Mexican Casserole v2.0

Robert Priddy


This is an upgrade from my previous mexican casserole dish.

pinch tips: How to Tie a Roast



40 Min


1 1/2 lb
ground beef
1 (15 oz) can(s)
wolf brand chili w/ beans
1 (10 oz) can(s)
rotel or tomatoes w/ chilies
1 (10 oz) can(s)
black olives -- sliced
1 (10 oz) can(s)
fiesta corn -- drained
1 medium
onion -- diced
1 medium
bell pepper -- diced
1 pkg
taco seasoning
1 small
tub of mexican fiesta sour cream dip
1 lb
velveeta cheese -- shredded
fajita size tortillas -- sliced 1 1/2 inches in width

Directions Step-By-Step

Brown your meat, onion, and bell peppers in skillet until meat in browned. After meat is browned drain off grease.
Add taco seasoning to skillet with meats with half taco package full of water and let it simmer until water is gone.
Then in large bowl mix your meat mixture, wolf chili, corn, olives, and rotel.
Slice your tortillas up with a pizza cutter or knife.
Mix cheese and sour cream in a medium sized bowl.
Add layer of tortillas on bottom of casserole pan, then layer of the mixture in bowl. Do about 2 to 3 layers of both tortillas and mixture. Add 2 layers of cheese and sour cream mixture underneath the top layer and then another layer on top of the casserole.
Cook casserole for 35 to 40 minutes on 375.

About this Recipe

Regional Style: Mexican