Tex-Mex Beef Casserole
Submitted by rfox
Hearty Tex-Mex beef casserole loaded with creamed corn, green chilies, and tomatoes under a crunchy cheddar cracker topping. One dish, big bold Southwest flavor.
YIELD
4 servingsPREP
20 minCOOK
60 minREADY
80 minThis right here is Sunday supper, Texas style.
Ground beef gets mixed straight into a bowl of creamed corn, diced tomatoes, green chilies, onions, and bell pepper, all bound together with eggs and a good hit of chili powder.
The whole thing bakes low and steady until the center is set and the crushed cheddar cracker topping turns golden and crispy.
It’s the kind of no-fuss casserole that feeds a crowd without dirtying every pan in the kitchen.
Kitchen Tips
- Use lean ground round (85/15) so the casserole doesn’t get greasy as it bakes.
- Drain the canned tomatoes well. Extra liquid makes the center soggy and slow to set.
- Crush the cheddar crackers by hand for varied texture. Some chunks, some crumbs, all good.
- Let it rest 10 minutes after pulling from the oven so it slices cleanly instead of slumping on the plate.
Ingredients
Directions
In large bowl, mix together ¾ cup crushed crackers, corn, tomatoes, chilies, onions, bell pepper, garlic, eggs, salt and chili powder with a fork until well blended.
Add ground round and knead with your hands until mixed.
Transfer to a lightly buttered, deep 3-quart baking dish .
Sprinkle remaining ½ cup crackers over top and dot with butter.
Bake in preheated 350-degree over about 1 hour, until center springs back when pressed with a finger.
Makes 4 to 6 servings.
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