Tex Mex Casserole
Are you looking for a delicious and easy Tex Mex casserole recipe to spice up your dinner table? This flavorful dish is perfect for busy weeknights, offering the best of Tex-Mex flavors in an easy casserole that is family friendly and delicious!
Ingredient List for Tex-Mex Casserole:
- Cooked rice, any variety, quinoa would be great too
- 1 pound ground beef (or ground turkey for a leaner option)
- 1 medium-sized red bell pepper, diced
- 1 medium-sized green bell pepper, diced
- 1 medium or large onion, diced
- Black beans, drained and rinsed
- Diced tomatoes
- 1 cup tortilla chips, crushed for topping
- 1 cup Mexican cheese blend, shredded (cheddar cheese or jack cheese also works)
- Taco seasoning
- Sour cream or Greek Yogurt
- 1 jalapeno pepper, sliced or pickled jalapenos (optional)
- Salt and black pepper to taste
- Olive oil for cooking
Instructions:
- Preheat the Oven: Preheat your oven to 400F.
- Sauté Veggies: in a large skillet over medium heat with some olive oil, cook the onions and peppers until soft and started to brown.
- Cook the meat: Add the ground meat until fully cooked.
- Add seasonings: Add taco seasoning, salt, and black pepper.
- Combine Ingredients: Stir in the black beans and diced tomatoes. Mix well to combine all the ingredients. Cook for 5 minutes while tomato sauce simmers and the flavors meld
- Add Rice: To the skillet add the cooked rice and sour cream. Stir everything together and top with cheese and sliced jalapenos if desired.
- Bake: Bake in the preheated oven for 10-12 minutes or until the cheese is melted and bubbly.
- Serve and Enjoy: Once out of the oven, let it cool for a few minutes. Serve the Tex Mex casserole with an additional dollop of sour cream, green onions, crushed chips and your favorite salsa or pico de gallo.
- Meal Prep Tip: This casserole is perfect for meal prep. Store leftovers in an airtight container, and it can be enjoyed for 3-4 days. It also freezes well for longer storage.
I don’t have Taco Seasoning? What can I use instead?
You can definitely find a sub for taco seasoning. I like to use enchilada sauce at times, or even some salsa. You can also make your own spice blend using, garlic powder, cumin, and chili powder.
Recipe Substitution Ideas:
- Add cooked rotisserie chicken instead of ground chicken or beeg
- Add some sauteéd green pepper, red pepper, or canned green chiles
- Pinto beans work well instead of black beans!
This easy skillet meal is the perfect addition to your weekly meal plan, it’s easy, delicious, and will be a hit with the whole family. Whether you’re a fan of spicy foods or prefer a milder taste, this recipe can be customized to suit your preferences.
Other easy recipe ideas for weeknight dinners:
- 4 ingredient Potato Soup
- Orzo Pasta Salad
- White Spinach Lasagna
Cheesy Mexican Skillet Casserole
Yield:
6 servings
Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Ingredients
- 2 cups of cooked rice, any variety, quinoa would be great too
- 1 medium or large onion, diced
- 2 bell peppers, diced
- 1 lb. of ground beef, or turkey
- 1- 15 oz can of black beans, rinsed
- 1-15 oz can of diced tomatoes
- 1 packet of taco seasoning
- 1 cup of sour cream or full fat greek yogurt
- 1 cup of grated cheese, (I used cheddar)
- 1 jalapeno pepper, sliced (optional)
- lime wedges & tortilla chips for serving, optional
Instructions
- Preheat oven to 400F.
- In a large cast iron skillet, heat 2 tablespoons of olive oil over medium-high heat.
- Sauté the onion and pepper until soft. Add the beef and break apart with a spoon, stirring until browned and cooked through. Add the taco seasoning and stir well to combine.
- Add the beans, rice, and tomatoes, and cook for 5 minutes, stirring occasionally. Season with salt & pepper to taste.
- Stir in the sour cream and top with the grated cheese and jalapeños. Bake for 10-12 minutes, or until the cheese is melted and golden.
- Serve with a squeeze of lime and some tortilla chips on the side.
Nutrition Information:
Yield: 6 Serving Size: 1 gramsAmount Per Serving: Unsaturated Fat: 0g
Of course I love this series, I’m always looking for new dinner ideas and the more they’re simple and quick to put together the better!
I love how adaptable this dish is! I’ll be trying it with greek yogurt instead of sour cream and with all beans for a veggie based dinner.
xo, Elisa
I love this! It’s just the two of us, so I don’t make many desserts (truly, we don’t need them if we care to fit in our clothes by April) and quick and easy is the name of the game. I just printed this off for one of our dinners next week.
I’m really sad I don’t have a cast iron skillet…I want this right now! Guess I need to go shopping this weekend :) Pinned this recipe!
This is such a great idea, Audra! We are all busy it seems, so the only way to go is quick and easy. I can’t wait to make this next week – my husband will love it. It will be so simple to put together after work and then have as left overs another night. My step-daughter has a little boy just a month older than Hugo. He has always preferred “real” food over baby food. He eats anything and everything. Sounds like a trend with these boys – baby food companies beware :) . I will have to share your recipe with her. I will look forward to more like this in the future!
This looks great! I live in Tucson, AZ and have great Mexican food all the time. I would leave out the rice and use to make tostadas!
Love this series, love this recipe! By the way you have mad photography skills!☺️
meal series?! YES PLEASE DO!
Yes, this is a great meal series! Going to try this one for sure! Pinning!
-Chelsey
My boy, like yours, always preferred “grown up food,” even as a wee one. Now he is a 29-year old innkeeper and chef. I can’t wait to try this recipe with him. It looks totally yummy!
I would love you to continue with this series!! especially if they’re quick and easy meals! and so awesome that hugo has such a great love for food already :)
Daisy has been asking for tacos.
Now that she’s over cheeseburgers, tacos are her fav food.
But, this skillet dish of yours is the bomb. We can fill the taco shells
with this yummy goodness!
Keep the savory food coming!! And yes, I’ll take a big bowl of all beans please. :)
Could you make this in a crock pot I wonder?
Audra, I know I have commented on this pos before, but I can’t even tell you how many times I have this since the first post! It is a legit favorite- my family and classmates love this and always ask for the recipe! Thanks again ☺️
Yay I’m so glad!