This quick Mexican casserole recipe arrived just in time. This week, and next, my husband is off taking a two week long class for work, which means I’m only feeding three people for dinner–myself, my nine-year-old and my six-year-old. As any mom will tell you, the lack of a second adult is a great time for all the quick and easy meals that take little time or prep work. So far, we have had meatball subs, grilled chicken burgers, and taco stuffed baked potatoes. I have to admit, I’m really enjoying the break from meal planning.
Since we have another week to go, I started going through some favorite old recipes and settled on this Mexican casserole for the weekend. I actually think I may make two of them at once and freeze one. It’s a great freezer meal and will be nice to have on hand for another busy night in the future.
QUICK MEXICAN CASSEROLE
1lb ground beef
1/2 cup chopped onion (more if you like)
2 tsp chili powder
1 1/4 cup salsa (your choice, we use mild for F&B)
1 package frozen corn
1/2 cup sour cream
shredded cheddar cheese
- Saute & drain the ground beef and onion.
- Add chili powder, salsa and corn, simmer for a couple of minutes.
- Spray a square pan with baking spray and layer tortillas on the bottom (I cut mine to fit).
- Top with about 2/3 of the meat mixture, then spread the sour cream on top, sprinkle with cheese.
- Layer more tortillas on top, then top with the remaining meat and sprinkle with more cheese.
- Cover with foil & bake for 25 minutes at 375 degrees, then uncovered & bake for 5 more till the cheese on top is melted.