Texas Casserole

Serves: 10

Everyone raves over this meal. The simmered taco meat is so flavorful. Make extra and use for tacos, taco salad, enchiladas, etc. for another day.

Yield: 10-12 servings
Prep Time:
Cook Time:
Total Time:


2 pounds ground beef
1 large onion, chopped
1 (14 1/2-ounce) can diced tomato, undrained
1 (12-ounce) can tomato paste
1 (15-ounce) can tomato puree
1 small can chopped mild green chili
2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
2 teaspoons salt
2 (15-ounce) cans ranch style beans (or pinto beans)
1 (10 1/2-ounce) package corn chip
2 cups hot cooked rice
2 cups (8 ounces) shredded Cheddar cheese
1 medium onion, chopped
1 medium head iceberg lettuce, shredded
3 medium tomatoes, chopped
1 (2 1/4-ounce) can slied ripe olives, drained
1 cup picante sauce, optional
1 cup sour cream, for topping
guacamole, for topping


In a large skillet or Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add next eight ingredients; simmer for 1-1/2 hours.

Add beans and heat though. On a platter, layer the corn chips, rice, meat mixture, cheese, onion, lettuce, tomatoes and olives. Serve with picante sauce, sour cream, and guacamole, if desired. Serve immediately.

Source: tasteofhome.com

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