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I realize that Cinco de Mayo was last week, but here in Texas we eat Mexican food every week! It is just a staple in almost every household.  Whether it is tacos, tortilla soup, enchiladas, fajitas, nachos…. I promise every Texas family is eating something Tex-Mex related every week. And don’t forget the margaritas-those are a Friday night must have with a bowl of chips and hot sauce (yes that is what we call salsa)! But, during the week I try to shake it up a bit and this recipe for Mexican Casserole is a winner and requested often.  Even though my husband HATES casseroles he likes this one-go figure! It has all the traditional Tex-Mex flavors but is super easy to pull together and gets you out of the taco rut I know you are in.

I make this with ground beef, but you can leave it out and make it vegetarian or you can substitute grilled or shredded chicken or even ground turkey. This recipe is just a guideline.  Make it your own. Serve it hot and with a cold beer-the kids will sleep great-and keep your eye on the ball, the last day of school:)

Mexican Casserole tonight!  Enjoy!

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Mexican Casserole

Ingredients

  • 1 lb ground beef
  • 1 Tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 (15oz) can black beans, rinsed and drained
  • 1 8oz can corn (can use fresh or frozen)
  • 2 teaspoons chili powder
  • 1/2 teaspoon cumin
  • 1 (4.5oz) can chopped green chilis or chopped jalapeños if you like it spicier
  • 2 Tablespoons cilantro, chopped
  • 4 8-inch corn tortillas
  • 1 (16oz) can fat free refried beans
  • 1 (10oz) can mild enchilada sauce
  • 1-2 cups Mexican blend cheese (or cheddar)

Instructions

  1. Preheat oven to 375 degrees. Spray a 9x13 casserole dish with cooking spray.

  2. Heat olive oil over medium high heat in skillet and add ground beef.  Cook until no longer pink. 

  3. Add onion, garlic and bell peppers to meat.  Cook until vegetables are soft, about 5 minutes. 

  4. Stir in black beans, corn, chili powder, cumin, green chilis, cilantro and enchilada sauce. Cook for a few minutes to combine flavors. Set aside.

  5. Place tortillas in bottom of baking dish, they will overlap. Spread the refried beans over tortillas. 

  6. Spread the beef mixture over beans. Top with cheese. 

  7. Bake uncovered for 15-20 minutes or until the cheese is melted and bubbly.