I can’t get over how easy this casserole is to make. seriously, you guys, if I can make this then so can you. It is simple and delicious! I love Mexican food and this yummy bake totally hits the spot. You will be amazed by awesome this casserole turns out. I enlisted the help of my little homeschooler who is currently keeping me company as I write this. My 11-year-old son is pretty handy in the kitchen and will make an excellent chef one day….or a trucker or farmer, according to him 🙂
Check out what my pals over at Full Bellies, Happy Kids! had to say about this recipe:
The recipe for the Mexican Casserole is actually the first in the Main Dishes category and one of the reasons I love this meal is because it’s simple, but very tasty and more than enough for our family of four, with leftovers for next day’s lunch.
Yep! My hubby took leftovers of this luscious casserole to work with him the next day. He loved making his co-workers jealous with such an amazing meal while they ate boring sandwiches.
1 1/2 lbs ground beef
1 envelope Ortega taco seasoning
3/4 cup water
1 can (16 oz) refried beans
1/2 cup salsa
6 flour tortillas (6 inches)
2 cups Green Giant frozen corn, thawed (I used 1 can of whole kernel corn and it was more than enough)
2 cups shredded Kraft Cheddar cheese
shredded lettuce, sliced olives and sour cream
Cook beef until no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes. Meanwhile, in a microwave-safe bowl, combine beans and salsa. Cover and microwave for 1 or 2 minutes until spreadable.
Place 3 tortillas in a greased round casserole dish. Layer with half of the beef, bean mixture, corn, and cheese; repeat layers.
Bake uncovered, at 350 degrees for 40 to 45 minutes or until cheese is melted.
Let stand for 5 minutes. Serve with lettuce, sliced olives and sour cream.
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Quick tip: Serve this delicious casserole with a side salad and an extra helping of love.
Big thanks to Full Bellies, Happy Kids for this amazing recipe!