Tex-Mex Pantry Casserole: A Flavorful & Easy Weeknight Meal
Are you looking for a quick, easy, and delicious meal that utilizes ingredients you probably already have in your pantry? Look no further than this Tex-Mex Pantry Casserole! This recipe is incredibly versatile, adaptable to your preferences and dietary needs, and perfect for busy weeknights. It’s a comforting, flavorful dish that the whole family will love.
## Why You’ll Love This Tex-Mex Pantry Casserole
* **Pantry-Friendly:** This recipe relies heavily on pantry staples like canned beans, corn, diced tomatoes, and pasta or rice. This makes it a great option when you don’t have time for a grocery run.
* **Quick and Easy:** From start to finish, this casserole can be on the table in under an hour. The prep work is minimal, and the baking time is relatively short.
* **Versatile:** Feel free to customize this recipe to your liking. Add different vegetables, swap out the protein, or adjust the spice level.
* **Budget-Friendly:** Using pantry staples makes this casserole an economical choice.
* **Family-Friendly:** The flavors are mild enough for kids to enjoy, but you can easily spice it up for adults.
* **Make-Ahead Friendly:** Assemble the casserole ahead of time and bake it when you’re ready to eat. This is a great option for meal prepping.
## Ingredients You’ll Need
This recipe is flexible, so feel free to substitute ingredients based on what you have on hand. Here’s a list of the basic ingredients:
* **Pasta or Rice:** 1 pound of pasta (rotini, penne, elbow macaroni, or shells work well) or 2 cups of cooked rice. If using pasta, cook it according to package directions until al dente.
* **Ground Meat (Optional):** 1 pound of ground beef, turkey, or chicken. You can also use plant-based ground meat substitute or omit it altogether for a vegetarian version.
* **Onion:** 1 medium onion, chopped. Yellow or white onion works best.
* **Garlic:** 2-3 cloves of garlic, minced.
* **Canned Diced Tomatoes:** 1 (14.5-ounce) can of diced tomatoes, undrained. You can use plain diced tomatoes or flavored ones like fire-roasted or with green chilies.
* **Canned Corn:** 1 (15-ounce) can of corn, drained. You can use regular corn or sweet corn.
* **Canned Black Beans:** 1 (15-ounce) can of black beans, rinsed and drained. You can substitute pinto beans, kidney beans, or great northern beans.
* **Taco Seasoning:** 2 tablespoons of taco seasoning (store-bought or homemade).
* **Cheese:** 2 cups of shredded cheese. Cheddar, Monterey Jack, Colby Jack, or a Mexican blend work well.
* **Optional Toppings:** Sour cream, salsa, guacamole, chopped cilantro, green onions, jalapenos.
### Detailed Ingredient Notes and Substitutions
* **Pasta/Rice:** The type of pasta isn’t critical. Choose a shape that holds sauce well. Rice is a good gluten-free alternative. Cook the pasta al dente to prevent it from becoming mushy in the casserole. For rice, make sure it is cooked before adding it to the casserole.
* **Ground Meat:** Using lean ground beef, turkey, or chicken will reduce the amount of grease. If you don’t want to use ground meat, consider using shredded chicken or leftover cooked beef. For a vegetarian option, use a plant-based ground meat substitute, or simply omit the meat and add more beans or vegetables. Crumbled tofu would also be a good substitute.
* **Onion & Garlic:** These are the base of the flavor. If you don’t have fresh onion or garlic, you can use onion powder or garlic powder, but the flavor will be different. Use about 1 teaspoon of each if substituting.
* **Canned Diced Tomatoes:** Fire-roasted diced tomatoes add a smoky flavor, while diced tomatoes with green chilies add a bit of heat. If you prefer a smoother sauce, you can use crushed tomatoes or tomato sauce.
* **Canned Corn:** If you have frozen corn on hand, you can use that instead. Just thaw it before adding it to the casserole. You could also use fresh corn kernels if corn is in season.
* **Canned Black Beans:** Any type of bean will work in this recipe. Make sure to rinse and drain the beans well to remove excess starch.
* **Taco Seasoning:** Store-bought taco seasoning is convenient, but it often contains a lot of sodium. Making your own taco seasoning allows you to control the ingredients and adjust the spice level. A simple homemade taco seasoning can be made with chili powder, cumin, paprika, garlic powder, onion powder, oregano, and salt.
* **Cheese:** The type of cheese you use will affect the flavor of the casserole. Cheddar cheese is a classic choice, while Monterey Jack is milder. Colby Jack is a good all-purpose cheese. A Mexican blend usually contains a combination of cheeses like cheddar, Monterey Jack, and queso quesadilla.
* **Optional Toppings:** Toppings are a great way to customize the casserole to your liking. Sour cream adds a creamy tang, salsa adds a burst of flavor, guacamole adds richness, and chopped cilantro and green onions add freshness. Jalapenos add heat for those who like it spicy.
## Step-by-Step Instructions
Here’s how to make this delicious Tex-Mex Pantry Casserole:
1. **Preheat Oven:** Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
2. **Cook Pasta (If Using):** If using pasta, cook it according to package directions until al dente. Drain well and set aside. If using rice, ensure it’s cooked and ready to go.
3. **Brown Ground Meat (If Using):** In a large skillet, brown the ground meat (if using) over medium heat. Drain off any excess grease. If you’re using a plant-based ground meat substitute, follow the package directions for cooking.
4. **Sauté Onion and Garlic:** Add the chopped onion to the skillet with the ground meat (or to the skillet directly if not using meat) and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
5. **Combine Ingredients:** In a large bowl, combine the cooked pasta (or rice), browned ground meat (if using), sautéed onion and garlic, diced tomatoes (undrained), corn (drained), black beans (rinsed and drained), and taco seasoning. Mix well to combine.
6. **Assemble Casserole:** Pour the mixture into the prepared baking dish and spread evenly. Top with the shredded cheese.
7. **Bake:** Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
8. **Rest:** Let the casserole rest for a few minutes before serving.
9. **Serve:** Serve hot, topped with your favorite toppings, such as sour cream, salsa, guacamole, chopped cilantro, and green onions.
### Detailed Step-by-Step Guide with Tips
**Step 1: Preheat Oven and Prepare Baking Dish**
* Preheating the oven ensures that the casserole cooks evenly. Make sure your oven is fully preheated before putting the casserole in.
* Greasing the baking dish prevents the casserole from sticking and makes it easier to clean up. You can use cooking spray, butter, or oil to grease the dish. Alternatively, you can line the dish with parchment paper for even easier cleanup.
**Step 2: Cook Pasta (If Using)**
* Cooking the pasta al dente (slightly firm to the bite) is important because it will continue to cook in the oven. Overcooked pasta will become mushy in the casserole.
* Make sure to drain the pasta well after cooking. Excess water will make the casserole soggy.
* If you are using rice, cook it according to the package instructions. You will need about 4 cups of cooked rice for this recipe.
**Step 3: Brown Ground Meat (If Using)**
* Browning the ground meat adds flavor and helps to render out the fat. Use a large skillet or Dutch oven to ensure that the meat cooks evenly.
* Drain off any excess grease after browning the meat. This will prevent the casserole from becoming greasy.
* If you are using a plant-based ground meat substitute, follow the package instructions for cooking. Some plant-based ground meat substitutes may not require browning.
**Step 4: Sauté Onion and Garlic**
* Sautéing the onion and garlic softens them and brings out their flavor. Cook the onion until it is translucent and softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
* Be careful not to burn the garlic. Burnt garlic will taste bitter.
* If you don’t have fresh onion or garlic, you can use onion powder or garlic powder. Use about 1 teaspoon of each if substituting.
**Step 5: Combine Ingredients**
* Use a large bowl to combine all of the ingredients. This will make it easier to mix everything together without making a mess.
* Make sure to mix the ingredients well so that the flavors are evenly distributed.
* Taste the mixture and adjust the seasoning as needed. You may want to add more taco seasoning, salt, or pepper.
**Step 6: Assemble Casserole**
* Pour the mixture into the prepared baking dish and spread it evenly. This will ensure that the casserole cooks evenly.
* Top with the shredded cheese. Use a generous amount of cheese for a cheesy casserole.
* You can also add other toppings at this point, such as chopped jalapenos or olives.
**Step 7: Bake**
* Bake the casserole in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through. The exact baking time will depend on your oven.
* If the cheese is browning too quickly, you can cover the casserole with foil during the last few minutes of baking.
* To check if the casserole is heated through, insert a fork or knife into the center. It should be hot to the touch.
**Step 8: Rest**
* Let the casserole rest for a few minutes before serving. This will allow the cheese to set up slightly and make it easier to slice.
**Step 9: Serve**
* Serve the casserole hot, topped with your favorite toppings. Some popular toppings include sour cream, salsa, guacamole, chopped cilantro, and green onions.
* You can also serve the casserole with a side of rice, beans, or salad.
## Variations and Customizations
One of the best things about this Tex-Mex Pantry Casserole is its versatility. Here are some ideas for variations and customizations:
* **Spice it up:** Add a pinch of cayenne pepper or some chopped jalapenos to the mixture for a spicier casserole. You can also use a hotter taco seasoning.
* **Make it vegetarian:** Omit the ground meat and add more beans or vegetables. You can also use a plant-based ground meat substitute or crumbled tofu.
* **Add more vegetables:** Add chopped bell peppers, zucchini, or spinach to the mixture for extra nutrients. You can also use frozen mixed vegetables.
* **Use different beans:** Substitute pinto beans, kidney beans, or great northern beans for the black beans.
* **Add rice:** Substitute cooked rice for the pasta. You can use white rice, brown rice, or wild rice.
* **Make it creamy:** Stir in a can of cream of mushroom soup or cream of chicken soup for a creamier casserole.
* **Top it with tortilla chips:** Crush tortilla chips and sprinkle them over the top of the casserole before baking for a crunchy topping.
* **Add a layer of refried beans:** Spread a layer of refried beans on the bottom of the baking dish before adding the casserole mixture for an extra layer of flavor.
* **Use different cheeses:** Experiment with different types of cheese, such as pepper jack, queso fresco, or cotija cheese.
* **Make it a layered casserole:** Layer the ingredients in the baking dish instead of mixing them together. Start with a layer of beans, followed by a layer of meat, a layer of vegetables, a layer of cheese, and repeat. This will create a visually appealing casserole with distinct layers of flavor.
### Specific Variation Ideas:
* **Chicken Tex-Mex Casserole:** Use shredded cooked chicken instead of ground beef. Consider adding a can of green chilies for extra flavor.
* **Vegetarian Black Bean Casserole:** Omit the meat and double the amount of black beans. Add chopped bell peppers and corn for extra vegetables.
* **Spicy Jalapeno Casserole:** Add chopped jalapenos to the mixture and use pepper jack cheese for a spicy kick.
* **Creamy Chicken Enchilada Casserole:** Use shredded chicken, cream of chicken soup, and green enchilada sauce for a creamy and flavorful casserole.
## Tips for Success
* **Don’t overcook the pasta:** Cook the pasta al dente to prevent it from becoming mushy in the casserole.
* **Drain the beans and corn well:** Excess liquid will make the casserole soggy.
* **Taste and adjust the seasoning:** Before baking, taste the mixture and adjust the seasoning as needed. You may want to add more taco seasoning, salt, or pepper.
* **Don’t overbake the casserole:** Overbaking will dry out the casserole. Bake until the cheese is melted and bubbly and the casserole is heated through.
* **Let the casserole rest before serving:** This will allow the cheese to set up slightly and make it easier to slice.
* **Use a meat thermometer:** If using ground meat, ensure it reaches an internal temperature of 160°F (71°C) to ensure it is cooked thoroughly.
* **Use oven-safe gloves:** When removing the hot casserole dish from the oven, use oven-safe gloves to protect your hands from burns.
## Serving Suggestions
This Tex-Mex Pantry Casserole is delicious on its own, but it can also be served with a variety of sides and toppings. Here are some serving suggestions:
* **Toppings:** Sour cream, salsa, guacamole, chopped cilantro, green onions, jalapenos, olives.
* **Sides:** Rice, beans, salad, cornbread, coleslaw.
* **Drinks:** Margaritas, iced tea, lemonade, beer.
### More Detailed Serving Suggestions
* **Serve with a dollop of sour cream or Greek yogurt:** This adds a creamy tang to the casserole and helps to cool it down slightly.
* **Top with your favorite salsa:** Choose a salsa that complements the flavors of the casserole. Mild salsa is a good choice for kids, while hot salsa is perfect for those who like a spicy kick.
* **Add a scoop of guacamole:** Guacamole adds richness and creaminess to the casserole. Make your own guacamole or use store-bought.
* **Garnish with chopped cilantro and green onions:** These add freshness and flavor to the casserole.
* **Serve with a side of rice and beans:** This makes for a complete and satisfying meal. Choose your favorite type of rice and beans.
* **Serve with a side of cornbread:** Cornbread is a classic side dish for Tex-Mex meals. You can make your own cornbread or use store-bought.
* **Serve with a side of coleslaw:** Coleslaw adds a refreshing crunch to the meal.
## Storage and Reheating Instructions
* **Storage:** Store leftover casserole in an airtight container in the refrigerator for up to 3-4 days.
* **Reheating:** Reheat the casserole in the oven at 350°F (175°C) for 15-20 minutes, or until heated through. You can also reheat it in the microwave on medium power for 2-3 minutes, or until heated through. Add a little bit of water or broth to the casserole before reheating to prevent it from drying out.
* **Freezing:** Assemble the casserole but don’t bake it. Wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 2-3 months. When ready to bake, thaw it overnight in the refrigerator. Remove the plastic wrap and foil and bake as directed in the recipe, adding about 10-15 minutes to the baking time.
### More Detailed Storage and Reheating Tips
* **Cool the casserole completely before storing it:** This will prevent condensation from forming in the container, which can lead to spoilage.
* **Store the casserole in a shallow container:** This will help it cool down more quickly and evenly.
* **Reheat individual portions in the microwave for faster reheating:** This is a good option if you only need to reheat a small amount of casserole.
* **Cover the casserole with foil when reheating in the oven to prevent it from drying out:** This is especially important if you are reheating a large casserole.
## Recipe Card
**Tex-Mex Pantry Casserole**
**Prep Time:** 15 minutes
**Cook Time:** 25 minutes
**Total Time:** 40 minutes
**Servings:** 6-8
**Ingredients:**
* 1 pound pasta (rotini, penne, elbow macaroni, or shells), cooked al dente, OR 2 cups cooked rice
* 1 pound ground beef, turkey, or chicken (or plant-based substitute)
* 1 medium onion, chopped
* 2-3 cloves garlic, minced
* 1 (14.5-ounce) can diced tomatoes, undrained
* 1 (15-ounce) can corn, drained
* 1 (15-ounce) can black beans, rinsed and drained
* 2 tablespoons taco seasoning
* 2 cups shredded cheese (cheddar, Monterey Jack, Colby Jack, or Mexican blend)
* Optional toppings: sour cream, salsa, guacamole, chopped cilantro, green onions, jalapenos
**Instructions:**
1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
2. If using pasta, cook it according to package directions until al dente. Drain well and set aside. If using rice, make sure it’s cooked and ready to go.
3. In a large skillet, brown ground meat (if using) over medium heat. Drain off any excess grease.
4. Add chopped onion to the skillet and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
5. In a large bowl, combine cooked pasta (or rice), browned ground meat (if using), sautéed onion and garlic, diced tomatoes (undrained), corn (drained), black beans (rinsed and drained), and taco seasoning. Mix well to combine.
6. Pour mixture into the prepared baking dish and spread evenly. Top with shredded cheese.
7. Bake in the preheated oven for 20-25 minutes, or until cheese is melted and bubbly and casserole is heated through.
8. Let casserole rest for a few minutes before serving.
9. Serve hot, topped with your favorite toppings.
**Notes:**
* Customize this recipe with your favorite ingredients.
* Spice it up by adding cayenne pepper or chopped jalapenos.
* Make it vegetarian by omitting the meat and adding more beans or vegetables.
## Conclusion
This Tex-Mex Pantry Casserole is a delicious and easy meal that is perfect for busy weeknights. It’s versatile, adaptable, and budget-friendly. Plus, it’s a great way to use up pantry staples. Give it a try and let me know what you think!