Wednesday, May 29, 2024
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MEXICAN TORTILLA CASSEROLE

The Mexican Tortilla Casserole is an easy to prepare vegetarian meal that is perfect for a week’s worth of meals or a gathering of friends – you can easily add meat for a more substantial dish! This tortilla casserole recipe is an easy meal to prepare; not only does it freeze and reheat well, but it is especially good for guests. You can prepare everything in advance and then bake it 20 minutes before dinner.

He used shredded chicken instead of meat! Chicken seasoning for tacos, too!
Essentially a lasagna with tortillas instead of noodles, this is one of those dishes that miraculously can be on the table in no time, made from the stuff you’re most likely to have in your pantry and refrigerator. If you don’t like it or don’t have one of the ingredients, skip it. Or, if you have something else you think might be appealing in all the layers (like sliced peppers to sauté with onions, kale, chopped and cooked broccoli – whatever people in your house eat), then throw it out.
I’m a big believer in preparing Sunday lunch. I don’t always have time for it, but when I do, I like to think I’m taking care of future Jen. Cooking dinner during the week can be a hurried and tiring test, while making the week’s meals on a Sunday afternoon can have an almost Zen-like quality. It’s relaxing. I’ll put on some music, maybe a glass of wine… and get to work.

This Mexican tortilla casserole is a perfect recipe to prepare for the week because it is quick, easy and will keep in the fridge for several days. You can also cut it into individual portions and freeze the leftovers. It makes great leftovers. It’s cheesy, tasty and filling. Whether you prepare it in advance for the week or have it served the same day, it’s an incredibly satisfying meal.

Ingredients:

1 pound of ground beef
1/2 cup of chopped onion
1 package of taco seasoning mix
2 cups grated cheddar cheese
1 can of refried beans (they spread more easily if heated in the microwave)
1 cup of prepared rice (I used the rice per minute)
1 can of Mexican corn mix (DRAINAGE) will only use about 1/2 can
4-5 large flour tortillas
8 ounces thick sauce (choice of mild or hot)

Instructions:

Spray a spring shape, a round mold or a pan with cooking spray.
Ground beef, onion and drain…
Add taco seasoning and cook according to package directions.
Place a tortilla at the bottom of the baking dish and spread 1/3 of the beans over it, top with 1/3 of the meat and sprinkle with some cheese.
2nd layer of tortilla, 1/2 the rice, 1/2 the sauce, 1/2 the corn and the cheese
3rd layer of tortilla, 1/3 of beans, 1/3 of meat, cheese…
4-layer tortilla. Beans, meat, corn, rice, sauce and cheese.

Bake covered with aluminum foil at 350 for about 40 minutes, uncovered and bake 10-15 minutes longer. Allow to stand for 5 minutes before cutting. After baking with sour cream, chopped onion and shredded lettuce if desired.