Best 6 Tex Mex Bake Recipes

TEX-MEX BAKE

Steps:

• Heat oven to 400'.
• Combine beef, corn, onion, pepper, salsa, and taco seasoning in a bowl.
• Transfer to a greased 9x9 baking dish, cover.
• Bake 30 minutes.
• Meanwhile, prepare cornbread according to pkg.
• When 30 minutes cook time for beef mixture has passed, spread cornbread batter over beef, covering entirely.
• Bake, uncovered, another 20-25 minutes or until corn bread is golden brown.
• Top with sour cream, shredded cheddar, olives, etc.

TEX MEX FIESTA BAKE

Steps:

• Preheat oven to 375.
• Prepare stuffing according to package directions using 3/4 cup water.
• Spoon into bottom of a greased 2 qt baking dish.
• Heat oil in frypan.
• Add onion and green pepper and cook until tender.
• Stir in chicken, tomato, corn and taco sauce.
• Spoon over stuffing.
• Bake 15 mins.
• Cover with cheese and bake 5 mins more.

OVERNIGHT TEX-MEX EGG BAKE

Steps:

• 1. 12 oz bulk spicy pork sausage 5 cups frozen southern-style hash brown potatoes (from 32-oz bag) 1 can (4.5 ounces) Old El Paso® chopped green chiles, undrained 3 cups shredded Colby-Monterey Jack cheese (12 oz) 6 eggs 1 1/2 cups milk 1/4 teaspoon salt 1 cup Old El Paso Thick 'n Chunky salsa
• 2. Spray 13x9-inch glass baking dish with cooking spray. In 10-inch skillet, cook sausage over medium heat 8 to 10 minutes, stirring occasionally, until no longer pink. Drain on paper towel. 2 Spread frozen potatoes in baking dish. Sprinkle with sausage, green chiles and 1 1/2 cups of the cheese. In medium bowl, beat eggs, milk and salt with fork or wire whisk until well blended. Pour over potato mixture. Sprinkle with remaining 1 1/2 cups cheese. Cover and refrigerate at least 8 hours but no longer than 12 hours. 3 Heat oven to 350°F. Bake uncovered 50 to 60 minutes or until knife inserted near center comes out clean. Let stand 10 minutes. Cut into squares. Serve with salsa.

TEX-MEX FIESTA BAKE

Steps:

• serve with sour cream,cilantro and lime375

TEX-MEX BEAN BAKE WITH CORNBREAD TOPPING

Steps:

• Preheat oven to 400°. In a large skillet, heat oil over medium-high heat. Add sweet potato, onion and peppers; cook and stir 5-7 minutes or until potato is cooked halfway through., Stir in beans, corn, chiles, salt and cumin; heat through. Stir in broth and cream cheese until blended. Transfer to a greased 13x9-in. baking dish., In a large bowl, combine cornbread mix, egg, milk and pumpkin. Spoon over bean mixture. Bake, uncovered, 25-30 minutes or until a toothpick inserted in the topping portion comes out clean. To Make Ahead: Can be made a day in advance. Prepare as directed, omitting topping. Cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking. Prepare topping and bake as directed.

TEX-MEX SQUASH BAKE

Steps:

• Cook and stir the ground beef in a skillet over medium heat until brown and crumbly, breaking the meat apart as it cooks, about 10 minutes. Drain off excess grease. Set the beef aside.
• Preheat oven to 400 degrees F (200 degrees C). Spread the bottom of a 9x13-inch baking dish with about 1 teaspoon of olive oil.
• Pour the remaining olive oil into a large skillet over medium-high heat, and cook and stir the zucchini, red bell pepper, jalapeno pepper, garlic, and the white parts of the green onions until the vegetables begin to soften, 3 to 5 minutes. Sprinkle with salt and black pepper, and mix in the tomato paste, chili powder, and cumin. Allow the mixture to simmer until the spices are fragrant, about 1 minute. Remove from heat.
• Stir in the browned ground beef, black beans, kidney beans, corn, and 1/4 cup of Parmesan cheese until well combined. Adjust salt and pepper if necessary, and spread the mixture into the prepared baking dish. Top with remaining 1/4 cup of Parmesan cheese, and cover the dish with foil.
• Bake in the preheated oven until bubbling in the center, 20 to 25 minutes; remove the foil, return to oven, and bake until the cheese is browned, 5 to 10 more minutes. Sprinkle the remaining green onions (green tops) and cilantro over the top.