Easy Mexican Casserole
I'm typing this review as mine is in the oven baking.....I DID make changes and modifications, as I find this to be a very basic (but great) base recipe.
I added Cheesy taco seasoning to the beef mixture, as well as some fresh mild chilies, and then finished simmering with Pace Chunky salsa, a can of refried beans and about half a can of corn.....
Instead of the chips (not much for soggy chips, and wanted this more of a real casserole or "pie" type meal), I layered 2 large tortilla shells on the bottom of my pan....Put half of the beef mixture on the tortillas spread out....then placed black olives (I used a big can and sliced them, as we LOVE our olives in this house), Rotelle tomatoes, green onions, and mexican blend cheese. I then topped with the last of the beef mixture, and "closed it up", using 2 more large tortilla wraps on top and pinching it down all around the pan (trimmed a little excess off the sides)....
It's got about another 15 minutes to go, at about 5 mninutes left I'll add the last part of the Rotelle tomatoes andgreen onions, and cover with cheese on top.
Adding the sour cream after it's out of the oven as I don't like the taste of it baked into things like that.
Complimenting it with a mexican apple pie....cinnamon covered baked tortilla shells, covered in more cinnamon, apples (sauteed in butter and apple pie spice), a homemade caramel sauce, and topped with shredded cheddar cheese and whipped cream. Awesome meal!!!
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Nov. 20, 2011