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    You are in: Home / Recipes / Mexican Skillet Casserole Recipe
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    Mexican Skillet Casserole

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    5 mins

    25 mins

    Chef #1122396's Note:

    When my children were small they always would run up and ask me what I was cooking and generally I would respond with "whatever comes out of the pot", that always made them giggle. This was always their favorite to "come out of the pot" and as teenagers they still ask me for this dish. I hope you enjoy and can make some fun memories with this dish.

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    Units: US | Metric


    1. 1
      In skillet brown ground beef with taco seasoning and drain fat.
    2. 2
      Pour instant rice in the skillet and stir to mix with the meat.
    3. 3
      Add the corn, beans, tomatoes, and water, stir and cover and let simmer on low heat for 10 minutes.
    4. 4
      Remove lid and cover with cheese replace lid and let stand for 5 minutes allowing cheese to melt.
    5. 5
      Serve with a green salad.

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    Ratings & Reviews:

    • on June 21, 2011


      10/18/10: Another change I made when making this tonight was to add an 8 oz. can of El Pato Mexican tomato sauce (the yellow can). Oh wow, this was a great addition and help up the spice level nicely. Update 6/24/10: I made this again tonight for dinner, it's become a very popular regular in our home. I was out of Taco seasoning and used Kittencals Taco Seasoning Mix "Kittencal's Taco Seasoning Mix" and this elevated an already terrific quick meal to exceptional. My DH, who never says too much, told me that although he always enjoyed this meal, tonight it was over the top and is taking two containers to work for lunch. One to eat tomorrow and one to freeze for another day. You just can't lose with Kittencal's recipes and this seasoning is so simple and we all probably have the ingredients in our pantry's. Just Awesome!

      Very quick, easy and Recipe tasty meal. Everybody enjoyed it along with flour tortillas. I used probably 1-1/2 cups Mexican-blend cheese; added about 1/4 tsp. cayenne pepper to increase the heat level a bit; added 2-3 tablespoons of beef bouillon. Prepared as written, my family needed more salt, which I added by using the bouillon. I think next time I make this meal, I will probably use beef broth instead of water also. UPDATE: 4/5/10 My family loves this meal, it's great to wrap in tortillas as a burrito or have with corn bread. My changes this time included adding a teaspoon of chopped garlic and a small onion chopped. Both were browned with the ground beef. I forgot to mention that I used leftover long grain white rice instead of the minute rice from the ingredients list. It works perfectly and I will used cooked regular rice from now on as I feel the flavor is enhanced with regular rice. My grandson said this is the best meal I've ever prepared and hubby loved it too -- hmm, wonder what they're trying to tell me, LOL!
      6/20/11: If you like good and spicy, add a (yellow) can of the El Pato Mexican tomato sauce; it'll probably be too spicy for children and those who don't care for overly spicy foods. I was out of Ranch Beans this time so I substituted a can of Charro Beans and it was even better if that's possible. When I can find these beans, I will use them from now on. Even if I can't, I may substitute pinto beans or chili beans since the Ranch Beans seem to be very salty although they're still very good in this.

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    • on March 01, 2009


      Very easy and tasty. I will keep this as a quick fix recipe. Thanx!

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    • on January 29, 2009


      this is so easy and tasty! I doubled the recipe- it made alot! I also then used one can mild Rotel and one can regular Rotel- It was just the right level of spiciness- enough for the teens, but not too much for the 7 yr old. Best part- most of these ingredients are already in your cupboard!!

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    Read All Reviews (4)


    Nutritional Facts for Mexican Skillet Casserole

    Serving Size: 1 (535 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 550.6
    Calories from Fat 199
    Total Fat 22.2 g
    Saturated Fat 10.8 g
    Cholesterol 103.3 mg
    Sodium 903.3 mg
    Total Carbohydrate 53.1 g
    Dietary Fiber 2.9 g
    Sugars 2.8 g
    Protein 35.9 g

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