Food Friday: Mexican Casserole

11 Jan

Like mexican food?

Like the ease of casseroles?

Like having leftovers?

If you answered yes to the above questions we should be friends.

This is one of B’s favorites casseroles that I make and when we had his family over last weekend, I made it for the lot of us.

They declared it a winner!

Hopefully you will, too!

Mexican Casserole
1 lb ground beef
1/2 of an onion, diced
2 cups salsa
1 can (15oz) black beans, drained and rinsed
1 can corn, drained
1/4 cup italian dressing (Sounds weird, I know, but you can’t taste it, and it’s good. Trust me.)
2 Tbsp taco seasoning
6 flour tortillas (8 inch) OR 12 corn tortillas!
1 cup sour cream
1 pkg (8oz) shredded mexican cheese

Heat oven to 400*
Brown meat with onion in LARGE skillet, drain.
Return meat to skillet.
Stir in salsa, black beans, corn, italian dressing, and taco seasoning.
Arrange 3 tortillas (or 6 if using corn) in the bottom of a 13×9 inch baking dish. I spray mine with cooking spray first, then lay tortillas so they cover the bottom. There will be some overlapping.
Spread HALF of the meat mixture over tortillas. It won’t completely cover the tortillas, just spread it evenly and don’t worry about covering every inch of the tortillas. It won’t matter in the end.
Add HALF of the sour cream. I drop 6 little spoonfuls. If you want to be all fancy and try to spread them out, go for it. I leave them in little dollops, though.
Sprinkle HALF of the cheese over the top.
Repeat layers of tortillas, meat, sour cream and then cheese.
Cover with foil and bake for 30 minutes.
Uncover dish and bake for 10 more minutes.

Eat, drink, and be merry! Then tell me what you thought if you made it.

That’s an order.

Sorry for being bossy.

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