Tex-Mex Casserole

If you’re tired of turkey and hours of cooking (like me), here is a quick and easy casserole that you can have on the table in less than an hour. Serve it up with a green salad and top with some sour cream and guacamole if you wish. You can use whatever cheese you like. I use Monterey Jack or the pre-shredded Tex-mex blend, but just cheddar would work well too.  This is a great mid-week meal or prep ahead for work lunches. You will find ground beef on sale this week at No Frills and Metro or you could use ground pork when it is on sale. This recipe calls for a homemade tex-mex seasoning, the recipe for which I will list below, but you could use a store bought version if preferred.


1.5 lbs ground beef

2 oz butter (about 4 Tbsp)

3 Tbsp Tex-mex seasoning (see recipe below)

7 oz crushed tomatoes ( 3/4 cup plus 2 Tbsp)

2 oz pickled jalapenos, chopped (about 4 Tbsp)

7 oz shredded cheese (about 3/4 cup)

salt & pepper to taste


Preheat oven to 400 degrees. Brown the ground beef in a skillet until cooked through and no pink remains. Add the Tex-mex seasoning and crushed tomatoes. Stir to combine and simmer for 5 minutes. Taste and add salt & pepper if desired.

Place ground beef mixture into a 9″ square greased casserole/baking dish. Top with jalapenos and shredded cheese. Bake for 15-20 minutes or until cheese is melted and golden brown.

Top with sliced green onion, sour cream & guacamole if desired.

Tex-Mex Seasoning

1 Tbsp chili powder

2 tsp paprika

2 tsp cumin

1 tsp garlic powder

1 tsp onion powder

1/2 tsp red chili flakes

1/2 tsp dried oregano

1/2 tsp black pepper

1 pinch cinnamon

1 pinch cloves

1 Tbsp salt (optional)

Blend all spices together. Store in a small airtight container.


Recipe and photo courtesy of dietdoctor.com

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