This recipe is a great Mexican casserole! My husband loves Mexican so I made it as a treat for him and he has engraved it. I’m not a big Mexican fan of Recipes, but I loved it. This is a simple and very delicious recette. I often replace low-fat milk and ground turkey and it is always delicious! If you like, serve chips, salsa, and green salad. I am looking for food options that can be assembled in advance to facilitate dinner time. This Mexican saucepan can be built up until one day before serving.
- 1 lb of extra lean ground beef (drained or rinsed!)
- ½ cup onion (chopped)
- ¼ cup canned jalapeno slices, chopped
- 2 cups of fresh tomatoes, chopped or 1 (15 ounces) can of diced canned tomatoes
- 1 (15 ounces) can kernel corn (drained)
- 1 (15 oz) can of black beans, rinsed and drained
- 1 (1¼ oz) package of taco seasoning mix
- 8 corn tortillas
- ¾ cup nonfat sour cream
- ⅓ cup reduced-fat Mexican cheese blend, shredded
- ⅓ bunch fresh cilantro, chopped, to taste
- Brown brown beef in large skillet and onions chopped; brown 10-12 minutes, stirring constantly until thoroughly cooked. Well drain and rinse to remove all of the fat with warm water; return beef/onions.
- Add the seasoning mixture of corn, black beans, tomatoes, chiles/jalapenos. Reduce the heat, cook for 5 minutes until simmer.
- In the meantime, spray 12×8 inch (2 quarters) of a baking dish with a nonstick spray. Cut tortilla in half; place 8 halves on the bottom and slightly overlap.
- Spoon over tortillas half of the beef mixture uniformly. Over beef mixture spoon sour cream spread evenly. Top the remaining 8 halves of tortilla and the remaining beef mixture.
- Heat oven at 350 degrees F (Thaw overnight if frozen). Cook for 25 minutes in the preheated oven. Remove from the oven, sprinkle with cheese. Cover and allow 5 minutes of standing or melting of the cheese. Sprinkle in cilantro chopped, serving the tomatoes and salsa, black olives, and so forth with fresh chopped lettuce.