Friday, July 5, 2013

Mexican Casserole Recipe...

Hi everyone! Finding easy recipes to serve during the week that everyone likes is next to impossible for 5 adults. Well, with this recipe, 3 out of 5 is not bad and I can use part of this recipes for the other 2, so it's still a winner for me.

Hubby and Kelsie don't like anything in a casserole form with all things mixed together, so I cooked extra ground beef and mix with the taco seasoning. I take a portion out for them for a regular taco meal!

It's so popular in our house now, they've renamed it from the original Enchilada Casserole to Mexican Casserole or Mexican Lasagna.

I found the recipe on Pinterest, but the original site was HERE.

Doesn't it look yummy?

Mexican Casserole

Here's the Recipe...
1 pound lean ground beef (90% lean)
1 large onion, chopped or season with Onion powder or minced onion
2 1/2 cups salsa
1 can (15 ounces) black beans or red kidney beans, rinsed and drained
1/4 cup reduced-fat Italian salad dressing
2 tablespoons reduced-sodium taco seasoning
1/4 teaspoon ground cumin
6 flour tortillas (8 inches)
1 small can of drained corn, or about 1 1/4 cups of frozen corn (optional)
3/4 cup reduced-fat sour cream
2 cups (8 ounces) shredded reduced-fat Mexican cheese blend
1 cup shredded lettuce
1 medium tomato, chopped
1/4 cup minced fresh cilantro
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
Stir in the salsa, beans, dressing, sour cream, corn (optional), taco seasoning and cumin.
Spoon a generous layer of meat mixture on bottom of 2 quart baking dish. Sprinkle with grated cheese.
Place a flour or corn tortilla on top of meat mixture. Layer with half of the meat mixture, and cheese. Repeat as many layers as you like.
The last & final layer should be a healthy dose of grated cheese.
Cover with foil that has been sprayed with pam or other and bake at 400° for 25 minutes, or until hot & bubbly.
Let stand for 5 minutes before topping with lettuce, tomato and cilantro. Yield: 8 servings.
*Just as an FYI...for my family I didn't add the cumin or cilantro. Still tasted delicious
Here are a few pictures I took of the process...
After browning the ground beef, I drained the fat and added the taco seasoning, salsa, black beans, corn, sour cream, salad dressing

Mexican Casserole

Mexican Casserole

Layer some of the mixture on the bottom of a casserole dish.

Mexican Casserole

Top with some shredded cheese. The first time I made this, I used a Taco cheese blend and another time I just used a plain cheddar cheese blend.

Mexican Casserole

Cover with flour tortilla. I cut them up to fit the dish I am using.

Mexican Casserole

Layer again with meat mixture and continue with cheese and flour tortillas.

Mexican Casserole

Last layer is topped with cheese. It would be cheesier, but I ran out of cheese for gooiness on the top.

Mexican Casserole

Cover with foil and bake at 400 for 25 or until hot and bubbly.

Mexican Casserole

I removed the foil towards the end, because it wasn't getting bubbly and browned enough for me.

Mexican Casserole

Looks just like a layered Mexican lasagna to me!!

Mexican Casserole

Top with more salsa, lettuce, tomato or sour cream!!


Mexican casserole


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  1. That does look yummy! What time's dinner served? I'll be right over!


  2. That does look yummy. Thanks for sharing it.

  3. It is awesome!

    This reminds me of another similar idea if you have not done it before. Cabbage Rolls. You can make them the regular way ( which I do sometimes ) but you can also make a casserole and you'll know how to figure that out...OR one summer I just did the basic recipe in a skillet instead of the oven since it was so hot. I added green pepper, probably because I had an extra one to use up or something.
    So I had the stuffed pepper plus cabbage roll taste in one. Now my sons prefer it that way! :)

  4. We make this with corn tortillas---yummy!

  5. Can't wait to try this! Thanks for sharing.


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