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Does anyone have a recipe for a Mexican casserole (beef) that uses
- Thread starter elenor
- Start date
Not beef and no chips either, but it's tasty: Mexican Chicken Casserole
(also fondly known as "Sodom and Gomorrah Chicken Casserole")
It's quick, easy, tasty and freezes well, thereby hitting four out of 10 commandments right there.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=2271
(also fondly known as "Sodom and Gomorrah Chicken Casserole")
It's quick, easy, tasty and freezes well, thereby hitting four out of 10 commandments right there.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=2271
Do you mean taco casserole? I've not made, but here's one that got great reviews at
recipezaar. If no one has a favorite to share, try googling taco casserole and lots come up.
http://www.recipezaar.com/Fantastic-Taco-Casserole-155186
recipezaar. If no one has a favorite to share, try googling taco casserole and lots come up.
http://www.recipezaar.com/Fantastic-Taco-Casserole-155186
Here's a recipe from an early 70's Women's Day...
I now use frozen corn and sometimes skip the wine. The original recipe called for sauterne and tortillas torn into pieces.
This is what my husband suggests every time I ask him what he wants for dinner.
Taco Casserole
1 tablespoon oil
1 pound ground beef
1 small onion, chopped
1 clove garlic, minced
1 10 ½ ounce can consommé
½ cup white wine
1 6 ounce can tomato paste
1 tablespoon chili powder
1 ½ teaspoon cumin
½ teaspoon salt
4 dashes Tabasco
Tortilla chips-1/2 large bag
For topping
¾ cup shredded cheddar
1 cup shredded lettuce
Sliced tomatoes
Sliced green onions
Oven at 350 degrees.
Brown the beef, chopped onion and the garlic in oil in a large skillet. Add the tomato paste and cook for a minute or two. Add the consommé, wine, chili powder, cumin and ½ teaspoon salt. Bring to a boil, reduce heat and simmer for 5 minutes. Add the corn. Mix well and pour into a 10”x7” baking dish. Stick the tortilla chips into the mixture. Bake for 20 to 25 minutes.
Top with the shredded cheese, lettuce, sliced tomatoes and green onion.
Serves 4
I now use frozen corn and sometimes skip the wine. The original recipe called for sauterne and tortillas torn into pieces.
This is what my husband suggests every time I ask him what he wants for dinner.
Taco Casserole
1 tablespoon oil
1 pound ground beef
1 small onion, chopped
1 clove garlic, minced
1 10 ½ ounce can consommé
½ cup white wine
1 6 ounce can tomato paste
1 tablespoon chili powder
1 ½ teaspoon cumin
½ teaspoon salt
4 dashes Tabasco
Tortilla chips-1/2 large bag
For topping
¾ cup shredded cheddar
1 cup shredded lettuce
Sliced tomatoes
Sliced green onions
Oven at 350 degrees.
Brown the beef, chopped onion and the garlic in oil in a large skillet. Add the tomato paste and cook for a minute or two. Add the consommé, wine, chili powder, cumin and ½ teaspoon salt. Bring to a boil, reduce heat and simmer for 5 minutes. Add the corn. Mix well and pour into a 10”x7” baking dish. Stick the tortilla chips into the mixture. Bake for 20 to 25 minutes.
Top with the shredded cheese, lettuce, sliced tomatoes and green onion.
Serves 4
here's my all-time fave Taco Casserole recipe - have made this about a bazillion times...
Taco Casserole
Family Circle Magazine, June 25, 1996
I always make a double recipe of this. After it cools, put half of it in a ziploc freezer bag and freeze. When you get ready to bake it, thaw it out, put the tortilla chips in the bottom of the baking dish, and proceed as directed.
Makes 6 servings
3/4 lb. ground beef
1/2 cup chopped onion
3 tbl. chili powder
2 cups frozen corn kernels
1 zucchini, diced
1 small can (8 oz) tomato sauce
1/2 cup water
3/4 tsp. salt
2 cups tortilla chips
1-1/2 cups shredded cheddar cheese
1 green onion, chopped
Brown beef and onion in a skillet. Drain as much fat as you can (I wad up paper towels and push them around with a wooden spoon to soak it up). Add chili powder, corn, zucchini, sauce, water and salt. Simmer 10 min.
Crush 1 cup of chips into the bottom of a 2-quart casserole dish. Add beef then top with cheese. Tuck in remaining chips around the edge of dish. Bake at 400 deg. for 20 minutes. Remove from oven and sprinkle green onion on top. Serve with a bowl of tortilla chips on the side.
Taco Casserole
Family Circle Magazine, June 25, 1996
I always make a double recipe of this. After it cools, put half of it in a ziploc freezer bag and freeze. When you get ready to bake it, thaw it out, put the tortilla chips in the bottom of the baking dish, and proceed as directed.
Makes 6 servings
3/4 lb. ground beef
1/2 cup chopped onion
3 tbl. chili powder
2 cups frozen corn kernels
1 zucchini, diced
1 small can (8 oz) tomato sauce
1/2 cup water
3/4 tsp. salt
2 cups tortilla chips
1-1/2 cups shredded cheddar cheese
1 green onion, chopped
Brown beef and onion in a skillet. Drain as much fat as you can (I wad up paper towels and push them around with a wooden spoon to soak it up). Add chili powder, corn, zucchini, sauce, water and salt. Simmer 10 min.
Crush 1 cup of chips into the bottom of a 2-quart casserole dish. Add beef then top with cheese. Tuck in remaining chips around the edge of dish. Bake at 400 deg. for 20 minutes. Remove from oven and sprinkle green onion on top. Serve with a bowl of tortilla chips on the side.
The Mexican chicken looks great but since chicken has been spoken for, will have
to wait for the next potluck. The Taco Casserole recipes are just what I was looking for and what a great hint to freeze the casserole without the totilla chips so they dont get soggey. Thanks again.
to wait for the next potluck. The Taco Casserole recipes are just what I was looking for and what a great hint to freeze the casserole without the totilla chips so they dont get soggey. Thanks again.
patbastrop
Well-known member
How about a Frito Pie? My mom used to make this.
Frito Pie
This seems to be the most popular version of the traditional casserole. My mom's tweaks below.
3 cups Fritos corn chips
3/4 cup chopped onion
1 cup grated cheddar cheese
2-1/2 cups chili (your favorite -- homemade, canned, whatever)
Preheat oven to 350°F.
Spread 2 cups of Fritos in a baking dish. Sprinkle half the onion and half the cheese over the Fritos. Pour the chili over the onion and cheese. Sprinkle the remaining Fritos, onion and cheese over the chili.
Bake until cheese is bubbly. Serve hot.
My Mom used to start with a layer of stewed tomatoes, the Fritos, the cheese, the chili, and another layer, ending with cheese. It was a good Saturday thing.
Frito Pie
This seems to be the most popular version of the traditional casserole. My mom's tweaks below.
3 cups Fritos corn chips
3/4 cup chopped onion
1 cup grated cheddar cheese
2-1/2 cups chili (your favorite -- homemade, canned, whatever)
Preheat oven to 350°F.
Spread 2 cups of Fritos in a baking dish. Sprinkle half the onion and half the cheese over the Fritos. Pour the chili over the onion and cheese. Sprinkle the remaining Fritos, onion and cheese over the chili.
Bake until cheese is bubbly. Serve hot.
My Mom used to start with a layer of stewed tomatoes, the Fritos, the cheese, the chili, and another layer, ending with cheese. It was a good Saturday thing.