Mexican Casserole

I have made several recipes from Bobby's site, BlogChef.net.  He has such a great blog with so many recipes that we love.  I look forward to every email I get telling me he has a new blog post up!  Other recipes of his that we loved were Black Pepper Chicken, Parmesan Fish, Coconut Shrimp (Chinese Buffet Style), and Fried Rice. (the links all take you to my posts with photos, then links directly to Bobby's recipes).  If you have not yet been to his blog, you really must go there.  He has something for everyone and I have to say, he is my most favorite resource for recipes that I know Grumpy will most likely love.

While looking for recipes to make for dinner this last week I came across a newer post of his for Mexican Casserole.  I looked at it longingly and then turned the laptop towards Grumpy and said, "I think this looks so good, but you probably wouldn't eat it because it's "Mexican"."  Well, surprise me, Grumpy said, "I would probably eat that."  I needed no more encouragement.  The recipe went on my menu for the week! Grumpy even participated in the making of this recipe which made me very happy since it was late by the time we needed to start making dinner.

Bobby used scallions to top his recipe off.  I didn't have any but what I did have was garden fresh cilantro that my mom and dad brought me.  Garden fresh herbs lasts MUCH longer than store bought once they have been cut.  I have had that cilantro almost 2 weeks now and its not even started to turn. Of course, the cilantro is what added the boost for me with this dish because I love it so much.  🙂

This Mexican Casserole is a great addition to any big potluck gatherings, family reunions, game day celebrations, etc.!

Mexican Casserole

Shelby Law Ruttan

A hot chili flavored layered beef casserole.

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Prep Time 15 mins

Cook Time 15 mins

Total Time 30 mins

Course Main Dish

Cuisine Tex-Mex

Servings 6

Calories 538 kcal

Ingredients

  

1x2x3x

• 1 lb ground beef
• 1 taco seasoning
• 15 oz refried beans
• 1 cup salsa
• 2 cups shredded cheddar cheese
• 4 ounces corn chips
• ½ cup sliced black olives
• ½ cup diced tomatoes
• ½ cup chopped fresh cilantro
• 4 tablespoon Sour Cream optional

Instructions

 

• Cook beef, drain, and add seasoning blend with water according to packet instructions. Set aside.
• Heat refried beans until warm.  Stir in salsa and 1 cup of cheese.  Set aside.
• Crush the corn chips and cover the bottom of a 8x8 square baking dish.  Layer with bean mixture, next with meat mixture and then top with remaining 1 cup of cheese and sliced black olives.
• Bake at 375 for about 15 minutes, or until cheese is melted and casserole is heated through. (mixture will still be warm when you assemble, so it is likely you will have a hot casserole once the cheese is melted anyway!).
• Remove from oven, top with chopped tomatoes and cilantro.  Serve with extra Frito Scoops. 

Notes

If you have leftovers you could either reheat and eat, or fill a tortilla and warm for lunches, wrap burrito like and heat in the oven of sear in a hot skillet "Taco Bell" style.

Nutrition

Calories: 538kcalCarbohydrates: 25gProtein: 28gFat: 36gSaturated Fat: 16gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 97mgSodium: 1298mgPotassium: 451mgFiber: 5gSugar: 5gVitamin A: 867IUVitamin C: 3mgCalcium: 374mgIron: 3mg

Keyword Mexican Casserole

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