Wednesday, November 12, 2008

Mexican Corn Tortilla Casserole

My all time favorite foods are MEXICAN!
My husband is always hesitant to try new things I make (especially when I tell him that it is something I came up with) but when using these basic ingredients how can it go wrong?
In this case it turned out really good and everyone liked it except for my youngest son who is a REALLY picky eater.
Mexican Corn Tortilla Casserole
1 1/2 - 2 pounds ground beef
1 onion, diced
15 small corn tortillas
27 oz. can chili beans
2 - 10 oz. cans Ro-tel tomatoes with chilies
2 - taco seasoning packages
8 oz. bag shredded colby-jack cheese
olive oil
your favorite taco toppings
I cooked the ground beef & onion till done and then drained the grease off.
While the beef was cooking I heated a small amount of olive oil in a skillet and then fried the tortillas in it for about 15-20 seconds per side and then placed on paper towels to soak up the extra oil.
Let tortillas cool.
Place the meat and onion back in a pan and add the chili beans, Rotel tomatoes and taco seasonings plus about 1/4 cup water. Let simmer for about 10 minutes. Don't let all the liquid cook off. If it does add a little more water.
While meat mixture is simmering cut the tortillas in half and then in 1/4 inch strips & set aside.
Place meat in a greased 13x9 dish. Top with tortilla strips and then sprinkle the cheese over.
Bake in a 350 degree oven till the cheese melts and begins to brown.
Remove from oven and serve in a bowl with all your favorite toppings.
Lettuce, tomatoes, olives, taco sauce, onions, sour cream and the list goes on!
We used mild everyrthing (beans, Rotel, and seasoning) so the kids would eat it. However, you could used the spicier versions.

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