TEX MEX RAVIOLI CASSEROLE
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
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
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.
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.
SIMPLY THE BEST TEX MEX CASSEROLE
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
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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