TexMex Casserole

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Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 272.7

Total Fat: 8.9 g
Cholesterol: 39.4 mg
Sodium: 1,126.5 mg
Total Carbs: 28.9 g
Dietary Fiber: 4.4 g
Protein: 19.0 g

View full nutritional breakdown of TexMex Casserole calories by ingredient

Introduction

I just threw some things together and it turned out delicious I just threw some things together and it turned out delicious

Minutes to Prepare: 30

Minutes to Cook: 20

Number of Servings: 8

Ingredients

16 oz 90/10 Ground Beef Sirloin

2 oz La Victoria Mole Poblano Sauce

1.5 cup Bush's, Black Beans

1.5 cup Rotel Original Diced Tomatoes & Green Chiles (by SHANIMCK)

8 tbsp Green Chiles (diced can), Old El Paso (4 srv in (1) 4.5 oz can) (by SUNFLOWR)

8 tbsp Onion (raw), chopped

2 tbsp Goya Chipotle Peppers In Adobo Sauce (by IAMTAKINGITOFF)

2 tsp Old El Paso Taco Seasoning

1 cup Pacific Natural Foods Organic Beef Broth, 1 cup

.5 serving 365 Organic Tomato Paste (1 Serving=2 TBSP) (by ERINCOTT)

2 cup Vigo - Saffron Yellow Rice

.5 serving Trader Joe's Cassava Chips (yuca chips) (23 chips) (by WILDPERSEPH16)

.5 cup Kraft Shredded 2% Mexican Four Cheese blend

Directions

prepare rice according to directions on package

brown beef, drain all but 2tbs. Spoon out beef, set aside.
use same skillet to cook onions til translucent. Add beef. back in along with chiles, peppers, Rotel, and black beans. Season with taco seasoning, simmer for 5-10 minutes

in small sauce pan combine broth, mole sauce, tomato paste and cook on low, stirring often. Once the sauce is heated through, stir continuously til smooth. Add sauce and rice to beef mixture, stirring well.

cover bottom of casserole dish with crunched up chips. Pour beef and rice mixture over top and spread out evenly. Top with shredded cheese.

Bake at 350 for 20-25 minutes

Serving Size: makes 8 servings