Mexican Casserole

Name: Mexican Casserole
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Mexican
Ingredients: 6 6-inchs flour tortillas (6 inches); 473 milliliters frozen corn, thawed; 454 grams ground beef; 6 servings Shredded lettuce, chopped tomatoes, sliced ripe olives and sour cream, optional; 454 grams can refried beans; 118 milliliters salsa; 227 grams cups shredded cheddar cheese; 1 envelope taco seasoning; 177 milliliters water

The recipe Mexican Casserole could satisfy your Mexican craving in roughly 1 hour. This recipe covers 22% of your daily requirements of vitamins and minerals. One portion of this dish contains around 31g of protein, 30g of fat, and a total of 569 calories. This recipe serves 6. It works well as a main course. Head to the store and pick up refried beans, corn, taco seasoning, and a few other things to make it today. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. It can be enjoyed any time, but it is especially good for Autumn.

Instructions

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.

Ingredients you will need

Taco Seasoning Mix

Water

Beef

Equipment you will use

Frying Pan

Meanwhile, in a microwave-safe bowl, combine beans and salsa. Cover and microwave for 1-2 minutes or until spreadable.

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Beans

Salsa

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Microwave

Bowl

Place three tortillas in a greased round 2-1/2-qt. baking dish.

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Tortilla

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Baking Pan

Layer with half of the beef, bean mixture, corn and cheese; repeat layers.

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Cheese

Beef

Corn

Bake, uncovered, at 350° for 40-45 minutes or until cheese is melted.

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Cheese

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Oven

Let stand for 5 minutes.

Serve with lettuce, tomatoes, olives and sour cream if desired.

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Sour Cream

Tomato

Lettuce

Olives

Equipment

Ingredients

Servings:

66-inchs

flour tortillas (6 inches)473milliliters

frozen corn, thawed 454grams

ground beef 6servings

Shredded lettuce, chopped tomatoes, sliced ripe olives and sour cream, optional 454grams

can refried beans 118milliliters

salsa 227grams

cups shredded cheddar cheese 1envelope

taco seasoning 177milliliters

water

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks 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 Twomey Cellars by Silver Oak Russian River Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 50 dollars per bottle.

Twomey Cellars by Silver Oak Russian River Pinot Noir

Our 2009 Russian River Valley Pinot Noir has a ruby color with purple highlights and a complex nose of fresh rose petals, lilacs, candied apples, sweet baking spices and a hint of peppermint. It has a rich, broad attack on the palate and notes of caramel, butterscotch and ripe, red fruit. This expressive wine has a balanced finish of fruit, spice, bright natural acidity and fine grained tannins.