Tex Mex Casserole

On this particular day I was home with my family and browning up extra hamburger to freeze.  It’s still hard for me to believe that that start of school is just around the corner.  I’m trying to get a leg up on dinner preparations before school and football practices are here.

On a day where I bulk cook ground beef we generally have something with ground beef for dinner.  This helps it be double duty for the freezer and for our dinner meal.

This recipe is from the Taste of Home Ground Beef magazine from Spring 2017.  I added a couple more veggies and changed up the cheese (they used 4 cups mozzarella).  Something fun about this recipe is that is can make two 8x8 casserole dishes – one for now and one to freeze or you could do one big casserole if you’re feeding a crowd.  If you’re doing the larger dish- you’ll want to make sure you increase the cook time.

Let’s Get Crafty!

Preheat oven to 350

1 ½ lbs ground beef, browned and drained

Add the veggies and spices to the meat and simmer 10-15 mins:

1 large onion, chopped

1 yellow pepper, any color will do… I was hoping the yellow of the pepper might help my daughter eat more pepper because it looks at first glance like corn.  It worked!  J

6 button mushrooms, sliced

1 ½ cups frozen corn

1 cup water

2 ½ tablespoons chili powder

1 teaspoon salt

½ teaspoon pepper

1 teaspoon garlic powder

Other ingredients needed for layering:

1 cup salsa

10 – 8 inch flour tortillas cut into ¾ strips

1 cup sour cream

1 ½ colby jack cheese

½ cheddar cheese

Prepare your baking dishes and then layer it up:

We made two 8x8 casseroles.  One to bake tonight and one in a foil tin to freeze.

Layer 1- ¼ cup salsa spread around the bottom of each dish

Layer 2 – ½ of the tortilla strips shared between the two dishes (1/4 of the total for each)

Layer 3 – Divide the meat evenly in one layer

Layer 4 – ½ cup sour cream over the meat for each, spread evenly

Layer 5 – Remaining tortilla strips between the two

Layer 6 – ¼ cup salsa for each

Layer 7 – Split the cheese between the two

Bake at 350 for 35 minutes, covered and then low broil for 10 minutes.  Let sit 10 minutes before cutting.

To use the frozen casserole: Thaw in fridge for 24 hours. Remove from fridge 30 minutes before cooking and while oven is preheating and then bake as directed above.



Thank you for stopping by!  Have a great rest of your day!