Mexican Ground Beef Casserole
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Mexican Ground Beef Casserole is beefy, filling and packed full of Tex-Mex flavors. This flavor-packed casserole is layered with taco-seasoned ground beef mixed with fillings like corn, black beans, tomatoes, green chiles, layers of tortillas, refried beans and a blend of cheddar and Monterey Jack cheese.
INGREDIENTS
2 lbs. ground beef
1/2 medium yellow onion, diced
2 cloves garlic, minced
2 (1 oz.) packets taco seasoning
4 tablespoons tomato paste
2 (10 oz.) cans Rotel, drained
1 (15 oz.) can whole kernel corn, drained
1 (15 oz.) can black beans, drained
1 tablespoon chili powder
1 (16 oz.) can refried beans
12 corn tortillas
2 cups (8 oz.) Monterey Jack cheese, shredded
2 cups (8 oz.) cheddar cheese, shredded
Salt and pepper, to taste
???? PRINT RECIPE HERE:
Frito Pie ????
Ingredients
-Ground Beef (3 lbs)
-1 Can of Nacho cheese
-1 Can of Medium Salsa
-2 Packages of Taco Seasoning
-1 Bag of Shredded Mexican Cheese
-Half a Onion (diced)
-Half a Tomato (diced)
-2 Bags of Chili Cheese Fritos
-2 Bags of Original Fritos
-Sour Cream
-Green Onions
-1 Tablespoon of Seasoning Salt
Ole Tamale Pie With Brownie Points
Ole Tamale Pie
Ingredients:
2 pounds hamburger, cooked and seasoned
1 can pinto beans, drained
1 can diced tomatoes, drained
1 can corn, drained (optional)
1 can enchilada sauce
2 packages Jiffy cornbread mix
2 eggs
2/3 cup of milk
1 small can diced green chilies
2 handfuls of shredded cheese
Instructions:
1. Preheat oven to 350 degrees. Prepare 9x13 baking pan with cooking spray.
2. In a large bowl, combine meat, beans, tomatoes, corn and enchilada sauce. Pour into prepared baking dish. In a large bowl, combine cornbread mix, eggs, oil, green chilies and cheese. Spoon mixture on top of the meat and spread evenly.
3. Bake for 30 minutes or until cornbread is golden brown and cooked through.
Brownies with a Kick
Ingredients:
2 packages brownie mix
2 eggs
1/2 cup of oil
1 teaspoon vanilla extract
4 tablespoons coffee (liquid)
1/2 package of peanut butter chips
Instructions:
1. Preheat oven to 350 degrees. Spray 9x13 baking dish with cooking spray.
2. In a large bowl, mix all ingredients together and pour into baking dish.
3. Bake for 20-30 minutes until done or toothpick comes out clean.
STUFFED MEXICAN CORNBREAD: QUICK WEEKNIGHT DINNER
As always, I over purchased in food preparation for Thanksgiving. With the leftover boxes of Jiffy cornbread mix I decided to make some stuffed mexican cornbread. This uses mostly pantry staples and things you probably already have in your kitchen.
This took longer in the oven this time than it usually does. I'm not sure if it is because I doubled it or if my oven is going out, but this usually only takes about 18-20 minutes, so watch your time. Toss in some extra jalapenos to pretty it up and add a little bite.
Ingredients: (this serves a lot!)
1 medium onion
1 bell pepper chopped
1 lb ground beef or ground pork
4 boxes of Jiffy Cornbread, made per directions
1 pkt taco seasoning mix
1/2 can black beans drained, rinsed
1/2 can corn drained
1 can rotel, undrained (can use diced tomatoes if you dont want spice)
couple cups fresh spinach
2 cups cheese for cornbread, plus a little for sprinkling on top
Tamale Pie Olive, Garlic, Bell Pepper, Onion, Diced Tomatoes, Corn, Tomatoes, Family Recipe
Ingredients: 1 lb. hamburger, 1 1/2 Tbsp. Chili Powder, 1 Tbsp. Sugar, 1 1/2 cup cornmeal, 2 Tbsp. Butter, 1 whole chopped bell pepper, 1 whole chopped white onion, 6 cloves of garlic, Large can diced tomatoes, 1 can whole olives, 1 can corn, 2 (8 oz.) cans of tomato sauce, salt & pepper.
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1930's Canadian Tamale Pie Recipe - Old Cookbook Show - Glen & Friends Cooking
1930's Canadian Tamale Pie Recipe. Welcome Friends! Today on the Old Cookbook Show, we are going to make a 1930's Depression era Canadian version of a Tamale Pie Recipe. Tamale Pie probably wasn't something that a lot of Canadians were eating in the 1930's - so this Tamale Pie Recipe was a bit of an exotic anomaly in this cookbook.
Ingredients:
1½ cups cornmeal
1½ tsp salt
2 cups cold water
4 cups boiling water
1 ounce suet
1 onion, chopped
1 pound ground beef or pork
1 cup canned tomatoes
Salt and pepper to taste
Cayenne pepper to taste
Method:
Preheat oven to 350ºF
Mix cornmeal, salt, and cold water; add boiling water.
Stir well and cook in a double boiler for 1 hour.
Render suet, and cook onion until it browns.
Then add meat and brown it, add tomatoes and cook 5 minutes.
Add salt, pepper and cayenne to taste.
In a greased casserole, add an inch layer of cornmeal.
Add the meat in a layer, and then a final layer of cornmeal.
Cover and bake for 45 minutes.
Remove cover and brown.
1930 ‘The Mixing Bowl’ The ladies Aid Welland County General Hospital
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