Prep 20 mins
Cook 43 mins
This is from my daughter in law, the grandkids love it and so do we, lots of taste, we pass the salsa to spoon over.
- 3⁄4 lb extra lean ground beef
- 1 (15 ounce) can dark red kidney beans, drained,rinsed
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 1 (4 1/2 ounce) can green chilies, chopped
- 2 teaspoons chili powder
- 6 corn tortillas
- 3⁄4 cup sour cream
- 3 ounces mozzarella cheese or 3 ounces cheddar cheese
- 2 tablespoons fresh cilantro
- Heat oven to 350 degrees, spray large nonstick frypan with veggie spray, heat over high heat until hot.
- Add ground beef, brown 8-10 minutes , until thouroughly cooked, stirring constantly.
- Drain well, return beef to frypan.
- Add beans, tomatoes, chilles and chilli powder, mix well.
- Reduce heat, simmer 5 minutes.
- Meanwhile, spray 12 x 8 inch (2 quart) baking dish with veggie spray.
- Cut each tortilla in half, place 6 halves in bottom of sprayed baking dish, overlapping slightly.
- Spoon half of the beef mixture evenly over the tortillas.
- Spoon sour cream over beef mixture, spread evenly.
- Top with remaining six tortilla halves and remaining beef mixture.
- Cover tightly with foil.
- Bake at 350 degrees for 25 minutes.
- Remove from oven, sprinkle with cheese.
- Cover, let stand 3 minutes or until cheese is melted, sprinkle with cilantro.
I've made this caserole many times...it's a real keeper, and has always been a big hit at Pot-Luck luncheons at my workplace. I put Pace Pacante sauce on the top, and then sprinkle with shredded cheese.
I'm happy I found this recipe,so I can try others that you have.You Have a ton of recipes that look good.I made the tortilla casserole,served with spanish rice and refried beans.Company said better than mexican restaurant.Thanks for the recipe,I will make this again.Good Stuff!
My son and I made this tonight and loved it! We used ground turkey and 3 1/2 teaspoons of Trader Joe's taco seasonings because I didn't have any cumin to add to the chili powder. We used a can of black beans and a can of pinto beans, and added some extra diced tomatoes. We topped it with a Mexican cheese blend and diced green onions for a fun taste kick. Can't wait for our next church supper. I know it'll get rave reviews!