I’ve tried a lot of Mexican-style casseroles, and this one is the best yet. It comes together very quickly, and my whole family kept commenting on how good it was. Your casserole dish will probably be very full, so I recommend placing a cookie sheet underneath during baking to catch any drips.
If you prefer, you can use corn tortillas in this dish, but you’ll probably need 2 per layer. Personally I love corn tortillas, but everyone else around here favors flour, so that’s what I use. This is definitely a crowd pleaser that will become a part of our regular dinner rotation.
- 1 pound lean ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (16 oz.) jar salsa
- 1 (15 oz.) can black beans, rinsed and drained
- 1/4 cup Italian salad dressing
- 2 tablespoons taco seasoning
- 2 teaspoons chili powder
- 1/4 teaspoon ground cumin
- 1 1/4 cups frozen corn
- 1/2 cup sour cream
- 3 (8 inch) flour tortillas
- 3 cups Mexican cheese blend
- 1 medium tomato, chopped
- 1/4 cup chopped fresh cilantro
- Sour cream, for topping
- Salt and pepper, to taste
- Preheat oven to 400 degrees.
- In a large skillet, brown ground beef, onion and garlic until meat is no longer pink.
- Stir in salsa, beans, corn, Italian dressing, sour cream, taco seasoning, chili powder and cumin. Season with salt and pepper, to taste.
- Lightly grease a 2 quart baking dish (or 9×9 pan).
- Spoon a generous layer of mixture into the bottom of the pan. Sprinkle with grated cheese.
- Place a tortilla on top of the meat and cheese layer. Repeat twice more, then top the last tortilla with remaining meat mixture and remaining cheese.
- Bake, uncovered, for 20-25 minutes or until hot and bubbly.
- Let stand for 5 minutes, then top with tomato, cilantro and sour cream, to serve.
Who Dished It Up First: Adapted from Get Off Your Butt and Bake