TEX-MEX CASSEROLE
Both family and friends enjoy this Tex-Mex casserole recipe-even those who prefer a level of spiciness that's "mild" rather than "wild" (but still full of flavor!). -Cheryl Ruesch, Waukegan, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 12 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 415 calories, Fat 25g fat (10g saturated fat), Cholesterol 70mg cholesterol, Sodium 861mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 2g fiber), Protein 21g protein.
CHEESY TEX-MEX HASH BROWNS CASSEROLE
A spicy twist on the cheesy hash brown casserole that we all love. This has Mexican Velveeta, green chilies and a little cayenne pepper for bite!
Provided by Theresa P
Categories Potato
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients except topping, in a large bowl.
- Spread evenly in a greased 9x13 baking dish.
- Mix melted butter and corn flake crumbs in small bowl.
- Sprinkle over potatoes.
- Cover with tin foil and bake for 20 minutes at 350°F.
- Uncover and continue to bake for 30 to 35 minutes more, until heated through.
Nutrition Facts : Calories 229.7, Fat 13.8, SaturatedFat 7.8, Cholesterol 31.5, Sodium 462.2, Carbohydrate 23.6, Fiber 1.6, Sugar 1.4, Protein 4.4
TEX-MEX HASH BROWN CASSEROLE
Make and share this Tex-Mex Hash Brown Casserole recipe from Food.com.
Provided by Pinay0618
Categories Savory Pies
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 450°.
- Heat a 10-inch cast-iron skillet over medium-high heat. Add 1 teaspoon canola oil to pan, and swirl to coat. Remove the casings from chorizo. Add chorizo to pan; sauté for 3 minutes, stirring to crumble. Add garlic, and sauté for 30 seconds. Remove sausage mixture from pan. Combine the sausage mixture and enchilada sauce.
- Add remaining 3 teaspoons oil to pan; swirl to coat. Combine grated onion, salt, pepper, potato, and egg; toss. Add potato mixture to pan, pressing gently; cook for 10 minutes (do not stir). Spread enchilada sauce mixture evenly over potato mixture; sprinkle evenly with cheese. Bake at 450° for 20 minutes. Remove from oven; let stand for 10 minutes. Cut into 6 wedges.
- 4. Combine avocado and juice; toss gently. Stir in cilantro and remaining ingredients. Serve cilantro mixture with casserole.
Nutrition Facts : Calories 444.1, Fat 19.4, SaturatedFat 7.5, Cholesterol 67.4, Sodium 795, Carbohydrate 53.1, Fiber 6, Sugar 5.7, Protein 15.8
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