MEXICAN BEEF & RICE CASSEROLE
Make Mexican Beef & Rice Casserole tonight: a tasty way to make a pound of ground beef serve eight. Mexican Beef & Rice Casserole also freezes well!
Provided by My Food and Family
Categories Special Occasion Recipes
Time 1h15m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 375ºF.
- Brown meat in large nonstick skillet; drain. Return meat to skillet.
- Reserve 1 cup cheese for later use. Add remaining cheese and all remaining ingredients to meat; mix well.
- Spoon into 13x9-inch baking dish sprayed with cooking spray; cover.
- Bake 40 to 50 min. or until rice is tender. Top with reserved cheese; bake, uncovered, 5 min. or until melted.
Nutrition Facts : Calories 230, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 710 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 18 g
EASY MEXICAN CASSEROLE
This is an easy and very tasty dish. I often substitute ground turkey and low fat dairy products and it is still delicious! Serve with chips, salsa and green salad.
Provided by ANDREALF63
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet over medium-high heat, cook ground beef until no longer pink. Stir in salsa, reduce heat, and simmer 20 minutes, or until liquid is absorbed. Stir in beans, and heat through.
- Spray a 9x13 baking dish with cooking spray. Spread crushed tortilla chips in dish, and then spoon beef mixture over chips. Spread sour cream over beef, and sprinkle olives, green onion, and tomato over the sour cream. Top with Cheddar cheese.
- Bake in preheated oven for 30 minutes, or until hot and bubbly.
Nutrition Facts : Calories 631.9 calories, Carbohydrate 32.8 g, Cholesterol 119.2 mg, Fat 43.7 g, Fiber 6.2 g, Protein 31.7 g, SaturatedFat 22.5 g, Sodium 1308.3 mg, Sugar 6 g
EASY MEXICAN CASSEROLE
This is based on a recipe from the Allrecipes website submitted by AndreaLF63, which I made a few minor changes to suit our taste preferences such as adding a can of white corn and using canned diced tomatoes instead of fresh chopped tomatoes. But I look forward to making this again and trying some of the other changes that some of the reviewers suggested, like maybe adding some minced garlic or perhaps a diced jalapeno pepper or chopped bell pepper.
Provided by Northwestgal
Categories Beans
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F (175°C). Spray a 9x13 baking dish with nonstick cooking spray; set aside.
- In a large skillet over medium-high heat, cook ground beef until no longer pink. Stir in salsa, reduce heat, and simmer 20 minutes, or until liquid is absorbed. Stir in beans and corn, and cook just until heated through.
- Spread crushed tortilla chips in bottom of prepared baking dish, and then spoon beef mixture over chips. Spread sour cream over the beef layer, and then sprinkle olives, green onion, and tomato over the sour cream layer.
- Bake in preheated 350° oven for 25 to 30 minutes. Top with cheddar cheese and return to oven to bake another 5 minutes or just until the cheese starts to melt.
MEXICAN TORTILLA CASSEROLE
Provided by Ree Drummond : Food Network
Time 1h20m
Yield 12 to 16 servings
Number Of Ingredients 18
Steps:
- In a large skillet over medium-high heat, heat 1 tablespoon of the olive oil. Add the tomatoes, onion and garlic, stir and cook for a minute or two to soften the onion. Add 2 teaspoons of the chili powder, 1 teaspoon of the paprika and 1 teaspoon of the cumin. Stir and cook the mixture for another minute or two to release the flavors of the spices. Remove the mixture to a bowl and set aside.
- In the same skillet, heat the remaining 1 tablespoon olive oil. Add the chicken along with the remaining 2 teaspoons chili powder, 1 teaspoon paprika, 1 teaspoon cumin and 1/2 teaspoon salt. Saute the chicken until it's deep golden brown and done in the middle, about 4 to 5 minutes. Add 1 cup water and stir to make a sauce. Bring the sauce to a boil and cook until it's reduced by half, about 3 to 4 minutes. Stir in the beans and set aside.
- To assemble the casserole, pour half a jar (about 1 cup) of salsa verde into the bottom of a 9-by-13-inch casserole dish or disposable foil baking pan. Add a layer of half the tortillas on top of the salsa verde, overlapping the edges. Spoon the rice over the tortillas, spread the tomato mixture over the rice, then sprinkle the corn over the tomatoes. Next, add the chicken and bean mixture, then sprinkle on half the cheese and pour over half the enchilada sauce. Next, add the rest of the tortillas, then pour on the rest of the salsa verde and the rest of the enchilada sauce and sprinkle on the rest of the cheese.
- If you're baking the casserole right away, preheat the oven to 375 degrees F and bake, covered with foil, for 20 minutes. Then remove the foil and continue baking for 15 to 20 minutes, or until hot and bubbly. Serve with sour cream and cilantro.
- Find this recipe and more in Ree's new book, The Pioneer Woman Cooks: Dinnertime ($30, William Morrow Cookbooks).
MEXICAN RICE CASSEROLE
Provided by Ree Drummond : Food Network
Categories side-dish
Time 55m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- Heat the oil in a large dutch oven and add the garlic and onions. Cook, 3 to 4 minutes. Reduce the heat to low and add the rice. Stir constantly, making sure the rice doesn't burn. Cook over low heat, about 3 minutes.
- Next, add the whole tomatoes, diced tomatoes, cumin, salt, pepper, cayenne and turmeric. Stir to combine and let cook, about 2 minutes. Finally, add the chicken broth and stir the mixture together. Bring the mixture to a boil, and then reduce heat to low. Cover, and simmer until the rice is not quite done, 10 to 15 minutes.
- Top with the cheese, and then bake with the lid off until the cheese is melted and the rice fully cooked, about 15 minutes. Serve with chopped cilantro.
TACO HOTDISH
Steps:
- Preheat the oven to 375 degrees F.
- In a large skillet, heat the oil over medium-high heat. Add the bell pepper, jalapeno, onion and a pinch of salt and cook until softened, 7 to 10 minutes. Add the taco seasoning and cook for another minute. Add the ground beef and cook, breaking it up with a spoon or spatula, until browned, 8 to 10 minutes. Stir in the beans, corn and mild salsa. Transfer to a casserole dish and cover with the corn chips.
- Bake until the casserole is heated through and the corn chips are lightly toasted, about 20 minutes. Top with the queso fresco, cilantro, radishes and a squeeze of lime. Serve with salsa verde.
MEXICAN RICE CASSEROLE
A great way to use a pound of ground beef and make a dinner that all will love. It's so easy too! If you cannot find Mexicorn by Green Giant, you can use a regular can of corn or frozen corn. To control the heat of the dish, you can choose mild, medium or hot salsa!
Provided by Pam-I-Am
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place the 2 cups of water and long grain rice in a medium sauce pan and bring to a boil. Reduce heat to a simmer, place a lid on, set timer for 20 minutes and cook rice until done.
- Preheat oven to 350°F.
- In a skillet, brown ground beef and drain. Place in a large mixing bowl.
- In large mixing bowl, add the jar of salsa to the ground beef. Also add chili powder, Mexicorn, rice and salt. Mix with a wooden spoon until combined well.
- Spray a 2 quart casserole dish. Put rice mixture into dish. Cover with a lid or foil and bake in preheated oven for 30 minutes.
- At 30 minutes, take off lid/foil. Add shredded cheddar cheese evenly over top and bake for an additional 5 minutes.
- Remove from oven and serve.
MEXICAN HAMBURGER CASSEROLE
A quick meal to throw together, easy to tweak to your spice level -- try adding green chilies or using hot taco seasoning! Best served with tortilla chips (almost like a taco salad!)
Provided by iewe7726
Categories Meat
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Brown ground beef; drain off fat. Add taco seasoning and 1/2 cup water. Cook over low heat about 15 minutes or until liquid has been absorbed.
- Spread meat mixture into greased 9 x 13" baking pan. Spread beans over meat.
- Sprinkle with cheeses, then with chopped onion.
- Bake at 325°F for 20 minutes or until hot.
- Makes 8 Serving suggestion: Serve over tortilla chips and top with sour cream, chopped lettuce and tomato.
Nutrition Facts : Calories 606.7, Fat 36.9, SaturatedFat 19.3, Cholesterol 167.3, Sodium 908.6, Carbohydrate 14.7, Fiber 4.2, Sugar 1.8, Protein 52.2
MEXICAN HOT DISH
This is very easy to make. It doesn't take much time and anyone who likes tacos will love this dish.
Provided by sherri H
Categories Mexican
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Brown hamburger with onion; drain.
- Add seasonings, water and paste; simmer uncovered 10 minutes.
- Place meat mixture in a 9x13-inch pan.
- Cover with cheese and top with crushed taco chips.
- Bake at 350° for 25-30 minutes.
- We garnish with tomatoes, lettuce, taco sauce sour cream, etc. (but is also very good without).
Nutrition Facts : Calories 411.2, Fat 27.1, SaturatedFat 13.9, Cholesterol 120.8, Sodium 510.2, Carbohydrate 6, Fiber 1.2, Sugar 3.4, Protein 35.1
MEXICAN HOTDISH
This is a Midwestern version of Mexican lasagna. It's easy to prepare and even easier to tailor to your taste. Alter this by using different types of Doritos®, chiles, and by adding additional seasoning to spice it up. Serve with pico de gallo and sour cream.
Provided by Cornpop
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat a large nonstick skillet over medium-high heat. Add ground beef and onion to the hot skillet; cook and stir until beef is browned and crumbly and onions are translucent, 5 to 7 minutes. Drain and discard grease. Add condensed soup, enchilada sauce, chiles, and cumin until combined. Remove from the heat.
- Place crushed chips in the bottom of an 8-inch square baking pan. Pour beef mixture onto the chips and top with shredded Cheddar cheese. Cover with aluminum foil.
- Bake in the preheated oven until filling is bubbly and cheese is melted, about 20 minutes.
Nutrition Facts : Calories 982.6 calories, Carbohydrate 62.3 g, Cholesterol 129 mg, Fat 65.6 g, Fiber 4 g, Protein 41 g, SaturatedFat 24.5 g, Sodium 1867.3 mg, Sugar 6.2 g
MEXICAN CASSEROLE
Make and share this Mexican Casserole recipe from Food.com.
Provided by Sugar Ivie
Categories Mexican
Time 1h
Yield 1-2 casserole dishes, 4-8 serving(s)
Number Of Ingredients 9
Steps:
- Note: Brown ground hamburger meat in a big pot with your onions and jalapeno peppers and mushrooms. Drain off grease.
- Take your flour tortillas and tear into 1/4 and place into a long casserole baking dish and then you put your mixture over the flour tortillas and then put your cheese over that, then just keep on layering it till its all gone.
- Then place into the oven to melt the cheese and get hot, I put mine into a 350°F oven and just check on it to see if its the way you like it to be.
- This is a good recipe to fix.
- Thanks Sugar.
Nutrition Facts : Calories 1178.9, Fat 56.7, SaturatedFat 21, Cholesterol 113.7, Sodium 3230.4, Carbohydrate 113.9, Fiber 8.6, Sugar 10.1, Protein 52.8
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