Mexican Beef Casserole You Will Love

Ingredient

Time & Yield & Calorie

Direction

• Preheat your oven to 400°F.

• Cook lean ground beef over medium-high heat in a 12-inch non-stick skillet. Stir frequently and cook until beef well done, which takes about five minutes. Then remove skillet from heat and stir in the cilantro.

• Combine corn, Country Crock spread and black beans in an 8-inch baking dish. Top it with the beef mixture, then the salsa and the sour cream. Sprinkle with cheddar cheese.

• Bake your Mexican beef casserole for about 20 minutes or until cheese has melted.

Ingredient

Time & Yield & Calorie

Direction

• Pre-heat oven to 350°F.

• Cook ground beef with onions until brown for about 10 to 12 minutes. Remove oil by draining.

• Add beans, corn, tomatoes and taco mix. Stir and simmer for about 5 minutes.

• Spray a 2-quart baking dish (8 x 12 inches) with oil.

• Place 4 tortilla pieces at the bottom of the dish.

• Spoon some beef mixture over the tortillas then place some sour cream over the beef. Layer the rest of the tortillas and beef mixture alternately.

• Bake for about 25 minutes.

• Sprinkle the top with cheese and sliced jalapeno peppers.

• Replace in oven and cook for another 5 minutes or until cheese has melted.

• Let Mexican casserole (beef) stand for 5 minutes before serving.

Ingredient

Time & Yield

Direction

• Pre-heat oven to 350°F.

• Grease a baking dish (11 x 7-inch).

• Using a large skillet, cook ground beef, onion, garlic, bell pepper and jalapeno (optional) until beef is brown. Drain off fat and add one can enchilada sauce, corn, cumin, and black beans.

• Allow the mixture to boil. Then reduce heat, simmer for another 20 to 25 minutes and stir occasionally. Season with salt and black pepper.

• Place 3 corn tortillas at the bottom of your baking dish. Cut the edges as needed.

• Spread some of the canned enchilada sauce on top of the tortillas.

• Add some ground beef mixture and top with some of the shredded cheese.

• Make 2 more layers but omit the top cheese layer.

• Drizzle remaining enchilada sauce on top.

• Cover the dish with foil. Bake for about 25 minutes.

• Remove foil then sprinkle with cheese. Return to the oven and bake for another 5 minutes or until cheese is melted.

• Remove from oven and let stand for 10-15 minutes.

• Top Mexican beef casserole with sour cream, green onions, tomatoes, and crushed tortilla chips.

Ingredient

Time & Yield & Calorie

Direction

• Pre-heat your oven to 375°F.

• Cook beef in skillet over medium heat for 8-10 minutes. Stir occasionally until brown, and then drain.

• Add beans, salsa, tomato sauce, and chili powder in a baking pan.

• Cover with aluminum foil or lid and bake for 40-45 minutes. Stir once or twice before it is hot and bubbly. Remove the cover and sprinkle some cheese on top.

• Bake your Mexican beef casserole uncovered for about 5 minutes or until cheese has melted.

Ingredient

Time & Yield

Direction

• Pre-heat oven to 325°F.

• Brown ground beef on a skillet. Drain off excess fat. Add half a cup of water and taco seasoning. Cook at low heat until liquid is gone (about 15 minutes).

• Spread the cooked meat into 9 x 13 inch greased baking pan. Layer some beans over the meat.

• Sprinkle with the cheeses and chopped onion.

• Bake for 20 minutes.

• Top tortilla chips with Mexican hamburger casserole and sour cream, tomatoes and lettuce, if desired.

Ingredient

Time & Yield & Calorie

Direction

• Pre-heat oven at 325°F.

• Cook beef in a large skillet, stirring for 7 minutes until brown. Then drain off drippings.

• Add onion. Cook until soft. Then add mushroom and chicken soup. Add 1/2 cup of water.

• On a 9 x 13-inch baking dish, place 4 tortillas that have been torn into pieces. Spread alternate layers of ground meat, chilies and cheese. Repeat to make another layer.

• Bake for 45 minutes or until bubbly.

• If desired, top your cheesy Mexican beef casserole with sour cream, lettuce, and tomatoes.