Tex Mex Beef And 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 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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray an 11x7-inch baking dish with cooking spray.
• Heat a large nonstick skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir in 1 1/2 teaspoons chili powder, 1 teaspoon onion powder, 1 teaspoon garlic powder, cumin, coriander, salt, and pepper until spiced are distributed evenly. Cook until fragrant, 4 to 5 minutes. Remove from heat.
• Whisk together eggs and cream in a bowl; add to meat mixture. Spread mixture into the prepared baking dish and pat down evenly.
• Wipe the skillet clean, add olive oil, and heat over medium heat. Add onion and cook until soft and translucent, about 2 minutes. Add remaining 1 teaspoon each chili powder, garlic powder, and onion powder. Season with salt and pepper. Stir in tomato paste and cook, stirring often, 2 to 3 minutes. Add cauliflower rice and continue cooking for 4 to 5 minutes. Remove from heat, stir in 1 cup Cheddar cheese, and spread on top of meat in the baking dish, smoothing with a spatula to flatten the top.
• Bake in the preheated oven for 25 to 30 minutes. Sprinkle remaining 1/2 cup Cheddar over the top and bake until cheese has melted, about 5 minutes. Remove from oven and allow to cool about 5 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.

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.