2 lb Ground beef 1 lg Onion, chopped 1 cn Cream corn 1/2 ts Salt 2 Eggs, beaten 1/3 c Oil 1 pk Cheddar cheese 8 oz. 4 Hot chili peppers 1 c Cornmeal 1 ts Soda 1 c Buttermilk Brown beef; add onions, peppers and cheese. Sift together meal, salt and soda. Combine sifted mixture with beaten eggs, buttermilk, oil and corn. Pour half of the bread mixture in a deep greased skillet or casserole dish. Add meat mixture and top with remaining bread mixture. Bake at 350 degrees for 45 minutes.
How To make Mexican Beef Casserole's Videos
Mexican Casserole Recipe - Made with Beef - Recipes by Warren Nash
For a really tasty winter warmer with a spicy twist, try my Mexican casserole recipe made with beef. It’s full of all the exciting flavours to remind you of Mexico.
If beef isn’t your thing, simply substitute it for pork or chicken. My Mexican casserole is the perfect recipe for cooking in bulk and freezing – easy!
Get the directions for my Mexican casserole on my website:
Remember to subscribe to my channel for more recipes, cooking guides and collaborations here:
- 1 Onion - 2 Garlic cloves - 400g Stewing beef - 1 tbsp Plain flour - ½ tsp Cumin - ½ tsp Cinnamon - ½ tsp Chilli powder - 1 Tin chopped Tomatoes - 1 tbsp Oregano - 1 Beef Stock Cube - Seasoning - ½ Tin refried beans - 1 Tin kidney beans - Handful fresh coriander
Mexican Ground Beef Casserole
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Cheesy Mexican Beef and Bean Casserole
Molten bubbly pan of beefy Mexican goodness. Scoop with corn chips, wrap in tortillas DIY burrito form, or use as a taco stuffing. SO GOOD!
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How to Make a Mexican Casserole | Allrecipes.com
Watch how to make a crowd-pleasing and easy Mexican casserole. Enjoy this wonderful entrée prepared by the top-rated recipe, or be creative by substituting ground turkey for beef, or low-fat dairy products for full-fat. Then enjoy a delicious lunch or dinner.
1 Tbsp Olive Oil 1 1/2 lbs Ground Beef 1 Medium Onion - diced 3 - 4 Cloves Garlic - minced 1/3 C Taco Seasoning 1 Tbsp Tomato Paste 1 10 oz Can Rotel - Tomato & Green Chili's 1 C Fire Roasted Tomatoes 1 C Frozen Corn 1 15 oz Black Beans - drained & rinsed 1 Lime - juiced Salt & Pepper to taste 1 1/2 C Rice 2 C Chicken Broth 2 C Cheddar/Monterey Jack Cheese - shredded
Garnish with Scallions - Chopped Roma Tomatoes - Cilantro
In a large skillet drizzle olive oil, add onions cooking 2 - 3 minutes, add garlic cooking until fragrant. Add chop meat and brown until no longer pink. Drain fat is needed.
Stir in taco seasoning until well blended, add tomato paste, rotel, fire roasted tomatoes, corn, black beans, salt & pepper & lime juice. Stir until all incorporated. Add chicken broth and rice. Cover and lower heat. Simmer for 20 - 25 minutes or until rice is tender.
Top with shredded cheese, cover and cook until cheese is melted.
Garnish with scallions, roma tomatoes & cilantro
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