Best Beef Fiesta Casserole Recipes

CHEESY FIESTA BEEF CASSEROLE

Cheesy Fiesta Beef Casserole image

Over the years I've tweaked this recipe to end up with a wonderful, quick weeknight meal. Feel free to spice it up with jalapenos, if you prefer a little more heat. -Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

1 pound ground beef
1 medium onion, chopped
1 can (15 ounces) black beans, rinsed and drained
1 cup picante sauce
1/2 teaspoon chili powder
1 can (10-1/2 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1 can (10 ounces) diced tomatoes and green chiles, undrained
1 can (4 ounces) chopped green chiles
1 package (9-3/4 ounces) nacho-flavored tortilla chips or plain tortilla chips, crushed
1 cup shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
Optional: Cubed avocado and sour cream

Steps:

In a large skillet, cook beef and onion over medium heat until beef is no longer pink, 6-8 minutes, breaking up beef into crumbles; drain. Stir in beans, picante sauce and chili powder., In a bowl, combine soup, tomatoes and green chiles. In a lightly greased 2-1/2-qt. baking dish, layer half the chips, beef mixture, soup mixture and cheeses. Repeat layers., Microwave on medium-high, uncovered, until heated through and cheese is melted, about 12 minutes. If desired, top with avocado and sour cream.

Nutrition Facts : Calories 477 calories, Fat 26g fat (9g saturated fat), Cholesterol 63mg cholesterol, Sodium 1119mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 5g fiber), Protein 23g protein.

BEEF FIESTA CASSEROLE

Beef Fiesta Casserole image

I've been making this casserole since my boys were young--it's one of their favorites. It's a great budget dish and perfect for when you need your TexMex "fix"! It also freezes well--I usually make it in two smaller casseroles; one for dinner tonight and one to freeze for later!

Provided by Leslie in Texas

Categories Meat

Time 1h5m

Yield 16-20 serving(s)

Number Of Ingredients 14

Ingredients

2 lbs ground beef
1 large onion, diced
3 garlic cloves, minced
1 (35 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
1 (4 ounce) can chopped green chilies, drained
1 (15 1/4 ounce) can kidney beans, drained and rinsed
1 1/2 teaspoons salt
2 teaspoons chili powder
1/2 teaspoon cumin
1/2 teaspoon ground pepper
1 (8 ounce) package elbow macaroni, cooked and well drained
2 cups shredded monterey jack cheese (about 8 oz.)
jalapeno pepper, slices (to garnish) (optional)

Steps:

Preheat oven to 375°.
Grease a 3-quart casserole.
In a large skillet, cook ground beef over med-high heat until browned; drain.
Reduce heat to medium; add onion and garlic and cook for about 5 minutes.
Add tomatoes, tomato paste, chilies, beans, salt, chili powder, cumin and pepper.
Stir to combine and simmer for about 10 minutes.
Pour into prepared casserole.
Add macaroni and mix well to combine all.
Sprinkle with cheese, add jalapeño slices if desired; cover and bake for 30 minutes.
Uncover and continue baking for 10 minutes.

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