Tex Mex Beef And Beans For A Potluck Dinner Food

TEX MEX CASSEROLE WITH GROUND BEEF AND BEANS

Tex Mex Casserole with Ground Beef and Beans image

This easy Tex Mex Casserole is a crowd pleasing recipe that is in high rotation in my kitchen. A cheesy, baked dish with ground beef and beans. A filling meal that is packed with protein. Gluten free!

Provided by Sharon

Categories Dinner

Time 1h5m

Number Of Ingredients 10

Ingredients

1 lb lean ground beef
1/2 cup diced onion
2 cloves garlic, minced
1 cup dry brown rice
1 can black beans
3/4 cup crushed tomatoes
1/2 cup salsa
2 cups grated cheese(I use marble)
1/4 cup diced green pepper
salt and pepper

Steps:

Warm a large non-stick skillet over medium heat. Add the ground beef, sprinkle with salt and pepper. Cook the beef by browning it and breaking it up with a spatula as it cooks.
While the beef is cooking, prepare your rice using the package instructions or my method linked in the post.
Once the beef is completely cooked and no pink remains, use a slotted spoon to transfer the beef to a plate lined with paper towels. Drain most of the fat from the pan and return it to the heat. Add the diced onions to the pan and cook them, stirring frequently until they soften, about 3-5 minutes.
Add the minced garlic to the pan and stir for 60 seconds more. Add the cooked beef back into the pan and stir.
Pour the crushed tomatoes and salsa into the beef mixture and stir well. Next, add in the can of beans and cooked brown rice. Stir well again to combine.
Turn the oven on to 350 and spray a 9x9 oven-safe casserole dish. Transfer the beef mixture to the prepared casserole dish.
Top the beef mixture with the shredded cheese and sprinkle the diced green pepper over the cheese.
Place the dish in the oven and bake for 25 minutes. Turn on the broiler and broil for 2-3 minutes until the cheese is bubbling.
Serve warm with sides of avocado, guacamole, and/or sour cream.
Store any leftovers covered in the fridge for up to 3 days.

Nutrition Facts : Calories 449 kcal, Carbohydrate 40 g, Protein 33 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 86 mg, Sodium 502 mg, Fiber 6 g, Sugar 3 g, ServingSize 1 serving

TEX MEX PINTO BEANS

Tex Mex Pinto Beans image

These are so yummy! I got this recipe somewhere on the internet years ago and have tweaked it a bit. These freeze really wonderfully, so make extras! Even my Mexican Sister in Law has asked for this recipe and uses it herself!

Provided by Angel91805

Categories Beans

Time 6h20m

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs dry pinto beans
1/2 lb salt pork
1/4 cup fresh cilantro, chopped
3 -5 fresh jalapeno peppers
10 garlic cloves
2 medium onions, chopped fine
1 tablespoon salt, to taste
3 tablespoons chili powder
1 tablespoon cumin
2 teaspoons dried oregano

Steps:

Soak beans overnight covered w/ water. In the morning, drain off the water.
Mix all ingredients together in pot, cover with water by about 1 inch and bring to a boil.
Once boiling, turn to low and let cook all day or until beans are tender.
Check and stir often, adding water as necessary.
You can split between two crockpots and cook on high 6-7 hours or on low all day. Be warned that the juices will not be as thick as if you cooked it on the stove.

Nutrition Facts : Calories 209.2, Fat 16.4, SaturatedFat 5.7, Cholesterol 16.3, Sodium 987.5, Carbohydrate 13, Fiber 1.2, Sugar 1.1, Protein 5.7