- Meat and poultry
- Beef mince
Great alternative to lasagne! This is a firm favourite for my family. Feeds four hungry people.
11 people made this
- low calorie cooking spray
- 300g extra lean minced beef
- salt and pepper, to taste
- 2 teaspoons dried coriander leaves
- 1 chicken Oxo® cube
- 1 large red onion, finely sliced
- 3 peppers (different colours), finely sliced
- 1 chilli, very finely sliced
- 3 cloves garlic, minced
- 1 (400g) tin chopped tomatoes
- 3 Weight Watchers® soft tortilla wraps
- 50g low fat Cheddar cheese, grated
- 2 teaspoons smoked paprika
MethodPrep:20min ›Cook:25min ›Ready in:45min
- Spray a large frying pan with cooking spray and over a medium heat add the minced beef. Stir in a pinch of salt, coriander and crumbled Oxo® cube. After 3 to 4 minutes, add the onion, peppers, chilli and garlic. Cook and stir for 3 minutes to soften the vegetables then add the tomatoes, paprika and pepper to your taste. Stir frequently over a medium high heat for 10 minutes, until the beef is no longer pink.
- Preheat the grill.
- Spray a baking dish with cooking spray then spoon 1/4 of the beef mixture into the dish. Layer one wrap on top then add another quarter of the mixture. Keep layering like you would a lasagne. On the top sprinkle the cheese and dust with a little smoked paprika.
- Pop under the grill until cheese has melted and is golden brown. Cut into quarters and serve.
Reviews & ratingsAverage global rating:(3)
Reviews in English (2)
Fabulous.everyone including the kids loved it-06 Jul 2016
Never expected it to taste so good considering how quick & simple it was. Will be a family staple in our house from now on. All 4 kids, aged 3 & 5 loved it!-07 Jun 2016
- 1 pound ground beef
- 1 ½ cups chunky salsa
- 1 (10 ounce) can whole kernel corn, drained
- ¾ cup creamy salad dressing (e.g. Miracle Whip)
- 1 teaspoon chili powder
- 2 cups crushed tortilla chips
- 2 cups Colby cheese
Preheat the oven to 350 degrees F (175 degrees C).
Place ground beef in a large skillet over medium-high heat. Cook, stirring to crumble, until evenly browned. Drain grease. Remove from the heat, and stir the salsa, corn, mayonnaise and chili powder into the beef. In a 2 quart casserole dish, layer the ground beef mixture, tortilla chips and cheese twice, ending with cheese on top.
Bake for 20 minutes uncovered in the preheated oven, until cheese is melted and dish is thoroughly heated.
Quick and Easy Mexican Ground Beef Tortilla Layer Casserole
This delicious Mexican inspired casserole is a nice alternative to Taco Tuesday.
- 1 pound ground beef
- 1/2 red bell pepper, chopped
- 1/2 green bell pepper, chopped
- 1 (1 ounce) package taco seasoning mix such as Old Elpaso
- 2/3 cup water
- 1 (11 ounce) can whole kernel corn, drained
- 2 3/4 cups salsa
- 2 cups (8 ounces) shredded Mexican cheese
- 6 (6 inch) flour tortillas, sliced in half
Preheat oven to 350 F. Spray a 13x9x2 (3 quart) baking dish with cooking spray.
In a large skillet, brown ground beef, stirring occasionally while breaking up meat until no longer pink. Drain.
Return skillet to heat and add the chopped red and green pepper, taco seasoning mix and water. Simmer 3-4 minutes, stirring constantly.
Stir in the salsa and corn. Remove from heat and set aside.
Place half of the sliced tortillas in the bottom of the baking dish, overlapping if necessary.
Top tortillas with 1/2 the meat mixture and 3/4 cup of the cheese. Top with remaining tortillas.
Spread remaining meat mixture over the tortillas and spread the rest of the cheese on top.
Spray a piece of foil with non stick cooking spray. Cover casserole dish, foil side down.
Bake for 35-40 minutes or until cheese is melted and casserole is heated through.
- 8 (10 inch) flour tortillas
- 1 ½ pounds ground beef
- 2 (10.75 ounce) cans condensed cream of mushroom soup
- 2 cups milk
- 2 (4 ounce) cans chopped green chiles, drained
- 1 (14 ounce) can refried beans
- ¼ cup shredded Cheddar cheese, or to taste
Preheat oven to 350 degrees F (175 degrees C).
Cook the ground beef in a large skillet over medium heat until thoroughly browned and crumbly, about 10 minutes drain excess fat. Mix in the cream of mushroom soup, milk, and green chilies return to medium heat, and simmer for about 10 more minutes.
Spread 2 tortillas with refried beans stack the two tortillas into the bottom of an 8x10-inch baking dish. Top with about 1/4 of the meat mixture, and sprinkle with about 1 tablespoon of Cheddar cheese, or as desired. Spread 2 more tortillas with refried beans, lay them over the cheese, and continue layering the casserole as before with meat mixture, cheese, and tortillas spread with beans. End with 1 tablespoon of cheese, or more to taste.
Bake in the preheated oven until bubbling and the cheese has melted and begun to brown, 30 to 40 minutes. Allow to cool for 10 minutes before serving.
Preheat oven to 350°F. Spray 2-quart baking dish with no stick cooking spray. Brown beef in large skillet on medium-high heat drain fat. Add tomato sauce, beans, corn, green chiles and seasonings mix well. Bring to boil. Reduce heat to low simmer, uncovered, 15 minutes.
Cover bottom of prepared baking dish with 3 tortillas, overlapping as needed. Layer with 1/2 of chili mixture and 1/2 of cheese. Top with remaining tortillas, chili mixture and cheese.
Bake 30 minutes or until heated through.
- 1 pound ground beef
- 1 tablespoon instant minced onion
- ½ teaspoon garlic salt
- 2 (8 ounce) cans tomato sauce
- 1 cup chopped black olives
- 1 cup sour cream
- 1 cup ricotta cheese
- 3 (4 ounce) cans diced green chile peppers
- 6 ounces corn tortilla chips
- 1 (8 ounce) package shredded Monterey Jack cheese
Preheat oven to 350 degrees F (175 degrees C). Lightly butter a 2 1/2 quart casserole dish.
In a large skillet, brown the ground beef and drain. Stir in instant minced onion, garlic salt, tomato sauce and olives.
In a mixing bowl, combine sour cream, ricotta cheese and green chiles.
Reserve a few chips to use as garnish and crush the remainder. Put half of the crushed chips in the prepared casserole dish and cover with half of the meat mixture. Cover the meat mixture with half of the sour cream mixture, then add half of the Monterey Jack cheese. Repeat layers.
Bake uncovered for 30 to 35 minutes. Garnish with reserved whole tortilla chips.
Chili is a game day classic that needs to be enjoyed more often. Put your leftover roast beef to good use in this leftover roast beef chili.
With plenty of beans, onions, and tomatoes, this chili recipe is a great way to stretch your roast beef into another meal.
You won&rsquot even notice you&rsquore eating the same thing twice!
Let this soup simmer all day, and your house will be filled with the tantalizing aroma of cayenne pepper, chili powder, and tender vegetables.
- Try kidney or pinto beans instead of black beans.
- Add leftover cooked chicken, turkey or ground beef.
- Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.
Taco Casserole With Ground Beef
Here&rsquos all the ingredients you need.
The recipe needs 1 1/2 cups elbow noodles. Bring water to a boil and cook according to the box. Drain and set aside.
Brown ground beef in a pan, along with diced green pepper. You can add a onion in here if you want too.
Once beef is browned, about 10 minutes, add in cooked elbow noodles, diced tomatoes, tomato soup and taco seasoning. Mix it with a spoon to completely combine.
Pour beef mixture into a 8×8 baking dish.
Add 1/2 cup of shredded cheddar cheese on top.
Bake for 30 minutes or until cheese is completely melted. Once removed from the oven, add crushed tortilla chips on top.
Serve and enjoy!
- Top with your favorite taco or nacho toppings like sour cream, pickled jalapeño slices and/or chopped fresh cilantro.
- Easily add some fiber and flavor by adding 1 cup each canned black beans and whole kernel corn with the soup before baking!
Heat the oven to 400°F. While the oven is heating, season the beef with salt and pepper. Cook the beef in a 12-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
Stir in the soup, picante sauce, water, chili powder, tortillas and 1/2 cup cheese. Season with salt and pepper. Spoon the beef mixture into an 8x8x2-inch baking dish. Cover the baking dish.
Bake for 30 minutes or until the beef mixture is hot. Sprinkle with the remaining 1/2 cup cheese (the heat from the beef mixture will melt it) and serve hot.