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Southwestern Beans and Chicos

By 18 Comments

Beans and Chicos. New Mexico chicos are made from local sweet corn. Once sun-dried, they’re a staple in Southwestern kitchens. Beans and chicos are a popular, simple and hearty dish made from this specialty food.

New Mexico beans and chicos served over rice and with swiss chard.

Last fall on one of my annual trips to LuLu’s Farm in Brighton, I ran across a peculiar bag of dried corn that didn’t quite look exactly like hominy. They were labeled Chicos and the folks there suggested I make Beans and Chicos.

Chicos

What Are Chicos?

A trip to the counter to ask about my find revealed that I had a bag of Chicos in my hand.  When I arrived home, I consulted Google and thanks to New Mexico Magazine found:

We take ears of white, sweet corn that is still in the husks, and lay them in a big horno, or outdoor adobe oven, and cover them with wet potato sacks," says Shirley Martinez of Martinez Farms, which produces more than 100 pounds of chicos a year. "We make a hot wood fire, cover the horno completely with adobe and mud, and leave the corn to steam overnight, which gives chicos their smoky flavor. We take the corn out the next day, pull the husks all the way back, and hang them to sun-dry for at least a week." The fruits of this fall's labors, she says, will be sold next year.

How To Make Chicos And Beans

Continuing my search for traditional ways to serve them, most of the recipes were simple dishes of chicos and beans, using pinto beans.  

  • I chose to use my crock pot to make Beans and Chicos.
  • Rinse the pinto beans and remove any misfits.
  • In a fry pan, cook 6 slices of bacon. Cut the bacon into chunks before cooking.
  • Remove most of the bacon grease and cook chopped onion in the same pan. Cook until the onions are turning tender. About 5 minutes.
  • In a crock pot, add bacon grease, onions, bacon, beans and chicos.
  • Cover with water by about 2 inches. Stir in chile powder. Cook on low all day or until beans and chicos are tender. Salt and pepper to taste.
  • Serve over rice and cooked chard.

New Mexico Pinto Beans Recipe with Chicos

I hope you give this recipe for beans and chicos a try. And if you do, please come back and give the recipe a star rating. And leave a message about your experience with the recipe.

And if you have a favorite recipe using Chicos, let me know, I’d love to give it a try.

And if you’re looking for more Southwestern inspired recipes, don’t miss my Mexican Southwestern Recipe Category. You’ll find lots of New Mexico inspired recipes including the most popular on my site for Stacked Enchiladas.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

New Mexico beans and chicos served over rice and with swiss chard.
Print Recipe
5 from 7 votes

Chicos and Beans

Beans and Chicos. New Mexico chicos are made from local sweet corn. Once sun-dried, they're a staple in Southwestern kitchens. Beans and chicos are a popular, simple and hearty dish made from this specialty food.
Prep Time15 minutes
Cook Time8 hours
Total Time8 hours 15 minutes
Course: Mexican
Cuisine: Southwestern
Servings: 8
Calories: 300kcal
Author: Lea Ann Brown

Ingredients

  • 2 Cups dried pinto beans
  • ½ Cup chicos
  • 1 small sweet onion diced
  • 6 slices bacon chopped and cooked until just crisp
  • 1 Tablespoon red chili powder New Mexico Chimayo
  • 2 Tablespoons bacon grease
  • 1 bunch Swiss chard
  • White rice cooked
  • Salt and pepper to taste

Instructions

  • Place beans and chicos in a colander and rinse well. Place the beans and chicos in your crock pot, and cover with water by two inches. Soak over night.
  • In a fry pan, cook bacon until just crisp. With a slotted spoon remove bacon to a paper towel. Remove most of the bacon grease, reserving two tablespoons. Add onion and cook until translucent, about 5 minutes.
  • In a crock pot, add bacon grease, onions, bacon to the chicos and beans. Stir in chile powder. Cook on low all day or until beans and chicos are tender. Salt and pepper to taste.
  • Serve over wilted chard and cooked white rice.

Nutrition

Calories: 300kcal | Carbohydrates: 37g | Protein: 14g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 220mg | Potassium: 937mg | Fiber: 9g | Sugar: 4g | Vitamin A: 2615IU | Vitamin C: 17mg | Calcium: 85mg | Iron: 4mg

New Mexico Pinto Beans and Chicos …They’re what’s for Dinner.

Classic Broiled Lobster Tails Recipe

By 4 Comments

Preparing and making broiled lobster tails at home is as easy as falling off a log. Succulent, tender, butterflied … with just a few simple prep tricks you’re on your way to a fancy feel, restaurant worthy dinner.

Broiled Lobster Tails served with asparagus and baked potato.

Perfectly Broiled Lobster Tails

We’re smack dab in the middle of the out of control Holiday Season where we can lose track of time, run out of time and stress over time.

If you’re looking for an easy, stress free, fancy seafood entree for entertaining, this easy broiled lobster tail recipe is certainly one to consider. And an impressive to serve.

These butterflied lobster tails get a splash of color using paprika and an extra splash of richness with melted butter.

This method for broiling lobster tails is one I learned in Culinary School. Simple with seasoning, in under 20 minutes, start to finish, elegant broiled lobster tails are ready to plate.

Let’s take a look.

Ingredients You’ll Need

  • Lobster Tails: 1 per person.
  • Paprika: Will not only add color, but a hint of earthiness and sweetness to lobster tails.
  • Unsalted Butter: Melt butter not only to broil the lobster tails, but served in a small bowl for dipping once plated.
  • White Pepper
  • Kosher Salt

Ground White Pepper or White Peppercorns have a milder flavor than black pepper. White pepper can be used for appearance reasons as it can blend in when using it in light colored sauces. As far as flavor, white pepper adds a gentler and earthy flavor, while black pepper has a spicier note. Chefs commonly use white pepper in French cuisine, as well as Thai, Vietnamese and Chinese dishes.

Ingredient Substitutes

  • Paprika: I prefer a good quality sweet paprika for lobster tails. It simply doesn’t over-power or take away from the sweet flavor of lobster. If you want to add a smoky nuance, use Smoked Paprika. But be careful, this will quickly overpower and takeaway from the lobster experience. Use sparingly.
  • Salt: Chef’s prefer Kosher salt for it’s pure salt flavor. If you don’t have Kosher, use sea salt.

How To Broil Lobster Tails

A photo showing how to prepare lobster tails for broiling.

How Long to Broil Lobster Tails

How long do you broil lobster tails? It depends on the size of the tail. It will only take 6 – 10 minutes. Just keep a close eye on them, and as soon as they start to brown on top, they’re done.

What To Serve With Broiled Lobster Tails

  • Potatoes: In keeping with the easy, stress free theme for this dinner, take a look at this Slow Cooker Baked Potato Recipe. Or this Make Ahead Sour Cream Mashed Potato recipe. Both recipes will simplify your dinner plans.
  • Green Vegetable: Simple sauteed asparagus are always an easy side. You can rinse them and cut off the tough ends in advance. Once the lobster tails are in the oven, sautee them in a skillet with butter and seasoning and they’re ready in a jiff. You also might like this Martha Stewart recipe for elegant Mixed Green Vegetables. An elegant side dish that will pair well lobster tails.
  • Or how about a make ahead salad. Take a look at this Baby Kale and Apple Salad. Healthy, fancy and unique, it’s a great choice.

Easy Broiled Lobster Tail Recipe

I hope you give this broiled lobster tail recipe a try and if you do, please come back and give the recipe a star rating and leave a comment about your experience with the recipe.

And if you have a favorite lobster tail recipe, let me know, I’d love to give it a try.

More Fancy Seafood Recipes

And if you’re looking for more seafood recipes, check out my Seafood Category. You’ll find lots of great recipes, including the most popular recipe on my site for Heavenly Halibut.

Broiled Lobster Tails served with asparagus and baked potato.
Print Recipe
5 from 3 votes

Easy Broiled Lobster Tail Recipe

Broiling lobster tails are easy. With some simple seasoning you can enjoy a special meal in just a few minutes.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course Seafood
Cuisine: American
Servings: 2
Calories: 50kcal
Author: Lea Ann Brown

Ingredients

  • 2 lobster tails
  • ¼ teaspoon salt
  • ¼ teaspoon paprika
  • ¼ teaspoon white pepper
  • melted butter

Instructions

  • Preheat oven to broil.
  • With kitchen shears, cut the back shell of the lobster tail and pull back shell to expose the meat. Place lobster tails on a baking sheet. Sprinkle with salt, paprika and white pepper. Drizzle on the melted butter and place on rack a few inches below the broiler in oven.
  • Broil for 6 – 10 minutes depending on the size of the lobster tail. Meat should start to brown on top.

Notes

This method will also work just as well on a grill preheated 600 degrees and then turned down to 350 degrees.  Cook for the same amount of time.

Nutrition

Calories: 50kcal | Carbohydrates: 1g | Protein: 11g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 80mg | Sodium: 559mg | Potassium: 127mg | Sugar: 1g | Vitamin A: 123IU | Calcium: 53mg | Iron: 1mg

Broiled Lobster Tail Recipe … It’s What’s For A Special Dinner

Slow Cooker Dr. Pepper Barbecue Pulled Pork Sliders

By 14 Comments

Looking for an easy and tasty way to feed your next party crowd? Consider these Slow Cooker Dr. Pepper BBQ Pulled Pork Sliders. Fuss free and insanely popular, a pork roast is doused with Dr. Pepper & Barbecue Sauce. You’ll love how easy this shredded pulled pork slider recipe is and your family and friends will go crazy over them.

Dr. Pepper bbq pulled pork sliders on a white platter.

What You Can Expect From This Recipe

Something magical happens when you pour Dr. Pepper on a pork roast. Why? I’ve read that many mainstream sodas contain a type of acid that will tenderize meat. And that’s not to mention the caramelized and unique sweet flavor that comes along with it.

Dr. Pepper Barbecue Pulled Pork Sliders are a great main course option next time you need to feed a crowd. It’s a dream recipe for a family gathering or that next game day gathering.

A combination of spices that you probably already have in your pantry are rubbed into the pork shoulder, which is then placed in your slow cooker. Dr. Pepper is added and cooked until the meat is fall apart tender. The meat is so tender is practically shreds itself.

Barbecue sauce is added to finish. And you’re ready for tasty little shredded pork sliders. Don’t forget those pickle slices!

With just a few minutes of prep work and simple with ingredients, this is a ridiculously easy recipe to make, that comes with big flavor. Let’s take a look.

Ingredients You’ll Need

Minimal ingredients make this an easy pulled pork slider recipe.

Ingredients to make Dr. Pepper barbecue pulled pork sliders.

Aside from a bone-in Boston Butt Pork Shoulder, Dr. Pepper and and your favorite bottle of barbecue sauce, here are the spices you’ll need.

  • Smoked Paprika: If you’ve never cooked with smoked paprika, you’re in for a treat. Rich in deep red color, smoky and earthy with flavor.
  • Garlic Powder
  • Onion Powder
  • And Kosher Salt: Chefs prefer Kosher salt for it’s pure salty flavor.

Top Tip: Once the meat is cooked and the bone and fat discarded, an 8-pound bone-in Boston Shoulder Butt will yield about 4 pounds of shredded pork.

Step by Step Instructions, It’s So Easy

Pulled pork seasoning rub in a small yellow bowl.
Searing a boston butt pork shoulder roast to make pulled pork sliders.
  1. Step 1: Make the pork shoulder spice rub. Combine spices in a small bowl, mix well.
  2. Step 2: Sear the pork roast. Place the pork roast on a cutting board and pat dry with paper towels. Add neutral oil to a large skillet. Once hot, brown the pork roast on two sides. Start with the fat cap side so the meaty side can brown in this flavorful fat.

Pro Tip: Don't skip searing the meat. This is a crucial step in getting the most flavor out of this meal. Searing creates what is technically called Maillard reaction. Maillard reaction is the process where a crust is created. Simply stated, it's responsible for the complex flavors and aroma that makes bread taste toasty, and a grilled or seared burger taste charred. It's a technique that brings science to your cooking skills.

Step 3: Sprinkling the pork shoulder roast with seasoning mix.
Step 4: Rub the seasoning mix into the pork roast.
  1. Step 3 Season the pork roast: Sprinkle the spice mix on the meaty side of the roast, not the fat side.
  2. Step 4: Rub in the seasoning: Using your hands, rub spice mix into pork and place in crockpot.
Step 5: placing pork roast in crockpot to make pulled pork sliders.
Shredding pork roast to make pulled pork sliders.
  1. Step 5: Mop up the seasoning mix that landed in the skillet using a silicone basting brush. Brush it over the pork roast, you don’t want to lose any of that seasoning flavor. Pour the Dr. Pepper around the roast. Cook on low for 8 hours.
  2. Step 6: Shred the pork roast. Remove pork to a large cutting board or a disposable aluminum roasting pan. Discard the liquid in the slow cooker. Once pork is cool enough to handle use two forks to shred meat, discarding the bone and large chunks of fat.

Keep A Lid On It: When cooking foods in your slow cooker, resist the urge to lift that lid. Unless of course it’s absolutely necessary. Crockpots cook at such low temps that lost heat is not quickly recovered. An uncovered slow cooker can lose up to 20 degrees of heat in as little as two minutes. If you need to lift the lid to add ingredients, replace that lid as quickly as possible. This is especially important when using the low heat setting.

BBQ pulled pork sliders in the slow cooker.
  1. Step 7: Return shredded pork to slow cooker, add the barbecue sauce and cook on high for one hour. Serve on slider buns with pickle slices.
What’s The Difference Between Pulled Pork and Shredded Pork

Pulled pork and shredded pork are often used interchangeably. Pulled pork is an American barbecue dish based on shredded barbecued pork shoulder. Pulled pork is cooked until fall-apart tender to allow the meat to be shredded or pulled apart.

Can I Use A Pork Loin Roast?

I highly recommend you use a bone-in pork shoulder roast to make pulled pork sliders. Avoid a pork loin, or pork tenderloin. These are leaner cuts of meat and will tend to dry out. A bone in pork shoulder roast has enough fat to keep the meat tender and juicy and very shreddable. Also, that bone adds over-all flavor.

Tips For Success

  • Pat the pork roast dry before searing. A dry piece of meat will sear quicker and with a crispier exterior.
  • Choose a soft squishy slider bun to serve these bbq pulled pork sliders. I like Pepperidge Farm and even Hawaiian rolls would work well here. I’m not a fan of Brioche buns for any burger type sandwich. Most of the time they simply fall apart when eating. I’ve also seen some really good looking slider buns that are very stiff. You’ll be happier with a soft roll here.
  • Choose your favorite bbq sauce for this recipe. I would caution using a strong flavored sauce. Some simply come with too much “smokiness” or too much bourbon. Strong flavors will overwhelm this sandwich experience. Stick with the basics here. I’ve also made this recipe using my homemade bbq sauce.

Sides to Serve with BBQ Pulled Pork Sliders

These types of barbecue pulled pork sliders will accommodate so many popular picnic and pot luck style side dishes.

We like a good macaroni salad like this Amish Macaroni Salad. Or try a cold potato salad like this unique Blue Cheese Potato Salad.

A hot dish like my recipe for Beer Mac and Cheese is always a popular choice. Or this recipe for Spicy Baked Beans.

For dessert I like this Cherry Delight Recipe.

Storage and Reheating

This recipe makes enough to feed an army. So if your army didn’t quite eat as much as you thought, simply store any leftover bbq pork in an airtight container in the refrigerator for up to 5 days. You can also wrap well, and freeze for up to 3 months.

Your microwave is your best weapon for reheating pulled pork meat. Just place a portion of the meat in a microwave safe bowl and heat in 30 second increments until warm. This will take less time than you think because of the sugar in the bbq sauce.

Recipe for Slow Cooker Dr. Pepper BBQ Pulled Pork Sliders

Dr. Pepper bbq pulled pork sliders on a white platter.

More Recipes Using Pork Shoulder

And don’t miss my category for Pork Recipes. You’ll find lots of great recipes including one of our favorite BBQ pork recipe for “Campfire Ribs” Grilled Country Style Pork Ribs.

Dr. Pepper bbq pulled pork sliders on a white platter.
Print Recipe
5 from 4 votes

Slow Cooker Dr. Pepper Barbecue Pulled Pork Sliders

Looking for an easy and tasty way to feed your next party crowd? Consider these Slow Cooker Dr. Pepper BBQ Pulled Pork Sliders. Fuss free and popular doused with Dr. Pepper & Barbecue Sauce. A great shredded pulled pork slider recipe using pork roast.
Prep Time15 minutes
Cook Time8 hours
Total Time9 hours 15 minutes
Course: Main Course Sandwiches
Cuisine: American
Servings: 24 sliders
Calories: 469kcal
Author: Lea Ann Brown

Equipment

  • Large Slow Cooker
  • Large Heavy Skillet

Ingredients

  • 8 pound Bone in pork shoulder Boston Butt roast
  • 1 Tablespoon Neutral Oil Canola, peanut or avocado oil work well here
  • 1 Tablespoon Garlic powder
  • 1 Tablespoon Onion powder
  • 1 Tablespoon Smoked paprika
  • 1 teaspoon kosher salt
  • 3 cups Dr Pepper
  • 3 cups BBQ Sauce Your favorite brand
  • 24 slider buns
  • Sliced pickles for serving

Instructions

  • Place the pork roast on a cutting board and pat dry with paper towels. Add neutral oil to a large skillet. Once hot, brown the pork roast on two sides. This will take about 5 minutes per side.
  • Combine spices in a small bowl, mix well with a fork. Sprinkle the spice mix on top of the roast. You want to sprinkle the sauce on the meaty side, not the fat side.
  • Using your hands, rub spice mix into pork. Place the pork roast in the slow cooker. Mop up the seasoning mix that landed in the skillet using a silicone basting brush. Brush it over the pork roast, you don't want to lose any of that seasoning flavor.
  • Pour Dr. Pepper around pork. Cover and cook on low 6-8 hours, until pork is tender and pulls apart easily.
  • Remove pork to a large cutting board or an aluminum disposable pan. Discard the liquid in the slow cooker. Once pork is cool enough to handle use two forks to shred meat, discarding the bone and large chunks of fat.
  • Return shredded pork to slow cooker and add the barbecue sauce. Stir well and cook on high for one hour. Serve on slider buns with pickles.

Notes

Top Tip: Once the meat is cooked and the bone and fat discarded, an 8-pound bone-in Boston Shoulder Butt will yield about 4 pounds of shredded pork.
Tips For Success: 
  • Pat the pork roast dry before searing. A dry piece of meat will sear quicker and with a crispier exterior.
  • Choose a soft squishy slider bun to serve these bbq pulled pork sliders. I like Pepperidge Farm and even Hawaiian rolls would work well here. I’m not a fan of Brioche buns for any burger type sandwich. Most of the time they simply fall apart when eating. I’ve also seen some really good looking slider buns that are very stiff. You’ll be happier with a soft roll here.
  • Choose your favorite bbq sauce for this recipe. I would caution using a strong flavored sauce. Some simply come with too much “smokiness” or too much bourbon. Strong flavors will overwhelm this sandwich experience. Stick with the basics here. I’ve also made this recipe using my homemade bbq sauce.

Nutrition

Calories: 469kcal | Carbohydrates: 35g | Protein: 33g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.003g | Cholesterol: 95mg | Sodium: 547mg | Potassium: 635mg | Fiber: 2g | Sugar: 18g | Vitamin A: 234IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 2mg

Dr. Pepper BBQ Pulled Pork Sliders … They’re What’s for Your Next Party

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Easy Chocolate Tart Recipe

By 25 Comments

This Chocolate Tart Recipe is so easy and so creamy delicious you’ll want to make it all the time. 4 ingredients and a hot oven. Done!

Chocolate tart topped with strawberries and blueberries

Three ingredients, chocolate … cream … eggs …BOOM.

I’ve been attending Sur la Table cooking classes at the Streets of Southglenn once a month and I’m loving every minute of it.

One of the perks of these classes, is that they always throw in a little surprise treat for fun. The last class I took, they brought out a beautiful bowl of Dubliner Cheese Spread with crackers, for a little appetizer while we cooked. You bet I got that recipe. 🙂

Chef instructor Mark Kalix is engaging in personality and with twenty years experience as a professional chef, a wealth of knowledge.

Chocolate Tart Recipe

A couple of months ago at our gnocchi class, he surprised us with this Chocolate Tart for dessert.

One bite of this and I went weak in the knees. When I asked for the recipe he surprisingly rattled off the three ingredients.  

And said “That’s it!.” “That’s it?” I asked? “That’s it!” he replied.

How To Make This Chocolate Tart

And truly, this is such a simple tart to make:

  • Warm the cream on the stovetop until it starts to simmer around the edges.
  • Remove from heat and whisk in chocolate chips until they’re melted.
  • Add beaten eggs and mix well.
  • Pour the mixture into the prepared tart shell.
  • Bake at 375 for 30-ish minutes.
  • Top with a clever garnish and sit back and accept those praises.

Don’t let this one fool you, this simple and unassuming little dessert is decadent and celebration worthy.

And please take the time to make your own tart crust (Pate Brisee). It’s a skill that every home cook should master. So much better than store purchased.

How Long Will This Chocolate Tart Last?

If it’s not gobbled up immediately, this chocolate tart will keep in the refrigerator for 3 days. Please cover with plastic wrap before storing, so it won’t dry out. The reason for storing this tart in the refrigerator is due to the chocolate mix containing eggs.

Chocolate Tart Recipe

Creamy chocolate tart recipe topped with chopped nuts and barries

I hope you give this easy chocolate tart recipe a try, and if you do, please come back and give the recipe a star rating. And leave a comment about your experience with the recipe.

And if you have a favorite chocolate tart recipe, let me know, I’d love to give it a try.

More Chocolate Dessert Recipes

And if you love to serve sweet treats, don’t miss my Dessert Category. You’ll find lots of great ideas.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Super Easy Chocolate Tart Dessert Recipe
Print Recipe
5 from 3 votes

Chocolate Tart

Three ingredients make this wonderful little chocolate tart.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Servings: 6
Calories: 451.45kcal
Author: Lea Ann Brown

Ingredients

  • 1 cup heavy whipping cream
  • 6 ounces semi-sweet chocolate chips
  • 2 eggs whipped
  • 1 pie crust

Instructions

  • Preheat oven to 375 degrees.
  • Form pie crust into an 8 inch tart shell.
  • To make the filling: Heat the heavy cream in a pot over medium-low flame, until it simmers slightly around the edges.
  • Remove from the heat; add the chocolate chips and stir until melted and smoothed out.
  • Beat the eggs in a small bowl until blended and add them to the chocolate mixture, stir until completely blended.
  • Pour the filling into the tart shell and bake at 375 degrees for 30 minutes until the filling is set and the surface is glossy.
  • If you see any bubbles or cracks forming on the surface, take the tart out right away – that means it is beginning to become over baked. Cool before cutting.
  • Garnish with fruit and chopped pecans. A dusting of powder sugar on half of the tart would also be nice here.

Notes

While baking, the filling for the chocolate tart will puff up a bit. Once the tart has been removed from the oven and is cooling, the tart will flatten back out.

Nutrition

Calories: 451.45kcal | Carbohydrates: 29.85g | Protein: 6.14g | Fat: 34.32g | Saturated Fat: 18.15g | Cholesterol: 110.61mg | Sodium: 154.62mg | Potassium: 238.22mg | Fiber: 2.98g | Sugar: 10.5g | Vitamin A: 676.48IU | Vitamin C: 0.24mg | Calcium: 56.96mg | Iron: 2.79mg

Chocolate Tart …It’s what’s for Dessert.

Mexican Casserole with Ground Beef and Corn Tortillas

By 36 Comments

This Mexican Casserole with Tortillas and Ground Beef is an easy and satisfying way to spice up your dinner plans. Layered with corn tortillas, and a ground beef mixture complete with black beans and sweet corn puts this in the category of irresistible and easy casserole dishes. Did I mention there’s sour cream involved?

Layered Mexican Casserole in a 9 x 13 pyrex dish with ground beef and corn tortillas, garnished with tomatoes and cilantro

Mexican casseroles are always popular for pot lucks. Aside from this Mexican casserole with tortillas and ground beef, another popular recipe is this one for Mexican Casserole with Chicken.

I always welcome the arrival of Autumn and all that comes with it. Crisp air, cool temperatures and of course the food. Which around here includes Roasted Chile Peppers in about e-v-e-r-y-thing.

Chile Roasters at Whole Foods

And the air is filled with the aroma of chile when the multitude of roasters fire up their cages to char Pueblo, Hatch, Poblano, Jalapeno chile just so folks like me can make fresh Mexican and Southwestern meals.

Fall is a wonderful time to be in Colorado. And a wonderful time for this Mexican Casserole with Tortillas and Ground Beef.

Mexican casserole made with ground beef, corn tortillas, sour cream, pepper jack cheese, sweet corn, black beans and canned tomatoes. Topped with fresh tomatoes, cilantro and jalapeno.

Thanks to my cousin Pam for introducing this Easy Mexican casserole with ground beef to my Fall collection of goodness. This is one of those things that I simply could not stop eating.

Ingredients You’ll Need

  • 1 pound lean ground beef
  • 1 sweet onion
  • 1 cup frozen corn thawed.
  • Canned black beans
  • Taco seasoning
  • Yellow corn tortillas
  • Canned chopped tomatoes
  • Chile peppers Hatch, Poblano, or Pueblo, roasted, chopped. Or 8 ounces canned, chopped chiles from the Mexican aisle.
  • Sour cream
  • Pepper Jack Cheese
  • Garnish: Jalapeno peppers, chopped tomatoes and chopped cilantro

Ingredient Substitutions

  • Corn: Substitute 1 can of corn for frozen corn. Drain before using.
  • Onion: I prefer sweet or yellow onion, but if you want a bolder flavor, use a red onion.
  • Tortillas: Yellow corn tortillas are preferred for this recipe, as they’re stronger than white corn tortillas. If you want to use white corn tortillas, make sure the ground beef mixture is a little dryer.
  • Sour Cream: Ever tried Mexican Crema? You can find it in the produce section at the grocery store. It’s a little thinner than full fat sour cream and a little tangier in flavor.
  • Cheese: Any good melting cheese will work well here. Cheddar, Muenster, Monterey Jack are all good choices.
  • Beans: If you don’t have canned black beans, canned chile beans in chile sauce would be a great replacement.

How To Make Mexican Casserole with Ground Beef

frying ground beef, tomatoes, beans and corn for a mexican casserole

How To Cook Ground Beef Mixture

Just grab your favorite frying skillet and heat it over medium high heat.

  • Once the skillet is hot, add the ground beef.
  • With your favorite spatula, break the ground beef apart.
  • Once the pink starts to fade from the meat, add the chopped onions.
  • Cook until the onions are starting to soften.
  • Add canned black beans (drained)
  • Frozen or canned yellow corn (drained if using canned) I prefer frozen corn, 1 cup.
  • 2 cans of chopped tomatoes (drained)
  • And 8 chile peppers, roasted, peeled, seeded and chopped. Hatch work great here, Pueblo (Mirisol) Peppers are lovely or 2-4 ounce can of chopped chiles (undrained) make this even easier.
  • Add taco seasoning and ½ to 1 cup of water and let simmer for about 10 – 15 minutes or until mixture starts to thicken. Start with ½ cup of water and add more if mixture becomes dry.

How to Build This Mexican Casserole with Corn Tortillas

Laying ingredients for Mexican casserole. Corn tortillas in a clear pyrex baking dish.
  • Spray a 9 x 11 baking dish with PAM
  • Add about 1 cup of the beef mixture as evenly as you can on the bottom of your baking dish. It won’t cover the pan, but will add a barrier for the tortillas so they will stay moist during baking.
  • Place 6 corn tortillas over the ground beef mixture, overlapping them and placing them so they curl up the side of the dish by about a half inch.
  • Cover the corn tortillas with half the remaining beef mixture
Layered Mexican Casserole with Ground Beef and Corn tortillas topped with sour cream.
  • Spread the sour cream over the beef mixture.
Mexican casserole layered with ground beef and corn tortillas topped with cheese, ready for oven
  • Place the remaining 6 corn tortillas on top of the sour cream in the same manner you did with the first layer.
  • Add the remaining ground beef mixture.
  • Sprinkle with the cheese.
Mexican casserole made with ground beef, corn tortillas, sour cream, pepper jack cheese, sweet corn, black beans and canned tomatoes. Topped with fresh tomatoes, cilantro and jalapeno.
  • Bake the casserole in a 350 degree oven for 25 – 30 minutes.
  • Let the casserole sit for about 5 – 10 minutes. Garnish with sliced jalapenos, chopped fresh tomatoes and chopped cilantro. Cut into squares and serve. YUM!
Mexican casserole made with ground beef, corn tortillas, sour cream, pepper jack cheese, sweet corn, black beans and canned tomatoes. Topped with fresh tomatoes, cilantro and jalapeno. Served on Mexican colored appetizer plates

Tips for Success

  • Important Tip: If the mixture is too watery, this will cause the corn tortillas to become soggy during baking. Different taco seasoning mixes may contain different amounts of corn starch (for the thickening agent) This is why I say start with ½ cup and add a little more at a time. You want the mixture a little soupy but not watery.
  • I urge you to use Homemade Taco Seasoning for this. It’s superior in flavor and void of preservatives. Ever since I discovered smoked paprika a few years ago, I’ve gone crazy using it. And sprinkling some in taco seasoning is no exception and adds a wonderful smoky flavor. I hope you take a look at my recipe.
  • If you use this homemade mixture, just use about 3 tablespoons instead of a packet of taco seasoning. It brings a whole new level of earthy depth to this casserole. And you’ll love that bold color and bold flavor.

Recipe for Mexican Casserole with Ground Beef

Zesty and loaded with all of your favorite Mexican flavors, what’s not to love. This is a great weeknight meal that will reward you with some tasty leftovers, which means you don’t need to worry about cooking for the next evening…or two.

As much as I love to spend time in the kitchen fussing over dinner, I’m also always looking for quick and easy dinner ideas. This Mexican Casserole With Ground Beef and Corn Tortillas is one that fits that bill.

It’s a favorite here On The Ranch and it’s a classic layered Mexican Casserole recipe that’s filled with flavor. Quick and easy, family friendly, I hope you give this a try.

And if you have a favorite Mexican Casserole with ground beef and corn tortillas, let me know, I’d love to give it a try.

More Recipes Using Corn Tortillas

And if you’re in the eternal mood for Mexican Recipes, don’t miss my Mexican Southwest Category. And the most popular recipe in that category, Fried Tacos.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

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Layered Mexican Casserole in a 9 x 13 pyrex dish with ground beef and corn tortillas, garnished with tomatoes and cilantro
Print Recipe
4.93 from 54 votes

Mexican Casserole with Ground Beef and Corn Tortillas

Easy and satisfying this Mexican Casserole with Ground Beef is a popular recipe around our house.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Mexican
Cuisine: Mexican
Servings: 16
Calories: 158kcal
Author: Lea Ann Brown

Ingredients

  • 1 pound lean ground beef
  • 1 medium onion chopped
  • 1 cup frozen corn thawed. You can use 1 can, drained. I prefer 1 cup frozen corn.
  • 1-15 ounce black beans canned, drained and rinsed
  • 2-3 tablespoons taco seasoning
  • ½ – 1 cup water start with ½ cup. See note below.
  • 12 yellow corn tortillas
  • 2-15 ounce chopped tomatoes canned, drained
  • 8 green chile peppers Hatch, Poblano, or Pueblo, roasted, chopped. Or 8 ounced canned, chopped chiles from the Mexican aisle.
  • 1 cup sour cream
  • 1 cup Pepper Jack Cheese
  • Sliced jalapeno peppers, chopped tomatoes and chopped cilantro for garnish

Instructions

  • In a large fry pan, brown ground beef. When the pink is starting to fade, add onions and cook for about 5 minutes, stirring frequently.
  • Add corn, beans, tomatoes, chiles and taco seasoning and water. Mix well and simmer for 10 minutes. Taste and add more taco seasoning if needed.
  • Spray 9 x 13 baking dish with cooking spray.
  • Place 1 cup of ground beef mixture on the bottom of the pan. Place half of the tortillas on top of the ground beef, overlapping and placing them so they come about ½ inch up the side of the casserole dish.
  • Spoon half of the remaining beef mixture on top of the tortillas and spread the sour cream over the beef. Layer the rest of the corn tortillas and then the rest of the beef mixture. Top with the grated cheese.
  • Place in heated 350 degree F. oven and bake for 25 minutes. Garnish with sliced jalapenos, chopped fresh tomatoes and chopped cilantro. Let stand for 5 minutes and serve.

Video

Notes

  • Important Tip: If the mixture is too watery, this will cause the corn tortillas to become soggy during baking. Different taco seasoning mixes may contain different amounts of corn starch (for the thickening agent) This is why I say start with ½ cup water  and add a little more at a time. You want the mixture a little soupy but not watery.
  • I urge you to use Homemade Taco Seasoning for this. It’s superior in flavor and void of preservatives. Ever since I discovered smoked paprika a few years ago, I’ve gone crazy using it. And sprinkling some in taco seasoning is no exception and adds a wonderful smoky flavor. I hope you take a look at my recipe.
  • If you use this homemade mixture, just use about 3 tablespoons instead of a packet of taco seasoning. It brings a whole new level of earthy depth to this casserole. And you’ll love that bold color and bold flavor.

Nutrition

Calories: 158kcal | Carbohydrates: 14g | Protein: 10g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 31mg | Sodium: 184mg | Potassium: 214mg | Fiber: 3g | Sugar: 2g | Vitamin A: 177IU | Vitamin C: 5mg | Calcium: 90mg | Iron: 1mg

Mexican Casserole with Ground Beef  …It’s what’s for Dinner.