mexican casserole
I got this from my Aunt Tancie. She got it from a friend when my uncle was stationed at Fort Bliss (El Paso). She told me the lady was from the Northeast and it was a tad mild, so she kicked it up with the jalapeno and cayenne. This is the perfect dish for those cold winter nights. Hope you like it and let me know what you think.
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prep time
15 Min
cook time
45 Min
method
Bake
yield
4-6 serving(s)
Ingredients
- 1 1/2 pounds ground beef at least 90%
- 1 28 ounces can of tomatoes
- 1 large clove of garlic minced
- 1 - 0nion chopped
- 1 - jalapeno chopped and seeded
- 2 tablespoons chili powder
- 2 tablespoons tomato paste
- 1 teaspoon cayenne pepper
- 1 1/2 teaspoons salt
- 1/4 teaspoon cumin
- 12 - corn tortillas
- 2 1/2 cups shredded mexican blend cheese
How To Make mexican casserole
-
Step 1Sprinkle with the spices then brown the beef with the garlic and onion; drain.
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Step 2Add jalapeno, tomatoes and tomato paste, and simmer for 5 minutes.
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Step 3Layer a 13x9 pan with 4 of the tortillas; cover with a layer of sauce, and sprinkle with cheese. Repeat the layers ending with the cheese. Bake at 350 for 30-445 minutes
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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