Mexican Casserole Recipe
Mexican Casserole
While looking for recipes to make for dinner this last week I came across a newer post of his for Mexican Casserole. I looked at it longingly and then turned the laptop towards Grumpy and said, "I think this looks so good, but you probably wouldn't eat it because it's "Mexican"." Well, surprise me, Grumpy said, "I would probably eat that." I needed no more encouragement. The recipe went on my menu for the week. It was quick, easy so perfect for a work week when we can't really eat much sooner than 7 or 7:30 PM. We got home from the gym on the night we were to make this, and because it was late, I got Grumpy to help me out by slicing olives and dicing the tomatoes while I made the beef and mixed the refried bean mixture. It was so yummy and had flavors that I just can't resist! We still have leftovers and I am thinking that they will be good to wrap in a tortilla and warm for lunches or even wrap in a tortilla burrito like, freeze, then bake for yummy crispy tortilla treats after work another evening. One thing I did not have that I wish I had was sour cream and will make sure I have some next time!
Bobby used scallions to top his recipe off. I didn't have any but what I did have was garden fresh cilantro that my mom and dad brought me. Garden fresh herbs lasts MUCH longer than store bought once they have been cut. I have had that cilantro almost 2 weeks now and its not even started to turn. Of course, the cilantro is what added the boost for me with this dish because I love it so much. :)
Mexican Casserole
adapted from BlogChef.net
- 1 lb ground beef
- 1 packet taco seasoning blend (or use your own homemade blend- recipe I use is on Eating Etc.)
- 1 -15oz can refried beans (I use fat free)
- 1 cup salsa (I use a thick and chunky salsa)
- 2 cups taco flavored shredded cheese (or your favorite cheese, most any cheese will work here)
- 1/2 cup sliced black olives
- 1/2 cup diced tomatoes
- chopped fresh cilantro - LOTS of it :)
Cook beef, drain, and add seasoning blend with water according to packet instructions (or according to linked recipe). Set aside.
Heat refried beans until warm. Stir in salsa and 1 cup of cheese. Set aside.
Crush enough Fritos to cover the bottom of a 8x8 square baking dish. Layer with bean mixture, next with meat mixture and then top with remaining 1 cup of cheese and sliced black olives.
Bake at 375 for about 15 minutes, or until cheese is melted and casserole is heated through. (mixture will still be warm when you assemble, so it is likely you will have a hot casserole once the cheese is melted anyway!).
Remove from oven, top with chopped tomatoes and cilantro. Serve with extra Frito Scoops. Delicious! Especially with lots and lots of cilantro! ;-)