Best 8 Texmex Potatoe Casserole Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Craving a hearty and flavorful dish that blends the bold flavors of Tex-Mex cuisine with the comforting texture of a casserole? Look no further than our comprehensive guide to the best Tex-Mex potato casserole recipes! Embark on a culinary journey that explores a symphony of spices, tender potatoes, and a cheesy, irresistible topping. Whether you prefer a classic rendition or seek something with a unique twist, our carefully curated selection of recipes is guaranteed to satisfy your taste buds.

Here are our top 8 tried and tested recipes!

TEX-MEX CASSEROLE



Tex-Mex Casserole image

Provided by Food Network Kitchen

Time 4h45m

Yield 4 to 6 servings

Number Of Ingredients 14

2 15-ounce cans refried pinto beans
2 cups frozen corn (preferably fire-roasted)
2 poblano chile peppers, seeded and chopped
1/2 cup chopped fresh cilantro, plus more for topping
2 teaspoons ground cumin
1 teaspoon ancho chile powder
1 16-ounce jar salsa
1 10-ounce can diced tomatoes and green chiles
1 10-ounce can diced tomatoes and green chiles
2 cups shredded cheddar cheese (about 8 ounces)
2 cups shredded muenster cheese (about 8 ounces)
18 to 20 corn tostada shells
2 avocados, sliced
Sour cream and pickled jalapenos, for topping (optional)

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 PANTRY CASSEROLE



Tex-Mex Pantry Casserole image

This casserole uses basic pantry staples for a quick weeknight meal. Garnish with sour cream and sliced avocado.

Provided by thedailygourmet

Categories     Main Dish Recipes     Casserole Recipes     Vegetable

Time 45m

Yield 4

Number Of Ingredients 12

½ pound ground beef
1 tablespoon butter
½ cup diced onion
2 tablespoons taco seasoning
1 (8 ounce) can tomato sauce
1 cup chicken broth
½ (15.25 ounce) can corn, drained
½ (15 ounce) can black beans, rinsed and drained
½ (5.6 ounce) package Spanish rice mix (such as Knorr®)
¼ cup salsa
cooking spray
½ cup shredded sharp Cheddar cheese

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.

Nutrition Facts : Calories 411 calories, Carbohydrate 43.4 g, Cholesterol 58.7 mg, Fat 17.7 g, Fiber 6.7 g, Protein 20.8 g, SaturatedFat 8.4 g, Sodium 1776.3 mg, Sugar 7.2 g

TEX-MEX CASSEROLE



Tex-Mex Casserole image

Both family and friends enjoy this Tex-Mex casserole recipe-even those who prefer a level of spiciness that's "mild" rather than "wild" (but still full of flavor!). -Cheryl Ruesch, Waukegan, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 12 servings.

Number Of Ingredients 9

2 pounds ground beef
1 medium onion, chopped
1 can (10-1/2 ounces) condensed cream of mushroom soup, undiluted
1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
2 cans (10 ounces each) green enchilada sauce
3/4 cup 2% milk
1 teaspoon garlic powder
30 taco shells, broken
2 cups shredded cheddar cheese

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.

Nutrition Facts : Calories 415 calories, Fat 25g fat (10g saturated fat), Cholesterol 70mg cholesterol, Sodium 861mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 2g fiber), Protein 21g protein.

TEX-MEX CHICKEN CASSEROLE



Tex-Mex Chicken Casserole image

This is a version of the famous King Ranch Chicken casserole. Careful, it packs a bit of heat!

Provided by thedailygourmet

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 1h30m

Yield 8

Number Of Ingredients 13

1 (10 ounce) bag nacho cheese-flavored corn chips (such as Doritos®), crushed
1 tablespoon butter
1 small onion, finely chopped
1 (14.5 ounce) can diced tomatoes
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can cream of mushroom soup
1 (4.5 ounce) can chopped green chiles
⅓ cup milk
2 tablespoons sour cream
1 teaspoon chili powder
1 teaspoon ground cumin
2 ½ cups chopped cooked chicken
1 (8 ounce) package shredded sharp Cheddar cheese

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.

Nutrition Facts : Calories 479.9 calories, Carbohydrate 31.1 g, Cholesterol 71.5 mg, Fat 29.5 g, Fiber 2.2 g, Protein 24.2 g, SaturatedFat 11.4 g, Sodium 1209.4 mg, Sugar 4.8 g

TEX-MEX CASSEROLE



Tex-Mex Casserole image

It's quick to make, delicious and covered with crunchy tortilla chips. As if that weren't enough, this Tex-Mex Casserole is also a Healthy Living recipe.

Provided by My Food and Family

Categories     Home

Time 45m

Yield Makes 6 servings.

Number Of Ingredients 11

1/2 lb. lean ground beef
1 can (15 oz.) black beans, rinsed
1 Tbsp. chili powder
1 tsp. garlic powder
3 tomatoes, chopped
2 cups water
1/2 cup creamy wheat (enriched farina) hot cereal (1-min., 2-1/2-min. or 10-min. cook time), uncooked
1/2 cup KRAFT 2% Milk Shredded Cheddar Cheese
1 can (4 oz.) chopped green chiles, undrained
1 egg
1/2 cup coarsely broken baked tortilla chips

Steps:

  • Heat oven to 350°F.
  • Brown meat in large skillet; drain. Stir in beans and seasonings; spread onto bottom of 8-inch square baking dish. Top with tomatoes.
  • Bring water to boil in medium saucepan. Gradually stir in cereal; cook 1 to 3 min. or until thickened, stirring constantly. Cool 5 min. Stir in cheese, chiles and egg; spread over meat mixture. Top with chips.
  • Bake 20 to 25 min. or until heated through. Garnish as desired.

Nutrition Facts : Calories 250, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 18 g

TEX MEX POTATO BEEF CASSEROLE #SP5



Tex Mex Potato Beef Casserole #SP5 image

Official Contest Entry Simply Potatoes 5 Fix. This is a complete well seasoned meal in one dish. The chili tomatoes add flavor to the beef and corn and goes well with the layer of garlic herb hash browns that are topped with cheese.

Provided by Marilyn B.

Categories     Potato

Time 50m

Yield 6 cups, 4 serving(s)

Number Of Ingredients 5

3/4 lb lean ground beef
1 (14 1/2 ounce) can chili style diced tomatoes
1 (11 ounce) can Mexican-style corn
1 (20 ounce) package simply potatoes garlic and herb hash browns
1 1/2 cups crystal farms shredded wisconsin cheddar cheese or 1 1/2 cups Mexican blend cheese

Steps:

  • Preheat oven to 400 degrees F. In non-stick fry pan, brown ground beef breaking up meat into small pieces.
  • Add tomatoes and corn to beef. Bring mixture to a boil. Remove from heat and spread mixture evenly into shallow 2 1/2 quart baking dish.
  • Sprinkle potatoes evenly over beef mixture. Pat down lightly. Bake 20 minutes. Sprinkle with cheese. Bake 8 to 10 minutes longer.

Nutrition Facts : Calories 776, Fat 41.1, SaturatedFat 15.2, Cholesterol 99.8, Sodium 1083.5, Carbohydrate 68.9, Fiber 5.8, Sugar 5, Protein 34.6

TEX MEX CASSEROLE



Tex Mex Casserole image

Make and share this Tex Mex Casserole recipe from Food.com.

Provided by Charlotte J

Categories     One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb ground beef
1 onion, chopped
2 garlic cloves, minced
8 ounces tomato sauce
2 teaspoons chili powder
1/4 teaspoon cumin
2 tablespoons olive oil
4 cups hash brown potatoes, thawed
1 large tomatoes, sliced
1/4 cup green chili, chopped
1 1/2 cups Mexican blend cheese, shredded

Steps:

  • In a large saucepan, cook ground beef with onions and garlic, stirring frequently, until browned and pour off drippings.
  • Add tomato sauce and chili powder and bring to a boil.
  • Reduce heat and simmer uncovered for 8-10 minutes or until most of liquid is absorbed, stirring occasionally.
  • Meanwhile, heat oil in a 10-inch nonstick ovenproof skillet over medium-high heat until sizzling.
  • Add potatoes, pressing into one layer.
  • Cook 5 minutes or until bottom is golden brown.
  • Turn with large spatula and continue cooking 4 to 5 minutes or until bottom of potatoes are golden brown, reducing heat if potatoes are browning too quickly.
  • Don't worry if potatoes break apart when you turn them and just pat them back together with the spatula.
  • Spoon ground beef mixture over potatoes and top with tomatoes, chilies and cheese.
  • Broil 3 to 4 inches from broiler 2-3 minutes or until cheese is melted.

Nutrition Facts : Calories 633.4, Fat 39.1, SaturatedFat 12.9, Cholesterol 86.1, Sodium 990.1, Carbohydrate 45.3, Fiber 4.9, Sugar 6.7, Protein 25.5

VELVEETA® TEX-MEX BEEF AND POTATOES



VELVEETA® Tex-Mex Beef and Potatoes image

Make a hearty dish with big Tex-Mex flavors when you try this VELVEETA® Tex-Mex Beef and Potatoes recipe from My Food and Family. This VELVEETA® Tex-Mex Beef and Potatoes recipe is a delicious mix of lean ground beef, onions, cheese and more yummy flavors.

Provided by My Food and Family

Categories     Home

Time 55m

Yield 6 servings, about 1-1/3 cups each

Number Of Ingredients 8

1 lb. lean ground beef
1 red pepper, chopped
1 onion, chopped
1 pkg. (1 oz.) TACO BELL® Taco Seasoning Mix
1/2 cup water
4 cups ORE-IDA Diced Hash Brown Potatoes
1 pkg. (10 oz.) frozen corn
1/2 lb. (8 oz.) VELVEETA, cut into 1/2-inch cubes

Steps:

  • Heat oven to 350°F.
  • Brown meat with peppers and onions in large skillet; drain. Return to skillet.
  • Stir in seasoning mix and water. Add potatoes, corn and VELVEETA; mix well. Spoon into 13x9-inch baking dish; cover.
  • Bake 20 min.; stir. Bake, uncovered, 15 min. or until heated through.

Nutrition Facts : Calories 380, Fat 14 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 70 mg, Sodium 880 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 26 g

Helpful Cooking Suggestions:

- For a vegetarian Tex-mex Potato Casserole, replace the ground meat with an equal amount of black or pinto. Beans, lentils, or crumbled tofu are all great options for plant-based protein. - Feel free to use whatever cheeses you have on hand, such as cheddar, Monterey Jack, or a combination of both. - If desired, top the casserole with crushed tortilla lightly before serving. This adds extra texture and richness to each delicious - Add a dollop of guacamole or pico de gallo on the side for an extra zing of Tex-mex flavors.

In Summary:

The Tex-mex Potato Casserole is a mouthwatering casserole inspired by traditional Tex-mex flavors. It features crispy seasoned tater tots, combined with seasoned ground, creamy cheese, and a flavorful Tex-mex style salsa. Assemble, bake, and serve. This easy-to-make casserole is perfect for busy weeknight with its simple ingredients and speedy preparation method. The well-baked casserole boasts a perfect combination of different textures, with the crunchy tater tots contrasting the saucy Tex-mex mix and the velvety melted cheese. It can be easily customized to meet dietary requirements. For instance, the casserole is easily made meatless by using black or pinto and provides a complete by itself or can be served with a variety of sides such as roasted veggies, rice, or a fresh green to create a well-balanced meal. In conclusion, experience mouthwatering Tex-mex flavors with the Tex-mex Potato Casserole. This easy-to-make dish is sure to become a family favorite, whether you are entertaining guests or just looking for a comfort to meal to share at home. The unique combination of tater tots, seasoned ground, and creamy cheese is a true flavors sensation that is sure to impress. So, get ready to indulge in a Tex-mex treat that is not only delectable but also easy on the budget!

Related Topics