Mexican tortilla casserole by
Ingredients
1 lb ground beef
1/2 cup diced onion
1 pkg taco seasoning mix
2 cups shredded cheddar cheese
1 can refried beans 16 oz. (they spread easier if you warm them in the microwave)
1 cup prepared rice (I use minute rice)
1 can Mexican blend corn 16 oz, drained. Will only use about 1/2 a can
4-5 large flour tortillas
8 oz. of thick chunky salsa (your choice of mild or hot)
Instructions
Spray a spring form, round cake pan or casserole with cooking spray
Brown the ground beef, and onion and drain
Add taco seasoning and cook according to package instructions
Lay 1 tortilla in the bottom of the spring pan and spread 1/3 of the bean on it, top with 1/3 of the meat and sprinkle on some cheese
2nd layer tortilla, 1/2 the rice, 1/2 the salsa, 1/2 the corn and cheese
3rd layer tortilla, 1/3 beans, 1/3 meat, cheese
4th layer tortilla. Beans, meat, corn, rice, salsa and cheese
Bake covered with foil at 350 for about 40 minutes. Uncover and bake for 10-15 minutes longer. Let sit for 5 minutes before cutting into pie shaped pieces. After baking top with sour cream, diced onion and shredded lettuce if desired.
Brown the ground beef, and onion and drain
Add taco seasoning and cook according to package instructions
Lay 1 tortilla in the bottom of the spring pan and spread 1/3 of the bean on it, top with 1/3 of the meat and sprinkle on some cheese
2nd layer tortilla, 1/2 the rice, 1/2 the salsa, 1/2 the corn and cheese
3rd layer tortilla, 1/3 beans, 1/3 meat, cheese
4th layer tortilla. Beans, meat, corn, rice, salsa and cheese
Bake covered with foil at 350 for about 40 minutes. Uncover and bake for 10-15 minutes longer. Let sit for 5 minutes before cutting into pie shaped pieces. After baking top with sour cream, diced onion and shredded lettuce if desired.