Mexican Ground Beef Rice Casserole
The most amazing casserole that's juicy, cheesy and loaded with BIG Mexican flavours!
On the table in 30 minutes, made in ONE POT.
PRINT RECIPE.
Cheesy texture like risotto except it tastes like Beef Enchiladas!!
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More easy, cosy casseroles
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Emergency Chicken Rice Casserole (from SCRATCH!)
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Creamy Parmesan Garlic Broccoli Casserole
One Pot Chicken Enchilada Rice Casserole
Tex Mex Corn Casserole | I Heart Recipes
Hey y'all! Today I’m going to share my Tex Mex Corn Casserole. It’s packed full of flavor!
This dish is great for potlucks or as a side to any Tex Mex meal. It’s colorful, filling and a crowd-pleaser. Mix the first view ingredients until well combined. It will resemble a cornbread batter. To this, add a variety of spices to the cornmeal batter such as cayenne pepper, cumin, onion powder and garlic powder. This is going to be well-seasoned, friends! Next, saute all of the colorful veggies: sweet red, yellow and green bell peppers, spicy jalapeno peppers as well as crisp red onions. Add this to the cornmeal mixture as well as frozen corn (or fresh if you’d prefer), cilantro and grated sharp cheddar cheese. Mix well, pour into a baking dish and bake for 40 minutes. That is it! This dish is so creamy and tasty.
Find the recipe here:
Timestamps for video:
0:09 - Add self-rising flour to a mixing bowl.
0:15 - Add in yellow cornmeal.
0:17 - Sift to combine.
0:24 - Sprinkle in cayenne pepper.
0:29 - Add in cumin.
0:34 - Sprinkle in onion powder.
0:39 - Add in garlic powder.
0:45 - Sprinkle in kosher salt.
0:47 - Pour in half and half.
0:54 - Add in the eggs.
1:00 - Pour in melted butter.
1:03 - Mix until well combined.
1:18 - Dice some veggies.
1:27 - Drizzle a little oil into a pan.
1:32 - Add in the diced veggies.
1:40 - Cook the veggies until translucent.
1:49 - Add corn to the batter.
1:55 - Add a bit of cilantro.
2:00 - Add in the sauteed veggies.
2:09 - Add in shredded cheese.
2:12 - Transfer to a baking dish.
2:15 - Smooth it out.
2:23 - Bake until done.
Loved this Tex Mex Corn Casserole recipe? Here are some more recipes to try:
Tex Mex Ground Beef Skillet:
Tex Mex Beef Short Ribs:
Easy Texas Caviar:
Honey Jalapeno Cornbread:
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Delicious Corn Casserole // Side Dish with Tips Step by Step❤️
When it comes to a side dish, this CORN CASSEROLE is on the top of my list of favorites. This side dish goes beautifully with just about anything, I love it so much that I can eat it all alone, hot, warm or cold. My whole family loves it and it’s one of the first dishes everyone goes to on the buffet table. I always prepare a double batch for thanksgiving and Christmas a d when I need a dish for a potluck, this is one of my favorites to take, and I always give out the recipe a few times, I know it by heart. This corn casserole is so easy to prepare and it’ll never let you down. I hope you give it a try. ❤️
As an AMAZON associate I profit from qualified purchases (affiliate)
INGREDIENTS _________________
1 stick of salted butter (melted)
1 14.5 oz. Can Creamed Corn
1 15.25 oz. Can whole kernel sweet corn (drained)
1 large egg
1 C. Sour cream
1/4 C. Chopped green onions (white n green parts)
1/2 tsp. Sugar
Pepper as needed (optional)
1 8.5 oz. Box Jiffy corn muffin mix
Non stick spray
TOPPER_________________________
Chopped green onions (as needed)
Freshly grated cheese of your choice as needed (i used mixed Sharp cheddar and Monterrey jack)
TIPS__________________________
1. You can double this recipe, if you do, add 2-4 eggs (I use 3)
2. You can replace Sour cream with Greek yogurt or Mayonnaise (you decide)
3. You can use fresh, frozen (thawed) or canned corn
4. Use an 8x8 dish or 9x13 if doubling the recipe)
5. For heat you can use finely chopped seedless jalapeño or can pickled jalapeño (drained)
6. You can add finely chopped bell pepper (green, red,orange or yellow)
7. Bake till no longer jiggly In the center
8. Bake single recipe for approximately 45 minutes
Double recipe needs to be checked at 45 minutes and baked Longer if necessary til no longer jiggly in the center
9. Using a metal pan make take less Time than glass
10. ALL THESE TIPS ARE SUGGESTED, but you decide if you want to follow these tips or not, the decision is yours.
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
#cornrecipe
#casseroles
#cornbreadrecipe
Leftover Turkey Casserole | Quick & Easy Recipe
Full Recipe:
Greetings, everyone! In today's video, we're going to show you a fantastic way to utilize those post-holiday leftovers with our Leftover Turkey Casserole. This comforting, hearty dish is perfect for the days after Thanksgiving or Christmas when you're looking for easy meals to prepare that everyone will love.
We'll guide you step by step through this simple yet delicious recipe, offering plenty of tips to make this dish your own.
Rachael's Leftover Tex-Mex Turkey Casserole | Rachael Ray's Week In A Day | Food Network
You'll want to save some turkey for Rachael's spiced-up leftover casserole.
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Turkey, Mushroom and Corn Mexican Casserole
Recipe courtesy of Rachael Ray
Total: 1 hr
Prep: 15 min
Cook: 45 min
Yield: 4 to 6 servings
Level: Easy
Ingredients
Sauce:
3 medium poblano peppers, seeded and stemmed, chopped
1 cup chicken stock
2 cloves garlic, chopped
1 small onion, chopped
A small handful fresh cilantro leaves, plus a few leaves for garnishing
Salt and freshly ground black pepper
3 tablespoons butter
2 tablespoons flour
1 cup milk
1/2 cup heavy cream or Mexican crema
Casserole:
2 tablespoons EVOO
3 tablespoons butter
12 ounces sliced button or crimini mushrooms
2 cups fresh (about 4 ears) or frozen and defrosted corn kernels
2 shallots or 1 small red onion, chopped
4 to 5 cups chopped cooked turkey meat
1 cup chicken stock
Six 8-inch flour tortillas
2 1/2 cups shredded Monterey Jack or Cheddar
1 1/2 cups shredded Manchego cheese
Directions
For the sauce: In a blender or food processor, combine the peppers with the stock, garlic, onions, cilantro and some salt and pepper, then puree. In a saucepot over medium heat, melt the butter, then whisk in the flour. Add the milk and cream and raise the heat a bit. Add the poblano puree and simmer to thicken and cook the sauce, 20 to 25 minutes.
For the casserole: Heat the EVOO in a large skillet over medium-high heat; add the butter and melt into the oil. Brown the mushrooms, about 10 minutes. Then add the corn and shallots, and cook to lightly brown the corn and soften the shallots, about 5 minutes more. Add the turkey and stock and heat through.
Char the tortillas over an open flame on a gas burner, or in dry skillet.
Layer half the turkey, mushrooms and corn in a casserole dish, and top with half the sauce, cheese and a shingled layer of 3 tortillas. Top the tortillas with the remaining turkey, mushrooms and corn, tortillas, sauce and cheese. Cool and store for a make-ahead meal, or bake to serve. Bake at 400 degrees F from room temperature until heated through and brown and bubbly.
Cook's Note
To roast turkey breasts when it's not Thanksgiving time, preheat the oven to 325 degrees F. Rub the skin of the whole turkey breast with butter or oil, sprinkle with salt and pepper and cook until temperature reads 165 degrees F on thermometer (1 hour for boneless and 75 to 90 minutes for bone-in). Let rest covered with foil.
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Rachael's Leftover Tex-Mex Turkey Casserole | Rachael Ray's Week In A Day | Food Network
Turkey Chili Tex-Mex Style Recipe ???? • Great Dish for Leftovers! ???? - Episode 378
Bonjour my friends! I'm Frankie and in this episode, I'll show you how to make my Turkey Chili Tex-Mex Style recipe. ????????
Make sure to visit ➡ for ingredient amounts, directions and much more!
Until next time my friends... Bon Appétit! ????
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