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.
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.
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.
Oh this looks so good and comforting. I could eat this for dinner right now since I haven't started cooking anything yet and it's 6:30pm. :)
ReplyDeleteI hope you like it!
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