·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
- 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.
- Meanwhile into microwave safe bowl, combine beans and salsa. Cover and microwave for 1 to 2 minutes or until spreadable.
- 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.
- 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.