THE BEST MEXICAN BEEF CASSEROLE EVER
I used flour tortillas and took previous reviewers suggestions and spread a little mixture on the bottom of the pan. I made two smaller pans instead of one big one and froze pan 2. Haven’t cooked it yet to see if it freezes well but figured it was worth a shot. The fresh one was absolutely fabulous, and actually very healthy. Used 98% fat free cream of chicken soup, it was all I had, some 2% shredded mexican blend cheese (didn’t use nearly as much as called for, just a personal preference), and 1/2 ex lean ground turkey and 1/2 ex lean ground beef. I also added taco seasoning to the meat when browning. Never would have thought of using soup in a mexican casserole, but this is outstanding and totally easy to whip up. Great recipe!
1 lb extra lean ground beef
1 Med.onion chopped
1 Can kernel corn drained
1 Can black beans rinsed and drained
1Pkg. taco seasonings mix
8 To 12 corn tortillas
3/4 C. nonfat sour cream
2 Cans rotel tomatoes with green chiles drained
1/3 C. Mexican blend or taco cheese shredded
Sliced jalapeno peppers
HOW TO MAKE:
1-Brown ground beef and onions together for about 10 to 12 minutes, drain.
2-Add corn,beans,tomatoes and taco seasonings mix well and simmer for 5 minutes.
3-Spray baking dish 2 quart 8×12 inches.
4-Place half of tortillas in bottom.
5-Spoon half of beef mixture on top, place sour cream over beef.
6-Then layer last tortillas and then beef mixture.
7-Place in heated 350 degree F. oven and bake for 25 minutes remove from oven and and sprinkle with cheese and add sliced jalapeno peppers on top.
8-Cook for another 5 minutes or till cheese is melted.
9-Let stand for 5 minutes and serve.
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