"LEFTOVER ROAST" MEXICAN CASSEROLE
I had some leftover Mexican roast beef and didn't really know what to do with it. I threw a bunch of stuff into a pan and simmered it for awhile. The mixture tasted wonderful! I had thought to make tacos, but then I got lazy, so I made it into a layered casserole instead. This is a very friendly versatile recipe as you can use leftover beef roast or pork roast, and vary your ingredients and spices to suite your tastes. Also, I like to make the casserole up in the morning, then toss it into the oven just before dinner time. Makes a hectic time just a little easier. Note: You can make a "Mexican" roast by cooking a roast in the crock-pot with salsa.
Provided by momofknt
Categories Black Beans
Time 2h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Shred cooked meat and remove any bones or fat.
- Heat oil in a large skillet. Add onion and pepper and saute until tender.
- Add all ingredients except corn tortillas and cheese. Stir together.
- Bring to a boil. Reduce heat to medium or medium-low and boil for one hour, allowing most of the liquid to cook off. Watch and reduce heat if necessary.
- Preheat oven to 350.
- Spray a 9x13 pan with non-stick spray.
- Place 3 corn tortillas in the bottom of the pan, tearing to fit.
- Spoon 1/3 of the meat mixture over the tortillas. Spread to cover.
- Sprinkle with 1/3 of the cheese.
- Repeat steps 7-9 two times.
- Bake at 350 for 30 minutes.
- **Can also be refrigerated in the morning and baked later that day. I haven't tried to freeze it yet.
MEXICAN PORK CHOP CASSEROLE
Pork chops baked with Spanish rice for a unique casserole.
Provided by Kristi W
Categories World Cuisine Recipes Latin American Mexican
Time 1h35m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat oil in a skillet over medium-high heat. Cook pork chops in the hot oil, in batches if necessary, until browned on both sides, about 5 minutes. Transfer chops to a 9x13-inch baking dish and season with salt. Pour rice around the pork chops.
- Mix water, tomato sauce, and taco seasoning together in a bowl. Pour over pork chops and rice. Cover baking dish with aluminum foil.
- Bake in the preheated oven until rice is tender and liquid is mostly absorbed, about 1 hour. Remove cover and top with bell pepper rings and Cheddar cheese. Continue baking until cheese is melted, about 15 minutes more.
Nutrition Facts : Calories 556.7 calories, Carbohydrate 42.1 g, Cholesterol 129.7 mg, Fat 19 g, Fiber 1.5 g, Protein 50.3 g, SaturatedFat 8.2 g, Sodium 962 mg, Sugar 2.9 g
EASY TEX MEX CASSEROLE
This Easy Tex Mex Casserole has turned into a favorite meal. Flavorful ground beef topped with corn bread makes an easy casserole even the kids will love!
Provided by Janelle
Time 45m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 261 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 67 milligrams cholesterol, Fat 14 grams fat, Fiber 2 grams fiber, Protein 23 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 578 grams sodium, Sugar 4 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
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.
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