Southwest Tortilla Casserole
- Ready In:
- 50mins
- Ingredients:
- 22
- Serves:
-
6-8
ingredients
- 1 lb ground beef
- 1 link chorizo sausage
- 1⁄2 medium onion, diced
- 2 garlic cloves, minced
- 1 (1 1/4 ounce) package taco seasoning
- 2 tablespoons Sazon Goya seasoning (optional)
- 1 jalapeno pepper, chopped (you can remove the seeds for less heat)
- salt and pepper
- 1 (10 1/2 ounce) can cheddar cheese soup
- 1⁄2 cup milk
- 1 (14 1/2 ounce) can tomatoes and green chilies, diced
- 1 (14 1/2 ounce) can black beans
- 1 (14 1/2 ounce) can corn
- 1 cup sharp cheddar cheese, grated
- 1 cup monterey jack pepper cheese, grated
- 1 cup salsa
- 18 corn tortillas
- cooking spray
-
Optional toppings
- sour cream
- black olives
- onion, Chopped
- lettuce, Shredded
directions
- preheat oven to 375 degrees.
- Remove Chorizo sausage from casing, place in large skillet and saute over med-high heat.
- Once sausage has started to release fat, add the onion, jalapeno, and garlic.
- As onions become translucent add the ground beef and cook until browned.
- drain about 2/3 of the fat from the pan then add taco and Sazon seasonings.
- Stir to combine and let simmer on low.
- Empty can of soup into a bowl and add 1/2 the can of milk, mix well, set aside.
- Heat tortilla on both sides. I used a griddle, but a non stick pan will work as well. Once heated, cut into fourths.
- spray a 9x13 baking dish with cooking spray. Arrange tortilla pieces to cover the bottom of the pan.
- Add meat mixture over the tortillas, spread evenly.
- Now layer the following ingredients: tomatoes, corn, beans, and soup mixture.
- Arrange a layer of tortilla's to cover casserole.
- Pour cup of salsa over tortillas just enough to cover.
- Bake in oven for about 20 minute Then add the shredded cheeses and bake another 10 min, until cheese has melted and is bubbly.
- I served with chopped onion, chopped black olives, and a dollop of sour cream.
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