Best 20 Tex Mex Casserole Recipes

TEX-MEX CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Lightly grease a 9x13-inch baking dish. Spread corn chip crumbs over the bottom of the baking dish and press crumbs into place.
• Melt butter in a large skillet over medium-high heat; cook and stir onion in melted butter until tender, 6 to 7 minutes.
• Stir diced tomatoes, cream of chicken soup. cream of mushroom soup, green chiles, milk, sour cream, chili powder, and cumin in a large bowl. Add chicken and cooked onion; stir to combine. Pour mixture over corn chips and top with Cheddar cheese.
• Bake in the preheated oven until bubbly and cheese is melted, 55 to 60 minutes. Let stand for 10 minutes before serving.

TEX-MEX PANTRY CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat a skillet over medium-high heat. Cook and stir ground beef until browned and crumbly, about 6 minutes. Drain off any grease.
• Add butter and onion to the skillet. Saute until onion is softened and fragrant, about 5 minutes. Sprinkle in taco seasoning and pour in tomato sauce. Stir to combine. Add broth, corn, black beans, Spanish rice mix, and salsa; mix well.
• Spray a casserole dish with nonstick cooking spray. Pour the beef mixture into the casserole dish. Top with Cheddar cheese.
• Bake in the preheated oven until cheese is melted and filling is bubbling, about 20 minutes.

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.

TEX-MEX SUMMER SQUASH CASSEROLE

Steps:

• Preheat oven to 400°. In a large bowl, combine squash, 3/4 cup cheese, onion, chiles and jalapenos. Sprinkle with flour and salt; toss to combine., Transfer to a greased 13x9-in. baking dish. Bake, covered, until squash is tender, 30-40 minutes., Spoon salsa over top; sprinkle with remaining 1-1/2 cups cheese. Bake, uncovered, until golden brown, 10-15 minutes longer. Let stand 10 minutes. Top with green and red onions before serving.

TEX-MEX CASSEROLE

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.

KETO TEX-MEX GROUND BEEF CASSEROLE

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.

TEX-MEX CASSEROLE

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.

TEX-MEX SQUASH CASSEROLE WITH ROTEL®

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet, mixing in taco seasoning as directed on the package, until meat is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Set beef aside on a plate.
• Heat oil in the skillet over medium heat. Mix in squash, onion, and garlic; saute until tender, 5 to 7 minutes. Add beef and diced tomatoes to the skillet. Season with cumin, chili powder, paprika, salt, and pepper. Transfer mixture to an oven-proof casserole dish. Top with Mexican cheese.
• Bake in the preheated oven for 15 minutes.

LEFTOVER TEX-MEX PORK CASSEROLE

Steps:

• Preheat oven to 375 degrees.
• Coat a 9 x 13 glass casserole dish with non-stick spray. Evenly distribute crushed tortilla chips over bottom of the dish.
• In a large skillet, heat oil and butter over medium until butter foams. Add bell peppers, onions and garlic. Saute' until soft.
• Drain the canned tomatoes, reserving the juice. Crush them up some, just so not whole.
• Add pork to skillet with vegies. Add crushed tomatoes, basil and cumin. Slowly add some of reserved tomato juice and chicken stock. This is where you need to do a lot of taste-testing. You need enough to moisten the ingredients but not too soupy, probably 3/4 cup total. Bring to a simmer for about 10 minutes.
• Add salt and pepper to taste. I also added a pinch of sugar to tone down the acidic taste.
• Pour over the chips. Top with Velvetta and cheddar cheese.
• Bake at 375 for 15 - 20 minutes until cheese is melted and bubbly.

TEX- MEX FIRECRACKER ENCHILADA CASSEROLE

Steps:

• Cook the ground beef and onion in a large skillet until meat is brown and onion is tender, drain.
• Add chili powder, cumin, and salt; stir well.
• Cook meat mixture over low heat 10 minutes.
• Spoon meat mixture into a 13- x 9- x 2-inch baking pan.
• Layer beans, tortillas, and cheese over meat mixture.
• Pour tomato liquid over cheese, chop tomatoes and spread tomatoes and chiles over cheese.
• Spread soup over top of casserole.
• Cover baking pan; refrigerate overnight.
• Bake, uncovered, at 350° for 1 hour.
• Let sit for 10 minutes before serving.

SPICY TEX MEX RICE AND CHICKEN CASSEROLE

Steps:

• 1. Gather your ingredients
• 2. Place the rice in the water and bring to a boil. Reduce heat, cover and simmer 20 minutes.
• 3. Cook the chicken breast is saucepan; covering them with water. Bring to boil and cook for 20 minutes; or till done.
• 4. When chicken is done; remove from water, when cool enough, shred and add the seasoning, this is not a must, I like the added spice.
• 5. Preheat oven to 350 degree. Spray a 9 x 13 baking dish with cooking spray.
• 6. In a medium bowl; combine the cheeses
• 7. In a medium bowl; mix together soup, sour cream, onion, and salsa.
• 8. Layer 1/2 of the rice, 1/2 of the chicken, 1/2 of the soup and salsa mixture, and 1/2 of the cheese mixture in prepared dish. Repeat layers, ending with cheese.
• 9. Bake in preheated oven for about 40 to 45 minutes, or until bubbly.
• 10. Let rest 20 to 30 minutes before serving, to let set up. I serve this with a dollop of sour cream and hot pepper flakes atop for more added heat; and garlic bread. Or perhaps a salad..This is a very versatile and tasty casserole! This freezes well also. I put it on a paper plate and vacuum sealed it. ENJOY!!

TEX-MEX PASTA CASSEROLE

Steps:

• Cook pasta and set aside.
• Fry sausage, slice in circles and set aside.
• Sautee onion, garlic and peppers in a little oil until soft.
• Add spices and cook 1 minutes, add tomatoes and simmer 15 minutes.
• Add pasta, 1/2 of the cheese, corn, beans and sausage.
• Pour into 9x13 pan, top with remainder of cheese and bake covered at 350 for 20 minutes, uncover and bake 5 minutes longer.

TEX-MEX TORTILLA CASSEROLE FOR A CROWD

Steps:

• Set oven to 350 degrees F.
• Grease two 13 x 9-inch baking pans.
• In a large Dutch oven, cook the first 4 ingredients, stirring often until the ground beef is browned and cooked; drain fat.
• Add in fresh garlic, season with salt and pepper and stir for 2-3 minutes.
• Line the 2 baking dishes with 6 tortillas.
• Divide the beef mixture between the two dishes on top of the tortillas.
• Top the ground beef with 1 can of beans, then sprinkle with 2 cup cheese.
• Top with the remaining tortillas.
• Spread two jars salsa over each casserole (one on each one).
• Sprinkle with remaining cheese.
• Cover casseroles with foil.
• Bake for 45 minutes.
• Remove foil, bake 10-15 minutes more, or until cheese is golden.

FIREHOUSE TEX-MEX CASSEROLE

Steps:

• Heat oven to 350F degrees.
• Place rice in a greased 3-quart casserole dish.
• Add hot water; cover and let stand for 5 minutes.
• Meanwhile, brown the meat in a large frying pan.
• Add barbecue sauce, tomatoes, beans, and chili powder.
• Mix well and then bring to a boil.
• Spoon the meat mixture over the rice.
• Sprinkle with cheddar cheese.
• Cover and bake for 30 minutes.
• Garnish with green onions.

TEX-MEX SUMMER SQUASH CASSEROLE

Steps:

• Quarter squash lengthwise and slice thinly crosswise.
• Preheat oven 400 degrees. Grease a 9x13 baking dish.
• Combine squash, onion, chiles, jalapenos, salt and 3/4 cup cheese. Sprinkle with flour and toss to coat. Spread in baking dish and cover with foil.
• Bake until bubbling and tender, 35-45 minutes.
• Top with salsa and remaining cheese. Bake uncovered until golden, 20-30 minutes more.
• Sprinkle with scallions and red onion.

MEXICAN TEX-MEX BURRITO ENCHILADA CASSEROLE

Steps:

• Brown ground beef with chopped onion.
• Drain beef; add seasoning and tomato sauce. Add pinto beans.
• Pour enchilada sauce into a bowl.
• Dip the flour tortillas into the enchilada sauce and set aside.
• Cover the bottom of a 9x13 pan with enchilada sauce, then pour the remaining enchilada sauce into the ground beef mixture.
• Fill the dipped tortillas with the ground beef mixture.
• Sprinkle with cheese and black olives.
• Roll the flour tortilla and place in baking dish.
• Repeat procedure for remainder of tortillas until all are filled and laying in the pan.
• Pour can of heated Wolf brand chili over the top of the burritos and any remaining meat mixture.
• Sprinkle with cheese.
• Bake at 350 degrees until cheese is melted on inside and out.
• Usually about 15-20 minutes.
• ENJOY!

TEX-MEX GOOEY CASSEROLE

Steps:

• Preheat the oven to 375°F
• Grease a 9 by 9 by 2-inch square baking dish.
• In a large skillet, heat the oil. When the oil is hot, add the onions and sauté for 3 to 4 minutes.
• Add the ground beef and continue to cook for 3 to 4 minutes, stirring constantly.
• Stir in the garlic, chili powder, and cumin. Season with salt and pepper. Stir in the tomato paste. Stir in the tomatoes and stock. Simmer the mixture for 30 minutes, stirring occasionally.
• Remove from the heat and cool.
• Spoon a couple of tablespoons of the chili mixture on the bottom of the prepared pan.
• Lay two tortillas on top of the chili mixture. Sprinkle the top of the tortillas with the Cheddar and Jack cheese. Repeat the layering process until all of the chili, tortillas and cheese are used. (The final layer should be cheese)
• Place the pan in the oven and bake until the cheese has melted, about 10 to 12 minutes. Remove from the oven and cool slightly before slicing.

TEX-MEX CASSEROLE

Steps:

• Preheat oven to 350.
• Grease a 13x9 baking dish Scatter crushed chips on the bottom of the prepared pan Combine the chicken, beans, corn, tomato sauce, salsa, onion, pepper, garlic, salt/pepper in a bowl.
• Place half the mixture on the crushed chips Cover with half the cheese Cover with the remaining chicken mixture and sprinkle with the remaining cheese Bake for 30-40 minutes.
• Let stand for 3-5 minutes before serving.
• Cut into 8 servings.
• Recipe can be successfully reduced in half and baked in an 8x8 baking dish.

TEX/MEX POTATOE CASSEROLE

Steps:

• 1. Take 3 of the medium potatoes and cube them. Boil in water til tender. Remove from heat and mash. Add 3T butter and 1/4C milk for mashed potatoes. Salt and pepper to taste. Spread this on the bottom of a 2qt casserole dish.
• 2. Take onion, bell pepper and jalepenos. Dice them up. Melt rest of butter in saute pan. Saute veggies til tender. Pour all of it, butter included, on top of mashed potatoes.
• 3. Spread MW evenly all over.
• 4. Layer with about 1/2C cheese. Sprinkle with seasonings.
• 5. Slice remaining potatoes thin. Lay them on top of the dish so far. Pour in 1/2C milk, or until it touches bottom of potatoes. Top with remaining cheese. Then sprinkle with seasonings. Place in oven on 350 for about 1hr, til potatoes are tender.

TEX-MEX CROCKPOT CORN CASSEROLE

Steps:

• 1. Place partially thawed corn in crockpot. Add the minced onion, garlic powder and undrained green chilies. Stir gently to combine.
• 2. Cube the butter and cream cheese and place cubes on the surface of corn. Set the crock pot on low and cook for 3-4 hours. Stir after all butter and cream cheese is melted to incorporate. If it looks a bit dry at this time, add a few more cubes of cream cheese.