Mexican Casserole

This is a delicious Mexican Casserole recipe that combines lean ground beef, onion, jalapeño, tomatoes, corn, black beans, tortillas, sour cream and cheese—freezes well and is great as leftovers.

Photo by Julie W.
Adapted from food.com

PREP TIME

25

minutes

TOTAL TIME

50

minutes

SERVINGS

1

servings

PREP TIME

25

minutes

TOTAL TIME

50

minutes

SERVINGS

1

servings

Adapted from food.com

Ingredients

  • 1

    pound extra lean ground beef, drained or rinsed

  • 1/2

    cup onion, chopped

  • 1/4

    cup canned jalapeño slices, chopped

  • 2

    cups fresh tomatoes, chopped or 1 (15 ounce) can diced canned tomatoes

  • 1

    (15 ounce) can kernel corn, drained

  • 1

    (15 ounce) can black beans, rinsed and drained

  • 1

    (1 1/4 ounce) package taco seasoning mix

  • 8

    corn tortillas

  • 3/4

    cup nonfat sour cream

  • 1/3

    cup reduced-fat Mexican cheese blend, shredded

  • 1/3

    bunch fresh cilantro, chopped

Directions

Brown ground beef and chopped onions in large skillet; brown 10 to 12 minutes or until thoroughly cooked, stirring constantly. Drain well and rinse with warm water to remove all fat; return beef/onions to skillet. Add corn, black beans, tomatoes, chilies/jalapeños and taco seasoning mix; mix well. Reduce heat; simmer 5 minutes. Meanwhile spray 12x8-inch (2-quart) baking dish with nonstick cooking spray. Cut each tortilla in half; place 8 halves in bottom of sprayed baking dish, overlapping slightly. Spoon half of beef mixture evenly over tortillas. Spoon sour cream over beef mixture; spread evenly. Top with remaining 8 tortilla halves and remaining beef mixture. Cover tightly with foil & freeze for later or cook as directed below. Thaw overnight if frozen. Heat oven to 350ºF. Bake for 25 minutes. Remove from oven; sprinkle with cheese. Cover; let stand 5 minutes or until cheese is melted. Sprinkle with chopped cilantro and serve with fresh chopped lettuce, tomatoes, salsa, black olives.

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