Best Mexican Rice And Beef Tortilla Stack Recipes

MEXICAN BEEF AND RICE CASSEROLE

Mexican Beef and Rice Casserole image

This Mexican casserole with beef and rice is a super easy recipe for family dinner. Garnish with your favorite toppings. I like to top with shredded lettuce and chopped cilantro! More shredded cheese is always good, too.

Provided by VMB

Categories World Cuisine Recipes Latin American Mexican

Time 1h25m

Yield 8

Number Of Ingredients 12

Ingredients

nonstick cooking spray
1 pound ground beef
1 yellow onion, diced
2 cloves garlic, minced
1 tablespoon taco seasoning
1 (15 ounce) can black beans, drained
1 (14 ounce) can fire-roasted diced tomatoes
1 bunch fresh spinach, trimmed and coarsely chopped
2 cups low-sodium chicken broth
2 cups shredded Mexican cheese blend, divided
1 cup long-grain rice
1 cup red salsa

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
Heat a large skillet over medium-high heat. Add ground beef and start to brown, then add onion, garlic, and taco seasoning. Cook until beef is no longer pink, 5 to 7 minutes. Drain and discard any excess oil. Add beans, tomatoes, spinach, chicken broth, 1 cup Mexican blend cheese, rice, and salsa. Pour into the prepared casserole dish.
Bake in the preheated oven until rice is cooked, 45 to 50 minutes. Take out of the oven, sprinkle with remaining cheese, and bake until cheese is melted, about 10 minutes more.

Nutrition Facts : Calories 423.5 calories, Carbohydrate 36.2 g, Cholesterol 68.2 mg, Fat 20.3 g, Fiber 6.2 g, Protein 24.8 g, SaturatedFat 11.2 g, Sodium 1034.6 mg, Sugar 2.2 g

MEXICAN BEEF & RICE CASSEROLE

Mexican Beef & Rice Casserole image

Make Mexican Beef & Rice Casserole tonight: a tasty way to make a pound of ground beef serve eight. Mexican Beef & Rice Casserole also freezes well!

Provided by My Food and Family

Categories Special Occasion Recipes

Time 1h15m

Yield 8 servings

Number Of Ingredients 8

Ingredients

1 lb. extra-lean ground beef
1-1/2 cups KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA, divided
1 pkg. (1 oz.) TACO BELL® Taco Seasoning Mix
1 cup long-grain white rice, uncooked
1 cup frozen mixed vegetables (carrots, corn, peas)
1 can (14.5 oz.) no-salt-added diced tomatoes, undrained
1 cup TACO BELL® Thick & Chunky Medium Salsa
1 cup fat-free reduced-sodium chicken broth

Steps:

Heat oven to 375ºF.
Brown meat in large nonstick skillet; drain. Return meat to skillet.
Reserve 1 cup cheese for later use. Add remaining cheese and all remaining ingredients to meat; mix well.
Spoon into 13x9-inch baking dish sprayed with cooking spray; cover.
Bake 40 to 50 min. or until rice is tender. Top with reserved cheese; bake, uncovered, 5 min. or until melted.

Nutrition Facts : Calories 230, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 710 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 18 g

MEAT FOR MEXICAN STACK

Meat for Mexican Stack image

This is fabulous for "Mexican Stack" which is great for a large get-together such as a football party or a church group as it serves a lot of people inexpensively. A Mexican Stack consists of most ingredients being served separately and each person is able to pick and choose what they want to put on their plate. The food line begins with a base such as rice or tortilla chips, then topped with meat and beans (this recipe), cheese, avocado, lettuce, tomatoes, olives, sour cream, etc. Have a party and let each person bring something different for the Stack! It's fun and everyone gets something that they like. I got this from a friend at church.

Provided by southern_gal12000

Categories Meat

Time 1h20m

Yield 16 serving(s)

Number Of Ingredients 8

Ingredients

4 lbs ground beef
3 large onions, chopped
3 (14 ounce) cans tomatoes, diced
2 (29 ounce) cans tomato sauce
3 tablespoons chili powder
2 -3 teaspoons garlic salt
1 teaspoon salt
28 ounces ranch style beans or 28 ounces pinto beans

Steps:

Brown meat and onion.
Drain grease.
Add other ingredients and simmer for 1 hour.

Nutrition Facts : Calories 347.1, Fat 18.1, SaturatedFat 6.8, Cholesterol 77.1, Sodium 1152.3, Carbohydrate 20.5, Fiber 5.6, Sugar 10.3, Protein 26.2

VEGETARIAN TORTILLA STACK

Vegetarian Tortilla Stack image

"Nearly all the meals I make are meatless," writes Wendy Fenstermacher of Allentown, Pennsylvania. "This is one of my husband's favorites. If you like, you could vary the amount of jalapeno slices-or leave them out altogether. But I wouldn't!" -

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1 small onion, chopped
2 teaspoons olive oil
1 package (12 ounces) frozen vegetarian meat crumbles, thawed
2 tablespoons minced fresh cilantro
1 teaspoon ground cumin
1-1/2 cups salsa
5 flour tortillas (8 inches)
1-1/4 cups shredded reduced-fat Mexican cheese blend, divided
1/3 cup pickled jalapeno slices
5 tablespoons sliced ripe olives

Steps:

Preheat oven to 350°. In a large nonstick skillet coated with cooking spray, saute peppers and onion in oil until tender. Stir in meat crumbles, cilantro and cumin; heat through. , Spread 1/4 cup salsa into a 9-in. deep-dish pie plate coated with cooking spray. Layer with one tortilla, a fourth of the meat crumble mixture, 1/4 cup salsa, 1/4 cup cheese, 2 or 3 jalapeno slices and 1 tablespoon olives. Repeat layers three times. Top with remaining tortilla, salsa, olives and jalapeno slices. , Cover and bake 30 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until heated through and cheese is melted.

Nutrition Facts : Calories 335 calories, Fat 12g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 1111mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 4g fiber), Protein 22g protein.