Last night I invented a quick and yummy Mexican casserole, so I thought I would share it with all of you.
MEXICAN CASSEROLE
1 1/2 lb. ground beef
1 onion-diced
2 small red peppers-seeded and diced
1 can enchilada sauce
1 heaping tsp. cumin
1 envelope taco seasoning
1 can black beans-drained and rinsed
1 (15 oz) can diced tomatoes
1 C. water
2 C. shredded cheddar cheese
Several flour tortillas
TOPPINGS
shredded lettuce
sour cream
shredded cheese
black olives
METHOD
Brown ground beef in a large skillet and drain. Stir in diced onion, red peppers, taco seasoning, cumin and water. Stir and cook for several minutes. Stir in black beans, tomatoes and 1/2 can of enchilada sauce.
In a casserole dish, place a single layer of tortilla shells. Top with 1/3 of the meat mixture and 1/3 of the cheese. Repeat layers two more times. Top with another sprinkle of cheese and the remaining 1/2 can of enchilada sauce. Bake in 375 degree oven, uncovered until bubbly and heated through…about 25 minutes. Remove from oven and let stand for about 5-10 minutes to firm up. Spoon onto plate and top with any toppings you choose. ENJOY!
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