Mexican casserole

Lynnda Cloutier


born out of the need to rid the fridge of extras, this recipe is so flexible. Add more corn to make it sweeter if you like. You can also spice it up as hot as you want.From an old magazine


★★★★★ 1 vote



  • ·
    1 1/2 pounds ground beef
  • ·
    one envelope taco seasoning
  • ·
    3/4 cup water.
  • ·
    one can refried beans, 16 ounces.
  • ·
    1/2 cup salsa.
  • ·
    six flour tortillas, 6 inches.
  • ·
    2 cups frozen corn, thawed.
  • ·
    2 cups shredded cheddar cheese, 8 ounces.
  • ·
    shredded lettuce, chopped tomatoes, sliced ripe olives and sour cream, optional.

How to Make Mexican casserole


  1. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat, simmer, uncovered for five minutes.
  2. Meanwhile into microwave safe bowl, combine beans and salsa. Cover and microwave for 1 to 2 minutes or until spreadable.
  3. Place three tortillas in a greased round 2 1/2 quart baking dish. Layer with half of the beef, bean mixture, corn and cheese; repeat layers.
  4. Bake, uncovered at 350° for 40 to 45 minutes or until cheese is melted. Let stand for five minutes. Serve with lettuce, tomatoes, olives and sour cream if desired. Serves six.

Printable Recipe Card

About Mexican casserole

Course/Dish: Beef Casseroles

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