Best Green Bean Tex Mex Casserole Recipes

GREEN BEAN TEX-MEX CASSEROLE

Green Bean Tex-Mex Casserole image

I got the idea from Charlie Gibson's casserole but with green beans as the main ingredient. I just threw in what I had in the pantry at the time. I approximated the quantity of the ingredients , you can always add or subtract to suit your taste. My recipe looks sketchy but that's how I cook day to day.

Provided by Homemaker Newbie

Categories One Dish Meal

Time 27m

Yield 4-6 serving(s)

Number Of Ingredients 4

Ingredients

3 cups frozen green beans (or fresh)
1/2 cup salsa
1/2 cup tortilla chips
1/2 cup cheddar cheese

Steps:

Heat oven to 375°F.
Thaw green beans if frozen.
Place in casserole dish.
Add salsa.
Top with crumbled tortilla chips and shredded cheese.
Place in oven for 20-25 minutes.

Nutrition Facts : Calories 94, Fat 4.9, SaturatedFat 3, Cholesterol 14.8, Sodium 291.1, Carbohydrate 8.7, Fiber 3.6, Sugar 2.3, Protein 5.5

TEX-MEX GREEN BEAN CASSEROLE

Tex-Mex Green Bean Casserole image

Provided by Food Network Kitchen

Categories side-dish

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

Kosher salt
2 pounds green beans, trimmed and halved
3 tablespoons unsalted butter
3 poblano chile peppers, seeded and cut into short strips
1 large onion, chopped
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 1/2 cups half-and-half
1 1/2 cups low-sodium chicken broth
Pinch of cayenne pepper
2 cups shredded pepper jack cheese (about 8 ounces)
4 cups tortilla chips
1 teaspoon ancho chile powder
1/2 cup crumbled Cotija cheese (about 2 ounces)

Steps:

Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil. Add the green beans and cook until crisp-tender, about 6 minutes. Drain, rinse under cold water and blot dry with paper towels.
Melt the butter in a large pot or Dutch oven over medium heat. Add the poblanos and onion, season with salt and cook, stirring occasionally, until tender, about 7 minutes. Add the garlic and cook 1 minute. Add the flour and cook, stirring, until the vegetables are coated, about 1 minute.
Whisk in the half-and-half, chicken broth, cayenne and 1/2 teaspoon salt. Increase the heat to medium high and bring to a boil, then reduce the heat to medium low and simmer, whisking occasionally, until thickened, about 5 minutes. Add the pepper jack and stir until melted, then add the green beans and stir to coat. Transfer to a 3-quart baking dish. (You can refrigerate the casserole, covered, for up to 4 hours.)
Bake the casserole until bubbling, about 20 minutes. Meanwhile, pulse the tortilla chips with the chile powder in a food processor until coarsely ground. Sprinkle the Cotija cheese and ground tortilla chips over the casserole; bake until golden, about 5 more minutes.

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