Loaded With Ground Beef And Cheese
My brother and his wife are fellow foodies and often send me new recipes like this delicious, easy Tex Mex casserole topped with buttery biscuit bits! We always enjoy the recipes they send, and it’s awesome having them scanning the horizon for new ideas! This is a spin on the crazy popular Cowboy Casseroles we see so much!
Carol may be the most organized woman on planet Earth. All her recipes are tidily stored in her iPhone where she can quickly retrieve them (often pared down to a two-serving size recipe,) and her pantry and freezer contents are kept on a consistently updated spreadsheet, so she always knows what she has on hand and what she needs at the store.
Trust me, though, she is a ton of fun, rolls with the punches, takes kidding much better than I do, and I love being around her, always hoping some of her good habits will rub off on me. So far, I still have the brain of a jackrabbit.
Carol’s organization has helped me countless times when I accidentally delete their texts and lose the recipe. I have it back in approximately 38 seconds every time I ask. I think I lost this Tex Mex casserole recipe four times before I made it. (Holy cow!) It was totally worth the humiliation of asking one more time.
Why You Will Love This Easy Tex Mex Casserole
This is comfort food the whole family will enjoy. This easy whole-meal-in-one-dish has a wonderful flavor that is warm but not too spicy for kids or wimps like me, but if you are more adventurous, you could certainly add some heat by adding more chili powder or some jalapenos!
The easy tex mex casserole filling ingredients are simple and easy to find. (Gasp! I left the chili powder* out of the photo! Sorry.) The casserole starts in a skillet, where it goes together quickly, then transfers to a baking dish, where it is topped with canned biscuits cut into pieces and topped with shredded cheese (and parsley, if you’re me!), then popped into a 375-degree oven for about thirty minutes until it’s golden brown and irresistible!
Here’s Everything You Need To Make Easy Tex Mex Casserole
- Ground beef
- Red kidney beans, drained and rinsed. Light or dark red, you pick.
- Fire-roasted diced tomatoes; do not drain.
- Whole kernel corn, drained. (I had a can of Southwest-style corn on hand, so that’s what I used.)
- Cream cheese
- Grated cheese like Colby, Cheddar, or Colby Jack
- Taco seasoning packet, use your favorite brand, or make your own!
- Chili powder*
- Canned green chilis
- Refrigerated biscuits: I used Pillsbury Grands because they are our favorite, and I had them on hand.
- Butter, melted
How To Make Easy Tex Mex Casserole
Brown and crumble the ground beef in a skillet, and drain any excess fat. Then dump in the kidney beans, corn, fire-roasted tomatoes, green chilis, taco seasoning, and chili powder, and stir until everything is well blended.
Cut the cream cheese into small cubes and add it, along with three-fourths of the grated cheese, and stir the mixture until the cheeses are melted and blended into the meat-vegetable mixture.
Pour the filling into a greased nine-by-thirteen-inch baking dish. Separate the biscuits and cut each one into six pieces, then dot them evenly over the top of the filling, brush them with melted butter, sprinkle with the remaining cheese and parsley, if you’re a garnish freak like me, and pop it into a 375-degree oven for about thirty minutes, until the biscuits are invitingly golden brown.
The easy tex mex casserole smelled heavenly while it was baking, and we couldn’t wait to dig in when it came out of the oven! This is definitely going to be a regular in our meal rotation! The leftovers were reheated very nicely in the microwave. Papa and I often live on leftovers, so much so we call them “planovers!” I love to cook once and eat twice!
This yummy casserole is certainly a whole meal in itself. I served ours with a simple jello salad I had made, and we loved every bite!!
Easy Tex Mex Casserole
A colorful, tasty Tex-Mex-inspired casserole with a warm Southwest flavor but not too spicy. It is a total family-friendly comfort food loaded with ground beef, vegetables, and cheese!
Ingredients
- One pound lean ground beef, cooked and crumbled, drain excess grease
- One 15-ounce can fire-roasted diced tomatoes, do not drain
- One 15.25-ounce can whole kernel corn, regular or southwest style, drained
- One 4-ounce can chopped green chilis
- One 15-ounce can red kidney beans (light or dark red), drained and rinsed
- One one-ounce packet taco seasoning
- 1 tsp chili powder
- 2-ounces of cream cheese, cut into cubes
- One cup grated yellow cheese. Cheddar, Colby, or Colby Jack (about four ounces of block cheese)
- One tube of 8 refrigerated biscuits, separted, and each biscuit cut into six pieces.
- 2 Tbs butter, melted
- Parsley for garnish, optional.
Instructions
- Preheat the oven to 375 degrees.
- Grease or spray a 13" by 9" baking dish and set it aside.
- Brown and crumble ground beef in a skillet and drain the excess grease.
- Add the corn, tomatoes, kidney beans, green chilis, taco seasoning, and chili powder to the meat and stir well.
- Add the cream cheese cubes and three-fourths of the grated cheese to the meat and vegetable mixture and stir until the cheese is melted.
- Put the meat filling mixture into the greased baking dish and top with biscuit pieces.
- Brush the biscuits with melted butter and sprinkle with the remaining cheese.
- Garnish with dried parsley if desired.
- Bake for about 30 minutes or until the biscuits are golden brown.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 655Total Fat: 35gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 101mgSodium: 1157mgCarbohydrates: 49gFiber: 6gSugar: 7gProtein: 35g
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