Recipe | "One Skillet Tex-Mex Casserole" by Sue Ready

Cook's Notes: One Skillet Tex-Mex Casserole is a simple recipe that comes together in just 30 minutes. A one pot meal quick and easy that features your favorite Tex-Mex flavors with little clean up. The recipe serves four but can easily be doubled. Swap chicken for ground beef and long grain rice for orzo for other options. Pair the meal with Cherry Coke Float Cupcakes previously posted.

Ingredients:
  • 2 TB. olive oil, divided 
  • 1 LB. ground beef or chicken rotisserie (about 3 cups cooked chicken) 
  • 1 cup sweet onions, diced 
  • 1 cup mini sweet bell peppers, diced (combination red, yellow and orange) 
  • 3 garlic cloves, minced 
  • 1 cup chicken broth, low sodium 
  • 1-19 oz. can mild or hot enchilada sauce 
  • 3/4 cup dried orzo or long grain rice (uncooked) 
  • 1-14.oz can steam fresh Mexicorn, rinsed and drained 
  • 1- 14.5 oz. can Fire Roasted tomatoes 
  • 3 TB. mild or hot green chiles, diced 
  • 1/2 tsp. each cumin, chili powder and smoked or regular paprika 
  • 1/2 can refried beans 
  • 1-1/2 cups from a package of Mexican 4 Cheeses 

Toppings: Tortilla chips, chopped tomatoes, lettuce, avocados. cilantro, sour cream, guacamole


Directions:
  • Use a large fry pan with deep sides. Brown ground beef in 1 TB. olive oil, crumble and set aside. 
  • Wipe pan clean and add 1 TB.olive oil to pan, Saute onions and peppers for 3 minutes, add in garlic, sauté 2 more minutes 
  • Turn heat to low and add in cooked meat, chicken broth, enchilada sauce, corn, tomatoes, chiles, spices, refried beans, uncooked orzo and cheeses. Cook uncovered on low for 30 minutes. Water or chicken broth can be added the next day for reheating if needed. 
  • To serve choose some of the suggested toppings.

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Sue Ready is a retired middle school teacher, freelance writer, food blogger and creator of The World According to Bella. Sue has visited Rockport several times over the years and is a regular contributor to the WWN! See her other posts here.




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