Monday, October 22, 2012

Mexican Casserole

I love making casseroles! This one is quick and easy. Plus, you can use leftovers to make it; I make this the same week I prepare taco cupcakes so that I brown the ground meat, black beans, and taco seasonings and reserve half. If you don't want to have two Mexican dishes in the same week, go ahead and freeze the meat mixture.

  • 1 pound ground beef
  • 1 cup black beans
  • 1 package taco seasoning and 2/3 cup water per directions
  • 15 ounces of refried beans
  • 2 cups shredded Mexican cheese (I also use Colby Jack if that is what I have)
  • 1 cup salsa (I finish off the jar from the taco cupcakes)
  • 1 can sliced black olives (drained)
  • 1 tomato (chopped)
  • 2 cups crushed corn chips
  • 1 green onion (chopped)
  1. Preheat oven to 375 degrees Fahrenheit.
  2. Brown and drain meat. Add black beans. Add seasoning; following the package directions. Set aside.
  3. Heat refried beans in saucepan. Add salsa and 1 cup of cheese. Stir.
  4. Place crushed corn chips on bottom of 8x8 dish. Spread bean mixture. Add meat.
  5. Sprinkle remaining cheese, green onion and black olives.
  6. Bake until heated and cheese is melted.
  7. Sprinkle with chopped tomatoes (if you don't have fresh tomatoes, I have used canned with green chilies, drained).
Difficulty: Easy
Time: 10 minute prep; about 15 minutes baking time

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