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 🙂
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.