Mexican Casserole

By cushey27

Ingredients

• Five to six soft tortilla shells
• 2 lbs ground beef
• 1 large onion chopped
• 1+1/2 cup.water
• 2 envelopes taco seasoning
• 1 box Goya mexican rice
• 1 can black beans
• I can Mexican corn
• 1 can Rotel diced tomatoes and green chilies
• One can of green enchilada sauce
• One can of hatched diced green chilies
• 1+1/2-2 cups of sour cream ( enough to spread on the top )
• Mexican cheese to top

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

1. Dice onion and brown in cast iron skillet with ground meat.
2. Drain grease
3. Add water, bring to a boil
4. Add taco seasoning and simmer for 5 minutes
5. Spray 9x13 casserole dish then line bottom and sides with the tortilla shells.
6. Layer ground meat, beans, rice, corn, diced tomatoes, enchilada sauce, green chilies, sour cream, and cheese.

Baking:
If baking right away: Bake, uncovered, for 15 minutes, or until the cheese is hot and melted.
If baking after the casserole has been refrigerated: Bake, covered, for 25 minutes. Remove the cover and bake for an additional 5 minutes.
Add the toppings:
Top the casserole with black olives and crunchy toppings. (Add additional cheese if you like as well.)
Bake uncovered for 8 minutes.
Garnish with green onions, diced tomatoes, and/or shredded lettuce and serve!
Notes
*Avoid using light sour cream as this can cause it to curdle and separate.
*A combination of Cheddar and Monterey Jack cheese works well too!
Crock Pot Taco Casserole
This recipe is