Tex Mex Green Bean Casserole Recipes

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.

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.

Steps:

• Place the beans and salt in a saucepan; add a small amount of water. Cover and cook for 6-7 minutes or until crisp-tender. Rinse in cold water; drain. , In a bowl, combine the oil, lemon juice, onions, pepper and cumin. Add beans and toss to coat. Serve on a bed of lettuce. Sprinkle with cheese if desired.

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.

Steps:

• Heat oven to 375°F.
• Thaw green beans if frozen.
• Place in casserole dish.
• Add salsa.
• Top with crumbled tortilla chips and shredded cheese.
• Place in oven for 20-25 minutes.

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.

Steps:

• Heat oil in heavy large deep saute pan over medium heat.
• Add yellow onion, bell peppers and garlic. Saute until tender, about 10 minutes.
• Add ground beef. Sprinkle with salt. Saute until meat is no longer pink, breaking up meat with back of spoon, about 10 minutes.
• Add chili powder, cumin, oregano and black pepper; saute 3 minutes.
• Add broth, tomatoes, beer, chipotle chiles and adobo sauce. Simmer uncovered until liquid reduces slightly, stirring occasionally, about 40 minutes.
• Add corn and simmer until mixture thickens slightly, about 10 minutes.
• Remove from heat. Cool to room temperature.
• Cover chili and refrigerate at least 1 day.
• DO-AHEAD TIP: Chili can be made up to 2 days ahead. Keep refrigerated.
• Position rack in upper third of oven and preheat to 375 degrees F.
• Combine both cheeses.
• Spread 2 tablespoons beans over one side of 6 tortillas.
• Arrange tortillas bean side up and overlapping slightly in 14-by-11-by-3-inch baking dish.
• Spoon 1/3 of chili evenly over tortillas.
• Sprinkle 2 cups cheese mixture, then 1/4 cup onion over.
• Repeat layering 2 times.
• Spread remaining 6 tortillas with remaining beans, then arrange tortillas bean side down in casserole.
• Sprinkle with remaining cheese mixture.
• Bake until casserole is heated through and bubbling, about 50 minutes.
• Let stand on cooling rack for 5 minutes.
• Cut casserole into generous squares.
• Sprinkle with shredded lettuce and top with dollop of sour cream, and serve.

Steps:

• In pan, melt butter and sauté onion.
• Add beans, Rotel, and jalapenos; simmer for about 15 or 30 minutes.
• Serve warm.

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.