Thursday, November 4, 2010

Mexican Casserole

yes, it's unbaked.
Mexican Casserole! First time making this. I got the recipe from Cooking On Clover Lane. It is extra tasty. Just take it easy on the sour cream. Then it'll be perfect.

1 pound lean ground beef
2 cups salsa 
1 16oz can chili beans, drained
3 cups tortilla chips, crushed
2 cups sour cream [I personally thought this was way too much. Maybe 1 cup? Eyeball it and see.]
1/2 cup chopped green onion
1/2 cup chopped fresh tomato
1/4 cup chopped fresh cilantro
2 cups shredded Cheddar cheese

Preheat oven to 350.
In a large skillet, brown beef. Stir in salsa, reduce heat, simmer until liquid is absorbed (about 10 minutes depending on how thick your salsa is.) Stir in beans, and heat through.
Spray a 9 x 13 baking pan with cooking spray. Spread crushed chips in a layer on bottom and then add ground beef mixture. Spread sour cream on top. Top with onion, tomato, cilantro and cheese.
Bake for 30 minutes or until bubbly.

1 comment:

  1. We do something similar:
    Put a little tomato sauce or juice down then layer: tortillas, beans, corn, diced tomatoes (drain everything else but you can use some of the tomato juice, drain about half though), ground meat (optional), diced chillies, cheddar cheese and cumin. Top with tortillas and cheese and bake at 350-400 for 30 minutes or so. It is an extended family favorite. I've gotten calls at midnight asking how to make it...


Related Posts with Thumbnails