#489 TEX MEX for the win BEEF CASSEROLE
#scanpan #juneoven
Here is the perfect after Christmas dish. Tired of all that good stuff? Time for something totally different.....Tex Mex for the win!!!! YUM!!!!
I am sharing an easy casserole that will get yo back into the swing of regular food....
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Mexican Beef & Rice Casserole | Easy Ground Beef Recipe | MOLCS Easy Recipes
Mexican Beef & Rice Casserole
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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Cooking with Good Food 2 Go - Tex Mex Beef Casserole
Good Food 2 Go is a food box and meal assembly kit program run by Food4Good, the food security division of The Jasper Place Wellness Centre.
Today Ashley makes Tex Mex Beef Casserole. Follow along with your Good Food 2 Go meal kit ingredients.
Learn more: food4good.ca
Music from YouTube Audio Library. Green Green Garden by Chris Haugen.
Tex Mex Beef Casserole
Serves 4-6
Need at home: large pot with a lid, large frying pan, casserole dish, oil, salt & pepper
Ingredients
• 2 bell peppers
• 5-6 green onions
• 4 tbsp oil (not included in kit)
• 340g pasta
• 454g/1lb ground beef, thawed
• 2 tbsp Mexican seasoning
• 1 x 398mL can diced tomatoes
• 1 x 540mL can red kidney beans *DON’T DRAIN!
• 2 tbsp beef broth concentrate
• salt & pepper (not included in kit)
• 1 cup shredded cheese
• 6 tbsp sour cream
Instructions
1) Preheat broiler to high. Lightly oil a 9”x13” casserole dish. Add 10 cups of water & 2 tsp of salt to a large pot & bring to a boil.
2) Dice peppers & green onions.
3) Heat 2 tbsp of oil in a large pan over medium-high heat. When hot, add peppers & cook, stirring often until tender-crisp, 3-4 minutes. Remove from pan & transfer to a plate.
4) While peppers cook, add pasta to boiling water. Cook until tender, about 9-10 minutes. Reserve ¼ cup pasta water, drain & return noodles to the pot off the heat. Set aside.
5) Heat 1 tbsp of oil in the same pan over medium heat. When hot, add ground beef, breaking it up into smaller pieces until no pink remains, about 4-5 minutes. Drain fat off meat. Then add Mexican seasoning & cook, stirring often for 1 minutes.
6) Add diced tomatoes, beans (including can liquid) & broth concentrate. Bring to a boil then reduce heat to medium & simmer until sauce thickens slightly, 7-8 minutes.
7) Add beef mixture, peppers & reserved pasta water to the pasta pot. Stir to combine & season with pepper.
8) Transfer to casserole dish & sprinkle cheese on top. Broil in middle of oven until cheese melts, 3-4 minutes. Top with sour cream & green onions.
Leftovers will keep in the fridge for 3-4 days.
To make this recipe vegetarian, substitute the beef for another can of beans and use vegetable broth concentrate. For more spice, add some jalapeño or chipotle peppers.
How to Cook Beef Casserole Tex-Mex Style
FULL RECIPE BELOW
This thing has the simplicity of a casserole combined with the unstoppable flavor combination of Tex Mex. Give it a whirl in this episode of Learn To Cook!
Check out more from Learn To Cook at
TEX MEX BEEF CASSEROLE RECIPE:
Ingredients:
2 lb. beef stew meat, can be the top sirloin or top round
1 tbsp sea salt
½ tsp ground black pepper
1 cup of AP flour
1 large Spanish onion, thinly sliced
1 whole jalapeno, minced
3-4 cloves of garlic minced
1 bottle red sofrito (a bottled red sauce made of pureed vegetables)
1 oz melted lard, split in half for two uses
2 cups beef stock
1-16 oz. can diced tomatoes
1-15 oz. can garbanzo beans, drained
1 small bag 8 oz. yellow Spanish rice mix
½ tsp ancho chili powder or regular chili powder(adjust to taste)
Method:
1. Peel and slice the onions and fry in lard. Wash the jalapenos and cut into small dice. Peel and crush the garlic chopping finely, add both to the simmering onions. Do not overcook.
2. Season the beef and lightly coat with flour. Heat the lard in another large sauce pan, put in the beef and brown on all sides. You may need to add the meat in stages otherwise the temperature may be too low and the meat will boil rather than fry.
3. In a separate saucepan, heat up the Sofrito, and add it to the cooked meat.
4. Add the stock to the beef, add tomatoes and rice, then add the onion mixture and reduce to a low simmer, place a lid on top. Simmer for 30-45 minutes then check the meat for tenderness.
5. Adjust seasoning and heat and spice as desired.
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Tasty Ground Beef And Rice Casserole | Quick And Easy Weeknight Recipe | Ground Beef Casserole
Tasty Mexican Ground Beef And Rice Casserole One Pot Quick And Easy Weeknight Recipe! Scroll to the bottom for the full recipe!!
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Mexican Beef And Rice Casserole Recipe
oil
1 pound ground beef
1 onion diced
1/2 tsp garlic paste 3 garlic cloves minced
15 oz canned corn
15 oz canned black beans
1 packet taco seasoning
14 oz jar chunky salsa
1 1/2 cup chicken broth
1 cup minute rice
2 cups Mexican cheese
Preheat oven to 375F
Spray a 9x13 casserole dish with non-stick spray
Cook the onions and garlic. Brown the meat.
Combine all the above ingredients in the prepared casserole dish.
Cover with foil and bake for 20-25 minutes
Add the remaining cheese and bake uncovered for 5 minutes.
Mexican Ground Beef Casserole | MOLCS Easy Recipes
Mexican Ground Beef Casserole
2 Tbsp Olive Oil
1 Onion - finely chopped
3 Cloves Garlic - minced
2 lbs Ground Beef
1/3 C Tomato Paste
2 C White Rice
4 C Chicken Broth
1 Can Corn - drained
1 Can Black Beans - drained
1 Bell Pepper - diced
1 C Green Onions
2 C Shredded Cheese/divided 1 cup each
1 tsp Salt
1 1/2 Tbsp Oregano
3 tsp Onion Powder
3 tsp Cumin
2 tsp Paprika
3 tsp Coriander
1/2 tsp Cayenne
In a large pot or dutch oven heat oil, add onions cooking until just start to get soft, add garlic and cook
for 1 -2 minutes. Add ground beef, cook until browned. Add salt, oregano, onion powder, cumin, paprika &
cayenne. Add bell pepper, chicken broth & tomato paste. Stir until well combined. Add black beans & corn.
Add in the rice. Cover & simmer 15 minutes or so until the rice is tender. Turn off heat. Stir in green onions & 1 cup
of Cheese. Sprinkle remaining cup of cheese on top and cover until melted.
Music: Watch Me By Geographer
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