Layered Mexican Casserole

Name: Layered Mexican Casserole
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Mexican
Ingredients: 8 6-inchs corn tortillas (6 inch); 454 grams lean (at least 80%) ground beef; 454 grams can Old El Paso® refried beans; 425 grams can Spanish rice; 454 grams jar Old El Paso® Thick ‘n Chunky salsa; 170 grams 1/2 cups shredded Mexican cheese blend; 237 milliliters coarsely crushed tortilla chips

The recipe Layered Mexican Casserole is ready in roughly 1 hour and is definitely a super gluten free option for lovers of Mexican food. This recipe makes 6 servings with 706 calories, 36g of protein, and 18g of fat each. This recipe covers 25% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. If you have corn tortillas, ground beef, rice, and a few other ingredients on hand, you can make it. To use up the salsa you could follow this main course with the Dessert Strawberry Salsa as a dessert. A few people really liked this main course.

Instructions

Heat oven to 350°F. Spray 11x7-inch (2-quart) baking dish with cooking spray. In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in 1 cup of the salsa; heat about 2 minutes or until hot.

Ingredients you will need

Cooking Spray

Salsa

Beef

Equipment you will use

Baking Pan

Oven

Line baking dish with 4 tortillas, overlapping to fit. In medium bowl, stir together refried beans and remaining salsa; spoon over tortillas, and spread evenly. Top with half of the meat mixture and 3/4 cup of the cheese.

Ingredients you will need

Refried Beans

Tortilla

Cheese

Spread

Salsa

Meat

Equipment you will use

Baking Pan

Bowl

Layer 4 more tortillas over cheese. Spoon and spread Spanish rice over tortillas. Top with remaining meat mixture and cheese. Top with tortilla chips.

Ingredients you will need

Tortilla Chips

Tortilla

Cheese

Spread

Meat

Rice

Bake 30 to 40 minutes or until hot in center and bubbling along sides.

Equipment you will use

Oven

Equipment

Baking Pan

Oven

Bowl

Ingredients

Servings:

86-inchs

corn tortillas (6 inch)454grams

lean (at least 80%) ground beef 454grams

can Old El Paso® refried beans 425grams

can Spanish rice 454grams

jar Old El Paso® Thick ‘n Chunky salsa 170grams

1/2 cups shredded Mexican cheese blend 237milliliters

coarsely crushed tortilla chips

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Dragonette Cellars Sta. Rita Hills Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.