This dish is more than a simple meal; it’s a culinary hug that brings warmth and nostalgia. I discovered this recipe on a road trip through Texas, where food is a piece of heritage. At a small Dallas diner, the air filled with spices and sizzling beef, I first tasted this King Ranch Beef Casserole and knew it was special.
My version features layers of lean ground beef, sautéed onions, and bell peppers between soft corn tortillas. A creamy mix of mushroom and chicken soups, Rotel tomatoes, garlic, and chili powders create a rich, robust flavor. It’s topped with a generous layer of melted cheddar cheese, bubbly from the oven.
As the casserole cooks, the flavors blend in a way that each bite feels new yet familiar. It’s ideal for family dinners, potlucks, or a comforting meal after a long day. I’ve tweaked the recipe by adding more chili powder for extra kick or swapping in green peppers for a different taste. Each change adds a personal touch, making this dish not just a meal but a story to share.
Below, you’ll find the steps to make this delicious casserole and the variations that make it uniquely yours. So, grab your skillet and let’s create a casserole as delightful and satisfying as the stories that accompany it.
How to Make King Ranch Beef Casserole
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We will need:
- 10 oz. can mild rotel tomatoes (drained)
- 10 3/4 oz. can cream of chicken
- 10 3/4 oz. can cream of mushroom
- 1 cup bell pepper (diced)
- 1 medium onion (diced)
- 2 lbs. lean ground beef
- 1/4 tsp garlic powder
- 1/2 tsp chili powder
- dash of salt
- 2 1/2 cups cheddar cheese (grated)
- 10 corn tortillas
Directions:
Preheat your oven to 350 degrees. Start by browning the ground beef with onions in a skillet over medium heat. Add bell peppers and a dash of salt as the beef nears full cooking. Drain any excess grease once the meat is fully browned.
In a separate saucepan on low to medium heat, combine cream of mushroom and chicken soups, drained rotel tomatoes, garlic powder, and chili powder. Warm this mixture, stirring until it’s heated through, then remove from heat.
Tear the corn tortillas into pieces and lightly dip them into the warm sauce mixture. In a large casserole dish, begin layering with the dipped tortilla pieces, followed by half of the beef mixture and half of the remaining sauce. Sprinkle with 2 cups of grated cheddar cheese, then repeat the layering process, ending with the remainder of the cheese on top.
Bake the casserole in the oven for 40 minutes.
FAQs:
Can I use a different type of cheese in the King Ranch Beef Casserole?
Indeed, while cheddar cheese is recommended for its sharp flavor and good melting properties, you can substitute with other cheeses. Monterrey Jack, Colby, or a Mexican cheese blend are excellent alternatives that also melt well and add a delightful flavor to the casserole. Furthermore, adjusting the type of cheese can customize the dish to better suit your taste preferences or to work with what you have available.
Is there a low-fat version of the King Ranch Beef Casserole?
Yes, to make a lower-fat version of this casserole, you can make several substitutions. First, use lean or extra-lean ground beef to reduce fat content. Additionally, low-fat or fat-free versions of the cream of mushroom and chicken soups are available and can be used without sacrificing much flavor. Also, opt for low-fat cheese, which will further cut down on the overall fat in the dish. These changes can help make a healthier version of the casserole while keeping it tasty.
How should leftovers of the King Ranch Beef Casserole be stored?
Leftover King Ranch Beef Casserole should be cooled to room temperature and then can be stored in an airtight container in the refrigerator. Properly stored, it will last for 3-4 days. Moreover, you can also freeze the casserole for up to 2 months. To reheat, thaw in the refrigerator if frozen, then bake in the oven or microwave until heated through. This ensures the casserole remains flavorful and safe to eat.
Can the King Ranch Beef Casserole be made ahead of time?
Yes, this casserole lends itself well to being prepared in advance. You can assemble the entire casserole, cover it, and refrigerate it up to one day before baking. Consequently, when you’re ready to serve, simply remove it from the refrigerator while you preheat the oven and bake as directed. This makes it an excellent choice for preparing meals ahead of busy days or for simplifying mealtime for special occasions.
King Ranch Beef Casserole
Ingredients
- 2 lbs. lean ground beef
- 1 medium onion diced
- 1 cup bell pepper diced
- dash of salt
- 10 3/4 oz. can cream of mushroom
- 10 3/4 oz. can cream of chicken
- 10 oz. can mild rotel tomatoes drained
- 1/4 tsp garlic powder
- 1/2 tsp chili powder
- 2 1/2 cups cheddar cheese grated
- 10 corn tortillas
Instructions
- Preheat oven to 350 degrees.
- Heat a skillet over medium heat and add the beef and onions. When meat has almost cooked all the way add the bell pepper and sprinkle with a dash of salt. When the meat is brown and thoroughly cooked drain the grease from the pan.
- Heat a medium size sauce pan over low/medium heat. Add the cream of mushroom, cream of chicken, rotel tomatoes, garlic powder and chili powder. Stir and cook until the mixture is warm and then turn off the heat.
- Tear each tortilla into pieces and dip each piece into the sauce mixture. (Does not have to be well coated in the mixture or you will use it all up and won't have enough for the dish) Place the tortillas down in a large casserole dish. Then top with half of the meat mixture and then half of the sauce. Sprinkle 2 cups of the cheese over the sauce and then repeat the layers finishing with the rest of the cheese.
- Cook for 40 minutes
