Tex Mex Pasta Casserole Food

TEX-MEX PASTA

Steps:

• Preheat oven to 350°. Cook pasta according to package directions., Meanwhile, cook beef in a Dutch oven over medium heat until no longer pink; drain. Stir in the salsa, soup and 1/2 cup cheese; heat through. , Drain pasta; stir into meat mixture. Transfer to a greased 11x7-in. baking dish. Sprinkle with remaining cheese. Cover and bake until cheese is melted, 15-20 minutes.

TEX-MEX PASTA CASSEROLE

Steps:

• Cook pasta and set aside.
• Fry sausage, slice in circles and set aside.
• Sautee onion, garlic and peppers in a little oil until soft.
• Add spices and cook 1 minutes, add tomatoes and simmer 15 minutes.
• Add pasta, 1/2 of the cheese, corn, beans and sausage.
• Pour into 9x13 pan, top with remainder of cheese and bake covered at 350 for 20 minutes, uncover and bake 5 minutes longer.

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.

TEX-MEX BEEF & RICE CASSEROLE

Steps:

• Heat oven to 350ºF.
• Brown meat in large nonstick skillet. Meanwhile, mix cream cheese spread, seasoning mix and milk until blended.
• Drain meat; return to skillet. Add cream cheese mixture, tomatoes, corn and onions; mix well.
• Combine rice and 1/2 cup shredded cheese in 13x9-inch baking dish sprayed with cooking spray; spread to cover bottom of dish. Top with meat mixture and remaining shredded cheese; cover.
• Bake 30 min. or until heated through. Top with crushed chips and cilantro.

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 TUNA CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• Cook and drain the pasta according to package instructions.
• In large bowl, combine cream of mushroom soup, sour cream and milk; stir in Rotel, corn, 1 Cup cheese, tuna and cooked pasta.
• Salt and Pepper to taste.
• Turn into greased 3-quart baking dish.
• Top with remaining 1/2 Cup cheese and crumbled tortilla chips.
• Bake 30 minutes or until bubbling.

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.