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Tex-Mex Pantry Casserole

4

45 min

Tex-Mex Pantry Casserole

Tex-Mex Pantry Casserole Photo 1

Time

45 min

Serving

4 persons

Calories

411

Rating

4.00★ (7)

Cuisine

Author: Victoria Buriak
This casserole uses basic pantry staples for a quick weeknight meal. Garnish with sour cream and sliced avocado.

Ingredients

  • ground beef: 0.5 pound
  • butter: 1 Tbsp
  • onion: 0.5 cup (diced)
  • taco seasoning: 2 Tbsp
  • tomato sauce: 1 can (8 ounce can)
  • chicken broth: 1 cup
  • corn: 0.5 can (15.25 ounce can, drained)
  • black beans: 0.5 can (15 ounce can, drained)
  • Spanish rice mix (such as Knorr®): 0.5 pack (5.6 ounce pack)
  • salsa: 0.25 cup
  • cooking spray:
  • sharp Cheddar cheese: 0.5 cup (shredded)

Metric Conversion

Stages of cooking

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  1. Preheat the oven to 350 degrees F (175 degrees C).
    Tex-Mex Pantry Casserole Photo 2
  2. Heat a skillet over medium-high heat. Cook and stir ground beef until browned and crumbly, about 6 minutes. Drain off any grease.
    Tex-Mex Pantry Casserole Photo 3
  3. Add butter and onion to the skillet. Saute until onion is softened and fragrant, about 5 minutes. Sprinkle in taco seasoning and pour in tomato sauce. Stir to combine. Add broth, corn, black beans, Spanish rice mix, and salsa; mix well.
    Tex-Mex Pantry Casserole Photo 4
  4. Spray a casserole dish with nonstick cooking spray. Pour the beef mixture into the casserole dish. Top with Cheddar cheese.
    Tex-Mex Pantry Casserole Photo 5
  5. Bake in the preheated oven until cheese is melted and filling is bubbling, about 20 minutes.
    Tex-Mex Pantry Casserole Photo 6

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