Pioneer Woman Mexican Casserole Recipe

Cheesy Keto Taco Casserole Curbing Carbs

WebJan 12, 2021 · Instructions. Preheat oven to 350 degrees. In a skillet heated on medium-high heat, brown the ground beef with the green peppers, …

Rating: 4.5/5(522)
1. Preheat oven to 350 degrees. In a skillet heated on medium-high heat, brown the ground beef with the green peppers, onions, and garlic.
2. Once the beef is no longer pink, drain the excess oil using a strainer and return the beef mixture back to the pan. Stir in the taco seasoning.
3. Transfer the beef mixture to a casserole dish and spread it out evenly.
4. In a small bowl, combine the eggs and half of the shredded cheese. Stir the mixture until the eggs are lightly beaten. Next, pour the egg mixture evenly over the beef into the casserole dish. Mix the casserole a bit to ensure that the cheese gets in between the meat.

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LowCarb TexMex Casserole Dude That Cookz

WebJan 6, 2021 · Mix well and allow to cook on low heat for 5 minutes. Remove the baking dish from the oven and allow to cool for 5 minutes. Once …

1. Cut the cream cheese into small chunks. In a large bowl, add cream cheese, eggs, and garlic powder. Using a hand blender, mix the ingredients for 5 minutes or until smooth.
2. Coat your baking dish with butter or non-stick spray and pour ingredients into the baking dish. Top the ingredients off with 1 cup of cheese and bake in the oven for 20 minutes at 350 degrees.
3. While the bottom layer is baking, heat a pan on the stovetop at medium heat. Brown ground beef.
4. Once your beef is cooked drain the excess liquid. In the same pan, add the tomato sauce, pico de gallo, chili powder, goya adobo, salt, pepper, cumin, paprika, and red pepper. Mix well and allow to cook on low heat for 5 minutes.

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Green Chile Enchilada Casserole The Pioneer Woman

WebJan 3, 2024 · Directions. Step. 1 Preheat the oven to 375˚. Melt the butter in a 12-inch cast-iron skillet over medium-low heat. Add the onion and …

1. Preheat the oven to 375˚. Melt the butter in a 12-inch cast-iron skillet over medium-low heat.
2. Add the onion and cook until golden brown, 8 minutes.
3. Remove the skillet from the heat and stir in the enchilada sauce, green chiles, and adobo sauce.
4. Remove all but 2 tablespoons of the sauce to a bowl and reserve.

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