MEXICAN GROUND BEEF CASSEROLE
I created this Mexican ground beef casserole when I wanted something different that I could make ahead if I wanted to. Double the recipe for company!
Provided by AndreaF.
Categories Main Dish Recipes Casserole Recipes
Time 55m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- While the beef is cooking, make stuffing. Bring water and butter to a boil in a medium saucepan. Stir in stuffing mix; cover. Remove from heat. Let stand for 5 minutes. Fluff with a fork.
- Stir diced tomatoes, chili powder, cumin, and hot sauce into the beef mixture. Simmer for 2 minutes. Add corn and Cheddar cheese. Simmer until cheese is melted completely, about 1 minute. Transfer mixture to a casserole dish. Spread cornbread stuffing evenly over the top.
- Bake in the preheated oven until browned, 20 to 30 minutes.
Nutrition Facts : Calories 455.5 calories, Carbohydrate 32.9 g, Cholesterol 92 mg, Fat 25.8 g, Fiber 3.6 g, Protein 23.8 g, SaturatedFat 13.5 g, Sodium 1306.8 mg, Sugar 3.6 g
EASY MEXICAN MEATLOAVES
Try a tasty twist on classic American meatloaf with our recipe for Easy Mexican Meatloaves from My Food and Family. These Mexican meatloaves stand out with a flavorful blend of Mexican-style cheeses and chunky salsa.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 375ºF.
- Mix meat, stuffing mix, tomatoes, 1-1/4 cups cheese, 3/4 cup salsa, eggs and garlic until blended. Shape into 2 loaves in 13x9-inch baking dish.
- Bake 50 min. Meanwhile, mix remaining salsa and sugar.
- Spread salsa mixture over meatloaves; top with remaining cheese. Bake 10 min. or until meatloaves are done (160ºF).
Nutrition Facts : Calories 380, Fat 17 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 135 mg, Sodium 930 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 31 g
MEXICAN BEEF-STUFFED PEPPERS
I grew up eating stuffed peppers and thought my husband would immediately love them as well. He didn't at first, but then I created this slow-cooked recipe. Because he loves fajitas and tacos, I created these peppers with all his favorite flavors tucked inside. -Nicole Sullivan, Arvada, Colorado
Provided by Taste of Home
Categories Dinner
Time 5h15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cut tops off peppers and remove seeds; set aside. In a large skillet, cook beef over medium heat until no longer pink; drain., Stir in the rice, 1-1/2 cups cheese, salsa and pepper sauce. Spoon into peppers. Transfer to a 5-qt. slow cooker. Pour water around peppers., Cover and cook on low for 5-6 hours or until peppers are tender and filling is heated through. Top with remaining cheese; sprinkle with cilantro.
Nutrition Facts : Calories 646 calories, Fat 37g fat (19g saturated fat), Cholesterol 133mg cholesterol, Sodium 1241mg sodium, Carbohydrate 39g carbohydrate (12g sugars, Fiber 5g fiber), Protein 40g protein.
MAKE-AHEAD MEXICAN GROUND BEEF
Any night can be taco night when you keep your freezer stocked with seasoned and cooked ground beef! This make-ahead ground beef recipe is the easiest way to get ahead of dinner, and we're not just saying that. It requires only 2 ingredients: ground beef and Old El Paso™ taco seasoning. With those simple ingredients and a clever method from the Betty Crocker Test Kitchens, you can cook up 16 servings or enough meat for about 3 meals in just 30 short minutes. So, whether you're preparing to send the kids back to school or just making the most of a ground beef sale-this sanity-saving recipe is one you don't want to miss!
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 16
Number Of Ingredients 2
Steps:
- In 5-quart Dutch oven or 12-inch skillet, cook beef over medium-high heat, stirring frequently, until thoroughly cooked; drain.
- Reduce heat to medium. Stir in taco seasoning mix. Cook 3 to 5 minutes, stirring frequently, until flavors are blended. Cool 5 minutes.
- Line 15x10x1-inch pan with foil. Spoon beef onto foil and break apart as necessary.
- Smooth meat into an even layer across pan.
- Freeze about 1 hour, stirring once, until firm.
- Divide mixture into quart-sized resealable freezer plastic bags with about 2 cups in each. (One lb ground beef yields about 2 cups, cooked and drained.) Seal bags, label and freeze up to 2 months.
Nutrition Facts : Calories 160, Carbohydrate 2 g, Cholesterol 55 mg, Fiber 0 g, Protein 15 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 0 g, TransFat 1/2 g
BEEF STUFFING BAKE
"I work full-time, so I'm always looking for quick and easy dishes that taste good," shares Denise Goedeken from Platte Center, Nebraska. "This one includes two of my kids' favorite foods-ground beef and stuffing. It goes over great at potluck suppers."
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to an ungreased 13-in. x 9-in. baking dish. , In a large bowl, combine contents of stuffing seasoning packet, soups, mushrooms, water and vegetables. Sprinkle stuffing over beef mixture; top with soup mixture. , Bake, uncovered, at 350° for 30 minutes or until heated through.
Nutrition Facts : Calories 319 calories, Fat 12g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 1239mg sodium, Carbohydrate 35g carbohydrate (6g sugars, Fiber 3g fiber), Protein 16g protein.
MEXICAN GROUND BEEF STUFFING
This is an altered version of my grandma's Thanksgiving stuffing recipe, and it is delicious! Would also work for tacos or tostadas.
Provided by Ana_Isa
Categories Meat
Time 35m
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- Heat a small pan to medium/high heat, spray it with Pam, and toast the almonds on it until they are slightly browned.
- In the meantime, heat another small pan to medium/high heat, spray it with Pam, and sauté the can of tomatoes on it for about 7 minutes.
- As the almonds and tomatoes toast/sauté, heat the olive oil in a large sauce pan, and add the onion. When it is transparent, add the garlic and sauté for 2-3 minutes.
- Add the beef to the large sauce pan and mix it with the onion and garlic. Add the salt and black pepper too.
- Once the beef is no longer pink, add the tomatoes, almonds, raisins, olives, and cider. Make sure ingredients are all mixed together and then add the cumin.
- Cook for 10-15 more minutes, until beef is cooked through.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #main-ingredient #cuisine #preparation #occasion #north-american #beef #mexican #holiday-event #dietary #low-sodium #low-carb #ground-beef #low-in-something #meat
You'll also love