Wednesday, September 28, 2011

My Mexican Casserole recipe....

Hey All! Yesterday I was on the phone with my mom and was working on a mini album while talking and she was telling me about a Mexican pie recipe that she had made and how good it was. Well I have to be honest...I'm an not real good at multi tasking at all so when she was telling me what she put in it all that heard was Mexican pie, ground beef and what I thought was corn chips. Well I had stopped working on my album to finish our conversation because obviously I didn't hear the rest of the ingredients because I just simply can't do 2 things at once. So after our phone call ended I got to thinking about what I was going to make for dinner and so the mad scientist headed to the kitchen to see what I could find to make. So I grabbed the corn chips, ground beef and then opened my pantry and literally started pulling anything out that sounded like it would be good in a casserole and here is what I came up the way. I misunderstood my mom about the corn chips as well...she had said corn tortillas. But this turned out really good and my husband loved it as well.
(1) 10.5 oz bag BBQ corn chips
(2) pkg taco seasoning
2 lb ground beef
(1) 16 oz refried beans
(1) 15 oz whole kernel corn (drained)
(1) 15 oz diced tomatoes (Italian style)
(1) small can sliced black olives (drained)
(1) Tbls dried chopped chives
(1) tsp onion salt
(1) medium onion chopped
(1) 8 oz (2cups) Sargento 6 cheese Italian
(1) cup shredded cheddar cheese
sour cream
Brown ground beef and drain. Add taco seasoning as recommended on pkg. In a large sauce pot combine beans, corn, tomatoes, olives, chives and onion salt. (Drop the onion salt if using chopped onion, saute chopped onion while browning ground beef if you choose that route). Heat this mixture then add ground beef to bean mixture and stir well. In a greased 9 x 13 glass dish add a layer of corn chips then a layer of the bean/beef mixture then add some of both the cheeses and repeat this step one more time. Crumble the remaining corn chips and top off casserole.
In a preheated 350 degree oven bake for 20 minutes.
Serve with salsa and sour cream.

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