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?

Here's the Recipe...

Ingredients
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

Directions
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.

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*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

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

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.

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

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

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

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

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

Looks just like a layered Mexican lasagna to me!!

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

Delicious...

Enjoy,
~Karen~