Tex Mex Ravioli Casserole Recipes

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TEX MEX RAVIOLI CASSEROLE



Tex Mex Ravioli Casserole image

For an extra pop of flavor, top individual servings with a dollop of sour cream and a sprinkle of chopped pickled jalapeños.

Provided by LMillerRN

Categories     One Dish Meal

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 9

1 (16 ounce) jar mild salsa
1 (10 3/4 ounce) can tomato puree
1/2 teaspoon ground cumin
1 (28 ounce) bag frozen cheese ravioli, unthawed
2 (19 ounce) cans black beans, rinsed and drained
1/2 cup chopped fresh cilantro
1 bunch green onion, thinly sliced
2 cups shredded sharp cheddar cheese
1 cup shredded monterey jack cheese

Steps:

  • Combine first 3 ingredients.
  • Pour 1/2 cup sauce mixture on the bottom of a lightly greased 2-quart oval or 11- x 7-inch baking dish.
  • Top evenly with frozen cheese ravioli.
  • Layer with black beans, chopped cilantro, green onions, and remaining sauce mixture; top evenly with shredded Cheddar and Monterey Jack cheeses.
  • Bake, covered with aluminum foil, at 350° for 45 minutes or until bubbly.
  • Remove foil, and bake 5 more minutes.
  • Let stand 5 minutes.

Nutrition Facts : Calories 440.3, Fat 19.2, SaturatedFat 11.8, Cholesterol 56.3, Sodium 808.1, Carbohydrate 42.2, Fiber 14, Sugar 5.5, Protein 27.9

TEX-MEX CASSEROLE



Tex-Mex Casserole image

Provided by Food Network Kitchen

Time 4h45m

Yield 4 to 6 servings

Number Of Ingredients 14

2 15-ounce cans refried pinto beans
2 cups frozen corn (preferably fire-roasted)
2 poblano chile peppers, seeded and chopped
1/2 cup chopped fresh cilantro, plus more for topping
2 teaspoons ground cumin
1 teaspoon ancho chile powder
1 16-ounce jar salsa
1 10-ounce can diced tomatoes and green chiles
1 10-ounce can diced tomatoes and green chiles
2 cups shredded cheddar cheese (about 8 ounces)
2 cups shredded muenster cheese (about 8 ounces)
18 to 20 corn tostada shells
2 avocados, sliced
Sour cream and pickled jalapenos, for topping (optional)

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 CASSEROLE



Tex-Mex Casserole image

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

2 pounds ground beef
1 medium onion, chopped
1 can (10-1/2 ounces) condensed cream of mushroom soup, undiluted
1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
2 cans (10 ounces each) green enchilada sauce
3/4 cup 2% milk
1 teaspoon garlic powder
30 taco shells, broken
2 cups shredded cheddar cheese

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.

SIMPLY THE BEST TEX MEX CASSEROLE



Simply the Best Tex Mex Casserole image

Ready, Set, Cook! Special Edition Contest Entry: An easy week night casserole. Take only 15 minutes to put together. Has plenty of flavor and spice.

Provided by aronsinvest

Categories     Potato

Time 30m

Yield 6 , 6 serving(s)

Number Of Ingredients 13

3 tablespoons extra virgin olive oil
1 lb ground chicken breast or 1 lb ground beef
1 (20 ounce) package shredded hash brown potatoes (Simply Potatoes brand Southwestern flavor preferred)
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 red onion, chopped
1 red pepper, chopped
1 (15 ounce) can black beans, drained
1 (14 ounce) can stewed tomatoes or 1 (14 ounce) can fire-roasted tomatoes
1 cup frozen corn kernels
salt
2 1/2 cups cheddar cheese or 2 1/2 cups monterey jack pepper cheese, shredded
2 green onions, finely chopped

Steps:

  • Preheat the oven to 425 degrees F.
  • TO COOK THE FILLING: Preheat a large skillet over medium high heat.
  • Add 1 tablespoon extra-virgin olive oil - twice around the pan.
  • Add chicken and season with chili powder, cumin, red pepper and red onion.
  • Brown the meat, 5 minutes.
  • Add taco sauce or stewed or fire roasted tomatoes.
  • Add black beans and corn.
  • Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.
  • In a separate frying pan cook hash browns according to direction on package. This can be done while you are frying up the meat.
  • Assemble Casserole: Spray a 9x13 pan with non stick stray.
  • Layer half the cooked hash browns in the pan.
  • Build casserole in layers of filling, ½ cheese and the rest of the hash browns, then cheese.
  • Bake casserole 15 minutes until cheese is brown and bubbly.
  • Top with the scallions.
  • *NOTE* You can serve with salsa, sour cream and sliced avocado on the side as additional toppings.

Nutrition Facts : Calories 703.9, Fat 36.5, SaturatedFat 15.8, Cholesterol 97.9, Sodium 808.9, Carbohydrate 61, Fiber 9.2, Sugar 5.9, Protein 37.9

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