Texas Casserole Recipes

Steps:

• Cook macaroni according to package directions. Meanwhile, in a large saucepan, cook beef and onion over medium heat, crumbling beef, until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in next 8 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Drain macaroni; stir into beef mixture., Preheat oven to 375°. Transfer macaroni mixture to 2 greased 2-qt. baking dishes. Top with cheese and jalapenos. Cover and bake at 375° for 30 minutes. Uncover; bake until bubbly and heated through, about 10 minutes longer. Serve 1 casserole. Cool the second; cover and freeze up to 3 months., To use frozen casserole: Thaw in refrigerator 8 hours. Preheat oven to 375°. Remove from refrigerator 30 minutes before baking. Cover and bake, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°, 20-25 minutes.

Steps:

• Heat oven to 375°. Cook beef, onion, celery and garlic in 12-inch skillet over medium-high heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.
• Stir soup, corn, picante, chili powder and pepper into beef mixture. Spoon into ungreased 2 1/2-quart casserole. Top with frozen potato nuggets.
• Bake uncovered 40 minutes. Sprinkle with cheese. Bake 5 to 10 minutes or until bubbly and cheese is melted.

Steps:

• In a large skillet coated with cooking spray, saute the onion, celery and peppers in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the chicken, soups, tomatoes and chili powder., Line the bottom of a 3-qt. baking dish with half of the tortilla strips; top with half of the chicken mixture and 1 cup cheese. Repeat layers. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.

Steps:

• Brown ground beef with onion and garlic, drain.
• Mix ground beef mixture, sugar, tomato sauce, sour cream, and cream cheese with hot cooked noodles.
• Sprinkle with 1/2 cup grated cheese.
• Bake at 350 degrees for 1 hour.

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:

• 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.

Steps:

• Preheat oven to 350 degrees.
• In a large, nonstick skillet over medium heat, saute onion, green pepper and red pepper in oil until tender. Add garlic and saute an additional minute. Stir in chicken, soups, tomatoes and chili powder.
• Line a 9 x 13 inch baking pan with half of the tortilla strips.
• Top with half of the chicken mixture and 1 cup of cheese. Repeat layers.
• Bake uncovered for 30 minutes or until cheese is completely melted.