Layered Mexican Casserole

By jab120638

Ingredients

• 3 3 30 to 40 to 40 minutes or until hot in center and bubbling along sides.

Details

Servings 1
Adapted from bettycrocker.com

Preparation

Step 1

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cups shredded Mexican cheese blend (6 oz)

Heat oven to 350°F. Spray 11x7-inch (2-quart) baking dish with cooking spray. In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in 1 cup of the salsa; heat about 2 minutes or until hot.

Line baking dish with 4 tortillas, overlapping to fit. In medium bowl, stir together refried beans and remaining salsa; spoon over tortillas, and spread evenly. Top with half of the meat mixture and 3/4 cup of the cheese. Layer 4 more tortillas over cheese. Spoon and spread Spanish rice over tortillas. Top with remaining meat mixture and cheese. Top with tortilla chips.

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Look for cans of Spanish rice in the section with Mexican/Hispanic items. If canned Spanish rice is not available, cook an envelope of Spanish rice mix and use about 1 3/4 cups of the rice.

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My version of Spanish rice is done by: 1.) heating few teaspoons of canola oil 2.) add long grain rice and chopped onions and stir 3.) add chopped cloves of garlic and stir rice gently for about 5 minutes (before it turns dark brown). 4.) add fresh tomatoes, ~1/4 can tomato sauce, 2 cups of hot chicken bullion. 5.) leave lid slightly ajar and cook until water level is low, add water again and cook until rice is dry but not sticking on bottom of pan. Fluff rice with fork. (If rice is a side dish, it can have some corn or peas in it with the bullion. For a main dish add COOKED chicken in it. Squeeze a few drops of lemon on top.)

unable to find Spanish rice in a can....send directions to make spanish rice from scratch THX

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