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Tex-Mex casserole


  • 650 g ground beef

  • 50 g butter

  • 3 tbsp taco seasoning

  • 200 g crushed tomatoes

  • 50 g pickled jalapeños

  • 200 g (425 ml) shredded cheese

For serving

  • 225 ml crème fraîche or sour cream

  • 1 scallion, finely chopped

  • 150 g leafy greens or iceberg lettuce

  • 225 ml guacamole



  1. Preheat the oven to 400°F (200°C).

  2. Fry the ground beef in butter on medium high heat, until cooked through and no longer pink.

  3. Add Tex-Mex seasoning and crushed tomatoes. Stir and let simmer for 5 minutes. Taste to see if it needs additional salt and pepper.

  4. Place the ground-beef mixture in a greased baking dish (about 9″ or 23 cm in diameter). Top with jalapeños and cheese.

  5. Bake on upper rack in oven for 15–20 minutes or until golden brown on top.

  6. Chop the scallion finely and mix with the crème fraîche or sour cream in a separate bowl.

  7. Serve the casserole warm with a dollop of the crème fraîche or sour cream, guacamole and a green salad.