Best Texmex Potatoe Casserole Recipes

TEX MEX POTATO BEEF CASSEROLE #SP5

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.

TEX-MEX BEEF AND POTATOES

Steps:

• Brown ground beef and drain well.
• Add taco seasoning mix and water and stir until blended.
• Stir in potatoes and corn.
• Cut velveeta into cubes and stir into potato and meat mixture (cheese does not have to melt).
• Spoon into a greased 9x13 baking dish and ocver with foil.
• Bake at 350 for 20 minutes. Remove foil and stir. Bake uncovered for an additional 15-20 minutes.

TEXAS BAKED POTATO CASSEROLE

Steps:

• 1. Bake potatoes and refrigerate the night before. There easy to handle when you go to slice them.
• 2. Mix ranch dressing, green chilies & sour cream the night before. It gives it time to marry the flavors. But not necessary.
• 3. Also go ahead and fry the bacon and crumble it. Stick in the refrigerate over night.
• 4. Also slice the green onions and put in refrigerator.
• 5. The more you do the night before the easier it is the day of the BBQ or party! It's easy peasy!
• 6. Preheat oven to 350 degrees.
• 7. Slice potatoes with a mandolin. That way potatoes warm evenly. Use a casserole dish 9X13 or larger if you have one. Spray with PAM or what ever you like or even butter it. You don't want it to stick.
• 8. Put a layer of potatoes,butter, sour cream then cheese. Till the last layer that's when you use the bacon. The green onions go on after it comes out of oven. Sometimes I just sit aside the green onions in a bowl and let them help them selves as some don't like onions at all! Enjoy!
• 9. Bake for 35-45 minutes

SIMPLY THE BEST TEX MEX CASSEROLE

Steps:

• Preheat the oven to 425 degrees F.
• TO COOK THE FILLING: Preheat a large skillet over medium high heat.
• Add 1 tablespoon extra-virgin olive oil - twice around the pan.
• Add chicken and season with chili powder, cumin, red pepper and red onion.
• Brown the meat, 5 minutes.
• Add taco sauce or stewed or fire roasted tomatoes.
• Add black beans and corn.
• Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.
• In a separate frying pan cook hash browns according to direction on package. This can be done while you are frying up the meat.
• Assemble Casserole: Spray a 9x13 pan with non stick stray.
• Layer half the cooked hash browns in the pan.
• Build casserole in layers of filling, ½ cheese and the rest of the hash browns, then cheese.
• Bake casserole 15 minutes until cheese is brown and bubbly.
• Top with the scallions.
• *NOTE* You can serve with salsa, sour cream and sliced avocado on the side as additional toppings.

TEX/MEX POTATOE CASSEROLE

Steps:

• 1. Take 3 of the medium potatoes and cube them. Boil in water til tender. Remove from heat and mash. Add 3T butter and 1/4C milk for mashed potatoes. Salt and pepper to taste. Spread this on the bottom of a 2qt casserole dish.
• 2. Take onion, bell pepper and jalepenos. Dice them up. Melt rest of butter in saute pan. Saute veggies til tender. Pour all of it, butter included, on top of mashed potatoes.
• 3. Spread MW evenly all over.
• 4. Layer with about 1/2C cheese. Sprinkle with seasonings.
• 5. Slice remaining potatoes thin. Lay them on top of the dish so far. Pour in 1/2C milk, or until it touches bottom of potatoes. Top with remaining cheese. Then sprinkle with seasonings. Place in oven on 350 for about 1hr, til potatoes are tender.