Real Recipes From Real Home Cooks ®

yuk - a tex-mex casserole (sallye)

(2 ratings)
Recipe by
sallye bates
Austin, TX

The first time I made this, my then 10 year old daughter took one look at it and said "Yuk". Per our house rules, she had to take one bite, which then turned into two large helpings for her. Thus, it was then and forever named "Yuk". This is now a classic in our family and friends circle. It's incredibly easy to make and really tastes good with a pan of cornbread and a crisp salad. You can double or triple the recipe if you're feeding a bunch of soccer/ball players

(2 ratings)
yield 4 -6
prep time 15 Min
cook time 40 Min
method Bake

Ingredients For yuk - a tex-mex casserole (sallye)

  • 1-1/2 lb
    ground beef, browned and drained
  • 1 can
    ranch style beans****
  • 1 pkg
    mahatma spanish rice mix
  • 1 can
    ro-tel tomatoes (optional)
  • 1 or 2 can
    water (use ranch style can)***
  • 8 oz
    sharp cheddar, grated

How To Make yuk - a tex-mex casserole (sallye)

  • 1
    Preheat oven to 400 degrees Brown ground beef in large cast iron skillet. Drain and return to skillet
  • 2
    ****You can use Bush's Chili Beans if Ranch Style Beans are not available in your area. Add beans, water and spanish rice mix (Don't cook first) Don't worry if it seems runny, the rice will soak up the water ***NOTE: IF YOU ADD THE CAN OF RO-TEL TOMATOES, ONLY ADD ONE ADDITIONAL CAN OF WATER. Mix well and sprinkle cheese over top
  • 3
    Cook for approximately 35 minutes until rice is tender and cheese is browned. Taste test rice beginning about 25 minutes after cooking has begun.
  • 4
    Note: If you don't have a cast iron skillet, just use a baking dish or pan You may drain and add a small can of whole kernel corn if desired.