Mexi-Quick Skillet Casserole
A quick and flavorful skillet casserole combining beef, vermicelli, and vegetables, topped with Parmesan cheese—perfect for a hearty weeknight family meal with Mexican-inspired flavors.
Ingredients
- 2 Tbsp. butter ⓘ
- 8 oz. vermicelli, broken in 1-inch pieces ⓘ
- 1 lb. lean ground beef ⓘ
- 1/2 cup chopped onion ⓘ
- 1 large clove garlic, minced ⓘ
- 1 can stewed tomatoes (undrained), cut up ⓘ
- 1 can tomato sauce ⓘ
- 1 cup water ⓘ
- 1/4 chopped bell pepper ⓘ
- 1/2 cup drained kidney beans ⓘ
- grated Parmesan cheese ⓘ
Instructions
- In a 10-inch skillet over medium high heat, melt the butter and cook the vermicelli until golden, stirring constantly.
- Transfer the cooked vermicelli to a bowl and set aside.
- In the same skillet, cook the ground beef and chopped onion with minced garlic over medium high heat until the beef is browned and the onion is tender. Drain off grease.
- Stir in the canned stewed tomatoes (undrained), tomato sauce, water, and the reserved vermicelli.
- Bring to a boil over medium high heat.
- Reduce heat to low, cover, and simmer for 20 minutes or until the vermicelli is tender, stirring often.
- Stir in the drained kidney beans and chopped bell pepper and heat thoroughly.
- Serve topped with grated Parmesan cheese.
Tips & Substitutions
For a quicker preparation, you can use precooked vermicelli or substitute with another pasta of your choice. If you want to add more vegetables, consider incorporating corn or diced zucchini. To enhance flavor, add a teaspoon of cumin or chili powder. This recipe works well with lean turkey or chicken instead of beef for a lighter option.
Serving Suggestions
Serve this Mexi-Quick Skillet Casserole hot, garnished with grated Parmesan cheese. It pairs beautifully with a side salad or tortilla chips for a crunchy contrast. For a complete meal, consider serving alongside Kathy'S Dip or Quick And Tasty Nachos for extra flavor and variety.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a skillet over medium heat, stirring occasionally until heated through. Alternatively, microwave in a covered dish, adding a splash of water to maintain moisture, for about 2-3 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Mexi-Quick Skillet Casserole contains roughly 1031 calories, with 31g protein, 81g carbohydrates, and 66g fat. It is an excellent source of vitamin C (183% of the Daily Value), protein (62% of the Daily Value), and iron (33% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 651mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this casserole ahead of time?
Yes, you can prepare the casserole up to the simmering stage, then cool and refrigerate it for up to 24 hours before baking. Just reheat on the stove, adding a little water if needed to prevent drying out. This makes it a convenient option for busy weeknights.
What can I use instead of kidney beans?
If you don't have kidney beans on hand, black beans or pinto beans make excellent substitutes. They will provide a similar texture and flavor, and if you want a bean-free option, you could omit them entirely or replace them with diced cooked chicken for added protein.
Is this dish spicy?
The recipe as written is not very spicy, but you can easily adjust the heat level. Add diced jalapeños or a pinch of red pepper flakes to the meat mixture if you enjoy spiciness. For a milder flavor, remove the seeds from the bell pepper before adding it to the casserole.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).