Best 5 Tex Mex Beef And Rice Casserole Recipes

TEX-MEX BEEF AND RICE CASSEROLE

Steps:

• Got riced cauliflower? If not, cut up a small cauliflower into uniform-size pieces, and pulse 'em in a food processor until the size of rice grains.
• Preheat the oven to 350°F with the rack in the middle.
• Heat a large, oven-proof skillet over medium-high heat. Add the beef when the pan is hot. Break up the meat with a spatula. Cook, stirring, for 5 to 7 minutes or until it's no longer pink.
• Add the onion and bell pepper. Cook for 5 minutes until softened.
• Add the riced cauliflower and stir to combine. Stir in the minced garlic and cook for 1 minute or until fragrant.
• Pour in the salsa, and add the oregano and chili powder. Season to taste with salt and pepper.
• Remove the skillet from the heat, and pour in the whisked eggs. Gently stir to incorporate, and smooth the top of the casserole with a spatula.
• Top with the sliced tomatoes (cut-side up) and hot pepper, if using. Put the skillet in the oven.
• Cook for 40 to 45 minutes or until the eggs are set and browned on the edges. Rest for 5 minutes, and top with cilantro. Slice and serve.
• Extras can be refrigerated for up to 4 days or frozen for up to 4 months.

TEX-MEX BEEF & RICE CASSEROLE

Steps:

• Heat oven to 350ºF.
• Brown meat in large nonstick skillet. Meanwhile, mix cream cheese spread, seasoning mix and milk until blended.
• Drain meat; return to skillet. Add cream cheese mixture, tomatoes, corn and onions; mix well.
• Combine rice and 1/2 cup shredded cheese in 13x9-inch baking dish sprayed with cooking spray; spread to cover bottom of dish. Top with meat mixture and remaining shredded cheese; cover.
• Bake 30 min. or until heated through. Top with crushed chips and cilantro.

TEX-MEX CASSEROLE

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.

QUICK AND EASY TEX-MEX BEEF AND RICE BAKE

Steps:

• Cook the rice as directed on the package; set aside.
• Preheat the oven to 350 F.
• Lightly grease a 2-quart casserole.
• In a skillet over medium heat, cook the ground beef and onion until beef is no longer pink; add bell pepper and cook, stirring, for 2 minutes longer.
• To the beef, add the beans, tomato sauce, corn, salt and pepper, chili powder, garlic powder, and cumin. Stir in the 2 tablespoons of chopped cilantro. Add the cooked rice and blend well.
• Spoon the mixture into the prepared casserole.
• Bake for 25 minutes.
• Top with the shredded cheese and cook for 5 minutes longer, or until cheese is melted.
• Garnish with more chopped cilantro or chopped green onions, if desired.

TEX-MEX BEEF AND RICE CASSEROLE

Steps:

• Heat oven to 350 degrees F.
• Brown meat in large nonstick skillet; drain. Return to skillet. Add tomatoes, corn, onions and 3/4 cup cooking creme; mix well.
• Combine rice and 1/2 cup shredded cheese in 13x9-inch baking dish sprayed with cooking spray; spread to cover bottom of dish. Top with layers of meat mixture, remaining cooking creme and remaining shredded cheese; cover.
• Bake 30 min. or until heated through. Top with crushed chips and cilantro.