Quick And Easy Tex Mex Beef And Rice Bake 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.

TEX-MEX BEEF AND RICE CASSEROLE

Steps:

• Got riced cauliflower? If not, cut up a small cauliflower into uniform-size pieces, and pulse 'em in a food processor until the size of rice grains.
• Preheat the oven to 350°F with the rack in the middle.
• Heat a large, oven-proof skillet over medium-high heat. Add the beef when the pan is hot. Break up the meat with a spatula. Cook, stirring, for 5 to 7 minutes or until it's no longer pink.
• Add the onion and bell pepper. Cook for 5 minutes until softened.
• Add the riced cauliflower and stir to combine. Stir in the minced garlic and cook for 1 minute or until fragrant.
• Pour in the salsa, and add the oregano and chili powder. Season to taste with salt and pepper.
• Remove the skillet from the heat, and pour in the whisked eggs. Gently stir to incorporate, and smooth the top of the casserole with a spatula.
• Top with the sliced tomatoes (cut-side up) and hot pepper, if using. Put the skillet in the oven.
• Cook for 40 to 45 minutes or until the eggs are set and browned on the edges. Rest for 5 minutes, and top with cilantro. Slice and serve.
• Extras can be refrigerated for up to 4 days or frozen for up to 4 months.

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.

EASY TEX MEX CASSEROLE

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.

MEXICAN BEEF AND RICE CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
• Heat a large skillet over medium-high heat. Add ground beef and start to brown, then add onion, garlic, and taco seasoning. Cook until beef is no longer pink, 5 to 7 minutes. Drain and discard any excess oil. Add beans, tomatoes, spinach, chicken broth, 1 cup Mexican blend cheese, rice, and salsa. Pour into the prepared casserole dish.
• Bake in the preheated oven until rice is cooked, 45 to 50 minutes. Take out of the oven, sprinkle with remaining cheese, and bake until cheese is melted, about 10 minutes more.