Amazing Mexican Casserole
This is an easy and very tasty dish. I often substitute ground turkey and low fat dairy products and it is still delicious! Serve with chips, salsa and green salad.
YUMMY!!! This recipe was great. I made some modifications based on the ingredients I happened to have on hand, and it still turned out great. Used 1.5 lbs ground beef (since it was packaged that way), 1.5 cups salsa since that was all I had, black beans instead of chili beans for a little added mexican flare, 2 cups crused tortillas, no olives (can’t stand em), and 1 can diced tomatoes, drained. GREAT TURN OUT!!! A few things, though… I agree with another reviewer that 3 cups is definitely too much for the tortilla chips.
The 2 cups I used was too much. I’ll only use about 1.5 cups next time. Also, my diced tomatoes were canned with basil and garlic, and I didn’t care much for the flavor with this casserole (although it was mild enough that I still gobbled it up), so I’ll remember to have just some regular diced tomatoes on hand from now on. And, if you like green onion, don’t skimp on it here. The flavor really goes well in this dish; I mean, out of this world. MMMMM… Of course, as others suggested, I browned the ground beef with onion and taco seasoning (I added this WHILE the meat browned, not after, but either way would probably work fine). As always, I used all organic ingredients and followed the layering just as specified in the recipe. This dish is a knockout!
- 1 lb extra lean ground beef (drained or rinsed!)
- 1/2 cup onion (chopped)
- 1/4 cup canned jalapeno slices, chopped
- 2 cups fresh tomatoes, chopped or 1 (15 ounce) can diced canned tomatoes
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