layered mexican casserole

Charlie's Layered Mexican Casserole with a Salsa-licious Twist is a delicious and easy dinner for a busy night or a night when you crave Mexican food, but don't want to spend a lot of time slaving over a hot stove.  Using a combination of fresh ingredients plus items from your pantry and refrigerator, this easy Mexican casserole comes together in minutes and then bakes to perfection in the oven.  Topped with melty, cheesy goodness, each bite of this Mexican bake satisfies with an explosion of flavors.

Charlie's Layered Mexican Casserole with a Salsa-licious Twist

Non-stick cooking spray

flour

beef,

grape or cherry tomatoes, sliced in half

onion,

corn

(7 ounces) diced green chilies

kidney

black olives

American cheese

Cilantro, picked from stems

Sour Cream

Salsa

Onions,

Avocado – peeled, sliced, and seeded

Guacamole

Prepare all the ingredients, except ground beef, in the list above, i.e., peel, chop, slice, drain, etc.

Saute&#8217; ground beef until browned and crumbled; drain any accumulated grease from the pan leaving the ground beef in the pan.

Add the chopped onion to ground beef in the frying pan and saute until onions are translucent.

Add 1 1/2 cups of salsa to ground beef mixture and stir to combine; remove from heat and set aside.

Spray bottom and sides of 9&#8243; x 13&#8243; casserole dish with non-stick cooking spray.

Coat bottom of baking pan with 1 1/2 cups of salsa, using the back of a spoon to spread around.

Next, layer five or six 5&#8243; tortillas in the pan over the salsa (if using a large tortilla that you&#8217;ve torn into pieces, place them in a single layer over the salsa).

Layer the following ingredients on top of the tortillas: ground beef, corn, beans, another 1 1/2 cups of salsa, 1 cup of shredded cheddar cheese, canned diced green chilies, sliced olives, and sliced tomatoes.

Cover with the remaining five or six 5&#8243; tortillas.

Pour remaining 1 1/2 cups of salsa over all and spread around.

Place casserole in preheated oven and bake for 40 minutes.

Remove casserole from the oven, add the remaining 2 cups of shredded cheddar cheese, place back in the oven, and tent the casserole with aluminum foil.  Continue baking until the cheese is melted (about 5 to 8 minutes).

Remove from oven and cool for 5 to 10 minutes.

Top with a dollop of sour cream and sprig cilantro.

Pass additional sour cream, cilantro, avocado, salsa, green onions, jalapeno, and guacamole.

This easy Enchilada Casserole is layers of seasoned ground beef, beans, cheese, enchilada sauce, and soft flour tortillas all baked together in one dish for cheesy perfection. A simple, delicious one pan meal the whole family will love.

Beef Enchilada Casserole

beef

salt and pepper (to taste)

tsp cumin

tsp chili powder

garlic powder

paprika

cayenne pepper

yellow onion (diced (1/2 cup))

jalapeño (seeds and ribs removed, finely diced)

(14 ounce) can pinto beans, drained and rinsed

(14 ounce) can red enchilada sauce, divided

shredded pepper jack or Mexican cheese blend

flour tortillas (6 – 8 inch size)

lime wedges, chopped cilantro, sliced avocado, sour cream

Preheat the oven to 375 degrees F (190 degrees C) and lightly spray a rectangle baking dish (about 11 x 8 inches) with nonstick cooking spray.

In a large nonstick skillet over medium heat add the ground beef. Season with salt and pepper, and cook until browned, crumbling it as it cooks.

When the beef is almost done cooking, add cumin, chili powder, garlic powder, paprika, and cayenne. Toss to evenly coat the beef. Remove the beef from the pan and into a medium bowl; set aside.

Add the onion and jalapeño to the same skillet. Season with a little salt and pepper. Let cook 3-4 minutes and until softened, stirring frequently.

Add the beef back to the skillet, along with the beans, and 1 1/2 cups of the enchilada sauce. Save the other 1/2 cup for assembling the casserole. Let simmer for about 2 minutes then remove from the heat.

Add half of the beef mixture to the bottom of the baking dish followed by 1/2 cup cheese, and 2 tortillas.

Add the other half of the beef mixture followed by another 1/2 cup cheese, 2 tortillas, the other 1/2 cup of enchilada sauce, and 1/2 cup of cheese. Cover with foil and bake for 30 minutes.

Remove foil and bake for another 5-7 minutes. Once done, let the casserole rest for at least 3 minutes before slicing into square servings. Top with desired toppings and enjoy!

Dig into family-pleasing casserole packed with ground beef, tortillas, refried beans and rice. Olé!

Layered Mexican Casserole

least beef

(16 oz) thick & chunky salsa

corn tortillas (6 inch)

(16 oz) Old El Paso™ Traditional Refried Beans

Mexican cheese blend (6 oz)

(15 oz) Spanish rice

tortilla chips

Heat oven to 350°F. Spray 11x7-inch (2-quart) baking dish with cooking spray. In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in 1 cup of the salsa; heat about 2 minutes or until hot. 

Line baking dish with 4 tortillas, overlapping to fit. In medium bowl, stir together refried beans and remaining salsa; spoon over tortillas, and spread evenly. Top with half of the meat mixture and 3/4 cup of the cheese. Layer 4 more tortillas over cheese. Spoon and spread Spanish rice over tortillas. Top with remaining meat mixture and cheese. Top with tortilla chips.

Bake 30 to 40 minutes or until hot in center and bubbling along sides.

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