Happy post- cinco de Mayo everyone! This may be five days late, but I wanted to share what I prepared for my girl friends for our cinco-de-Mayo dinner. My friend Emily was in charge of the dips and chips, Kailie prepared guacamole and margarita, and my duty was to prepare the main dish. Since I didn’t have much time, I needed to prepare a no-fuzz, really easy yet tasty Mexican dish. I have never made this Mexican Casserole before, but people were giving it rave reviews, from the taste to the ease of preparation. So I gave it a try! I was not disappointed… and my friends loved it too!
Easy Mexican Casserole
modified from Andrealf63 from allrecipes.com
- 1 pound lean ground beef
- 2 cups salsa
- 1 (16 ounce) can black beans, drained
- 1 cup frozen corn kernels
- 3 cups tortilla chips, crushed (or 4 pieces burrito soft tortilla, cut in half)
- 2 cups sour cream
- 1 (2 ounce) can sliced black olives, drained
- 1/2 cup chopped green onion
- 1/2 cup chopped fresh tomato
- 2 cups shredded Cheddar cheese
- 2 cups lettuce, shredded
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet over medium-high heat, cook ground beef until no longer pink. Stir in salsa, reduce heat, and simmer 20 minutes, or until liquid is absorbed. Stir in beans, and heat through.
- Spray a 9×13 baking dish with cooking spray. Spread crushed tortilla chips or burrito soft tortilla in dish, and then spoon beef mixture over chips. Spread sour cream over beef, and sprinkle olives, corn kernels, green onion, and tomato over the sour cream. Top with Cheddar cheese.
- Repeat the layering for the second layer.
- Bake in preheated oven for 30 minutes, or until hot and bubbly.
- After baking, remove from oven and let it rest for 10 minutes before serving.
- Serve with shredded lettuce and guacamole on top.