mexican Archives - The Midnight Baker

Beef Mexican Trash

Judith Hannemann — Fri, 20 Mar 2015 00:00:00 +0000

Beef Mexican Trash

This cheesy taco-flavored ground beef casserole may not look pretty, but it’s outrageously delicious!

It’s my guess that this casserole is called “trash” because it’s not the most beautiful thing to look at. It may not be a work of art, but it’s definitely tasty!

Any time I’ve seen this, it’s been made with chicken. I wanted to see what it would be like made with ground beef–which of course was on sale pretty cheap this week.

Mexican sloppy joes!!

I also couldn’t see chicken soup as a base, and mushroom wouldn’t work in something vaguely Mexican, so I decided to use cheddar cheese soup. It was a good choice.

This reminds me of taco-flavored sloppy joes. The tortilla chips absorb some liquid and strangely have the texture of a dumpling in the finished product. I found the intense corn flavor of the chips added an extra dimension to this casserole too. In fact, I thought it was the thing that made it great!

The kiddos will love this one hands down! It’s a perfect mid-week meal.

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Beef Mexican Trash

This cheesy taco-flavored ground beef casserole may not look pretty, but it’s outrageously delicious!

Prep Time20

Cook Time40

Total Time1

Course: beef, Comfort Foods, Everyday Meals

Cuisine: Mexican

Keyword: beef recipe, casserole recipe, mexican

Servings: 4 -6

Calories: 918kcal

Author: Judith Hannemann

Ingredients

1 lb lean ground beef
2 cups shredded cheddar cheese
10.75 oz can condensed cheddar cheese soup
10 oz can Rotel tomatoes
1/2 cup sour cream
1/4 cup milk
1 pkg taco seasoning
1 bag plain tortilla chips coarsely crushed
additional cheese for topping

Instructions

Preheat oven to 350 degrees F. Lightly spray a 9x13-inch baking pan.
Brown ground beef; drain any fat.
In a large bowl, mix the browned beef, 2 cups cheese, cheddar cheese soup, Rotel tomatoes, sour cream, milk and taco seasoning.
Place 1/2 of the crushed tortilla chips in the prepared baking dish. Spread 1/2 of the ground beef mixture over them. Spread the other 1/2 of the tortilla chips on top, then spread the remaining beef mixture over the top.
Top with additional cheese (amount depends on your taste).
Cover with foil and bake for 35-40 minutes.

Nutrition

Beef Mexican Trash

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Creamy Mexican Pasta with Smoked Sausage Skillet Dinner

Judith Hannemann — Wed, 21 Jan 2015 00:00:00 +0000

Creamy Mexican Pasta with Smoked Sausage

Creamy cheesy and delicious Mexican-style meal that’s on the table in 30 minutes.

Another dinner-in-a-dash recipe.

I’ve seen similar recipes all over the net and they all looked very tasty. I had some smoked sausage I wanted to use up so I decided to make a meal similar to what I’d seen.

Quick and tasty dinner

All of them used canned tomatoes–I have them; I’ll use them; but I’m not a huge fan. I prefer fresh and I did have a nice tub of grape tomatoes I’d just bought. Perfect!

I had a hankering for something sort of Mexican but I didn’t want canned tomatoes nor the Rotel variety since I didn’t want the green chilis. I much prefer jalapenos. Yep, it makes this a bit zippy so if you’re a bit wimpy about heat, leave them out or substitute green chilis! It’ll taste good. All it will lack is the heat.

Pop it under the broiler for a bit of crunch

Any kind of cheese will do here. I used jack cheese because I had about a 4 oz. block that I’d opened. Jack cheese is creamy in texture so it’ll add to the already creamy texture of the sauce. But if you don’t have that, cheddar will do just fine!

If you are really in a hurry, for the final step, just place the shredded cheese on the top and cover the skillet–it’ll melt just fine. I preferred to put it under the broiler, as was suggested in one of the many recipes I’d looked at. I’d recommend doing that since it added a slight crunch and it just looked better.

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Creamy Mexican Pasta with Smoked Sausage Skillet Dinner

Creamy cheesy and delicious Mexican-style meal that’s on the table in 30 minutes.

Prep Time15

Cook Time15

Total Time30

Course: Everyday Meals, pasta, Pork, skillet dinners

Cuisine: Mexican

Keyword: mexican pasta, skillet dinner, smoked sausage

Servings: 4

Calories: 867kcal

Author: Judith Hannemann

Ingredients

1 lb smoked sausage -or- kielbasa
8 oz uncooked tubular pasta
1 onion chopped
2 tbsp diced jalapenos fresh or canned
1 cup salsa
2 cups chicken stock
1 cup grape tomatoes
1/2 cup light or heavy cream
1 1/2 cups shredded Monterrey jack cheese
1 tbsp oil
1 green onion sliced thinly (for garnish)

US Customary - Metric

Instructions

Slice sausage in 1/4-inch slices.
Heat a large skillet over medium-high heat. Add the oil; heat till oil is hot.
Brown the sliced sausage on both sides. Add onion and saute for about 5 minutes.
Add the pasta, jalapenos, salsa, chicken stock, tomatoes and cream. Stir well to combine. Bring to a boil. Cover and reduce heat to simmer. Cook until most liquid is absorbed by the pasta.
Stir in 1/2 cup of the jack cheese, combining well so cheese melts.
Remove from heat and top with the remaining cheese. Cover for 5 minutes or until cheese melts.
-OR-
If you used a completely oven-safe skillet, you may eliminate this last step and pop the entire skillet under the broiler for 5-8 minutes, or until cheese is bubbly and just begins to brown.
Garnish with sliced green onions.

Nutrition

Creamy Mexican Pasta with Smoked Sausage

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Tex-Mex Hash Brown Taco Casserole

Judith Hannemann — Tue, 01 Oct 2013 01:19:21 +0000

Mexicali Hash Brown Taco Casserole

Meat and potatoes in one dish. A different angle on Shepherd’s Pie.

Shepherd’s pie has moved south to Mexico!

The base of this casserole is a creamy taco-flavored ground beef mixture. You can leave the taco seasoning out or use other spice blends if you’d like. My recipes are never carved in stone…make them your own.

Top all this off with a crunchy-cheesy-peppery layer of hash browns and you’ve got a complete dinner in a dish!

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Tex-Mex Hashbrown Taco Casserole

This south of the border hashbrown taco casserole is perfect for an easy weekend brunch.

Prep Time10

Cook Time35

Total Time45

Course: Breakfast

Cuisine: Mexican

Keyword: casserole recipe, hashbrowns, Tex-Mex

Servings: 6

Calories: 364kcal

Author: Judith Hannemann

Ingredients

1 lb lean ground beef 90% lean
1/2 cup diced green bell pepper divided
1/2 cup diced red bell pepper divided
1 pkg taco seasoning
1/2 cup corn
10.5 oz condensed tomato soup
3 oz low-fat cream cheese
1/2 cup chopped onion divided
2 cups Mexican-style shredded cheese divided
1 tsp salt
1/2 tsp pepper
15 oz frozen hashbrown potatoes thawed

Instructions

Preheat oven to 350 degrees F. Lightly grease or spray a 2 or 2 1/2 quart oblong casserole dish.
Brown ground beef, half of the bell peppers and onion in a heavy skillet over medium-high heat. Drain fat from pan, reduce heat.
Add the undiluted tomato soup, corn and the cream cheese. Stir until well combined and no chunks of cream cheese are visible. Stir in taco seasoning and 1 cup of the shredded cheese. Turn mixture into prepared pan, spreading mixture evenly across the bottom.
In a separate bowl, combine the defrosted hash browns, the remaining peppers, salt, pepper and remaining 1 cup shredded cheese.
Top ground beef with potato mixture, pressing it down slightly.
Bake at 350 degrees F for 30-35 minutes or until topping is browned and crispy on top.

Nutrition

*In some locations, cream cheese is still sold in 3 oz packages.

Mexicali Hashbrown Taco Casserole

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