MEXICAN GROUND BEEF CASSEROLE
I created this Mexican ground beef casserole when I wanted something different that I could make ahead if I wanted to. Double the recipe for company!
Provided by AndreaF.
Categories Main Dish Recipes Casserole Recipes
Time 55m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 455.5 calories, Carbohydrate 32.9 g, Cholesterol 92 mg, Fat 25.8 g, Fiber 3.6 g, Protein 23.8 g, SaturatedFat 13.5 g, Sodium 1306.8 mg, Sugar 3.6 g
MEXICAN BEEF-STUFFED PEPPERS
I grew up eating stuffed peppers and thought my husband would immediately love them as well. He didn't at first, but then I created this slow-cooked recipe. Because he loves fajitas and tacos, I created these peppers with all his favorite flavors tucked inside. -Nicole Sullivan, Arvada, Colorado
Provided by Taste of Home
Categories Dinner
Time 5h15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cut tops off peppers and remove seeds; set aside. In a large skillet, cook beef over medium heat until no longer pink; drain., Stir in the rice, 1-1/2 cups cheese, salsa and pepper sauce. Spoon into peppers. Transfer to a 5-qt. slow cooker. Pour water around peppers., Cover and cook on low for 5-6 hours or until peppers are tender and filling is heated through. Top with remaining cheese; sprinkle with cilantro.
Nutrition Facts : Calories 646 calories, Fat 37g fat (19g saturated fat), Cholesterol 133mg cholesterol, Sodium 1241mg sodium, Carbohydrate 39g carbohydrate (12g sugars, Fiber 5g fiber), Protein 40g protein.
MEXICAN GROUND BEEF STUFFING
This is an altered version of my grandma's Thanksgiving stuffing recipe, and it is delicious! Would also work for tacos or tostadas.
Provided by Ana_Isa
Categories Meat
Time 35m
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- Heat a small pan to medium/high heat, spray it with Pam, and toast the almonds on it until they are slightly browned.
- In the meantime, heat another small pan to medium/high heat, spray it with Pam, and sauté the can of tomatoes on it for about 7 minutes.
- As the almonds and tomatoes toast/sauté, heat the olive oil in a large sauce pan, and add the onion. When it is transparent, add the garlic and sauté for 2-3 minutes.
- Add the beef to the large sauce pan and mix it with the onion and garlic. Add the salt and black pepper too.
- Once the beef is no longer pink, add the tomatoes, almonds, raisins, olives, and cider. Make sure ingredients are all mixed together and then add the cumin.
- Cook for 10-15 more minutes, until beef is cooked through.
25 BEST MEXICAN GROUND BEEF FOODS
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Mexican ground beef dish in 30 minutes or less!
Nutrition Facts :
GROUND BEEF STUFFING CASSEROLE
I don't remember where this came from. If you like stuffing, this is a great version and a meal in itself. A lean beef is better in this.
Provided by pines506
Categories One Dish Meal
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Mix onion, celery, poultry seasoning and bread cubes.
- Add one can of the soup and the milk.
- Set aside.
- In a large bowl mix the ground beef and the mustard and Worcestershire.
- Add the bread mixture.
- Mix thoroughly.
- Spread into a 9x13 pan.
- Spread the other can of cream of mushroom soup over the top.
- Bake at 375 for about 1 hour (maybe a little less).
- If this starts to get brown on top or looks too dry, cover with foil.
Nutrition Facts : Calories 349.1, Fat 19.1, SaturatedFat 6.9, Cholesterol 65.1, Sodium 694.3, Carbohydrate 21.9, Fiber 1, Sugar 2.8, Protein 21.1
STUFFED MEXICAN PEPPERS
This is a recipe I came up with 20 years ago that has recently won me the grand prize in our paper's holiday recipe contest. It is my family's favorite meal. Serve with tortilla chips on the side.
Provided by Jasgirl
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Place the ground beef into a skillet over medium heat, and brown the meat, breaking it apart into crumbles as it cooks, about 8 minutes. Drain excess fat. Stir in the taco seasoning, water, chili powder, cooked rice, salt, garlic salt, black pepper, and 1 can of tomato sauce; mix until thoroughly combined. Bring to a boil, reduce heat to low, and simmer 20 minutes.
- Meanwhile, cut the bell peppers in half lengthwise, and remove stems, membranes, cores, and seeds. Place a steamer insert into a large saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Place the peppers into the steamer insert, cover the pan, and steam until just tender, 3 to 5 minutes.
- Place the steamed peppers into the prepared baking dish, and fill lightly with the meat filling. Press 1 cube of Colby-Jack cheese into the center of the filling in each pepper, and spoon the remaining can of tomato sauce over the peppers. Cover the dish with aluminum foil.
- Bake in the preheated oven until the peppers are tender and the filling is hot, 25 to 30 minutes.
Nutrition Facts : Calories 321.8 calories, Carbohydrate 17.3 g, Cholesterol 73 mg, Fat 18.5 g, Fiber 3.1 g, Protein 21.2 g, SaturatedFat 9.9 g, Sodium 1182.2 mg, Sugar 7.1 g
LAYERED MEXICAN CASSEROLE
Dig into family-pleasing casserole packed with ground beef, tortillas, refried beans and rice. Olé!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Spray 11x7-inch (2-quart) baking dish with cooking spray. In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in 1 cup of the salsa; heat about 2 minutes or until hot.
- Line baking dish with 4 tortillas, overlapping to fit. In medium bowl, stir together refried beans and remaining salsa; spoon over tortillas, and spread evenly. Top with half of the meat mixture and 3/4 cup of the cheese. Layer 4 more tortillas over cheese. Spoon and spread Spanish rice over tortillas. Top with remaining meat mixture and cheese. Top with tortilla chips.
- Bake 30 to 40 minutes or until hot in center and bubbling along sides.
Nutrition Facts : Calories 470, Carbohydrate 48 g, Cholesterol 80 mg, Fat 1, Fiber 7 g, Protein 26 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1150 mg, Sugar 6 g, TransFat 1 g
MILD MEXICAN GROUND BEEF
Use this recipe as a filling for tacos, burritos or even enchiladas. Add more or less chili powder depending on your family's tastes. This recipe is in the mild/medium range, and is suitable for children.
Provided by Amy - Ellies Mommie
Categories Meat
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large skillet, saute onions and garlic in olive oil until soft and clear.
- Do not brown.
- In a small bowl, mix together spices and flour.
- When onions and garlic are cooked through, add ground beef to the pan.
- Immediately add flour/spice mixture and mix completely with the meat in the skillet.
- Add tomato sauce and water, and stir well to incorporate.
- Simmer over medium-low heat for 20 minutes.
- Serve in taco shells or tortillas.
Nutrition Facts : Calories 239.8, Fat 16.1, SaturatedFat 5.1, Cholesterol 51.4, Sodium 552.2, Carbohydrate 8.2, Fiber 1, Sugar 1.8, Protein 15.2
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