Today’s Mexican Casserole recipe is a guest post from Sarah over at East9thStreet. She has some awesome crafts (like this DIY Valentine’s Wreath) and recipes (can you say Candy Buckeyes or Chicken Tortilla Soup?) that I’ve been drooling over lately. Because she’s super nice, she agreed to share one of her yummy recipes here on my site!
I host a monthly Sunday lunch at my house so I’m always searching for recipes that are easy to make and will feed a crowd. One of my favorite sites to peruse is Food Gawker. Not only does this site inspire me to cook at home, it makes me obscenely jealous of the photography skills most everyone has!
Going with a Mexican theme, I made my scrumptious Chicken Tortilla Soup and a corn casserole. Knowing I needed something else, I came across this recipe from BlogChef. It looked visually appealing, easy to make and bonus, I had most of the ingredients on hand! I doubled the recipe because I needed to feed a crowd. The directions below are for 9×13 casserole dish and vary a little bit from the original recipe.
2 lbs. ground beef
2 (1 ¼ ounce) package taco seasoning
1 (31 ounce) can refried beans
4 cups Colby jack cheese
2 cup salsa
1 medium can sliced black olives (drained)
1/2 cup chopped green onions
2 tomatoes (seeded & chopped)
3-4 cups corn chips (crushed)
1: In a large skillet brown ground beef and drain. Add taco seasoning and cook according to package directions by adding the amount of water stated on the package. Set aside. Heat refried beans in a medium sauce pan over medium heat until hot. Stir in 2 cups of cheese and 2 cups of salsa. Stir until combined.
2: Place crushed corn chips onto the bottom of an 9×13” casserole dish. Spread the bean mixture over the chips in the casserole dish. Add taco meat on top of the bean mixture. Sprinkle the remaining 2 cups of cheese on top of the taco meat.
3: Bake in the oven at 350 degrees until the cheese has melted and the casserole is heated through. Take out of the oven and sprinkle with olives, green onions and tomatoes.
4: Serve with sour cream.
I usually make my own taco seasoning so I can control the amount of sodium.
When not planning playdates or studying to be the most awesome health care administrator in the SE, you can find Sarah blogging about food, family and fun at East9thStreet and Moms of Jonesboro.