One Dish Mexican Casserole
This casserole is really easy to make, and my kids love it. They’re my true taste testers, as I have a couple of picky eaters. If they like it, I know it’s good.
2 lbs. ground beef
1 onion, diced
2 cans of tomato sauce, 14.5 oz. each
1 can of tomatoes, 14.5 oz. (I use fire-roasted tomatoes)
1 can of tomatoes with chilies
1 can of whole kernel corn, 14.5 oz.
1 can refried beans, 14.5 oz.
1/2 cup water
3 packs of taco seasoning
1 package of Mexican blend shredded cheese
2 packs of large tortilla shells
Garlic powder, salt, and pepper, to taste
Brown ground beef and onion in skillet over medium heat, until onion is soft and beef is no longer pink. Drain.
Drain the corn and then add corn, tomatoes, tomato sauce, and taco seasoning to beef mixture, combining well. Add garlic powder, salt, and pepper to taste. Heat over medium low heat until bubbly.
While beef mixture is heating, spoon refried beans into a bowl and add about 1/2 cup of water. Stir until the beans and water are combined and the beans are on the soupy side. If needed, add more water a little at a time.
Tear or cut the tortilla shells into pieces. This will make your casserole easier to serve.
Spray the bottom of a 9×13-inch casserole dish with cooking spray.
Cover the bottom of the dish with a thick layer of the cut tortilla shells.
Spoon half of the meat mixture over the tortillas.
Spoon the soupy beans over the meat mixture and spread until evenly covered.
Sprinkle half the cheese over the beans.
Repeat all the layers, except for the layer of beans, finishing with the cheese.
Bake in a 350 degree oven for about 20 minutes, or until casserole is heated through and cheese is melted.
Remove from oven and let stand about 5 minutes before serving.