Tuesday, April 28, 2009

Mexican Taco Casserole by Kittencal

Here is a recipe reprint by my foodie friend, Kittencal

One of my favorite Mexican casseroles, this makes a great potluck dish!

Notes from our test kitchen; lighten up by using ground turkey and low-fat cheese, the amounts listed serve a small family you may double into a 13 x 9-inch baking pan, make this as spicy as you like by using your choice of mild to spicy salsa, you may also add in crushed chili flakes to the beef mixture

For a low fat alternative use ground turkey and low-fat cheese

Mexican Taco Casserole

2 Cups Corn Chips, coarsely crushed
1 Pound Ground Beef
1 Medium Onion, chopped
4 Cloves Garlic, minced
1/2 Teaspoon Red Chili Flakes, optional
1 1/4 Ounces Taco Seasoning Mix
1/4 Cup Water
Salt and Pepper
15 Ounces Refried Beans
1 Cup Cheddar Cheese, shredded
1 Cup Monterey Jack Cheese, shredded
1 1/4 Cups Salsa
1/2 Cup Black Olives
2 Each Green Onion, chopped
1 Each Tomato, chopped

  1. Preheat oven to 350 degrees F.
  2. Grease an 8 x 8-inch baking dish.
  3. Sprinkle the crushed corn chips into the bottom of the baking dish.
  4. Heat the refried beans on top of the stove until hot, then mix in 1 cup shredded cheese and 1-1/4 cups salsa; pour evenly over the corn chips.
  5. In a skillet cook the beef with onion and garlic until no longer pink; drain fat then continue to cook until lightly browned.
  6. Add in taco seasoning and water; simmer for about 8 minutes over low heat, then season with salt and pepper; sprinkle the mixture on top of the beans.
  7. Sprinkle the remaining 1 cup shredded cheese on top then the green onions and olives.
  8. Bake for about 20-22 minutes or until just heated through.
  9. Sprinkle the chopped tomatoes on top.
  10. Allow to stand for 10 minutes before serving.

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