Mexican Casserole
Ingredients:
- extra lean ground beef, cooked, drained - 1 pound
- chopped onion - 1/2 cup
- canned jalapeno slices, chopped - 1/4 cup
- fresh tomatoes, chopped or 15 ounce can diced canned tomatoes - 2 cups
- corn, drained - 15 ounce can
- black beans, rinsed, drained - 15 ounce can
- taco seasoning mix - 1 1/4 ounce package
- corn tortillas - 8
- sour cream - 3/4 cup
- shredded Mexican cheese blend - 1/3 cup
- fresh cilantro, chopped - 1/3 of a bunch
Instructions:
In a skillet, brown ground beef and onions until thoroughly cooked, stirring constantly. Add corn, beans, tomatoes, jalapenos and seasoning mix; mix well. Reduce heat; simmer 5 minutes. Grease a 9 x 13 inch baking pan. Cut each tortilla in half; place 8 halves in bottom of pan, overlapping slightly. Spoon half of beef mixture evenly over tortillas. Spoon sour cream over beef mixture; spread evenly. Top with 8 tortilla halves and remaining beef mixture.
Cover tightly with foil. Bake in a preheated 350 degree oven for 25 minutes. Remove from oven; sprinkle cheese over top. Cover; let stand 5 minutes or until cheese is melted. If desired place casserole under broiler to brown cheese. Top with cilantro and serve with chopped lettuce, tomatoes, salsa, black olives, etc.
