45m
Number Of Ingredients 19
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.
Nutrition Facts : ServingSize 1 (of 6), Calories 447 kcal, Carbohydrate 36 g, Protein 32 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 77 mg, Fiber 9 g, Sugar 5 g
TEX-MEX CASSEROLE
Both family and friends enjoy this Tex-Mex casserole recipe-even those who prefer a level of spiciness that's "mild" rather than "wild" (but still full of flavor!). -Cheryl Ruesch, Waukegan, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 12 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 415 calories, Fat 25g fat (10g saturated fat), Cholesterol 70mg cholesterol, Sodium 861mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 2g fiber), Protein 21g protein.
GREEN BEAN TEX-MEX CASSEROLE
I got the idea from Charlie Gibson's casserole but with green beans as the main ingredient. I just threw in what I had in the pantry at the time. I approximated the quantity of the ingredients , you can always add or subtract to suit your taste. My recipe looks sketchy but that's how I cook day to day.
Provided by Homemaker Newbie
Categories One Dish Meal
Time 27m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Heat oven to 375°F.
- Thaw green beans if frozen.
- Place in casserole dish.
- Add salsa.
- Top with crumbled tortilla chips and shredded cheese.
- Place in oven for 20-25 minutes.
Nutrition Facts : Calories 94, Fat 4.9, SaturatedFat 3, Cholesterol 14.8, Sodium 291.1, Carbohydrate 8.7, Fiber 3.6, Sugar 2.3, Protein 5.5
TEX-MEX CASSEROLE
Provided by Food Network Kitchen
Time 4h45m
Yield 4 to 6 servings
Number Of Ingredients 14
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.
SMALL-BATCH GREEN BEAN CASSEROLE
A pie plate is the perfect vessel for a scaled-down version of green bean casserole. The shallow dish guarantees a properly balanced ratio of bean to topping in every serving. In this version, the classic layer of fried onions takes a turn, thanks to the addition of saltines and butter. That and a simple sauce made from sauteed mushrooms mean your guests may proclaim this the best green bean casserole. Ever.
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For the topping: Add the butter to a large bowl. Crumble the saltines with your hands, adding them to the bowl as you do so, and work them into the butter. Season with salt and pepper. Add the fried onions and mix together.
- For the beans: Preheat the oven to 375 degrees F.
- Bring 2 quarts water to a boil in a large pot. Add 1 tablespoon salt and the beans. Cook until bright green and only slightly crunchy, about 3 minutes. Drain the beans into a colander and rinse with cold water to cool quickly. Set aside to drain further in the colander.
- Add the butter to a large skillet over medium-high heat and heat until the butter is melted and the foaming subsides, about 1 minute. Add the mushrooms, onion and garlic and cook until the mushrooms start to release their liquid, about 3 minutes. Add the thyme, 3/4 teaspoon salt and 1/4 teaspoon pepper and cook until the mushrooms are tender and there is only a little liquid left in the skillet, about 5 minutes. Add the flour and cook, stirring, until completely blended and absorbed, about 30 seconds. Stir in the broth and reduce the heat to medium. Stir in the half-and-half, bring to a gentle simmer and cook, adjusting the heat if necessary to maintain a gentle simmer, until the sauce is the consistency of thickened cream, 6 to 8 minutes.
- Arrange the beans in a 9-inch pie plate. Pour the mushroom mixture over the beans and mix to coat as well as you can. Sprinkle with the topping and bake until the topping is golden brown and the sauce is bubbly around the perimeter, about 15 minutes.
CLASSIC GREEN BEAN CASSEROLE
Provided by Food Network Kitchen
Categories side-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Make the topping: Separate the onion strips and soak in the buttermilk at least 10 minutes. Heat 2 inches of vegetable oil in a large pot or Dutch oven over medium heat until a deep-fry thermometer registers 360 degrees F. Combine the flour, panko, parsley and 1 teaspoon salt in a medium bowl. Working in batches, remove the onion strips from the buttermilk, dip in the flour mixture and fry until golden brown and crisp, about 3 minutes. Transfer to a paper towel-lined plate; season with salt.
- Make the casserole: Bring a large pot of salted water to a boil. Add the green beans; cook until crisp-tender, about 6 minutes. Drain, rinse under cold water and blot dry with paper towels.
- Preheat the oven to 375 degrees F. Melt the butter in a large pot over medium-high heat. Add the mushrooms, season with salt and cook, stirring occasionally, until lightly browned and tender, about 7 minutes. Add the garlic and thyme; cook 1 minute. Add the flour and stir to coat, 1 minute.
- Whisk in the half-and-half, chicken broth, cayenne and 1/2 teaspoon salt. Bring to a simmer and cook, whisking occasionally, until slightly thickened, about 5 minutes. Stir in the parmesan and green beans. Transfer to a 3-quart baking dish. (You can refrigerate the casserole, covered, for up to 4 hours; keep the topping at room temperature.)
- Bake the casserole until bubbling, about 15 minutes. Stir, then sprinkle with the topping; bake until warmed through, 5 more minutes.
TEX-MEX CASSEROLE
My family loves this quick and easy casserole! This dish is spicy, but you can cut the heat of this dish by using "mild" enchilada sauce.
Provided by Kim D.
Categories One Dish Meal
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 10
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.
EASY TEX MEX CASSEROLE
This Easy Tex Mex Casserole has turned into a favorite meal. Flavorful ground beef topped with corn bread makes an easy casserole even the kids will love!
Provided by Janelle
Time 45m
Number Of Ingredients 8
Steps:
- Preheat oven to 400*F
- In a skillet cook ground beef, onion, bell pepper, cumin & salt until ground beef is cooked through and onions are translucent.
- Add salsa & corn to ground beef mixture and cook for additional 10 minutes.
- Pour mixture into a 9x9 casserole dish.
- Prepare muffin mix according to package directions and spread on top of ground beef mixture.
- Bake for 20 - 25 minutes or until corn bread is cooked through and golden on top.
- Serve immediately.
Nutrition Facts : Calories 261 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 67 milligrams cholesterol, Fat 14 grams fat, Fiber 2 grams fiber, Protein 23 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 578 grams sodium, Sugar 4 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
TEX-MEX CASSEROLE
A wonderful answer to the family desire for slightly spicy food! Easy and quick to fix with ingredients you probably have on hand!
Provided by mostrah
Categories One Dish Meal
Time 55m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350.
- Grease a 13x9 baking dish Scatter crushed chips on the bottom of the prepared pan Combine the chicken, beans, corn, tomato sauce, salsa, onion, pepper, garlic, salt/pepper in a bowl.
- Place half the mixture on the crushed chips Cover with half the cheese Cover with the remaining chicken mixture and sprinkle with the remaining cheese Bake for 30-40 minutes.
- Let stand for 3-5 minutes before serving.
- Cut into 8 servings.
- Recipe can be successfully reduced in half and baked in an 8x8 baking dish.
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