Mexican Casserole Recipe

In the mood for Mexican tonight? Here’s a quick and easy, layered Mexican casserole recipe that’s sure to please. No fancy ingredients are required; most likely they are stocked in your pantry. My hubby gives this one two yums up. *smile*

Mexican Casserole

1-1/2 pounds ground beef

1 packet taco seasoning

3/4 cup water

1 can (16 ounces) refried beans

1 can (10 ounces) Rotel, original flavor

6 flour tortillas (6 inches)

1 cup frozen corn, thawed

1 can (2.25 ounces) sliced ripe olives, drained

2 cups (8 ounces) shredded cheddar cheese

Shredded lettuce, chopped tomatoes, sour cream, optional

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.

Meanwhile, in a microwave-safe bowl, combine refried beans and Rotel.
Cover and microwave for 1 minute or until spreadable.

Place three tortillas in the bottom of a greased round 2-1/2-qt. baking dish.
Layer with half of the beef, refried bean mixture, corn, ripe olives, and cheese. Repeat layer.

Bake, uncovered, at 350° for 40-45 minutes or until cheese is melted. Remove from oven. Let stand for 5 minutes. Serve with lettuce, tomatoes, sour cream if desired. Yield: 6 servings.