Mexicanlayeredbeefandbeancasserole Recipes

Steps:

• Preheat oven to 350 degrees.
• In a medium skillet, saute meat, onion and tomato.
• In a saucepan, combine soup, cheese, chilies and milk. Heat until cheese melts.
• Layer tortilla triangles in bottom of greased casserole dish. Add meat mixture. Top with melted cheese mixture.
• Bake at 350 degrees for 45 minutes.

Steps:

• Brown meat with garlic, cumin and basil.
• Add rotel, beans, and corn.
• Simmer a few minutes.
• Spread a layer of chips in a casserole dish.
• Layer 1/2 meat mixture.
• Cube or slice velvetta over the meat mixture.
• Layer more chips & meat mixture.
• Top with cheddar cheese.
• Bake at 375 until cheese melts and bubbles.
• Serve with sour cream.

Steps:

• Grease a 13 x 9-inch baking dish.
• In a skillet over medium heat brown the ground beef with garlic, onion, green bell pepper and jalapenos (if using) drain fat then add in taco seasoning, salt and black pepper to taste; heat stirring for 1-2 minutes; transfer the mixture into a large mixing bowl.
• Add in black beans, corn, sour cream and salsa; mix until well combined.
• Spoon 1/3 of the ground beef mixture or enough to cover the bottom of the dish.
• Arrange HALF (3 cups) of the crushed tortillas on top of the ground beef mixture, then sprinkle about 1 cup shredded cheese.
• Spoon another 1/3 of meat mixture on top of the cheese.
• Cover with remaining half (3 cups) of crushed chips then sprinkle with 1 cup shredded cheese.
• Spread the final layer of meat mixture on top then sprinkle with 1 cup cheese.
• Top the casserole with green onions and then chopped tomatoes.
• Bake at 350 degrees for about 40 minutes.
• Let sit for 15-20 minutes before slicing and serving.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• While the beef is cooking, make stuffing. Bring water and butter to a boil in a medium saucepan. Stir in stuffing mix; cover. Remove from heat. Let stand for 5 minutes. Fluff with a fork.
• Stir diced tomatoes, chili powder, cumin, and hot sauce into the beef mixture. Simmer for 2 minutes. Add corn and Cheddar cheese. Simmer until cheese is melted completely, about 1 minute. Transfer mixture to a casserole dish. Spread cornbread stuffing evenly over the top.
• Bake in the preheated oven until browned, 20 to 30 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Brown the ground beef in a large skillet over medium high heat. Add chili powder, beans, tomatoes and soup; mix well and heat thoroughly.
• Line a 13x9 inch dish with tortillas. Then make a layer with the meat mixture. Make another row of tortillas, then finish off with rest of meat mixture. Top with grated cheese.
• Bake in a preheated oven for 30 minutes.

Steps:

• Brown meat; drain.
• Add corn and salsa; cook until thoroughly heated.
• Reserve 2 tablespoons olives; stir remaining olives into meat mixture.
• Combine cottage cheese and sour cream.
• In 2 quart casserole, layer 2 cups chips, half of meat mixture, 3/4 cup Cheddar cheese and half of cottage cheese mixture. Repeat layers; cover.
• Bake at 350° F for 35 minutes.
• Stand up remaining chips around edge of casserole. Top casserole with tomato, reserved olives and remaining Cheddar cheese. Continue baking 10 minutes.

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.

Steps:

• Preheat oven to 350°. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. , Meanwhile, in a microwave-safe bowl, combine beans and salsa. Cover and microwave 1-2 minutes or until spreadable., Place three tortillas in a greased round 2-1/2-qt. baking dish. Layer with half the beef, bean mixture, corn and cheese; repeat layers. , Bake, uncovered, until cheese is melted, 40-45 minutes. Let stand 5 minutes. If desired, serve with lettuce, tomatoes, olives and sour cream.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
• Heat a large skillet over medium-high heat. Add ground beef and start to brown, then add onion, garlic, and taco seasoning. Cook until beef is no longer pink, 5 to 7 minutes. Drain and discard any excess oil. Add beans, tomatoes, spinach, chicken broth, 1 cup Mexican blend cheese, rice, and salsa. Pour into the prepared casserole dish.
• Bake in the preheated oven until rice is cooked, 45 to 50 minutes. Take out of the oven, sprinkle with remaining cheese, and bake until cheese is melted, about 10 minutes more.