Tex Mex Inspired Casserole
Easy to Make and Easy to Modify
Since I completely missed yesterday’s Meal Planning and recipe share, I’m posting this today. This is something that I originally saw in Better Homes and Gardens but has since become something that we turn to often. We’ve tried making this with both ground beef and with ground turkey and while the ground turkey does hold its own, we prefer the ground beef. Alternately, you could use a meat substitute of your choice if you want to turn this into a more vegetarian friendly meal.
First, let me say, I’m not from Texas and I’m not Mexican.. In other words, I’m not what you would call an expert on what qualifies as Tex Mex. I only call this a Tex Mex Inspired Casserole because that was what the original recipe called it. After trying it out the first time we decided that we liked it but wanted to make our own modifications to it. We’ve made changes to this over the past four or five times making it and while we originally used elbow macaroni, we are now using rice.
The bulk of what’s in this casserole will probably be stuff that you have on hand (beans, rice, cheese, ground beef, etc.)
And though I do prefer to use fresh ingredients, I’m not opposed to a cantry inspired casserole. Aside from the taste, one of my favorite things about this particular casserole is that it’s a minimal prep. The longest part is cooking the beef and rice. And baking, of course, but otherwise this meal does not take that long to prepare. We make this at least once a month and the leftovers last us for a good two days.
Our Weekly Meal Plan:
Sunday – Pork Chops in Gravy over Rice (also with onion and mushroom)
Monday – Quinoa, Turkey, and Spinach Casserole
Tuesday – Quick and Easy Shepherd’s Pie
What’s on your menu for the week?
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