yuk - a tex-mex casserole (sallye)
(2 ratings)
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
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(2 ratings)
yield
4 -6
prep time
15 Min
cook time
40 Min
method
Bake
Ingredients For yuk - a tex-mex casserole (sallye)
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1-1/2 lbground beef, browned and drained
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1 canranch style beans****
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1 pkgmahatma spanish rice mix
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1 canro-tel tomatoes (optional)
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1 or 2 canwater (use ranch style can)***
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8 ozsharp cheddar, grated
How To Make yuk - a tex-mex casserole (sallye)
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1Preheat oven to 400 degrees Brown ground beef in large cast iron skillet. Drain and return to skillet
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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
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3Cook for approximately 35 minutes until rice is tender and cheese is browned. Taste test rice beginning about 25 minutes after cooking has begun.
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4Note: 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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