Tex Mex Hot Dish Food

TACO HOTDISH

Taco Hotdish image

Provided by Molly Yeh

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 16

Ingredients

2 tablespoons canola or vegetable oil
1 bell pepper, chopped
1 jalapeno, seeded and chopped
1/2 yellow onion, chopped
Kosher salt
One 1-ounce packet taco seasoning
2 pounds ground beef
One 14-ounce can black beans, rinsed and drained
9 ounces corn kernels (frozen, canned or fresh)
3 cups mild salsa
One 9-ounce bag corn chips, such as Fritos
5 ounces queso fresco, crumbled
Chopped fresh cilantro, for serving
Sliced radishes, for serving
Lime wedges, for serving
Salsa verde, for serving

Steps:

Preheat the oven to 375 degrees F.
In a large skillet, heat the oil over medium-high heat. Add the bell pepper, jalapeno, onion and a pinch of salt and cook until softened, 7 to 10 minutes. Add the taco seasoning and cook for another minute. Add the ground beef and cook, breaking it up with a spoon or spatula, until browned, 8 to 10 minutes. Stir in the beans, corn and mild salsa. Transfer to a casserole dish and cover with the corn chips.
Bake until the casserole is heated through and the corn chips are lightly toasted, about 20 minutes. Top with the queso fresco, cilantro, radishes and a squeeze of lime. Serve with salsa verde.

TEX-MEX HOT DISH

TEX-MEX HOT DISH image

I am a huge casserole lover and I wanted to make something I had never tried before and no recipes I looked at "spoke" to me... So I just started cooking...and this is what I came up with. And I have to say, it ain't bad!! Not bad at all!! My husband, who does not share my love of casseroles made me promise I'd make this for him again. For him, that's HUGE! lol!!

Provided by Cathy Nunn @CJNUNN

Categories Beef

Number Of Ingredients 8

Ingredients

1 large bag of your favorite corn tortilla chips (like doritos, santitas, fritos, etc)
1 pound(s) ground beef, cooked and seasoned with mexican spices (chili powder, a tiny pinch of comino, etc. or just some seasoned salt)
1 pound(s) can of cooked pinto beans, drained
1 can(s) (small can) ro-tel tomatoes and green chilies, drained of about half the liquid
1 can(s) cream of mushroom soup, or can use cream of celery, cream of onion (see **note below)
1 small can sliced black olives (optional) drained
4 to 6 ounce(s) shredded cheddar or longhorn cheese
1/2 to 3/4 cup(s) french fried onion rings

Steps:

Spray a medium sized casserole dish with non-stick cooking spray. Arrange in the bottom of this dish enough tortilla chips to cover the bottom well. Cook and drain the seasoned ground beef and pour into the bottom of the casserole dish over the tortilla chips.
Pour over this your drained pinto beans, then add partially drained Ro-Tel Tomatoes. Top this with your Cream of Mushroom (or other type) Soup, spreading it around evenly. With your hands, break up some tortilla chips (about 2 hands full) and spread around the top. Doesn't have to completely cover it...
Add shredded cheese and arrange on top the drained sliced black olives and the french fried onion rings. Place in the preheated oven for about an hour. Cheese on top should be melted and browning somewhat.
Serve hot with crackers or tortilla chips. **Note: Campbells makes a Cream of Chile Poblano Soup that is just wonderful for this dish! But I doubt it is available everywhere. If you can get it, this would be the perfect kind of soup to use in this casserole. Bon apetit' y'all!

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