Friday, March 09, 2007

Quick Mexican Casserole

This is ready in a flash. It is a super way to use up leftover hamburger meat (you can make it with half of the required amount and it is still really good). This recipe is a keeper for a hurried mama who wants to get out of the kitchen quick.

Mexican Casserole #2 (from family recipe book!)

1 lb. ground beef
1/2 chopped onion (I freeze my onions chopped and just grab a baggie to cook with)
1 package taco seasoning mix
5 large tortillas (I use whole wheat)
1 can refried beans
8 oz. shredded Monterey Jack or Colby-Jack cheese
1 can Rotel (drained)
1 can diced chili peppers (drained)

Fry up your taco meat with some onion and taco seasoning (don't drain the grease). Set to the side when cooked. In a greased 9x9 casserole pan, place 2 tortillas on the bottom to cover bottom of pan. Add refried beans and spread as well as you can across bottom. Add Rotel tomatoes mixture sprinkled in a layer on top of beans. Sprinkle 1/2 of the cheese over the Rotel in a layer. Place 2 more tortillas as a layer on top of the cheese. Spread the taco meat, onion and grease on top of the cheese. Spread chilies on top of that. Top with 1 tortilla (or 2 if you like it to look even) and cook dish for 15 minutes at 350 degrees F. Pull the dish out of the oven at 15 minutes and add the rest of the cheese. Cook for another 15 minutes and serve hot with taco chips, salsa, iced tea and a side of cold black olives! A salad also goes nice if you are trying to feed a crowd.

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1 comment:

Linda Symonds said...

The Mexican Casserole sounds very good. I'll have to try it soon.


Linda Symonds
Cook Mexican Food Recipes