TEX MEX CASSEROLE WITH GROUND BEEF AND BEANS
This easy Tex Mex Casserole is a crowd pleasing recipe that is in high rotation in my kitchen. A cheesy, baked dish with ground beef and beans. A filling meal that is packed with protein. Gluten free!
Provided by Sharon
Categories Dinner
Time 1h5m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 449 kcal, Carbohydrate 40 g, Protein 33 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 86 mg, Sodium 502 mg, Fiber 6 g, Sugar 3 g, ServingSize 1 serving
TEX-MEX BEEF AND BEANS FOR A POTLUCK DINNER
Make and share this Tex-Mex Beef And Beans For A Potluck Dinner recipe from Food.com.
Provided by MizzNezz
Categories One Dish Meal
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- In oven proof large pan, brown beef, onions,and celery until beef is done.
- Dissolve boullion in water; stir into beef.
- Stir in next 7 ingredients.
- Cover and bake at 375* for 60 minutes, or until bubbly.
- Stir, top with bacon.
Nutrition Facts : Calories 566.9, Fat 32.1, SaturatedFat 11.6, Cholesterol 105.7, Sodium 1408.8, Carbohydrate 38.8, Fiber 6.3, Sugar 19.4, Protein 32.5
TEX MEX PINTO BEANS
These are so yummy! I got this recipe somewhere on the internet years ago and have tweaked it a bit. These freeze really wonderfully, so make extras! Even my Mexican Sister in Law has asked for this recipe and uses it herself!
Provided by Angel91805
Categories Beans
Time 6h20m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Soak beans overnight covered w/ water. In the morning, drain off the water.
- Mix all ingredients together in pot, cover with water by about 1 inch and bring to a boil.
- Once boiling, turn to low and let cook all day or until beans are tender.
- Check and stir often, adding water as necessary.
- You can split between two crockpots and cook on high 6-7 hours or on low all day. Be warned that the juices will not be as thick as if you cooked it on the stove.
Nutrition Facts : Calories 209.2, Fat 16.4, SaturatedFat 5.7, Cholesterol 16.3, Sodium 987.5, Carbohydrate 13, Fiber 1.2, Sugar 1.1, Protein 5.7
TEX-MEX BEEF AND BEAN CASSEROLE
I found this recipe on the Cooking.com site and didn't want to lose it. I hope to try it out soon. I'll let you know how it goes...
Provided by ThreeGoodCooks
Categories One Dish Meal
Time 2h30m
Yield 10 serving(s)
Number Of Ingredients 23
Steps:
- Heat oil in heavy large deep saute pan over medium heat.
- Add yellow onion, bell peppers and garlic. Saute until tender, about 10 minutes.
- Add ground beef. Sprinkle with salt. Saute until meat is no longer pink, breaking up meat with back of spoon, about 10 minutes.
- Add chili powder, cumin, oregano and black pepper; saute 3 minutes.
- Add broth, tomatoes, beer, chipotle chiles and adobo sauce. Simmer uncovered until liquid reduces slightly, stirring occasionally, about 40 minutes.
- Add corn and simmer until mixture thickens slightly, about 10 minutes.
- Remove from heat. Cool to room temperature.
- Cover chili and refrigerate at least 1 day.
- DO-AHEAD TIP: Chili can be made up to 2 days ahead. Keep refrigerated.
- Position rack in upper third of oven and preheat to 375 degrees F.
- Combine both cheeses.
- Spread 2 tablespoons beans over one side of 6 tortillas.
- Arrange tortillas bean side up and overlapping slightly in 14-by-11-by-3-inch baking dish.
- Spoon 1/3 of chili evenly over tortillas.
- Sprinkle 2 cups cheese mixture, then 1/4 cup onion over.
- Repeat layering 2 times.
- Spread remaining 6 tortillas with remaining beans, then arrange tortillas bean side down in casserole.
- Sprinkle with remaining cheese mixture.
- Bake until casserole is heated through and bubbling, about 50 minutes.
- Let stand on cooling rack for 5 minutes.
- Cut casserole into generous squares.
- Sprinkle with shredded lettuce and top with dollop of sour cream, and serve.
Nutrition Facts : Calories 1040.7, Fat 57.6, SaturatedFat 31.1, Cholesterol 211.6, Sodium 1808.7, Carbohydrate 65.2, Fiber 12.8, Sugar 6.1, Protein 68.2
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- Slow Cooker Machaca. "Beef and pork cooked in a slow cooker overnight creates the most tender Mexican meat filling ever," says TucsonMom. "Serve with tortillas, cheese, and sour cream."
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- Hot Tamale Pie. This tamale and ground beef casserole is so quick and easy to make, it's perfect for a weeknight dinner. You'll simply layer cheese, frozen corn, and a peppery ground beef mixture between layers of cornbread batter.
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