Tasty Dish

Layered Mexican Casserole

I found this recipe while strolling through my neighboorhood friendly HEB. It is a very tasty dish and perfect for a Monday night dinner when you are still recovering from the weekend and don't have the energy to cook anything too complicated.

This recipe serves 8, but you can adjust the ingredients to amount of servings you need.

Layered Mexican Casserole

Ingredients:

2 pounds ground beef

16 ounces (1/2 box) HEB Easy Melt (Queso Blanco), cubed

1 can cream of mushroom soup

1 can red or green enchilada sauce (I used green)

2 tablespoons chili powder

1 bag of corn tortillas, cut or torn into bite size pieces

1 bag HEB shredded Mexican Blend Cheese

1 can black beans

1 can corn

1. Heat oven to 400F. Coat a 9x13 baking dish with non-stick spray
2. Place the easy melt cheese in a 3 quart pot with cream of mushroom soup and enchilada sauce. Heat over medium heat until cheese melts; stir frequently

3. Meanwhile, cook ground meat in a separate large skillet;sprinkle with chili powder when meat begins to brown. Cook a few minutes longer until no longer pink. Combine meat with cheese mixture

4. Place half tortillas over bottom of baking dish; layer half of meat mixture, half can of black beans, half can of corn, and 1 cup shredded cheese over tortillas. Top with remaining tortillas, meat mixture and cheese.
5. Bake 20 minutes or until hot and bubbly. Let stand 5 minutes and serve.

Easy peasy. No complicated directions. Definately my kind of recipe. It recieved two thumbs up from Jason.