mexican cassarole
(2 ratings)
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My mom use to make this when I was growing up and now I make it cause I love it and its quick and easy. My husband really likes this.
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(2 ratings)
yield
4 -5
prep time
15 Min
cook time
15 Min
Ingredients For mexican cassarole
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1 canranch style beans (you can also use ones with jalapenos, or sweet onions
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1 canrotel ( just pick your favorite one)
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1 cancream of mushroom soup, undiluted (or if you like chicken use that)
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1 smonion chopped
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1 lbground beef or turkey
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1 pkgcheddar cheese, shredded ( i use great value that is already shredded)
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8-10 smtortilla shells- flour or corn doesn't matter
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1 smcontainer of sour cream. (8oz) optional.
How To Make mexican cassarole
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1Preheat oven to 350 degrees. Combine first 3 ingr in saucepan, and heat over med heat stiring once in a while. If using Sour cream add to this mixture.
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2While step one is heating cook onion and meat in large skilet till brown, then drain grease. Combine soup mixture, and meat together in skilet. Continue to heat over low heat.
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3In a geased cassarole or baking dish put shells along the bottom of pan, (they may overlap a little this is ok)and along the sides of the dish(you may have to tear the shells in half. Add skilet mixture to cassarole dish and top with chesse.
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4Heat in oven till chesse is melted, and cassarole is heated thru. This should take about 10 mins. If you want to you can cover with foil before putting in oven. When you remove from oven let stand for a minute to make easier to serve.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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