Prep 20 mins
Cook 1 hr
A sort of combination of an enchillada, a casserole, and a dip. The first time I made this, my son Logan (who is 7) exclaimed this was the best thing I've ever made ... so this recipe is for him.
- 1 lb ground beef
- 2 tablespoons taco seasoning
- 3 soft taco-size flour tortillas
- 1⁄2 large onion, chopped fine
- 7 ounces salsa verde, canned
- 1⁄2 cup salsa, refrigerated
- 1⁄4 lb medium cheddar, grated
- 1⁄4 lb Velveeta cheese, sliced thin
- 2 ounces feta cheese
- 8 ounces corn
- 16 ounces refried beans
- 1 teaspoon garlic powder
- 1 teaspoon powdered oregano (crushed oregano can also be substituted)
- 1 teaspoon Tony Chachere's Seasoning
- 1⁄4 cup sour cream
- 1 teaspoon olive oil, to coat the bottom of your cooking dish
- In a 2 quart round casserole dish, coat the bottom with the oil. Lay one tortilla in the dish, cover with 1/3 of the beans, 1/3 of the onions, the can of green salsa, and half the cheddar cheese. Place a second tortilla in the dish, cover with 1/3 of the beans, 1/3 of the onion, all of the corn, all of the feta, the refrigerated salsa, and all the Velveeta; top this layer with the garlic powder, oregano, and creole seasoning. Lay the final tortilla into the dish; top with the last of the onions and cheddar. Bake at 350 degrees for 1 hour.
- Brown the ground beef and add the taco seasoning according to manufacturers directions. I try to time this step to coincide with the casserole being finished, so I usually start it about 20 minutes before the casserole comes out of the oven.
- Add the ground beef to the top of the portions as you are serving it. Top with the sour cream. Please note: this dish comes out somewhat soupy in constancy, so we serve it in a bowl with tortilla chips on the side.