Wednesday, September 12, 2018

Mexican Casserole

I quickly put this together for dinner one night after getting home later than planned. It was good. We served it with guacamole.

Mexican Casserole
adapted greatly from

1 lb 90% lean ground beef
1/2 cup onion (chopped)
1/4 cup canned jalapeno slices, chopped or less
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 sour cream
1/3 cup cheddar cheese , shredded
1/3 bunch fresh cilantro, chopped, to taste optional

Brown ground beef and chopped onions in large skillet.

Add corn, black beans, tomatoes, chilies/jalapenos and taco seasoning mix; mix well. Reduce heat; simmer 5 minutes. 

Meanwhile spray 9 x 13 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 1/2 of the  sour cream over beef mixture; spread evenly. Top with remaining 8 tortilla halves and repeat, ending with the sour cream.

 Heat oven to 350ºF. Bake at 350ºF for 25 minutes. Remove from oven; sprinkle with cheese and bake 5 more minutes or until cheese is melted.

Makes 6 large Servings at 8 weight watcher smart pts/each.

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