Tuesday, January 1, 2013

Mexican Casserole

1-1/2 pounds ground beef
1 envelope taco seasoning
3/4 cup water
1 can (16 ounces) refried beans
1/2 cup salsa
6 flour tortillas (6 inches)
2 cups frozen corn, thawed
2 cups (8 ounces) shredded cheddar cheese
Shredded lettuce, chopped tomatoes, sliced ripe olives and sour cream, optional

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Meanwhile, in a microwave-safe bowl, combine beans and salsa. Cover and microwave for 1-2 minutes or until spreadable. Place three tortillas in a greased round 2-1/2-qt. baking dish. Layer with half of the beef, bean mixture, corn and cheese; repeat layers. Bake, uncovered, at 350° for 40-45 minutes or until cheese is melted. Let stand for 5 minutes. Serve with lettuce, tomatoes, olives and sour cream if desired.

Yield: 6 servings, approx 1 ½ cups
WW PointsPlus 14

Find the original recipe here.

No comments:

Post a Comment