Best Tex Mex Ranch Casserole Ww Recipes

TEX-MEX 'COWBOY' CASSEROLE

Steps:

• Brown ground beef in skillet. Drain. Add in the corn, chunky salsa and all but 2 TBSP of the black olives. Continue cooking for a couple of minutes until mixture is warmed through. Remove from heat and set aside. Combine cottage cheese and sour cream. In a 2 quart Pam sprayed casserole dish. Layer 1/2 the crushed chips, then 1/2 the meat mixture, then 3/4 cup cheddar cheese and finally, 1/2 the Cottage Cheese mixture. Repeat the layers again ending with the Cottage cheese mixture. Cover with foil and bake in preheated 350 degree oven for 30 minutes. Remove foil. Top with remaining cheddar cheese, tomatoes, black olives, bell pepper and line the outside with whole tortilla chips. Place back in the oven, uncovered, for 2 minutes or until cheese is melted. (Careful not to let chips burn) Remove from oven and allow to set for 10 minutes. Garnish with green onions and serve!

TEX MEX RANCH CASSEROLE WW

Steps:

• 1. Pre heat oven to 350°. Spray a 9x13 pan with non stick spray.
• 2. Combine the turkey, beans, chilies and seasonings, coarsely mashing the beans. Spread evenly over prepared pan.
• 3. Spray a non stick pan generously with non stick spray and cook onion over med high heat for 2 minutes, add squash, zuchinni, abd bell pepper, cool another 3 minutes. Spread veggie mixture evenly over meat mixture.
• 4. In a small bowl whisk together remaining ingredients except bread crumbs, pour over casserole. Sprinkle the bread crumbs over the top.
• 5. Bake until browned and bubbly, about 30 minutes. Garnish with cilantro if desired.

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 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 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.

WEIGHT WATCHERS KING RANCH CHICKEN CASSEROLE

Steps:

• If you don't already have cooked, diced chicken breast start off by cooking and dicing some boneless, skinless chicken breast.
• Dice the onion and green bell pepper.
• Spray a nonstick pan with vegetable oil spray.
• Sauté onion and bell pepper in a large skillet coated with cooking spray over medium-high heat for 3 to 4 minutes or until tender.
• Add the chicken, 2 cans of cream of mushroom soup , a can of diced tomatoes, chili powder, garlic powder and ground pepper. Mix well and let it come to a gentle simmer. Remove from heat and let it cool.
• Preheat the oven to 350 F and lightly grease a 9x9 casserole dish with vegetable spray. Cut the corn tortillas into wedges.
• Place a layer of tortilla wedges. Top with one-third of the chicken mixture. Place another layer of tortilla wedge followed by another layer of the chicken mixture. Next goes the final layer of tortilla wedges , followed by the remaining the chicken mixture.
• Finally, top the casserole with 1/4 cup of shredded cheddar cheese.
• Bake at 350F for 30 to 35 minutes or until bubbly and golden.
• Serve immediately. refrigerate the leftover in a covered container.

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.