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Texas Beef King Ranch Casserole


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Texas Beef King Ranch Casserole



  • 2 pounds Sirloin
  • 1 cup onion, chopped
  • 1/2 cup red bell pepper, chopped
  • 1/2 cup green bell pepper, chopped
  • 2 – 4 tablespoon jalapeño, chopped
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 tablespoon chili powder
  • 1 can diced tomatoes and green chiles
  • 1 can beef broth
  • 2/3 cup skim milk
  • 8 ounces fat-free cheddar cheese, shredded
  • 12 corn tortillas


1.     Preheat oven to 350°F.

2.     Cook beef over low heat covered with water until fork tender, 30 – 45 minutes. (Longer cooking makes the steak easier to shred.)

3.     Place cooked beef on a hard surface and shred by pulling apart with two forks. Set aside.

4.     Prepare a large skillet with non-stick cooking spray. Saute onion and peppers with dry ingredients until translucent. Add diced tomatoes and green chiles, beef broth and milk. Simmer.

5.     Stir in cheese until melted. Add cooked, shredded beef.

6.     Quarter tortillas and add to mixture. Pour into casserole dish prepared with non-stick spray.

7.     Bake at 350°F for 30 minutes.


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King Ranch Chicken

This famous casserole was named for the King Ranch, the largest in Texas. It covers three counties and more than 825,000 acres of Gulf coastal plains. The ranch has its own breed of cattle, Santa Gertrudis, and is dotted with oil wells. According to local ledgend, this recipe was created by the Mexicans cooks on the ranch who had to prepare huge meals for the cowboys and oilfield workers. One thing for sure: this recipe will feed a lot of people. In Texas, the recipe is made with Rotel tomatoes, a local brand of canned of tomatoes with hot green chilies. If not available, use plain canned tomatoes and add green chilies, plus a few chopped jalapenos.


1 (3 to 4) pound large chicken

Herbs, onion, or celery, to season 2 teaspoons chili power

1 large onion, chopped Salt and pepper to taste

1 chopped bell pepper 1 tablespoon Tabasco

2 tablespoons oil 1 can Rotel brand tomatoes

2 cloves garlic, finely minced 2 to 3 finely diced pickled jalapenos

1 can cream of mushroom soup 1 package (18 to 20) corn tortillas

1 can cream of chicken soup (optional) 2 cups grated longhorn Cheddar cheese


Place chicken in large pan and cover with water.

Season with herbs, onion, or celery and simmer until meat is tender. Remove chicken, reserving chicken stock. Remove meat from bones and discard skin and bones. Chop meat into bite-size pieces. Saute’ onions and bell peppers in oil until soft, add garlic, and cook a few minutes more. Place in large bowl. Add soups, chicken stock, chili power, salt and pepper, hot sauce, Rotel tomatoes. Mix Well.

Heat stock and dip corn tortillas to soften. Cut or tear tortillas into large pieces

And make layer in bottom of a greased 3-quart casserole dish. Add a layer of half the chopped chicken, spoon on half the soup mixture. Make another tortilla layer, then add another layer with the rest of the chicken, and layer with the rest remained of the soup mixture. Another thin layer of the soften tortillas can be added. Top with graded cheese. Bake in 350 degrees oven for 35 to 46 minutes.

Serves 8 to10 hungry people. 

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