Tex Mex Tuna Casserole Recipes

TUNA CASSEROLE FROM SCRATCH (NO CANNED SOUPS!)

Steps:

• Preheat oven to 375 degrees F and butter a 9x13 baking dish. Set aside.
• Cook pasta in salted water according to directions.
• Meanwhile, melt 2 tablespoons butter in a large skillet. Add the diced onions and celery; sauté until tender (about 3 minutes).
• Add the minced garlic; sauté until fragrant (about 30 seconds).
• Add the mushrooms, stir with the other veggies, then allow to cook until most of the liquid has evaporated, stirring only occasionally (about 10 minutes).
• Add the flour (1/4 cup), stir to coat, and gradually add the milk (1 cup) and broth (1 cup). Heat over medium-high heat until thickened, stirring frequently. Season with salt and pepper to taste.
• Meanwhile, in a small bowl, melt remaining tablespoon of butter. Mix with breadcrumbs (1/2 cup).
• Add the cooked, drained pasta and tuna to the mixture. Spread mixture into the prepared baking dish. Sprinkle breadcrumb mixture on top. Top with the shredded cheese (1 cup).
• Bake for about 20 minutes, or until browned and bubbly.

TEX-MEX PANTRY CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat a skillet over medium-high heat. Cook and stir ground beef until browned and crumbly, about 6 minutes. Drain off any grease.
• Add butter and onion to the skillet. Saute until onion is softened and fragrant, about 5 minutes. Sprinkle in taco seasoning and pour in tomato sauce. Stir to combine. Add broth, corn, black beans, Spanish rice mix, and salsa; mix well.
• Spray a casserole dish with nonstick cooking spray. Pour the beef mixture into the casserole dish. Top with Cheddar cheese.
• Bake in the preheated oven until cheese is melted and filling is bubbling, about 20 minutes.

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.

TEX-MEX TUNA CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• Cook and drain the pasta according to package instructions.
• In large bowl, combine cream of mushroom soup, sour cream and milk; stir in Rotel, corn, 1 Cup cheese, tuna and cooked pasta.
• Salt and Pepper to taste.
• Turn into greased 3-quart baking dish.
• Top with remaining 1/2 Cup cheese and crumbled tortilla chips.
• Bake 30 minutes or until bubbling.

TEX-MEX CASSEROLE

Steps:

• Preheat oven to 350.
• Grease a 13x9 baking dish Scatter crushed chips on the bottom of the prepared pan Combine the chicken, beans, corn, tomato sauce, salsa, onion, pepper, garlic, salt/pepper in a bowl.
• Place half the mixture on the crushed chips Cover with half the cheese Cover with the remaining chicken mixture and sprinkle with the remaining cheese Bake for 30-40 minutes.
• Let stand for 3-5 minutes before serving.
• Cut into 8 servings.
• Recipe can be successfully reduced in half and baked in an 8x8 baking dish.

TEX-MEX CASSEROLE

Steps:

• Brown ground beef with onions and garlic in a large skillet; drain.
• Line a 9X13X2-inch baking dish with 4 torn flour tortillas.
• Place ground beef mixture over tortillas.
• Layer with beans, enchilada sauce, and cream of chicken soup over ground beef.
• Next, top with shredded cheese, 4 more torn flour tortillas, tomatoes and green chilies.
• Cover with foil and bake at 350°F for 45 minutes.
• Uncover and top with a little extra cheese if desired; return to oven just long enough to melt the cheese.