Mexican Casserole

Happy 2013!

I’m starting off the new year (and my third year of blogging) with a slightly new format.  I’m keeping my posts exactly the same but am adding the condensed recipe at the bottom.  There will also be an easy to print recipe link at the end of each post.  This way, you can print just the recipe portion and use the pictures as a reference as you cook.  I’m also adding links to recipes from the same date in years past (as many blogs do).  Please, let me know what you think.  I’d love to hear your thoughts!

This dish was super satisfying.  I found my inspiration here.  My husband and I both really enjoyed it.  The layers of beef and beans and cheesy goodness compliment each other so well.  The fresh tomato topping gives the dish the perfect brightness.  I used fat free refried beans and hardly any tortilla chips to keep the calorie and fat counts down (need to keep my resolution, especially on the first day!).  Next time, I’ll probably just skip the tortillas altogether.  They just got soggy on the bottom and weren’t really necessary.  I would also add some chopped scallions on top with the tomatoes just for some mild onion flavor.

image

Preheat your oven to 375º, then start with the beef portion of the casserole…

  • Add about 1.25 pounds of ground beef to a skillet over medium-high heat.

image

  • Break up with a wooden spoon.
  • Cook until browned, then drain off any fat.

image

  • Once browned, add some water (whatever the amount is on the back of the taco seasoning packet).

image

  • Sprinkle in the contents of 1 packet of taco seasoning onto the beef.

image

  • Stir to combine everything.

image

  • Let cook for a few minutes, to infuse the flavors.

image

  • Remove from the heat.

Next, make the bean mixture…

  • Add 1 can of refried beans to a saucepan over medium heat.

image

  • Warm the beans, stirring every now and then.
  • Add about 1 cup of shredded pepper jack cheese.

image

  • Add 1 cup salsa.  (I used a medium heat salsa.)

image

  • Stir well to combine.

image

  • Remove from the heat.

Now, you can assemble your casserole…

  • Break up some tortilla chips and place them on the bottom of a 9” by 9” baking dish.

image

  • Spread the beans on top of the chips.

image

  • Add the beef mixture next.

image

  • Sprinkle on another cup of shredded pepper jack cheese.

image

  • Top with 1 can of sliced black olives, drained.

image

  • Bake until the casserole is heated through and the cheese has melted, about 15 minutes.
  • While the casserole bakes, chop up 4 plum tomatoes.

image

  • When the casserole is finished baking, remove from the oven.

image

  • Top with the fresh tomatoes and serve immediately.

image

Enjoy!

image

image

image

image

image

One Year Ago: Turkey and Vegetable Chow Fun

To see the printable recipe, click Read More.

 

Mexican Casserole (Serves 6)

INGREDIENTS:

  • 1.25 pounds ground beef
  • water
  • 1 packet taco seasoning
  • 1 small can refried beans
  • 2 cups shredded pepper jack cheese, divided
  • 1 cup salsa
  • 2 handfuls tortilla chips
  • 1 small can sliced black olives, drained
  • 4 plum tomatoes

DIRECTIONS:

  • Preheat your oven to 375°.
  • Add 1.25 pounds of ground beef to a skillet over medium-high heat.
  • Break the beef up with a wooden spoon.
  • Cook until browned, then drain off any fat.
  • Once browned, add some water (whatever the amount is on the back of the taco seasoning packet).
  • Sprinkle in the contents of the packet of taco seasoning.
  • Stir to combine everything.
  • Let cook for a few minutes, to infuse the flavors.
  • Remove from the heat.
  • Add the can of refried beans to a saucepan over medium heat.
  • Warm the beans, stirring occasionally.
  • Add 1 cup of the shredded pepper jack cheese.
  • Add the salsa.
  • Stir well to combine.
  • Remove from the heat.
  • Break up the tortilla chips and place them on the bottom of a 9” by 9” baking dish.
  • Spread the beans on top of the chips.
  • Add the beef mixture on top of the beans.
  • Sprinkle on the other cup of shredded pepper jack cheese.
  • Top with the olives.
  • Bake until the casserole is heated through and the cheese has melted, about 15 minutes.
  • While the casserole bakes, chop up the plum tomatoes.
  • When the casserole is finished baking, remove from the oven.
  • Top with the fresh tomatoes and serve immediately.

Printer Friendly Version

What do you think of the new format?

Leave a Reply

Your email address will not be published. Required fields are marked *